Love spicy food…..this recipe for you!  There is a milder version for those that prefer otherwise. I love serving it in a lettuce leaf with salad.


Spicy Version

  • 1 pound skinless salmon filet (wild prefered)
  • 1 tbsp fresh ginger, peeled and minced
  • 1/4 cup spring onions, finely chopped
  • 1/4 cup fresh coriander, finely chopped
  • 2 large eggs
  • 1 tbsp freshly squeezed lime juice
  • 1/2 cup blanched almond flour
  • 1 tsp celtic sea salt
  • 1/4 cup wasabi powder, more or less depending on heat factor
  • 1 tbsp water
  • Coconut oil for frying

Low Spice Version 

  • 1 pound skinless salmon filet
  • 1 tbsp toasted sesame oil
  • 1 tbsp ume plum vinegar
  • 1 clove garlic, pressed
  • 1 tsp peeled and minced fresh ginger
  • 1/4 cup chopped spring onions
  • 1/4 cups toasted sesame seeds
  • 2 large eggs
  • 1 tbsp coconut flour
  • coconut oil for frying


  1. Rinse the salmon, pat dry and cut into 1/4 inch cubes.
  2. In a large bowl, combine salmon, ginger, spring onions, coriander, eggs, lime juice, almond flour and salt.
  3. In a small bowl, combine wasabi powder and water to form a paste.
  4. Mix wasabi paste into salmon mixture.
  5. Form batter into 2-inch patties with your hands.
  6. Heat oil in a large skillet over medium high heat.
  7. Saute patties in batches until golden brown, 6 to 8 minutes per side and serve.

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