Appetizers & Side Dishes · Asian Cuisine · Seafood

Salmon Cakes & Miso Cream Sauce


I again bought too much salmon for my own good (I love you, Costco). Looks like you’ll be seeing some more salmon recipes! I love this recipe for the simple fact that it’s just like a crab cake but doesn’t leave the reaction of:

  • How much did I just pay for crab legs?
  • Where is that darn nut cracker?
  • All that work for…just that amount of meat?
  • Can I just eat a burger now? Please?

Top if off with a curious but delightful combination of miso and cream …and everyone is bound to be happy.


  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • 2 cloves garlic, chopped
  • 1 green onion, chopped
  • 1 tablespoon miso paste
  • 1 cup heavy cream
  • 1/4 cup white wine or 1/8 cup sake
  • 1/4 cup fresh lime juice
  • 3/4 cups dry bread crumbs (pulse white bread in food processor to make your own)
  • Salmon, cooked and flaked (about 7-8 ounces)
  • 1/3 cup chopped onion
  • 1/4 cup chopped fresh cilantro
  • 1 egg
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 2 tablespoons vegetable oil + 1 tsp for sautéing the onions


  1. Heat the vegetable oil and sesame oil in a large skillet over medium heat. Add the green onion and garlic, and cook until tender. Stir in the miso paste and sake until blended. Bring to a simmer then stir in the cream and lime juice. Return to a simmer and cook until thickened, about 7 minutes. Remove from heat and set aside.
  2. Heat 1 tsp of oil and saute onions in a separate pan for 3-4 minutes or until tender.
  3. In a medium bowl, stir together the bread crumbs, salmon, sauteed onion, and cilantro. In a small bowl, whisk together the egg, soy sauce and water using a fork. Stir about half of this into the salmon mixture, and if it seems dry, stir in a little more until the salmon mixture will stick together in patties.
  4. Heat the oil in a large skillet over medium-high heat. Form the salmon mixture into 2 inch patties for appetizers, or 4 inch patties for a main dish. Fry patties for about 4 minutes per side, or until golden brown. Serve with the sauce drizzled over, or separately for dipping.

One thought on “Salmon Cakes & Miso Cream Sauce

  1. Lili does this same type of this but substitute the bread crumbs with oatmeal, the salmon with tuna (salmon’s expensive here) and no soy sauce. :)

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