Thai Salmon Cakes (Gluten-Free, Dairy-Free)

These easy Thai salmon cakes combine the the flavors of fresh herbs and spices in one protein-packed bite. Enjoy them with a sweet, spicy chili sauce that brings you right back to South East Asia! Perfect as an appetizer or a light main dish. Gluten-free and dairy-free too.

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Thai Salmon Cakes for a Taste of Asia

If you love salmon patties, but want a taste of Southeast Asia, then these Thai salmon fish cakes are just what you’ll love!

Using fresh herbs such as chives and cilantro, with spices like ground coriander, ginger and chili powder, these fresh salmon cakes are a high-protein meal, appetizer or snack (whichever you prefer!).

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required for these salmon Thai fish cakes are easily accessible at the local grocery store (nothing fancy required!)
• Easy to Make: Making these salmon cakes is literally a peace of cake with the help of a food processor or blender – just blend, shape, and pan-fry till golden brown perfection!
• Totally Gluten-Free & Dairy-Free: the best part is that these salmon fish cakes are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making these Thai salmon cakes recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Salmon: Since this is a recipe for salmon fish cakes, salmon is a key ingredient here. If you don’t have salmon, the closest alternative would be trout.
• Panko: I used gluten-free panko breadcrumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular panko bread crumbs instead.
• Fresh Herbs: I like the combination of fresh chives and cilantro for a very delicious Asian flavor. If you find cilantro too strong for your liking, you may swap it out with fresh parsley instead.
• Garlic: Grating the garlic because it really brings out the flavor of the garlic. Feel free to add more garlic if you’re a garlic fan like myself.
• Sesame Oil: Sesame oil adds a beautiful Asian flavor to these Thai salmon cakes, so make sure you don’t leave it out.
• Lime Juice: For the best flavor, use freshly-squeezed lime juice.
• Sugar: I used light brown sugar for a hint of sweetness, but you can also use cane sugar or coconut sugar if you prefer.
• Spices: Ground coriander, ground ginger, and chili powder make these fish cakes have a beautiful depth of flavor. So make sure you don’t leave them out. Other additional condiments that you might want to add include garlic powder or onion powder for extra flavor.
• Olive Oil: I used extra virgin olive oil for pan-frying these easy salmon cakes, but you can also use another type of vegetable oil if you prefer.

How to Make Thai Salmon Cakes:

Combine Fresh Herbs & Condiments in Blender: Add the fresh chives, cilantro and garlic to the bowl of a food processor or electric blender. Pour in the egg, sesame oil, lime juice, brown sugar, ground coriander, ground ginger, chili powder, and salt.

Blend Until Smooth: Blend for about 1 minute until smooth.

Dish by Dish Tips:

• Salmon: I used fresh salmon fillets, but if you don’t have access to fresh salmon, canned salmon will work too. Alternatively, if you don’t have access to salmon, the closest alternative would be trout.
• Make Smaller or Larger Patties: This recipe makes 8 medium patties, but you can either make smaller salmon cakes, or larger cakes depending on your preference.
• For Extra Heat: If you like your fish cakes even more spicy, add 1 tablespoon of red curry paste to the fish paste mixture before shaping and cooking.

Other Gluten-Free Salmon Recipes to Make:

• Easy Salmon Patties (Gluten-Free, Dairy-Free)
• Almond Crusted Salmon (Gluten-Free, Dairy-Free)
• Spicy Firecracker Salmon (Gluten-Free, Dairy-Free)
• Oven-Baked Salmon Kabobs (Gluten-Free, Dairy-Free)

Gluten-Free Appetizers You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Thai Salmon Cakes (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

These Thai salmon cakes combine the the flavors of fresh herbs and spices in one protein-packed bite. Enjoy them with a sweet, spicy chili sauce that brings you right back to South East Asia! Perfect as an appetizer or a light main dish. Gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 1 pound salmon fillet, cut into small pieces
• 1/3 cup gluten-free panko breadcrumbs
• 3 tablespoons chopped chives
• 6–7 sprigs cilantro
• 2 garlic cloves, grated
• 1 egg
• 1 tablespoons sesame oil
• 1 tablespoon lime juice
• 1 teaspoon light brown sugar
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 2 tablespoons olive oil (for pan-frying)
• Cilantro and lime wedges, for serving

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Instructions

1. Combine Fresh Herbs & Condiments in Blender: Add the fresh chives, cilantro and garlic to the bowl of a food processor or electric blender. Pour in the egg, sesame oil, lime juice, brown sugar, ground coriander, ground ginger, chili powder, and salt.
2. Blend Until Smooth: Blend for about 1 minute until smooth.
3. Add Salmon & Gluten-Free Panko: Add the salmon pieces to the blender. Also add the gluten-free panko bread crumbs.
4. Blend To Desired Texture: Blend for another 1–2 minutes. Stop earlier if you want small chunks of salmon in the fish cakes.
5. Shape & Cook Fish Cakes: With wet hands, form small fish cakes about 2–3 inches in diameter. Heat up the olive oil in a large nonstick skillet. Once the oil is hot, place the shaped fish cakes in a single layer in the skillet and cook on one side for 3 minutes on low heat.
6. Flip & Cook: Flip the salmon cakes over to the other side, and cook for another 3 minutes.
7. Garnish & Serve: Serve with fresh herbs, sweet chili sauce, and fresh lime wedges.

Notes

Salmon: Since this is a recipe for salmon fish cakes, salmon is a key ingredient here. If you don’t have salmon, the closest alternative would be trout.

Panko: I used gluten-free panko breadcrumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular panko bread crumbs instead.

Fresh Herbs: I like the combination of fresh chives and cilantro for a very delicious Asian flavor. If you find cilantro too strong for your liking, you may swap it out with fresh parsley instead.

Garlic: Grating the garlic because it really brings out the flavor of the garlic. Feel free to add more garlic if you’re a garlic fan like myself.

Sesame Oil: Sesame oil adds a beautiful Asian flavor to these Thai salmon cakes, so make sure you don’t leave it out.

Lime Juice: For the best flavor, use freshly-squeezed lime juice.

Sugar: I used light brown sugar for a hint of sweetness, but you can also use cane sugar or coconut sugar if you prefer.

Spices: Ground coriander, ground ginger, and chili powder make these fish cakes have a beautiful depth of flavor. So make sure you don’t leave them out. Other additional condiments that you might want to add include garlic powder or onion powder for extra flavor.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Main Dishes
• Method: Stovetop
• Cuisine: Asian