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Plate of flavorful Thai Salmon Cakes garnished with herbs and spices.

Thai Salmon Cakes

Crispy on the outside and tender on the inside, these Thai Salmon Cakes are quick, satisfying, and packed with bold Asian flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound salmon, cooked and flaked
  • 1/2 cup cooked rice or quinoa
  • 2 green onions, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon red curry paste
  • 1 large egg, beaten
  • 1/2 cup almond flour (or breadcrumbs)
  • Salt and pepper to taste
  • Oil for frying
  • Sweet chili sauce for serving

Method
 

Preparation
  1. In a large bowl, mix together the flaked salmon, cooked rice or quinoa, green onions, cilantro, fish sauce, lime juice, red curry paste, and beaten egg until well combined.
  2. Season generously with salt and pepper.
  3. Stir in the almond flour (or breadcrumbs) until the mixture holds together.
  4. Form the mixture into patties.
Cooking
  1. Heat oil in a skillet over medium heat.
  2. Once hot, add the salmon cakes and cook until golden brown on both sides (about 4–5 minutes per side).
  3. Remove from heat and drain on paper towels.
Serving
  1. Serve warm with sweet chili sauce.

Notes

These salmon cakes keep well in the fridge for 2-3 days. For longer storage, freeze them for up to 3 months. Ensure you cool them fully before packaging. Reheat in the oven or skillet for best results.