Ginger Salmon Cakes
Ginger Salmon Cakes are flavorful, tender patties infused with fresh ginger, lemon, and herbs, perfect for a light, healthy meal or appetizer with bright, zesty notes.
Ingredients
Instructions
- Squeeze 1 1/2 tablespoons of lemon juice.
- In a small jar, shake together lemon juice, 1/2 teaspoon grated fresh ginger, 3/4 teaspoon salt, and 1/4 teaspoon pepper until salt dissolves.
- Add 3 tablespoons oil to the jar and shake to combine.
Tips & Substitutions
For optimal flavor, consider using fresh salmon instead of canned. If pressed for time, pre-grated ginger can work in a pinch, but fresh is recommended for the best taste. Ensure all ingredients are at room temperature for easier mixing. You can substitute the scallion with green onions or chives if necessary. For additional crunch, add finely diced bell peppers. These salmon cakes pair beautifully with a side of tartar sauce.
Serving Suggestions
Serve the ginger salmon cakes with a drizzle of the lemon-ginger sauce created in the recipe for added flavor. Pair them with a fresh salad or steamed vegetables for a light meal. These cakes also go well with a side of rice or quinoa. For a full meal experience, consider serving alongside the Pasta, Crab, Pod Salad for a delightful seafood recipe combination.
Storage & Reheating
Store leftover ginger salmon cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 3-4 minutes on each side until warmed through and crispy. Alternatively, you can bake them in a preheated oven at 350°F for about 10 minutes. Avoid reheating in the microwave to maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Ginger Salmon Cakes contains roughly 396 calories, with 10g protein, 55g carbohydrates, and 18g fat. It is an excellent source of iron (96% of the Daily Value), potassium (36% of the Daily Value), and vitamin C (28% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2008mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the salmon cakes?
Yes, you can freeze the uncooked salmon cakes. Place them on a baking sheet to freeze individually, then transfer to an airtight container or freezer bag. They can be stored for up to 2 months. When ready to cook, thaw in the refrigerator overnight and cook as directed.
What can I substitute for fresh parsley?
If you don't have fresh parsley, you can substitute with fresh cilantro or basil for a different flavor profile. Dried parsley can be used in a pinch, but use only about 1 tablespoon as it is more concentrated. Fresh herbs will always yield the best flavor.
How can I make these cakes spicier?
To add some heat to your ginger salmon cakes, consider mixing in some diced jalapeños or a pinch of cayenne pepper to the mixture. You can also serve with a spicy aioli or sriracha sauce for dipping to enhance the flavor profile and give it an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).