If you have fresh salmon and want a fresh, playful way to enjoy it, try these Poke Salmon Cakes. They capture the bright, savory notes of poke bowls in a handheld appetizer—think fresh cubed salmon, sushi-style seasonings, and a crisp outside. These are modern, flavorful salmon cakes, not the heavy, bready kind.
Poke Salmon Cakes
We catch a lot of salmon around here, so we’re always experimenting with different preparations. These Poke Salmon Cakes are inspired by classic poke bowls but reimagined as a crispy, bite-sized starter. The emphasis is on fresh fish, balanced seasonings, and a light coating to give each cake a pleasant crunch without hiding the salmon.
These salmon cakes are a bit finicky because the mixture stays intentionally wet so the finished cakes remain moist and poke-inspired rather than dry and bready. The wet texture makes them tricky to shape by hand, but with a spoon and a light panko coating, they form and fry up beautifully.
Have a Traeger Crab-Stuffed Mushroom!
Recipe Shopping List
Before you start, gather these ingredients. Exact quantities are listed in the recipe card further down.
- Mayo
- Sesame oil
- Soy sauce
- Egg white
- Cooked white rice (cooled)
- Fresh salmon (cubed)
- Scallions (green onions)
- Panko bread crumbs
- Neutral frying oil
Try our Smoked Armadillo Eggs next!
How to Make These Salmon Cakes
Below is a clear overview of the process so you know what to expect. The full step-by-step recipe and exact measurements are provided in the recipe card near the bottom.
- Combine the sauce and fish: Whisk mayo, sesame oil, soy sauce and egg white until smooth. Toss with cubed salmon and cold cooked rice; handle gently so the rice stays intact. The mixture will be wet and sticky by design.
- Preheat oil: Heat a thin layer of neutral oil in a non-stick or well-seasoned skillet over medium-high so the pan reaches an even frying temperature.
- Form the cakes: Don’t try to form tight patties by hand. Spoon a portion of the salmon mixture onto a small plate of panko crumbs, lightly press to shape, coat the outside with panko, then carefully slide the cake straight from the plate into the hot oil.
- Fry until golden: Cook until the bottoms are golden, then flip and finish the second side. The cakes only need to be warmed through enough to set the egg white and firm the texture.
- Serve: Remove once both sides are golden and serve immediately with a spicy mayo, sriracha mayo, or a togarashi aioli for a citrusy, peppery contrast.
Our Crab Cakes are popular apps too!
Recipe FAQ
These cakes are intentionally loose. The trick is to use a spoon and a plate of panko instead of your hands. Spoon a heap onto the panko, press gently, coat the outside, then slide the cake into the oil. Heat helps them set, so getting them into the hot pan quickly is important.
You can assemble them ahead, but they’re best right after frying. If you need to transport them, they work well served cold, since the recipe leans on poke-style seasonings that are often enjoyed chilled.
Store in an airtight container in the refrigerator for a day or two. These are pleasant cold; if you prefer warm, reheat gently in an air fryer or in a covered pan over low heat to avoid drying them out.
Canned salmon is not recommended here. The texture and flavor of fresh cubed salmon are central to the poke-style profile of these cakes.
Get all of our Appetizer Recipes here!
More Salmon Recipes Like This
- Traeger Orange Salmon
- Grilled Salmon with Tingly Salt
- Traeger Honey Garlic Salmon
- Salmon Miso Poke Bowl
- Togarashi Smoked Salmon
- Lemon Pepper Grilled Salmon
- Traeger Smoked Salmon
Poke Salmon Cakes
These poke-style salmon cakes are bright, tender, and crispy—an excellent way to showcase fresh salmon as an appetizer or light meal.
Ingredients
- ¼ cup mayo
- ½ teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 egg white
- 1 cup cooked white rice, cooled
- 2 cups fresh cubed salmon
- 2 tablespoons chopped scallions (green onions)
- ½ cup panko bread crumbs
- ⅓ cup neutral oil for frying
Instructions
- Place the cubed salmon in a bowl. In another bowl, whisk together the mayo, sesame oil, soy sauce, and egg white until smooth and uniform.
- Add the cooled rice to the salmon, pour the sauce over top, and gently fold until everything is evenly combined. Expect a wet, sticky mixture.
- Preheat a non-stick skillet over medium-high and add the oil to heat.
- Put a couple of tablespoons of panko on a small plate. Using a large spoon, scoop a heap of the salmon mixture onto the panko, gently press to flatten slightly, coat the outside with panko, and then slide the cake from the plate into the hot oil.
- Fry in batches until the bottoms are golden brown, then carefully flip and brown the other side. They should be heated through and set, but not overcooked.
- Remove and drain briefly on paper towels. Serve warm or at room temperature with togarashi aioli, sriracha mayo, or your favorite dipping sauce.
Notes & Tips
– Use fresh, sushi-grade or high-quality salmon cut into small cubes for the best texture and flavor. – Work with one patty at a time on the panko plate to make forming and sliding into the pan easier. – If you prefer a firmer cake, chill the mixture briefly before coating and frying, though slight chilling may change the poke-style texture.
Nutrition Information (estimate)
Yield: 6 | Serving size: 1 cake
Calories: 404 | Total Fat: 29g | Saturated Fat: 4g | Unsaturated Fat: 24g | Cholesterol: 51mg | Sodium: 229mg | Carbohydrates: 14g | Fiber: 1g | Sugar: 1g | Protein: 19g
Nutrition data is an estimate.