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Wasabi Salmon Cakes

salmon, mayonnaise, egg, wasabi, vinegar, breadcrumbs, tamari

Wasabi Salmon Cakes -


1 (14 ounce) can salmon (boneless or skinless)
1/4 cup low-fat mayonnaise (I like Hellmann's Just 2 Good)
1/4 cup plain breadcrumbs
1 egg, beaten
2 tablespoons wasabi (!!)
1 teaspoon tamari or 1 teaspoon soy sauce
1 tablespoon rice vinegar or 1 tablespoon lemon juice
1/4 cup finely chopped red bell pepper
extra breadcrumbs
Cooking spray


Mush the top ingredients together in a big bowl; Adding extra breadcrumbs till the texture is workable.
Roll into balls and flatten into patties.
Press the patties into the extra breadcrumbs.
Spray tops with Pam, flip and spray bottoms.
Cook in large skillet over medium-high heat until nice and brown and firm to the touch.
You can use the same technique with Tuna.
I like that to have an italian flavor, so I take out the wasabi and soy and add basil and oregano and shredded mozzarella.
They are great with pasta sauce.

Read the full directions on


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