(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

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


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


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



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.

  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: [email protected]
All contents are copyright © 1990 - 2023  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. Logo


Popular Pages