Recipes from An Epicurious Lifestyle's kitchen

Tag: Salmon

Grilled Salmon with a Hoisin Sauce

Grilled Salmon with a Hoisin Sauce

This grilled salmon couldn’t be any easier! I served mine with a coconut rice and long Chinese string beans ~Yum! Ingredients 1 lb Salmon Fillet (4-ounces per person) Salt and freshly ground pepper to taste 1/2 cup of Hoisin Sauce Directions Heat grill, either charcoal […]

French Fridays with Dorie: Lemon Barley Pilaf

French Fridays with Dorie: Lemon Barley Pilaf

It’s Friday again! And that means that its French Fridays with Dorie the online cooking club that I belong to. This week we made Lemon Barley Pilaf. I have to be honest, I’ve never really eaten barley before…it has an interesting texture that I’m not […]

Salmon Cakes with a Hoisin Sauce

Salmon Cakes with a Hoisin Sauce

I grilled some salmon last night and had a bit left-over so; I decided to make salmon cakes that I served with a hoisin sauce ~ delicious! I took my basic crab cake recipe and tweaked it.


½ pound of cooked/grilled salmon

1/4 a yellow onion, coarsely chopped

½ loaf of a large Ciabatta or Sourdough Baguette, just use the insides of the bread not the crust.

1/4 a bunch of cilantro, coarsely chopped

1 beaten egg

1 jalapeno pepper, finely diced

The juice of 1 lemon and zest

About 2 cups of Panko breadcrumbs

Fresh cracked pepper, a generous amount


1. In a large bowl combine salmon, yellow onion, bread, cilantro, egg, Jalapeno, lemon and zest, and fresh cracked pepper. Set aside.

2. Place Panko breadcrumbs in a large pasta bowl. Set aside.

3. Make sauce. See below.

4. Take about 3 tablespoons of salmon mixture and make into a cake. Then, GENTLY set into Panko breadcrumbs and cover the entire cake. Have a large platter ready to set the salmon cakes on after you form them.

5. Place paper towels on a flat surface for when the salmon cakes come out.

6. Heat about 2 tablespoons of olive oil in a large sauté pan on med-hi heat (adjusting if to hot).

7. Place your salmon cakes in hot pan (do not over-crowd), these cook very fast so, keep a close eye on them. Brown both sides. Place on prepared paper towels. These can be served immediately or at room temperature. Dollop with hoisin sauce.


¼ cup hoisin sauce

2 teaspoons soy sauce

1 ½ teaspoons chili garlic sauce

1 teaspoon sesame oil

Mix all ingredients together.

Peter’s Wine Pick: Schramsberg Sparkling Wine

 ~Happy Cooking!