Spicy Salmon Cakes

spicy salmon cakes featured
spicy salmon cakes

Spicy Salmon Cakes

Made from fresh salmon and a mix of Asian seasonings, these cakes are crispy on the outside, but moist and flaky inside. Great for an appetizer, or as a healthy main, they’re cooked without any oil and need finishing only with a drizzle of lemon. 
5 from 2 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer, Main Course
Cuisine Asian, Seafood
Servings 4


  • 1 lb salmon
  • 2 tbsp vegan mayonnaise
  • 1 tsp rice vinegar
  • 1 tsp coconut aminos or light soy sauce
  • 1 tsp toasted sesame oil
  • 2 tbsp chili garlic sauce or more for extra spicy
  • 1/2 cup breadcrumbs, such as panko
  • 3 green onions (both green & white parts), finely chopped
  • 1 lemon, sliced


  • Pulse salmon in a food processor until minced. If you don't have a food processor you can do this by hand by mincing with a knife (the consistency will be chunkier by hand).
  • In a large bowl, add minced salmon and all other ingredients, except for the lemon. Stir to combine.
  • Line a cutting board or baking sheet with parchment paper. Form cakes using 1/4 cup of mixture per cake, rolling into a ball and flattening to 1 inch thick.
  • Heat a large frying pan over medium high heat. Test the temperature by splashing some water on the pan — when the water sizzles, the pan is hot enough.
  • Add a few cakes to the pan at a time, cooking for 2 minutes per side. No need to use any oil at this step as salmon is already quite an oily fish.
  • Serve with squeeze of lemon over top.
Keyword dairy free, fish cakes, salmon, salmon cakes, seagan, spicy
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