If you follow me on Instagram, you already know I’m a huge salmon fan, but sometimes I like to change it up from my standard pan-sear. ENTER THESE ASIAN-INSPIRED SALMON CAKES. And best thing yet? You can make a large batch and freeze some for later (only needing to pan-fry them up when you want them next).
I stumbled upon this canned salmon when I was completing one of my (many) Thrive Market orders. Anyone else the type who gets a high off of getting free shipping after reaching “the minimum spent” in order to get it?? Please tell me I’m not the only one…
Before I go into these Asian-inspired salmon cakes, let’s first chat about how amazing Thrive Market is. It’s essentially an online grocery store where I can get all of my favorite name brand items (read: Simple Mills, Explore Cuisine, Califia Farms, Aloha, Primal Kitchen and Cocokind, just to name a few) FOR LESS.
Let me say it louder for the people in the back.
NAME BRAND ITEMS FOR LESS. Not only that, but Thrive Market has their own brand of products that are just as fab. I get their almonds, cashews, and macadamia nuts to make homemade nut milk. I also buy their essential oils (9 times out of ten the lemongrass one) for my diffuser.
Are you big into beauty products? Thrive’s got your back. Need to re-stock on your four legged friend’s treats? Look no further. Want to easily filter out products due to specific dietary needs (paleo, vegan, Whole30, etc etc etc.)? Their site is so user friendly, that you’ll navigate it with ease. Long story (long), I freakin’ love Thrive and you will too if you haven’t already checked it out.
You know what I’m also a huge fan of? These salmon cakes.
Like I said above, I added canned salmon to my Thrive order just to get me to the free shipping minimum ($50 btw, which is a great deal). It was on my to-try list for the longest time, and the fact that $3.69 got me to that minimum was a sign that it was time to finally take the plunge. I mean, I LOVE salmon, so I just needed to get over the “mental” aspect of the whole canned thing…
So, I started out with the Primal Kitchen mayo, coconut aminos and ginger as the base, then worked in whatever I had on hand that sounded good. This is one of those times where my “a little bit of this, a little bit of that” method just WORKED on the first try, and I was pretty damn happy about it. Another star ingredient? Trader Joe’s Tahini. I basically have at least 3 jars on hand at all times JUST IN CASE I have a craving for this bread. Maybe make this as dessert to have after your salmon cakes??? Just an idea 🙂
I also want to share a little secret with you.
What’s the best way to top these? Drizzle a combo of Primal Kitchen mayo with a hot sauce of your choice on top of the cakes. THEN, in between those creases, drizzle some honey. The mayo basically traps the honey and makes sure none is wasted off the side of the plate. But, let’s be real. We’d (or maybe just I would) give the plate a quick finger swipe to make sure none of it went to waste.
ONE MORE THING, YOU GUYS.
These freeze well and are great re-heated in a frying pan with a little avocado oil. So make as many batches as your little heart desires, and stock pile that freezer. Why? Because this recipe makes some killer tacos.
Alright, enough babbling. Let’s get to the recipe:Print
This recipe will help you get over your fear of canned salmon, I swear. It is super quick to throw together, and you can freeze extra patties for future use. Serve alongside some sauteed kale and roasted potatoes, or even throw the cakes in some tacos!
- 2 – 6oz cans @thrivemkt Wild Salmon, drained (you could also purchase 2 – 6oz fresh filets from Whole Foods, pan sear for 4.5 min/side and shred in a bowl)
- 1 TBSP @primalkitchenfoods mayo
- 3 TBSP Tahini (I use Trader Joe’s, duh)
- 1 egg
- 2 TBSP Coconut Aminos (or soy sauce)
- 1/3 cup Almond flour
- 1 TBSP Garlic powder
- 1/2 TSP fresh cracked black pepper
- 1/4 TSP Red pepper flakes
- 1/4 TSP Ground ginger
- 1/8 TSP turmeric
- Splash of Apple Cider Vinegar
- Sesame oil, optional for cooking
Mix all dry ingredients/seasonings together in a bowl. Set aside.
Combine the salmon, egg, tahini, mayo, coconut aminos and ACV just until it comes together. BE SURE TO NOT OVER MIX. Add the dry ingredients to the salmon mixture and mix until combined.
I used a 2-inch cookie scoop and got 8 balls that I formed into patties (each one about 2oz, 1/2 inch thickness). Place each patty in a pan over medium heat and cook 2.5/3 minutes each side in 1-2 TBSP olive oil and a splash of sesame oil. Be sure to not over-crowd the pan. I would suggest doing only 4 at a time max to ensure alllll the sides get as crispy as possible.
Serve alongside sautéed kale and roasted Japanese Sweet potatoes (my new obsession), and drizzle with a sriracha mayo mixture and Mike’s hot honey (tip —> do the mayo first then fill the lines with the honey. The mayo will basically hold the honey in place 👌🏼). ENJOY!!! For all my Whole30 friends, just omit the honey, use compliant mayo (Primal kitchen), and use Coconut Aminos instead of soy sauce.
If you do not have mayo on hand, you can substitute mustard.