Salmon Cakes

with spinach salad and Asian sesame dressing

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Eggs, Fish

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Salmon is delicious and healthy, but if you’re looking for a new way to enjoy it, this dish is for you. Chopped salmon fillets get mixed with garlic, cilantro, and Sriracha, then pan-fried to crispy perfection. The cakes are served alongside a shaved carrot and spinach salad and garnished with Sriracha mayo for maximum deliciousness and weeknight innovation.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 6 Cilantro Sprigs
  • 6 oz. Carrot
  • Info
    2 Salmon Fillets
  • 3 tsp. Sriracha
  • ½ fl. oz. Toasted Sesame Oil
  • 1 tsp. Sugar
  • 1 fl. oz. Seasoned Rice Vinegar
  • 2 tsp. Sesame Seeds
  • Info
    2 oz. Mayonnaise
  • 4 oz. Spinach

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    745
  • Carbohydrates
    17g
  • Fat
    71g
  • Protein
    41g
  • Sodium
    1429mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Small Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Mince garlic. Stem and coarsely chop cilantro. Peel carrots, trim, and, using peeler, shave into long, thin ribbons. Rinse and pat dry salmon fillets. On a separate cutting board, finely chop salmon and place into medium mixing bowl. Finely chopping salmon will ensure shape holds without using egg or breadcrumbs.

  • 2

    Season and Form the Salmon Cakes

    Add garlic, half the cilantro (reserve remaining for Sriracha mayo), 2 tsp. Sriracha (reserve remaining for Sriracha mayo), and ½ tsp. salt to bowl with salmon. Thoroughly mix, then divide mixture equally into four balls. Form each ball into a ¾" thick cake (about 3" in diameter) and place on a plate. Place plate in freezer at least 10 minutes to firm up. Start making dressing while salmon firms in freezer.

  • 3

    Make the Dressing

    Mix sesame oil, sugar, seasoned rice vinegar, and sesame seeds in a medium mixing bowl. Season with ¼ tsp. salt and a pinch of pepper. Set aside.

  • 4

    Make the Sriracha Mayo

    Combine mayonnaise, remaining cilantro, and remaining Sriracha (to taste) in a small bowl. Season with a pinch of salt and pepper.

  • 5

    Cook the Salmon Cakes

    Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Working in batches, add salmon patties to hot pan and cook 2 minutes per side, or until cakes reach a minimum internal temperature of 145 degrees. Add 1 tsp. olive oil to pan to cook remaining cakes. Cooking cakes two at a time prevents crowding pan, which can make cakes steam rather than sear, and also makes it easier to flip them without breaking.

  • 6

    Plate the Dish

    Toss spinach and carrots in mixing bowl with sesame dressing, and place on a plate. Serve salmon cakes in front of salad and garnish with Sriracha mayo.

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