Salmon Cakes with Tahini Slaw

4.3
(3)
3 Reviews

These salmon cakes with slaw is a fresh meal for two that’s packed with flavor and crunch. Chopped salmon is mixed and coated in panko breadcrumbs, then gently pan-seared until golden and crispy on the outside. On the side, a crisp slaw tossed in a sweet tahini dressing adds a nutty-sweet contrast and plenty of texture.

By
Pat Tanumihardja
Pat Tanumihardja
Pat Tanumihardja
Born in Jakarta to Indonesian Chinese parents and raised in Singapore, Pat Tanumihardja has been a food and lifestyle writer for over a decade.
EatingWell's Editorial Guidelines
Published on September 9, 2025
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
Recipe image of Salmon Cakes with Yogurt Sauce & Slaw
Credit:

Food: Sammy Mila Photos: Jason Donnelly, Props: Breanna Ghazali.
  • Sesame seeds add texture and nuttiness to the salmon cakes.
  • Salmon offers omega-3 fatty acids and protein to make this dinner satisfying.
  • Shortcuts like store-bought coleslaw mix help save time on prep.
Ingredients for making salmon cakes with tahini slaw including diced salmon vegetables breadcrumbs spices and yogurt arranged on a table

Food: Sammy Mila Photos: Jason Donnelly, Props: Breanna Ghazali.
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Ingredients

Original recipe (1X) yields 2 servings

Salmon Cakes

  • 8 ounces skinless salmon fillet, chopped into ¼-inch pieces

  • ¾ cup panko breadcrumbs, divided

  • ¼ cup chopped red bell pepper

  • 1 scallion, chopped, green and white parts separated, divided

  • 1 large egg

  • 1½ teaspoons mayonnaise

  • ½ teaspoon ground coriander

  • ½ teaspoon grated lemon zest

  • ¼ teaspoon smoked paprika

  • ⅛ teaspoon cayenne pepper

  • ⅛ teaspoon salt

  • ⅛ teaspoon ground pepper

  • 6 tablespoons sesame seeds

  • 2 tablespoons extra-virgin olive oil

Slaw

  • ½ cup low-fat plain yogurt

  • 2½ tablespoons lemon juice

  • 1 tablespoon tahini

  • ½ teaspoon minced garlic

  • ½ teaspoon honey

  • ⅛ teaspoon ground pepper

  • Pinch of salt

  • 2 cups coleslaw mix

Directions

  1. Make salmon cakes: Combine chopped salmon, ½ cup panko, ¼ cup chopped bell pepper, chopped scallion whites, 1 egg, 1½ teaspoons mayonnaise, ½ teaspoon coriander, ½ teaspoon lemon zest, ¼ teaspoon smoked paprika and ⅛ teaspoon each cayenne, salt and pepper in a medium bowl; mix well. Shape into 4 patties (generous ⅓ cup each), about 3 inches in diameter and ½-inch thick.

    Four salmon cakes on a teal plate garnished with chopped vegetables

    Food: Sammy Mila Photos: Jason Donnelly, Props: Breanna Ghazali.

  2. Combine the remaining ¼ cup panko and 6 tablespoons sesame seeds in a shallow dish. Gently press each salmon patty into the mixture, making sure all sides are coated; transfer to a large plate and refrigerate while you make the slaw.

    Salmon cakes on a plate with a bowl of breadcrumbs

    Food: Sammy Mila Photos: Jason Donnelly, Props: Breanna Ghazali.

  3. Prepare slaw: Combine ½ cup yogurt, 2½ tablespoons lemon juice, 1 tablespoon tahini, ½ teaspoon garlic, ½ teaspoon honey, ⅛ teaspoon pepper and a pinch of salt in a large bowl; whisk well. Add 2 cups coleslaw mix and the green scallion parts; toss to coat.

    A bowl containing mixed coleslaw with dressing garnished with small vegetable pieces

    Food: Sammy Mila Photos: Jason Donnelly, Props: Breanna Ghazali.

  4. Heat 2 tablespoons oil in a large skillet over medium heat. Gently add the patties; fry until golden brown and an instant-read thermometer registers 145℉, flipping once and adjusting the heat if needed to prevent burning, about 9 minutes total.

  5. To serve, divide the salmon cakes between 2 plates. Add 1 cup coleslaw to each plate; drizzle the salmon cakes with any remaining dressing in the bowl.

Nutrition Information

Serving Size: 2 salmon cakes & 1 cup coleslaw

Calories 782, Fat 47g, Saturated Fat 8g, Cholesterol 162mg, Carbohydrates 48g, Total Sugars 9g, Added Sugars 1g, Protein 44g, Fiber 7g, Sodium 664mg, Potassium 1,003mg.

Frequently Asked Questions

  • Can I scale this recipe to make four servings?

    You can easily double this recipe to yield more servings. We suggest frying the salmon cakes in batches to avoid overcrowding the skillet. When making the dressing for the slaw, taste and adjust as needed.

  • Can I use a different fish?

    Yes! Fresh tuna, mahi mahi or tilapia would all make good alternatives. Because these options tend to be leaner than salmon, add a teaspoon of oil to the mixture to prevent the cakes from drying out.

EatingWell.com, September 2025