Serves 2
18 min
Ginger Cilantro Salmon Cakes
Recipe GLPRadf706f2c25591
Pan-fried salmon cakes infused with fresh ginger and cilantro, featuring a gently spiced sriracha kick and bright apple cider vinegar notes. These delicate, chunky patties deliver tender, flaky salmon with vibrant aromatics—perfect for a quick, elegant weeknight dinner.
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Ingredients
2 wild salmon fillets (6 oz each), skin removed, bones removed, and cut into cubes
1 tablespoon apple cider vinegar
2 tablespoons fresh ginger, minced
¼ cup fresh cilantro, finely chopped
1 tablespoon sriracha sauce
2 teaspoons sea salt
2 tablespoons lard or other cooking fat, for frying
Directions
In a large mixing bowl, combine the cubed salmon, apple cider vinegar, minced ginger, fresh cilantro, sriracha sauce, and sea salt. Mix gently with your hands until all ingredients are evenly distributed throughout the salmon.
Transfer the salmon mixture to a food processor. Pulse several times until the salmon begins to break down and the mixture comes together, but do not over-process. You want the salmon to remain somewhat chunky and textured, not turn into a fine paste.
Divide the salmon mixture into 4 equal portions and gently form each into a compact patty about ¾ inch thick. Set aside on a plate.
Heat the lard in a 12-inch cast iron skillet over medium heat until it shimmers and is fully melted, about 1–2 minutes.
Carefully place the salmon patties into the hot skillet. Fry for 3–4 minutes on the first side until golden and set. Gently flip each patty and fry for another 3–4 minutes on the second side until cooked through and golden brown. The salmon should reach an internal temperature of 145°F.
Transfer the cooked salmon cakes to a serving plate and serve immediately while hot.
