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+ servings

Salmon Cakes

These salmon cakes are made with Atlantic Salmon, shucked corn, bread crumbs, and seasonings.  Pan-fried and served with homemade tartar sauce.
Course Main Course
Cuisine Japanese
Keyword corn, Fish, pan fry, salmon, tartar sauce
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Author Koshiki Yonemura
Cost $25.00


  • 1 pound salmon Atlantic, skinned and deboned
  • 1/2 cup panko bread crumbs
  • 1/2 cup corn fresh or frozen
  • 1/4 cup green onion chopped
  • 1 egg
  • 1/4 cup cream or milk
  • 1 teaspoon salt
  • pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon cooking oil
  • 2 tablespoon sake or white wine optional

tartar sauce

  • 1/2 cup Japanese Mayonnaise
  • 1/4 cup red onion finely chopped
  • 1/4 cup parsley or chives finely chopped
  • salt
  • pepper
  • 1 teaspoon lemon juice
  • 1 teaspoon soy sauce


  • Place salmon on a cutting board and cut it into small pieces. Next take meat cleaver and chop the fish into even smaller pieces.  
  • In a medium bowl, place minced salmon, corn, bread crumbs, beat egg, salt, pepper, garlic powder, green onions, and milk and mix well with hands. Let the mixture rest for 5 minutes.
  • Divide the fish mixture to 8. Place vegetable oil on your palms and shape the fish mixture into hamburger shapes and set them aside.  
  • Heat a frying pan large enough to hold all salmon cakes, add about 1 tablespoon of cooking oil and pan-fry the fish. Turn the salmon and cook the other side for another minute. Turn the heat low, add 2 tablespoon of sake or wine (if using) then cover the pan and cook through the fish, about another minute.
  • Plate the salmon cakes on individual dishes. Serve the salmon cake hot with homemade tartar sauce and wedge of lemon.