Pan-Fried Teriyaki Salmon Cakes with Asian Slaw
Golden pan-fried salmon cakes bound with panko and fresh cilantro, topped with a thick, glossy teriyaki sauce made from mirin, soy, and hoisin. Served alongside a bright broccoli slaw tossed in sesame vinaigrette. Restaurant-quality results in under 30 minutes.
Ingredients
- 1 pound skinless fresh salmon, finely chopped
- ¼ cup panko bread crumbs
- ¼ cup onion, finely chopped
- 1 large egg, lightly beaten
- 1 tablespoon fresh cilantro leaves, chopped
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar, firmly packed
- ½ teaspoon fresh garlic, finely chopped
- ¼ teaspoon ginger root, freshly grated
- 2 tablespoons vegetable oil
- 1 ½ teaspoons seasoned rice vinegar
- 1 teaspoon sesame seeds
- 1 teaspoon sugar
- ⅛ teaspoon salt
- 2 cups broccoli slawcabbage slaw1:1texture
less broccoli bite
- fresh cilantro leaves(optional)
Instructions
- 1
Combine salmon, panko, onion, egg, cilantro, salt, and pepper in a bowl and mix well.
- 2
Shape mixture into 8 patties.
- 3
Melt butter in a 12-inch nonstick skillet over medium heat until sizzling.
- 4
Add salmon cakes and cook, turning once, until internal temperature reaches 165F and golden brown and cooked through.
- 5
Combine mirin, soy sauce, rice vinegar, hoisin, brown sugar, garlic, and ginger in a saucepan.
- 6
Cook over medium heat until liquid reduces to a thick sauce.
- 7
Whisk together vegetable oil, rice vinegar, sesame seeds, sugar, and salt in a bowl until well mixed.
- 8
Add broccoli slaw and toss to combine.
- 9
Top each salmon cake with teriyaki sauce and slaw mixture.
- 10
Garnish with fresh cilantro leaves if desired.
Tips
Use a meat thermometer to ensure salmon cakes reach exactly 165F for food safety.
Do not overmix the salmon mixture to avoid dense, compact cakes.
Reduce the teriyaki sauce to the proper thick consistency for best coating.
Good to Know
Refrigerate leftover salmon cakes and slaw separately in airtight containers up to 3 days. Reheat cakes gently in a skillet over low heat.
Form salmon patties up to 8 hours ahead and refrigerate. Prepare teriyaki sauce and slaw dressing up to 1 day ahead.
Serve immediately while salmon cakes are warm and slaw is cool.
Common Mistakes
Do not skip the internal temperature check to avoid undercooked salmon.
Do not skip reducing the teriyaki sauce to avoid a thin, runny glaze.
Do not overstir the salmon mixture during combining to avoid tough, dense cakes.
Substitutions
Gluten-Free Swaps
General Alternatives
less broccoli bite