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Spicy Salmon Cakes with Umami Fire Seasoning


  • 1 lb fresh salmon fillets (or canned salmon, drained and flaked)

  • 1/2 cup panko breadcrumbs

  • 1/4 cup mayonnaise

  • 1 egg, lightly beaten

  • 2 green onions, finely chopped

  • 1/4 cup red bell pepper, finely chopped

  • 1 tbsp Umami Fire seasoning blend

  • 1 tbsp soy sauce

  • 1 tsp sesame oil

  • 1 tsp sriracha sauce (optional for extra heat)

  • 2 tbsp fresh cilantro, chopped

  • 1 tbsp lime juice

  • 1 tbsp vegetable oil (for frying)

For the Dipping Sauce:

  • 1/4 cup mayonnaise

  • 1 tbsp sriracha sauce

  • 1 tsp lime juice

  • 1 tsp honey


  • Prepare the Salmon:

If using fresh salmon, cook the fillets in a skillet over medium heat until fully cooked. Allow them to cool, then flake the salmon into small pieces.

  • Mix the Ingredients:

In a large mixing bowl, combine the flaked salmon, panko breadcrumbs, mayonnaise, beaten egg, chopped green onions, red bell pepper, "Lu Bao" seasoning blend, soy sauce, sesame oil, sriracha sauce (if using), chopped cilantro, and lime juice. Mix until well combined.

  • Form the Cakes:

Shape the salmon mixture into patties, about 2-3 inches in diameter and about 1/2 inch thick. You should get around 8-10 patties depending on the size.

  • Cook the Salmon Cakes:

Heat the vegetable oil in a large skillet over medium heat.

Add the salmon cakes to the skillet and cook for about 3-4 minutes on each side, or until they are golden brown and crispy.

  • Prepare the Dipping Sauce:

In a small bowl, whisk together the mayonnaise, sriracha sauce, lime juice, and honey until smooth.

  • Serve:

Serve the spicy salmon cakes hot with the dipping sauce on the side.

Garnish with additional chopped cilantro and lime wedges if desired.

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