66 Reviews of Wasabi Salmon Cakes

From: Craig Shrum

On Nov 1, 2004

My new favorite recipe for salmon cakes. Just made them for the third time. Each time I altered the ingredients. This recipe is perfect for experimentation. No matter how you 'slice' it the results are excellent.

From: Thorsten

On Jul 1, 2005

Excellent recipe. I have made the cakes using fresh salmon filets and this works out fine. The recipe is easy to follow. With the cakes I served noodle salad (#31110) and Toasted Seame Greens (#119872) as suggested by Chef "Vote for Pedro". I have cooked the cakes until they had a good looking brwon color outside. Inside the were fluffily and juicily. Exact the way they should be. The taste was extraordinary. The flavor of the fresh salmon harmonized well the bell pepper and the pepperiness of the wasabi. Because I used less wasabi than in the recipe, I served wasabi paste seperately. We also tried them cold and they were still excellent. The cakes would also be great for partys. An absolute five star recipe. Thanks for sharing.

From: dutchkiwi - paula

On Nov 1, 2004

I love these and it is a great way to use let over Salmon. I didn't have any red bell peppers on the day so I used 1 tsp sambal oelek instead which worked out great. Next time I'll use the red bell peppers but as Craig said ... these are great to experiment with. Thanks for posting this recipe

From: Picholine

On Feb 12, 2004

Excellent recipe. I microwaved a large salmon fillet instead of using canned salmon. I left out the red bell peppers since I didn't have any. And instead of spraying the patties with Pam, I put about 1/4 cup of olive oil in my frying pan. I worked in two batches and each took about 7 minutes. They were very flavorful but only mildly spicy (more wasabi powder would be in order for those who like it hot). I enjoyed the fritter-like texture/consistency. What an all around delicious treat--thanks for posting this!

From: dojemi

On Aug 18, 2005

Very delicious! I only used 1 tablespoon of the wasabi but will go with the 2 tablespoons the next time. I found the addition of added bread crumbs necessary to make them a workable texture. Definately a keeper. Thanks for sharing.

From: Chef MrsRev

On Jun 18, 2006

These were the hit of our Father's Day dinner - thanks for the recipe! I used Topher's suggestion and added scallions and also whipped up a wasabi tartar sauce with 1/4 cup mayo, 1 T. wasabi, 2 T. relish & 1 tsp. soy sauce - great addition!

From: Happy_Housewife

On Nov 14, 2005

Excellent recipe. We added chopped ginger and green onions to enhance the flavour. Thanks for posting!

From: Vicky Bryant

On Sep 15, 2005

Absolutely wonderful and they're good for you too!!! Excellent recipe! Great flavor. Now I'm glad I bought those cans of Alaska Salmon! when they were on sale! They are even better 2 days later - I mean wonderful! Can you tell I like them?

From: Karen in Pa

On Jan 18, 2007

I have to say these were wonderful. I think that the fresh salmon worked better than the can. Ifound that mixing all of the ingredients together in the am and putting the mixture in the fridge for a few hrs made the cakes much more flavorful. I used red and green peppers, just for more color and increased the soy and rice vinegar. Thanks for this recipe!

From: CountryLady

On Dec 8, 2005

These were very good! My only issue is that the recipe doesn't specify the amount of salmon required. I used 2 tins (213 grams each) of Pacific Red Sockeye salmon. I used Wasabi paste but, since I'd never had it before, I cut back to a tbsp & will probably use the same amount next time. Like dojemi, I had to increase the bread crumbs ... but that may be due to the amount of salmon. Considering the price of red peppers at this time of year & the fact that I really couldn't taste them, I'll use green onions instead. Thanx Susan!