Teriyaki Salmon Cake with Wasabi Slaw
April 9, 2018 by Nicole Collins
It’s my 1 year blogiversary!!!!!!!!!!
OMG! 1 year! We made it through a whole year together!!!
I still can’t believe it.
I’ve told you guys this before; but when I first started this journey, I really wasn’t sure I could keep it up and running for a whole year. I wasn’t sure I had enough content. I wasn’t sure I had enough to say. I just wasn’t sure.
But, the way I ramble at you guys, we all know I definitely have enough to say!
I’ve learned a lot about blogging already, but I know there’s still so much more to learn. We’ve got plenty of room for growth! Lots and lots of new challenges to tackle.
But, from the bottom of my heart, thank you guys so much for your support. I really appreciate every like, share, and kind message. I couldn’t do this without you, and I wouldn’t want to. I put my heart and soul in to this blog for you, and I’m really proud of what we do here.
Now, excuse me for a quick sec while I try to stop this flood running down my face.
Ok…my very first post was this Shrimp, Salmon, and Rice. What a long way I’ve come with photographs alone! I’m still working on grasping the art of food photography, but I feel like I’ve had a pretty strong showing of progression. #winning
So, in honor of my very first meal with you guys, we’re having salmon again in today’s recipe.
We’re celebrating with Teriyaki Salmon Cakes with Wasabi Slaw.
Let’s start with the slaw. I’m letting the grocery store do a little of the work for me on this one, so I’m using pre-shredded slaw mix. It’s just too easy, and it’s not very expensive. I’m all for shredding your own cabbage, if you prefer. But, I like having the multicolored slaw mix without having to buy 3 different veggies to get it.
The cabbage mix gets tossed in a dressing mix of mayo, wasabi sauce, soy sauce, and a little rice vinegar (among other things). Make sure you get the wasabi sauce in the bottle and not the powdered wasabi that you mix with water. The dressing is tangy, but not necessarily spicy. The mayo helps to tame everything down a bit. But, the flavor is on point!
For the salmon cakes, you have a couple of options. Generally, I’d say to always use fresh salmon. But, since we’re roasting, and mixing, and pan frying, and doing lots of other things to the salmon; it’s ok to use thawed frozen salmon filets for these. My cook times below are for fresh salmon, but you can adjust according to package directions for frozen. (In all honesty, I used frozen for these!)
We start by glazing some salmon filets with some store bought teriyaki sauce. Then, we roast it in the oven til it flakes easily and is cooked through. Next, we flake the salmon; and we mix it with some fresh scallions, some more teriyaki sauce, and some panko breadcrumbs. The final step is to form it in to patties, then pan fry the cakes in coconut oil until they’re nice a golden brown on the outside.
To serve, you can pile some slaw on your plate; top it with a salmon cake; then drizzle with a little extra teriyaki sauce, some more green onions, and a sprinkle of sesame seeds. How’s that for yum!
The salmon cakes have the perfect balance of salmon and teriyaki flavor. Neither is more overpowering than the other. Plus, the cool crunchy slaw paired with the warm salmon cake adds another interesting sensory component to sweet teriyaki and zippy wasabi.
This might look like a lighter dish, but it’s really very hearty. You get 2 salmon cakes in 1 serving, so it feels like you’re eating a feast! It certainly keeps me full.
Alright guys. Thanks for taking a little walk down memory lane with me today. And, thanks again for the love you share with me.
Happy Birthday Yummy Muffin! Here’s to many, many more!
Enjoy, and let’s eat!
Teriyaki Salmon Cakes with Wasabi Slaw
Serves: 4 Print
For the Wasabi Slaw:
¼ cup mayo
1 tbsp wasabi sauce
½ tbsp soy sauce
½ tbsp rice vinegar
½ tbsp agave syrup
3 cups coleslaw cabbage mix
For the Teriyaki Salmon Cakes:
1 lb salmon filets (thawed, if frozen)
2-3 tbsp + 2 tbsp teriyaki sauce, divided
3 green onions, chopped
½ cup panko breadcrumbs
2 tbsp coconut oil
additional teriyaki sauce and sesame seeds, for serving (optional)
olive oil cooking spray
Make the Wasabi Slaw: In a medium mixing bowl, add mayo, wasabi sauce, soy sauce, rice vinegar, and agave. Whisk to combine. Add in coleslaw mix, and stir to combine. Set aside.
Roast the Salmon: Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil, and spray with olive oil cooking spray. Place the filets on the baking sheet, skin side down. Brush the tops and sides of salmon with 2-3 tbsp teriyaki sauce. Bake for 15-20 mins until the salmon flakes easily and the internal temperature reaches 145 degrees. Set aside to cool.
Make the Salmon Cakes: When the salmon is cool enough to handle, shred the salmon, discarding the skin, and place in a mixing bowl. Add green onions, 2 tbsp teriyaki sauce, eggs, and panko. Mix with your hands until fully combined, and shape in to 8 patties. Heat coconut oil in a large non stick skillet over medium high heat. When oil starts to shimmer, add salmon cakes, and cook for 3-4 mins until the bottoms start to brown. Flip, and cook another 3-4 minutes until browned. Remove from pan, and lay on a paper towel lined plate to drain any excess oil.
To serve, divide slaw evenly between 4 plates. Top with two salmon cakes and an extra drizzle of teriyaki sauce and sesame seeds, if desired.
*If you're going to make this ahead, store the slaw and salmon cakes separately.
*You could buy a head of cabbage and shred your own, but I like the pretty colors that come in the pre-bagged mix.
*Salmon cooking times will vary based on the thickness of your filets. The cook times above are for fresh salmon filets. It will differ if you're using frozen salmon, so follow the suggested cook times on the pouch.
*This recipe calls for wasabi sauce (usually found in a bottle in the Asian aisle of the grocery store) and NOT wasabi powder (that gets mixed with water).