Paleo Monday to Friday: Salmon Fish Cakes

July 11, 2016


  • 1-inch piece fresh grated ginger
  • ¼ cup sesame seed oil
  • 1 tablespoon sesame seeds
  • juice of ½ lemon
  • 1 garlic clove, crushed
  • 4 skinless salmon fillets, roughly chopped
  • 1 teaspoon sesame seed oil
  • 1 tablespoon sesame seeds
  • 1 egg plus 1 egg white
  • 1-inch piece fresh ginger, grated
  • 1 Thai bird’s eye chile finely sliced
  • 2 scallions, finely sliced
  • ½ red onion, finely sliced
  • a handful of fresh cilantro, finely chopped
  • 1 tablespoon olive oil for frying
  • 2 cups mesclun, to serve


1. First make the Asian dressing: Simply place all the ingredients in a bowl and whisk well to combine -- grated ginger, 1/4 cup sesame seed oil, 1 tablespoon sesame seeds, juice of 1/2 a lemon, 1 crushed garlic clove.

2. Now make the fishcakes: Place the salmon, sesame oil, sesame seeds, egg, ginger, chile, scallions, red onion, and cilantro in a food processor and process together, making sure you retain a little texture.

3. On a clean surface, divide the fishcake mixture and carefully shape into little patties about 1-inch thick.

4. Transfer to a plate, cover, and chill for 30 minutes (or up to a day).

5. Heat the olive oil in a large, non-stick sauté pan over high heat and cook about 4 to 5 fish cakes at a time (don’t overcrowd the pan or they won’t brown up as they should). Cook for a minute, then lower the heat a little, turn and cook for another 60 to 90 seconds (they are small so will cook quickly).

5. Repeat until all the fishcakes are cooked and serve warm, drizzled with a little Asian dressing, and a mesclun salad.

About this recipe

"This is one of the recipes that I come back to time and time again. I included it in my very first  cookbook back in 2002, but every time I make the recipe I refine it a little and this version contains even more flavor." -- Daniel Green