Key points of this recipe
・Creamy fish cakes that bring out the deliciousness of salmon
・Can be made gluten-free using rice flour
・Great for meal prep and next day's lunch, delicious even when reheated

About This Recipe

This recipe was conceived by us to transform everyday salmon into something special with just a little effort. By roughly chopping half of the sashimi-grade salmon to retain texture and pureeing the other half in a food processor, you achieve a crispy exterior and a moist interior. Using rice flour helps maintain creaminess while making it gluten-free, and emulsifying it with oil and egg ensures it holds together well. It's also suitable for busy mornings or meal prepping lunches; we actually tried making it and found it easier than expected, and it was still delicious the next day.

Ingredients (Serves 2-3)

  • Salmon (sashimi-grade) 400g (skin and bones removed)
  • Egg 1
  • Lemon juice 1 tbsp
  • Dijon mustard 1 tbsp
  • Extra virgin olive oil 1 tbsp
  • Ghee or coconut oil (for mixture) 1 tbsp
  • Parsley (minced) 1-2 tbsp
  • Rice flour 1/4 cup (approx. 30g)
  • Ghee (for frying) 2 tbsp
  • For garnish: Lemon wedges, parsley, your favorite vegetables
  • Salt and black pepper to taste

Instructions

  1. Cut half of the salmon (approx. 200g) into 1cm cubes, and roughly chop the remaining half or coarsely mince it in a food processor. Season lightly with salt.
  2. In a food processor, combine the egg, lemon juice, Dijon mustard, extra virgin olive oil, and ghee or coconut oil. Blend well until emulsified.
  3. Add half of the salmon (part of the coarsely minced portion) to the emulsified mixture and pulse briefly until smooth (the trick is not to completely puree it).
  4. Transfer to a bowl , add rice flour and minced parsley, and mix well. Finally, fold in the 1cm cubed salmon and season with salt and black pepper.
  5. Divide the mixture into two equal portions (or four smaller ones), shape them into flat, round patties by hand, and wrap them in plastic wrap or arrange them on a plate. Chill in the refrigerator for at least 30 minutes. Chilling helps prevent them from falling apart.
  6. Heat ghee (for frying) in a frying pan over medium heat. Place the patties in the pan and cook for 8-10 minutes on one side, then flip and cook for another 8-10 minutes until golden brown and cooked through. Covering the pan partially during cooking can help them cook more evenly.
  7. Once cooked, arrange on a plate and serve with lemon, parsley, and your favorite vegetables. If baking in the oven, bake at 200°C for 12-15 minutes, flipping once halfway through for even cooking.

Nutrition & Health Benefits

Salmon is rich in high-quality protein and omega-3 fatty acids (EPA/DHA ), which are known to be beneficial for cardiovascular health and brain function. It also contains vitamin D and B vitamins, making it a nutritionally balanced dish. Using rice flour makes it suitable for those with wheat allergies or who want to reduce gluten intake, and using olive oil and ghee provides good fats while maintaining flavor. The eggs help bind it and add to satiety, and if you want to curb a rapid rise in blood sugar, it's good to serve it with plenty of leafy greens.

Tips for Variation

  • Spices: Adding a small amount of smoked paprika or cumin will change the aroma.
  • Herbs: Dill or chives pair perfectly with salmon.
  • Sauces: A refreshing sauce made with yogurt, lemon, dill, and salt, or a dip made by mixing mayonnaise with wasabi are recommended.
  • Alternative ingredients: If using canned salmon (oil-free or water-packed) instead of fresh salmon, drain it well before use.
  • Cooking method: Baking in the o ven instead of frying makes it healthier, and you can make a batch and refrigerate it (for 2-3 days) for lunchboxes.