• Cooking Time: 6-8 minutes
  • Servings: 4
  • Preparation Time: 20 minutes


You will need to have prepared "Eli's Asian Salmon- 2 ways" for this dish. See link below -


  • 1 lb. reserved Asian Salmon
  • Reserved soy marinade
  • 1 cup panko bread crumbs
  • 1 egg, lightly beaten
  • 1/4 c. plus 2 Tbls. mayonnaise, divided
  • 1/4 c. finely chopped onion
  • 1/4 c. grated carrot
  • 1/4 c. finely diced green pepper
  • 3 or 4 crimini mushrooms, finely chopped
  • olive oil
  • You will need to prepare Eli's Asian Salmon- 2 ways" for this dish.


  • Flake cooked salmon with a fork and set aside in a large mixing bowl.
  • In a skillet, heat a Tbls. of olive oil over medium high heat.
  • Add onion and cook until tender.
  • Add mushrooms, peppers and carrot and cook until just tender, about 3 minutes.
  • Add to salmon in mixing bowl.
  • Add egg, 2 Tbls. of reserved marinade, panko, and 1/4 c. mayo and toss to combine.
  • Form into four equally sized patties and refrigerate until firm, about 20 minutes.
  • Whisk remaining mayo with another Tbls. of soy marinade and reserve for serving.
  • Heat 2-3 Tbls. olive oil in a large skillet over medium high heat.
  • Once oil shimmers, reduce heat to medium and add salmon cakes.
  • Cook about 3-4 minutes per side, until browned and warmed through.
  • Serve with greens and Soy Mayo.

Categories: Brunch  Dinner  Fish  High Protein  Low Fat  Lunch  Savory 
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