Ruth’s Miso Ginger Salmon Cakes


Update from Ruth herself, with specific measurements and 1 extra ingredient: panko!

Updated with better, more specific instructions from Ruth herself! Ruth says:

I modified a recipe from a food blog called “Two Fat Als”

3/4 lb. salmon, skin removed, chopped up
3 scallions, sliced
1 tbsp miso paste
1 tbsp grated fresh ginger
1/3 cup panko (Japanese breadcrumbs)

Put chopped salmon, sliced scallions, miso, and grated ginger in a
bowl. Mix with clean hands. Mix in panko.

Cook a small patty so that you can do a taste test. After my taste
test I added lots more green onions and ginger. This is when I stopped

Patties can either be placed on lightly oiled baking sheet and cooked
in 425 degree oven or cooked on stove top in oiled pan. I made a huge
number of these and lightly cooked them in the oven, cooled them and
stored them in the freezer and then I pull them out and cook them on
the stove top for a quick meal.

Mix salmon, grated ginger, chopped up green onions and yellow miso paste in a bowl. Shape into patties and fry on olive oil.

If you’re feeling extra clever, individually freeze patties for surprise future dinner guests. Or midnight snacks.

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7 thoughts on “Ruth’s Miso Ginger Salmon Cakes”

  1. This sounds wonderful and easy to make, but I don’t see any quantities, such as the amount of salmon, ginger, miso, green onions. Am I missing something?

  2. Thanks for reading! I’d say with this one, it’s all by taste. Which I guess is not totally helpful if you like to really have it all mapped out for you. Stay tuned and I’ll update with specific measurements for you.

  3. Suppose I had one pound of salmon, give or take. It’s the miso paste I’m not familiar with, and I don’t like things too spicy hot. I guess that’s my question.

  4. Don’t worry, miso has zero spice. It provides the salty flavor. I would start with two tablespoons of miso and adjust it based on how much salt you like in your food. The ginger is what provides the spicy zing.

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