the starter dish

These Salmon Cakes With Ginger-Sesame Sauce Make For An Easy (And Delicious) Starter Dish

The secret's in the sauce.

PSA: These salmon cakes with ginger-sesame sauce are real crowd-pleasers, as I recently discovered after making a batch for dinner guests. Easy to make and oh-so tasty, these bites get an all-around huge thumbs up. Give them a go and let us know what you think.


(Makes six servings)


Salmon Cakes

  • Six slices of whole wheat bread
  • 2 x 15 ounce cans of salmon, drained with skin & bones removed
  • Two lightly beaten eggs
  • Five spring onions
  • 70g canned water chestnuts, finely chopped
  • 25 grams fresh coriander, finely chopped
  • ½ teaspoon ground black pepper
  • 3 teaspoons olive oil

Ginger-Sesame Sauce

  • 6 tablespoons of natural or Greek yogurt
  • 1 ½ tablespoon fresh ginger, grated
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon low sodium soy sauce
  • 2 tablespoons mayonnaise


  1. Remove the crusts from the bread and whiz up in a food processor to get fine bread crumbs.
  2. In a bowl, flake the salmon (ensuring that you have taken out any obvious bone or skin), add the egg and mix together.
  3. Add in four spring onions, water chestnuts, coriander, pepper and, finally, the bread crumbs and mix together until all the ingredients are combined well.
  4. Shape the mixture into twelve patties or cakes, and set aside in the fridge until ready to cook.
  5. For the sauce, combine the yogurt, mayonnaise, ginger, sesame oil and soy sauce together in a bowl.
  6. Whisk it all together until the sauce is smooth.
  7. To cook the salmon cakes: You will probably need to cook in batches, so, once cooked, keep them warm by covering in foil.
  8. Heat half of the olive oil in a non-stick frying pan or skillet over medium heat, and add half of your salmon cakes. Cook for approximately five minutes either side until nicely browned.
  9. To serve, garnish the salmon cakes with your remaining spring onion and serve up with the ginger-sesame sauce on the side.

There you have it: All done and ready to enjoy!


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