Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Food Timeline   ·   Videos   ·   Recipes   ·   Cooking Tips   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home > Recipes

SEAFOOD RECIPESFISH Recipes pg 2SALMON RECIPES >>>>> >  Salmon & Shrimp Cakes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Chef with red wine glass



Everyday Harumi
by Harumi Kurihara
Salmon is usually cooked as a fillet but I like to mince it—it can be used like this in many different recipes. Here I mix it with shrimp, but equally you can replace them with chopped pork or chicken. I like to leave the onions in quite large pieces because they give the fish cakes an extra bite and I love serving them with lots of fresh shredded ginger on top. You will be amazed how different really finely shredded ginger tastes—be brave and try these delicious fish cakes with more shredded ginger than you would usually take.
Makes 18 Small Fish Cakes


    • 12 oz salmon
    • 4 oz peeled raw shrimp
    • 1 small onion
    • 1 tablespoon sake
    • salt and pepper, to season
    • sunfloweror vegetable oil, for frying
    • ponzu soy sauce
    • some finely shredded fresh ginger, to garnish

    For The Ponzu Soy Sauce:
    • 1/2 cup mirin
    • 1/2 cup soy sauce
    • 1/4 cup lemon Juice
    • 2 inch piece kombu seaweed (dried kelp), wiped of any salty deposits


1. To make the ponzu soy sauce: In a small saucepan, bring the mirin to a boil, then reduce the heat and cook for a further 2-3 minutes over low heat to bum off the alcohol. Remove from the heat and add the soy sauce, lemon juice, and kombu and leave to cool.

2. Remove any skin or bones from the salmon and finely mince.

3. Devein the shrimp and chop finely. Both the salmon and shrimp should resemble ground meat.

4. Chop the onion into pieces ½  to ¾ inches in size.

5. Put the salmon and shrimp into a bowl, mix well, then add the onion and mix again. Add the sake, some salt and pepper to season, and combine thoroughly.

6. Shape the mixture into small fish cakes, each one being around 2 inches in diameter.

7. Heat a little oil in a large skillet and when hot place the fish cakes in the pan, allowing them to brown well before turning them over.

8. Once cooked, place on a large plate and drizzle over the ponzu soy sauce and garnish with some shredded fresh ginger on top of each fish cake.



   SALMON RECIPES >>>>>    ·    Salmon & Potato Bake    ·    Salmon with Dijon Sauce    ·    Baked Salmon Burgers    ·    Baked Salmon Dijon    ·    Caraway Dill Salmon    ·    Carmelized Salmon with Cherry Salsa    ·    Caramelized Grilled Salmon    ·    Citrus Salmon, Asparagus Arugula Salad    ·    Citrus Salmon, Orange Thyme Relish    ·    Coconut Salmon with Pineapple Salsa   ·    Cold Poached Salmon w/Nectarine Salsa    ·    Gin & Juniper Salmon    ·    Grilled Beer Salmon    ·    Grilled Salmon with Cherry Sauce    ·    Grilled Salmon Fillet    ·    Grilled Salmon with Maple Glaze    ·    Grilled Salmon with Pineapple Salsa    ·    Grilled Salmon w/Roasted Garlic Cream    ·    Grilled Salmon with Walla Walla Onions    ·    Harry's Grilled Salmon    ·    Herb Roasted Salmon w/Huckleberry    ·    Honey Lime Salmon    ·    Manx Smoked Salmon    ·    Maple Mustard Salmon    ·    Marinated Salmon    ·    Marmalade Glazed Salmon    ·    Marsha's Salmon Cakes    ·    Northwest Salmon w/Hazelnuts & Juniper    ·    Old Bay Grilled Salmon    ·    Pan Roasted Salmon, Tomato Vinaigrette    ·    Pan Seared Salmon with Nectarines    ·    Pecan Crusted Salmon    ·    Pesto Salmon with Artichoke Hearts    ·    Pickled Salmon (1851)    ·    Pistachio Crusted Salmon Filets    ·    Potato Horseradish Crusted Salmon    ·    Quinoa Pilaf with Salmon    ·    Roasted Salmon with Onions, Apples    ·    Salmon with Blackberry Hollandaise    ·    Salmon Box Recipe (1896)    ·    Salmon Cakes with Cucumber Relish    ·    Salmon with Caper Mayonnaise    ·    Salmon with Cherry Sauce    ·   Salmon with Creamed Mushrooms    ·    Salmon Croquettes (1896)    ·    Salmon: Fish Tajine    ·    Salmon Hash    ·    Salmon with Mango Cilantro Salsa    ·    Salmon Pecan Patties    ·    Salmon Pudding (1845)    ·    Salmon & Rice Packets with Fennel    ·    Salmon Sabayon    ·    Salmon & Shrimp Cakes    ·    Salmon w/Spiced Marsala Plum Sauce    ·    Salmon Steaks with Tomato Salsa    ·    Salmon with Sweet Corn Relish    ·    Salmon in Watermelon Juice    ·    Salsa Roasted Salmon    ·    Sauteed Mesquite Salmon    ·    Seared Salmon, Grapefruit Couscous    ·    Sesame Grilled Salmon    ·    Steamed Tofu & Salmon    ·    Walnut Mint Crusted Salmon    ·    Wild King Salmon with Cherries   

  Home   ·   About & Contact   ·   Recipe Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.





Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.