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–+ servings
Fish cakes on a white plate with rice.

Crispy Salmon Fish Cakes with Creamy Basil Lime Sauce

These Salmon Cakes are crispy and full of so much flavor, which is set off even more by the Creamy Basil Lime Sauce. They are so delicious and such a crowd pleaser, but will freeze and reheat beautifully if you happen to have any left over!
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Prep Time:15 minutes
Cook Time:14 minutes
Crisping Time:5 minutes
Total Time:1 hour
Course: Appetizer, Main Course
Cuisine: American
Keyword: basil lime sauce, basil salmon, best salmon recipe, Crispy salmon cake, date night dinner idea, dinner idea, fish cakes, fish dinner, fish recipe, salmon, salmon cake, salmon patty, salmon recipe, salmon recipes, simple salmon recipe, thai salmon cakes, unique salmon recipe
Servings: 12 Cakes
Calories: 294kcal
Author: Mollie

Ingredients

  • 1 lb. Fresh Salmon Filet
  • 1 Green Onion chopped (both green and white parts)
  • ¼ Cup red, orange or yellow bell pepper, chopped
  • ¼ Cup Chopped Cilantro
  • 1 large garlic clove, minced or grated
  • ½ Lime, Juiced
  • 1 Tbl Minced Fresh Ginger
  • 1 teaspoon Fish Sauce
  • 1 teaspoon Red Curry Paste
  • ¼ teaspoon salt
  • 1 Cup Panko Japanese breadcrumbs
  • 1 large egg
  • ½ Cup Canola or Vegetable Oil

Creamy Basil Lime Sauce

  • 1 Cup Mayonnaise
  • 1 Lime, Juiced (about 2 T juice)
  • 1 Jalapeño chopped
  • 2 Garlic Cloves
  • 12 Large Basil leaves
  • Pinch Salt (or more to taste

Instructions

  • Preheat the oven to 375°.
  • Season the Salmon Filets with Salt and Pepper and bake for 14 minutes.
  • Remove from the oven and let cool completely.
  • Once it has completely cooled, remove the skins (set those aside if you'd like to use for dog treats!) and flake the Salmon into a large bowl.
  • Add green onion, bell peppers, garlic, ginger, lime juice, fish sauce, curry paste, cilantro, salt and ½ cup panko breadrumbs to the bowl and mix together.
  • Add egg to mixture and scramble it with a fork, and then mix it completely into the salmon mixture.
  • Use about ½ cup of salmon mixture to form into ball and place on baking sheet. Form 12 balls or as many as you can until you've used all the mixture. Gently pat each ball down to form a Salmon cake.
  • Cover cakes with plastic wrap and place in the fridge for at least an hour, to give them time to set up.
  • Heat a cast iron skillet or sauté pan, add oil.
  • Coat Salmon cakes with remaining ½ cup of Panko and place in skillet. Cook in skillet for about 2 minutes per side, or until golden brown.

Creamy Basil Lime Sauce

  • Add all ingredients to bowl and use Immersion Blender to create sauce.
  • Blend until all ingredients are combined and there are no (or very few) lumps.
  • Drizzle sauce over cakes and serve immediately.

Notes

Notes:

  • If you'd like to double this recipe, it is super easy! Double everything except the fish sauce and the salt!
  • These Fish Cakes freeze beautifully! If you have a vacuum sealer, just seal 'em up! If you don't...the super low budget way to accomplish the same thing is to place the cakes in a gallon sized freezer zip top bag. Squeeze out as much air as you can as you seal, then when you get to the last half inch, insert a straw into the little hole, and suck the last bit of air out. Then remove the straw and quickly seal that last little bit. Works like a charm! 😆 The biggest goal is to get out as much air a possible to keep it fresh and avoid freezer burn. 
  • You can make the creamy basil lime sauce a day in advance.
  • Check out these Salmon Skin Dog Treats for a great way to use the salmon skin!
  • Enjoy!

Nutrition

Calories: 294kcal | Carbohydrates: 5g | Protein: 9g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 256mg | Potassium: 236mg | Fiber: 1g | Sugar: 1g | Vitamin A: 279IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 1mg