These Asian salmon cakes are the perfect solution for a healthy inexpensive meal when paired with brown rice and stir-fried veggies for over a simple salad. The cakes are easy to assemble they have crunchy veggies and sunflower seeds paired with inexpensive canned salmon. This easy, healthy, inexpensive recipe is gluten free, low fat, paleo and Whole30 approved.
When I decided to start eating fish during the summer after I graduated from college I had absolutely no idea how to cook fish. Over the years I have had so many opportunities of trial and error, some accidental successes, and some really epic failures. The salmon cakes were an accidental success. At the time I still learning how to make fish, I was in my first year of my real job scraping by trying to save money but still wanting to eat healthy food and incorporate more fish into my diet.
Well as you probably know, the cost of fish is not cheap per pound and when you’re on a budget, messing up a ten dollar pound of fish is kind of detrimental to your week. So I started buying canned tuna and salmon in the hopes that I could find ways to incorporate this less expensive source of protein into my diet. I searched the Internet and found a few recipes and then decided that I was going to make my own version of those recipes.
Most of the recipes I found used breadcrumbs. I never had breadcrumbs around the house. I thought that they were a waste of money, and I still do. So I save the ends of my bread and store them in the freezer and toast them up and ground them into breadcrumbs anytime I need them. I found that the quality of bread that I purchase is much better to make my own bread crumbs out of instead of store brought breadcrumbs. Maybe you feel the same way.
Around this time, I also discovered how great the food processor is for helping with meal prep. Just add in your veggies, like onion, celery, and water chesnuts to the food processor and chop it up a few times and voilà, you have chopped veggies. If you’re gonna use your food processor to also make bread crumbs, make sure you crumble the bread first then veggies so the bread doesn’t get all soggy.
I really love the Asian twist on these salmon cakes. The addition of Tamari, grated ginger, green onion and topped with sriracha. These salmon cakes really make for an inexpensive dinner option that is super tasty and is also really great the next day on a salad with a peanut dressing. Here at Pancake Warriors, we make it our mission to make food for dinner that you can eat the next day end a slightly different way end still really enjoy them. I would never recommend that you be the person in the office to reheat fish. SERIOUSLY don’t be that person! But these salmon cakes are a great option to eat cold on top of a salad or on top of a zoodle bowl the next day. Actually now that I’m thinking about it, these Asian salmon cakes would be awesome on top of Asian Zoodle Buddha bowl as a way to add protein as a great way to mix things up.
Asian Salmon Cakes
Whole 30/Paleo modifications:
- increase coconut flour to 1/4 cup
- add 2 tbs. chia seeds
- Use coconut aminos instead of tamari
- Preheat the oven to 400.
- Toast the bread and then add the toasted bread to the food processor or chop with a knife.
- Chop veggies with knife or in food processor.
- Drain canned salmon and add to bowl with chopped veggies and bread crumbs.
- Add egg whites, tamari, ginger and coconut flour.
- Mix to combine, add sunflower seeds (optional) or sesame seeds and mix to combine.For Whole30 modifications, please let this mixture sit for 5 minutes before forming patties.
- Form into 6-8 patties.
- Bake at 400 F for 20 minutes.
- Serve with rice and stir fry veggies or on top of a bed of salad greens.
What about you?
- Do you ever cook with canned salmon?
- What is your favorite Asian flavor?
- What is your inexpensive food hack?