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
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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients

    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.

  • Step 2 - Season and Form the Salmon Cakes

    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.

  • Step 3 - Make the Dressing

    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.

  • Step 4 - Make the Sriracha Mayo

    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.

  • Step 5 - Cook the Salmon Cakes

    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.

  • Step 6 - Plate the Dish

    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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