Asian Salmon Cakes with Creamy Miso and Sake Sauce

Recipe View Prepare the Miso-Sake Cream Sauce: In a large skillet, heat 1 tablespoon of vegetable oil and 1 teaspoon of sesame oil over medium heat. Add the minced garlic and chopped green onion; cook until softened and fragrant, about 3 minutes. Stir in the miso paste and sake, blending well. Bring to a gentle simmer, then incorporate the heavy cream and fresh lime juice. Return to a simmer and cook until the sauce has thickened slightly, approximately 7 minutes. Remove from heat and set aside.

Recipe View Combine the Salmon Cake Ingredients: In a medium bowl, thoroughly combine the dry bread crumbs, flaked salmon, finely chopped onion, and fresh cilantro. In a separate small bowl, whisk together the egg, soy sauce, and water using a fork until well combined. Gradually add the egg mixture to the salmon mixture, stirring until just combined. Add only enough egg mixture to allow the salmon mixture to hold together when formed into patties.

Recipe View Form and Fry the Salmon Cakes: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Shape the salmon mixture into patties, approximately 2 inches in diameter for appetizers or 4 inches for a main course. Gently place the patties in the hot oil and fry for about 4 minutes per side, or until golden brown and cooked through. Ensure the internal temperature reaches 145°F (63°C).

Recipe View Serve: Drizzle the creamy miso-sake sauce over the salmon cakes immediately. Alternatively, serve the sauce separately as a dipping sauce alongside the crispy salmon cakes. Garnish with extra cilantro, if desired, and serve hot.