Add the egg, bread crumbs, water chestnuts, cilantro, green onions , ginger, garlic and drained salmon and mix well. Shape the mixture into 12 patties.
In a large non-stick skillet, heat 1 ½ teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 ½ teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.
Serve salmon cakes with the sauce and limes for garnish
Place yogurt into a small bowl. Add mayonnaise, ginger, garlic, lime juice, sesame seeds, and soy sauce. Whisk until smooth.
Garnish with additional sesame seeds and lime wedges, if desired.
🌡️StoringI wouldn't make these more than a day in advance, nor would I want to eat them more than a day after making them. Salmon, even canned, does not make for the best leftovers! Either way, be sure to store them in a sealed container in the fridge. And if you want to push the boundaries, you could safely eat them up to 3 days after making them (they just may not taste that great!)💭 Top tipI wasn't a big fan of canned salmon as a kid, mostly because of the skin and bones. If you're in the same boat, make sure you look for boneless and skinless canned salmon (affiliate link) to make this recipe!*Note: Adapted from: I was never able to find the actual recipe I copied down and transferred to my computer files (due to hard drive crashes over the years), but it was similar to this one: Salmon Cakes with Creamy Ginger Sesame Sauce and I have changed this somewhat, based on my memory.My Amazon Recommendations (affiliate links)
📋 Pan Fried Salmon Patties with Creamy Ginger Lime sauce recipe
Amount Per Serving
Calories 146Calories from Fat 36
% Daily Value*
Vitamin A 155IU3%
Vitamin C 7.9mg10%
* Percent Daily Values are based on a 2000 calorie diet.