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William Sonoma Salmon Cakes Recipe

William Sonoma Salmon Cakes Recipe
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Cooking Time : 45 minutes
Serving : 8
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Prepare the ingredients before making William Sonoma Salmon Cakes in your home. Then, follow these steps below to serve William Sonoma Salmon Cakes for your family or friends.

Ingredients: William Sonoma Salmon Cakes

  • 3 lb Salmon Fillets
  • Salt & Pepper
  • 6 tbsp Oyster Sauce
  • 2 each Egg Yolks
  • 4 each Green Onions (white & light)
  • 2 tbsp Fresh Grated Ginger
  • 2 clove Garlic
  • 2 cup Panko or Bread Crumbs
  • 1 cup Soy Sauce
  • Juice of 4 Limes
  • 1/4 cup Canola Oil
  • cup lime juice

How to Make William Sonoma Salmon Cakes

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make William Sonoma Salmon Cakes in your home by yourself.

    Step 1
  • Preheat the oven to 400°F. Lightly oil a rimmed baking sheet.
  • Step 2
  • Place the salmon on the prepared baking sheet and season lightly with salt and pepper. Bake until the fish is barely opaque when flaked in the thickest part, about 20 minutes. Let cool completely. Using a fork, break the salmon into large flakes.
  • Step 3
  • In a large bowl, whisk together the oyster sauce, egg yolks, green onions, ginger and garlic. Add the flaked salmon and 1-cup of the panko and mix with a fork until combined.
  • Step 4
  • Gently form the mixture into small patties, each about 1-1/2 inches in diameter. Coat the cakes on both sides with the remaining panko and place on a baking sheet lined with parchment paper. Refrigerate for 15 to 30 minutes to allow the cakes to firm slightly. If freezing, place in the freezer now.
  • Step 5
  • In a small bowl, stir together the soy sauce and lime juice and pour into 8 ramekins or small bowls.
  • Step 6
  • In a large fry pan over medium-high heat, warm the oil. Add the salmon cakes and cook until golden brown underneath, about 3 minutes. Turn the salmon cakes over and cook until golden brown on the other side, about 3 minutes more.
  • Step 7
  • Divide the salmon cakes among individual plates and serve immediately with the soy-lime dipping sause.
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