- 1 1/4 pounds salmon fillet, skin removed
- 4 tablespoons sweet chili sauce plus more for serving
- 1 tablespoon + 1 teaspoon white miso paste
- 2 teaspoons mirin
- 2 teaspoons soy sauce
- 3 scallions, chopped
- 1 1/2 cups Japanese-style panko breadcrumbs, divided
- 1 egg, beaten
- 4 tablespoons canola or olive oil, divided
- chopped cilantro and scallions for garnish, optional
- Cut the salmon into 1-inch chunks. Place the salmon pieces in the bowl of a food processor and pulse 5-8 times until the salmon is coarsely chopped but not pasty. Transfer the salmon to a bowl. Set aside.
- In a small bowl, whisk together the sweet chili sauce, miso paste, mirin, and soy sauce until smooth and the miso paste is dissolved.
- Add the sweet chili sauce mixture to the chopped salmon and stir until evenly mixed in. Add the scallions and 1/2 cup panko bread crumbs. Stir to combine. Add the beaten egg and stir just until the egg is evenly mixed in. Place the bowl in the refrigerator for 10 minutes to let mixture firm up before forming the salmon cakes.
- Pour remaining 1 cup panko bread crumbs onto a plate. Remove the salmon from the fridge. Divide the salmon mixture into 8-10 even mounds. With slightly wet hands, and working with one mound at a time, gently form the mixture into 1/4 inch thick patties. Coat the patties with the panko bread crumbs.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half the patties and cook about 4 minutes per side until salmon is cooked through. Repeat with remaining oil and patties. Sprinkle salmon cakes with chopped cilantro and scallions. Serve with extra sweet chili sauce, if desired.