Salmon Cakes with Ponzu Dipping Sauce

This recipe was influenced by my good friend Lisa, who passed it along as an appetizer suggestion. It is a nice alternative to the traditional crab cake or fish cake. There’s hardly any additional filling, so you’re getting nice chunks of salmon in each bite. You can use fresh salmon, cooked and finely chopped (as Lisa did), or you can use canned salmon (which I chose to do).

Now, here’s the thing on canned salmon. It’s made from top quality salmon, and is only flavored with a pinch of salt. So it’s very nutritional. You’ll notice a couple of varieties. First, you have a choice of traditional (the big cans), or boneless and skinless (the smaller cans). Traditional cans are packed with the skin and tiny, delicate bones. Both the skin and bones are edible…seriously! The salmon is pressure cooked in the cans, so the bones become so soft, they can smushed into the meat with a fork. The bones are also rich in calcium and magnesium. The smaller cans have the skin and bones removed, so the meat resembles the texture of chunk white tuna. The smaller cans cost more, but I prefer no bones or skin in my canned salmon. Next you have a choice of pink or red (sockeye) salmon. The pink is lighter and milder, while the red is more intense in flavor and color. Both work well in all dishes.

I spoke about ponzu sauces a few posts back (click here for previous article). For this version, I’m using low sodium soy sauce as a base, and flavoring it with brown sugar, minced green onions, grated ginger and lime juice.

Thanks, Lisa, for this great recipe suggestion!

SALMON CAKES WITH PONZU DIPPING SAUCE

Salmon Cakes
3 (5 oz.) cans salmon
3/4 c. bread crumbs
1/2 tbsp. lemon juice
1/4 c. finely chopped onion
Pepper to taste
2 tablespoons butter

*Note – the mixture worked well for me without using any eggs as a binding agent. However, you can use an egg to help bind the mixture if you wish.

Mix all ingredients together. Form mini cakes by rolling the batter into meatball-shaped balls and patting down into small cakes. Heat butter in a frying pan. Pan fry 2 to 3 minutes on each side, adding more butter if necessary. Makes 10-12 cakes.

Ponzu Sauce Recipe
1/4 cup of soy sauce
Juice of 1 lime

1-1/2 tsp of brown sugar

1 tbs of minced green onions

1/2 tbs of grated ginger

Mix all ingredients together.