Teriyaki Salmon Cakes



6 Servings

Teriyaki Salmon Cakes

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Teriyaki Salmon Cakes

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Item No. 131114


2 pounds salmon fillet, boneless and skinless

1/4 cup fresh ginger root, peeled, minced fine

3/4 cup dry breadcrumbs

1 Tablespoon lemon juice

1/4 cup Stonewall Kitchen Sesame Ginger Teriyaki Sauce

2 eggs

4 scallions, white and green parts, minced

Salt and pepper to taste

Canola oil


  1. Mince salmon with a knife until very finely chopped.
  2. In a large bowl, mix together all ingredients except Sesame Ginger Teriyaki Sauce and canola oil.
  3. Shape into 6 (6-ounce) patties.
  4. Pour approximately 1/8-1/4 inch of canola oil in a non-stick pan.
  5. Heat oil over moderate heat. Sauté patties until lightly golden but still raw in the middle.
  6. Do not let patties get darker than golden brown.
  7. Preheat oven to 350 degrees F. Bake salmon cakes in oven for 20 minutes or until cooked through.
  8. Serve on a bed of mixed greens with a side of Sesame Ginger Teriyaki Sauce.