Red Chili Thai Salmon Cakes

You can never have too many recipes for quick and flavorful high-protein dinners. These unique Thai salmon cakes, flavored with ginger, red chilies, and lime juice, are just the ticket. Get this recipe on the table in under thirty minutes by using wild canned salmon -- it’s ready to eat right out of the (preferably BPA-free) can. 

Unlike red meat, which is packed with saturated fat, the fat in salmon is made of monounsaturated fatty acids (or MUFAs). Diets rich in MUFAs are linked to improved heart health and longevity. In fact, consuming fatty fish weekly may lower your risk of dying from heart disease by 36%. (1) Plus, healthy fats are super satiating. 

Salmon is a great source of essential omega-3 and omega-6 fatty acids as well, more heavy hitters when it comes to cardiovascular health. Your body needs fatty acids (which is why they’re called essential!) but can’t make omega-3s and -6s on its own. This is why it’s so important to include foods rich in these fatty acids in your diet. 

Besides reducing the risk of heart disease and stroke, omega-3 and omega-6 benefits include improved brain health and alleviation of depression symptoms. Aim to incorporate at least two servings of low-mercury fish, like wild salmon and tuna, in your diet each week. (2) 

This recipe is flavored with a Thai chili paste called nam prik pao (available at Asian or specialty grocers). If you haven’t cooked with this ingredient before, you’re missing out! It’s a concentrated source of heat and umami flavor. Even better, it’s full of red chili peppers, which may reduce pain, improve gut health, and even aid in weight loss. (3) 

Eggs, mashed baked sweet potato, and bread crumbs serve as binders in this recipe. You can use any kind of bread crumbs you like, including gluten-free. Sweet potato is a natural pairing with fatty salmon. Combining beta-carotene rich foods like sweet potato with healthy fats can help increase vitamin A absorption. (4) 

Red Thai Chili Salmon Cakes Recipe

Makes 4 servings (Click here to print!)

Ingredients

• 2 tablespoons nam prik pao (thai chili paste) 

• 1 lb. baked or canned wild salmon, flaked (this is a great way to use up leftover salmon!) 

• 2 tablespoons ginger paste (or minced fresh ginger) 

• 2 tablespoons minced garlic

• ½ red onion, finely chopped 

• Handful of cilantro, finely chopped

• Juice of one lime 

• ½ red bell pepper, finely chopped 

• 1 baked sweet potato, peeled and mashed 

• 2 tablespoons sesame seeds (you can toast them if you like) 

• 2 eggs, beaten

• ½ cup bread crumbs 

Instructions

1. Combine all ingredients in a large bowl until you form a cohesive mixture. It’s easiest to use your hands! Don’t overmix -- we want some texture.

2. Form the mixture into small ½” thick patties. You should get about twelve of them. 

3. Heat some avocado or sunflower seed oil in a nonstick frying pan over medium heat. Fry patties until browned on each side, 3-4 minutes. 

4. Serve hot! Sweet thai chili sauce or coconut aminos make great dipping sauces. These patties are good over brown rice or salad, or in a lettuce wrap. 

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Bridgit Danner, LAc, FDNP, is trained in functional health coaching and has worked with thousands of women over her career since 2004. She is the founder of Women’s Wellness Collaborative llc and HormoneDetoxShop.com.

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