Lunch and Small Bites · Main Course · Sauces

Salmon Cakes with Sriracha-Cashew Cream Sauce


These salmon cakes are so incredibly flavorful and delicious. They are crispy on the outside and tender on the inside. I get sick of salmon easily so these salmon cakes are a nice way to switch things up! When paired with the sriracha-cashew cream sauce they are nothing short of spectacular. I love to serve these with an Asian slaw for a bit of acidity. I just shred up green and purple cabbage and red peppers and toss it in a sesame-ginger vinaigrette!

You can serve these as an appetizer or for a main course. If you are making them as an appetizer I would suggest making the patties smaller – 1/4 cup scoop for each patty. I made these for dinner last night and served them over cauliflower mashed potatoes – Jason loved it! Such a healthy, and flavor-packed dinner.


So first you start by sautéing the shallots, bell pepper, garlic and herbs in olive oil until the shallots are nicely browned.


Then you want to make sure to remove all salmon bones – if any are present. Aren’t these filets just beautiful?? Then you add the filets to the skillet and sear each side a few minutes just to get a nice crust. You want to be careful not to fully cook the salmon because you will be frying the patties and the salmon will continue to cook.


Then once you allow the filets to cool you add all ingredients to a bowl and begin to form the patties. Make sure you mold them well or they can easily fall apart once you fry them. It’s best to put the patties in the refrigerator for 1 hour before frying, but if you are in a time crunch you can skip this step.


And by the way this sriracha-cashew cream sauce is good on EVERYTHING!!

Lets get started!

Salmon Cakes with Sriracha-Cashew Cream Sauce

Makes about 10 cakes (4-5 servings)

Salmon Cakes:

1 cup shallots, minced

3 tablespoons extra-virgin olive oil

½ cup red bell pepper, minced

5 garlic cloves, minced

1 tablespoon thyme, minced

1 tablespoon Italian parsley, minced

4 wild-caught salmon filets or 5 cups cooked and shredded salmon

1 cup gluten-free bread crumbs

2 eggs

1 teaspoon salt

2 teaspoon mustard powder

½ teaspoon paprika

Black pepper, as desired

1 tablespoon apple cider vinegar or lemon juice

2 teaspoons organic Worcestershire sauce

Extra-virgin olive oil as desired for frying the salmon cakes

Sriracha-Cashew Cream Sauce:

½ cup raw cashews, soaked in water for 1 hour

¼ – ½ cup filtered water

2 tablespoons sriracha sauce

Salt, to taste


First start by soaking your cashews in water and set them aside.

In a skillet sauté the shallots and red pepper in 2 tablespoons of olive oil until they begin to soften. Add in the garlic, thyme and parsley. Continue to sauté until the shallots are nicely browned – about 5 minutes. Transfer the mixture to a large bowl.

In the same skillet add 1 tablespoon of olive oil and bring it to a high heat. Sear the salmon filets (skin side down) for 2-3 minutes then flip them over and sear them for an additional 2 minutes. The salmon skin should easily peel off and you can discard it. You do not want to fully cook the filets and the salmon should still be slightly raw in the middle. Remove the salmon from the skillet and allow it to cool a few minutes.

Add the salmon filets to the bowl with the shallot mixture and gently shred them with a fork. Now add in the bread crumbs, eggs, Worcestershire sauce, vinegar and all seasonings. Mix everything together well.

Using ½ cup scoop at a time form the salmon mixture into well molded patties. Place the patties on a baking sheet and cover them then place them in the refrigerator for 1 hour. This will help them stick together better. When you take them out and are ready to fry them you may want to re-mold them together and make sure they don’t easily fall apart.

In a large skillet add enough olive oil for frying and bring it to a medium-high heat. Place the salmon cakes in the hot skillet and fry each side until golden brown and crispy – about 3-5 minutes each side. Do this in batches and be careful not to overcrowd the cakes.

For the sriracha-cashew cream sauce add the cashews and ¼ water to a food processor or blender. Blend on high a minute or so then slowly add in the additional water until the sauce is completely smooth. Add in the sriracha and salt to taste.

Serve the salmon cakes topped with the sriracha-cashew cream sauce. These are nicely paired with a slaw for a bit of acidity so I served mine with an Asian cabbage slaw.


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