Panko salmon cakes with avocado, baby spinach and miso sesame dressing

Serves 2 (2 cakes per person)


For the fish cakes

  • 120g salmon (around 1 fillet)
  • 3 tablespoons coconut flour
  • 2 large eggs
  • 1 teaspoon soy sauce
  • 1 teaspoon mirin
  • 1 tablespoon sweet white miso paste
  • 1 tablespoon finely chopped chives
  • 2 teaspoons yuzu juice (can sub for lemon if you can’t get this)
  • 3 tablespoons panko breadcrumbs (can sub for brown rice breadcrumbs for gluten-free option although it will have a different texture)
  • Sea salt and black pepper

For the miso sesame dressing

  • 1 tablespoon sweet white miso paste
  • 1 tablespoon sesame paste or light tahini
  • 1 teaspoon sesame oil
  • 1 teaspoon yuzu juice (or sub for lemon)
  • 1 teaspoon mirin
  • 2 teaspoons sesame seeds


  • 1 avocado, peeled and stone removed and cut into rough bite size chunks
  • 100g baby spinach leaves

Cooked brown rice to serve


Heat the grill. Season the salmon with salt and pepper and grill for 5-7 minutes until just cooked. Allow cooling for a few minutes and then use a fork to break the flesh into large flakes leaving the skin behind.

Preheat the oven to 200c and line a baking tray with parchment paper.

In a medium to large size bowl whisk the eggs. Add the cooked salmon, soy sauce, mirin, miso paste, yuzu juice and chives and mix to combine. Add the coconut flour and mix again. The mixture will still be quite wet.

Divide into four evenly sized balls. Sprinkle the panko on a chopping board and coat each side of the cakes flattening into cakes of around 2cm thick and 6cm diameter. I find cupping each side of the cake and gently turning helps to achieve an even circle.

Use a spatula to lay the cakes on the baking tray and place in the oven for 25 minutes flipping onto the other side halfway through.

Whilst these are cooking you can prep the salad by mixing all of the dressing ingredients together in a small bowl. Add around 2 tablespoons of water and thin to your preferred consistency.

In another large bowl add the chopped avocado and baby spinach leaves. Pour the miso sesame dressing on top and mix through evenly.

Divide between two plates and once the fish cakes have finished cooking serve alongside. Serve with brown rice drizzled lightly with sesame oil and a sprinkle of sesame seeds.