Thai Salmon Cakes with Basil Lime Mayonnaise
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Thai Salmon Cakes with Basil Lime Mayonnaise combine two of summer’s best—healthful salmon and fresh basil! They’re easy to make, freeze great, and provide a vibrant, zesty flavor that elevates any meal. Perfect for a quick dinner or as a crowd-pleasing appetizer, these cakes are as versatile as they are delicious. Perfect with my Thai Green Beans on the side!
“These are so delicious. I live in Alaska and don’t love salmon, but have lots of fishermen in my house. I’ve made them several times for different friends and they are always rave about it. … Definitely try these!
Why This Recipe is a Keeper!
If you are apprehensive about preparing wild salmon correctly, you can’t go wrong with these crispy Thai salmon cakes. The assertive flavors in Thai cuisine pair well with the richness of salmon to create this lovely dish that doubles as an entrée or appetizer.
These Thai salmon cakes pair beautifully with the basil and fresh lime-infused aioli. Use Thai basil if you can find it. If not, any fresh basil will do.
Tips for making Thai Salmon Cakes with Basil Lime Mayonnaise:
- Fourteen ounces of fresh salmon (or two 7-ounce portions) is the perfect amount for two people. However, because salmon is combined with other ingredients when making cakes or patties such as these, you get a little more bang for your buck as this recipe makes eight cakes.
- Any leftover salmon cakes will reheat beautifully in the oven.
- These Thai Salmon Cakes also freeze well and don’t need to be thawed before being placed in the oven to reheat which is ideal when you need a quick meal.
- To cook salmon prior to forming into patties, simply bake to a point where it can be flaked. Don’t be concerned if it’s still a bit raw, it will finish cooking when browned.
- I like to use a 1/3-cup measuring cup to create uniform-sized cakes. Fill it to just below the rim, then invert onto a baking sheet.
- It’s important for the cakes to “set up” before browning so they don’t fall apart. Place the baking sheet in the refrigerator for about an hour or in the freezer for 15 minutes.
For another great salmon recipe, try my Salmon with Burst Cherry Tomatoes!
Serve with:
- Pan-Roasted Brussels Sprouts with Thai Sweet Chili – Orange Glaze
- Cold Thai Cucumber Avocado Soup with Cucumber Relish
- Roasted Brussels Sprouts with Thai Green Curry Butter
More great fish cake recipes:
- Shrimp Cakes with Roasted Red Bell Pepper Mayonnaise
- Thai Green Curry Shrimp Cakes
- Tuna Kimchi Cakes with Soy – Ginger Dipping Sauce
- Maryland-Style Crab Cakes
Thai Salmon Cakes with Basil Lime Mayonnaise
Ingredients
Salmon
- 14 ounces wild salmon
- Salt and freshly ground black pepper, to taste
- 2 scallions, white and light green part only, finely chopped
- ¼ small red bell pepper, finely chopped (about ¼ cup)
- ¼ cup chopped fresh cilantro
- 2 cloves garlic, minced
- 2 tablespoons fresh lime juice, about 1 large lime
- 2 teaspoons minced ginger
- 2 teaspoons fish sauce
- 1 teaspoon red curry paste, or to taste (taste before adding egg!)
- 1 teaspoon chili garlic sauce
- ½ cup panko, plus more for coating cakes
- 1 large egg, beaten
- ½ cup canola oil, or vegetable oil for frying
Basil Lime Mayonnaise
- 1 cup mayonnaise, regular or reduced-fat
- 2 tablespoons fresh lime juice, about 1 large lime
- 1 jalapeno pepper, seeded if desired, chopped
- 8-10 large leaves fresh basil
- 2 cloves garlic, coarsely chopped
Instructions
Salmon Cakes
- Preheat oven to 375 degrees. Season salmon with salt and black pepper. Bake for 12-14 minutes or until salmon is almost cooked through and can be flaked. Cool 15 minutes.
- Combine scallions, red bell pepper, cilantro, garlic, lime juice, ginger, fish sauce, red curry paste, chili garlic sauce and panko in a bowl. Season to taste with salt and black pepper, adjusting any other seasoning as desired.
- Flake salmon into the bowl, add the egg and gently stir to combine. Form into 8 uniform cakes. Chill in the refrigerator for 1 hour or in the freezer for 15 minutes.
- Coat salmon cakes with panko.
- Heat oil over medium-high heat in a non-stick skillet or sauté pan.
- Place salmon cakes in hot oil, working in batches if necessary. Reduce heat to medium. Cook 2-3 minutes per side or until nicely browned.
- Place on a cooling rack to drain set on a baking sheet or on aluminum foil.
Basil Lime Mayonnaise
- Combine aioli ingredients in a food processor or blender. Process until smooth. Serve with salmon cakes.
Notes
- Form into cakes and refrigerate covered for up to 8 hours. Cook per directions.
- Can also be cooked, cooled, and reheated in the oven or toaster oven.
- Cook as directed, cool, then freeze.
- Reheat in the oven or toaster oven for 20-25 minutes.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
Can this be made with canned salmon?
Hi, Adrienne, Thanks so much for your question. Yes, absolutely! You’ll need approximately 14 ounces of drained, canned salmon. An ounce or two either way (less or more) shouldn’t make much of a difference in the quantities of ingredients. Thanks again and hope you enjoy!