Teriyaki Salmon Cakes
Recipe courtesy of Stonewall Kitchens and Cheryl Lewis Stonewall Kitchen Cafe Executive Chef.

Recipe uses Stonewall Kitchens Sesame Ginger Teriyaki Sauce and Wasabi Ginger Sauce.

  • 2 pounds salmon fillet, boneless and skinless
  • 1/4 cup fresh ginger root, peeled, minced fine
  • 3/4 cup dry breadcrumbs
  • 1 Tbsp lemon juice
  • 1/4 cup Stonewall Kitchen Sesame Ginger Teriyaki Sauce
  • 2 eggs
  • 4 scallions, white and green parts, minced
  • Salt and pepper to taste
  • Canola Oil
  • Stonewall Kitchen Wasabi Ginger Sauce


  1. Mince salmon with a knife until very finely chopped.
  2. In a large bowl, mix together all ingredients except Wasabi Ginger Sauce and canola oil.
  3. Shape into 6/6 oz. patties.
  4. Pour approximately 1/8–1/4 inch of canola oil in a non-stick pan. Heat oil over moderate heat.
  5. Sauté patties until lightly golden but still raw in the middle. Do not let patties get darker than golden brown.
  6. Preheat oven to 350 degrees F.
  7. Bake salmon cakes in oven for 20 minutes or until cooked through.
  8. Serve on a bed of mixed greens with a side of Wasabi Ginger Sauce.

Serves: 6

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