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Teriyaki Salmon Cakes with Asian Slaw
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Salmon Cakes

1 pound skinless fresh salmon, finely chopped

1/4 cup panko bread crumbs

1/4 cup finely chopped onion

1 large Land O Lakes® Egg, lightly beaten

1 tablespoon chopped fresh cilantro leaves

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons Land O Lakes® Butter

Teriyaki Sauce

2 tablespoons mirin

2 tablespoons soy sauce

2 tablespoons seasoned rice vinegar

2 tablespoons hoisin sauce

2 tablespoons firmly packed brown sugar

1/2 teaspoon finely chopped fresh garlic

1/4 teaspoon freshly grated ginger root  

Asian Slaw

2 tablespoons vegetable oil

1 1/2 teaspoons seasoned rice vinegar

1 teaspoon sesame seeds

1 teaspoon sugar

1/8 teaspoon salt

1/8 teaspoon pepper

2 cups (5-ounce) broccoli slaw


Fresh cilantro leaves, if desired

 *Substitute 1/8 teaspoon ground ginger.

How to make

  1. STEP 1

    Combine all salmon cake ingredients except butter in bowl; mix well. Shape into 8 patties.

  2. STEP 2

    Melt butter in 12-inch nonstick skillet over medium heatuntil sizzling.  Add salmon cakes. Cook, turning once, 10-12 minutes or until internal temperature reaches 165ºF and salmon cakes are golden brown and cooked through.

  3. STEP 3

    Combine all teriyaki sauce ingredients in 1 1/2-quart saucepan.  Cook over medium heat 4-5 minutes or until liquid is reduced to thick sauce. Set aside.

  4. STEP 4

    Whisk all Asian slaw ingredients except broccoli slaw together in bowl until well mixed. Add broccoli slaw; toss to combine.

  5. STEP 5

    Top each salmon cake with teriyaki sauce and 1/4 cup Asian slaw mixture. Garnish with fresh cilantro leaves, if desired.

Tip #1

Mirin is a condiment made from rice, often found in Japanese recipes. It adds sweetness and flavor. Mirin can be found in the Asian or gourmet section of large supermarkets as well as Asian markets.

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