Asian-inspired Gochujang Salmon Fishcakes

Close up of Korean flavoured salmon fishcakes served over rice with sliced avocado and a gochujang mayo drizzle.

Ready in less than 30 minutes, this easy recipe for Asian-inspired Gochujang Salmon Fishcakes is the perfect healthy dinner for busy weeknights. Flavoured with Korean Gochujang chilli paste before being baked, not fried these Korean salmon fishcakes pair beautifully with fragrant rice, a quick cucumber and carrot ribbon salad and a homemade gochujang mayonnaise drizzle — all you need is a food processor, a sharp knife and a baking tray!

Bowl of fishcakes, rice, carrot, cucumber, avocado and coriander covered with a spicy mayonnaise and sesame seeds.

If you’ve got a good food processor (or even a bullet blender) quick, easy and delicious homemade fishcakes are super quick and easy to make, and lend themselves to all sorts of flavour combinations. I love these Korean-inspired fishcakes, flavoured with garlic, ginger, sweetly spicy Gochujang paste and lots of fresh coriander so much as a little twist on the usual Asian-inspired fishcake recipe baked, not fried.

You can of course fry these if that is your preferred method of cooking, but why not bake them when it is the much healthier option?

I’ve served these gochujang salmon fishcakes as a full meal, served over rice with seasoned cucumber and carrot ribbons, creamy avocado slices, lots more fresh coriander, pretty, nutty sesame seeds and a generous drizzle of gochujang mayo. But, if you simply make the fishcakes a little smaller and serve them alongside the mayo in a bowl for dipping they’d make a great party canapé or stand up starter for a dinner party.

Ingredients to make Korean-inspired salmon fishcakes in the body of a food processor.
A Korean salmon fishcake being torn open to show the flaky middle.

Frequently Asked Questions

What is Gochujang? Can I use another chilli paste instead?

Gochujang is a Korean chilli paste made from glutinous rice and fermented soy beans. It is quite thick and has a slight sweetness. Try to use an imported Korean brand (these tend to come in rectangle tubs) rather than supermarket own brand jars which usually don’t quite have the authentic texture and flavour. The gochujang in this recipe is really what gives it it’s Korean flavour, but you can use sriracha or sambal oelek if you can’t find a tub.

Can I use a different type of fish in this salmon fishcake recipe?

The fatty, meaty texture of the salmon helps keep these fishcakes moist and helps hold them together, but you can easily substitute in trout, especially if that is the more sustainable option open to you.

How are these fishcakes different from regular Korean fishcakes?

The Korean fishcakes you find in the fridge or freezer section in Asian grocery stores – usually sold in flat ovals or in ribbons – are made from very finely minced, seasoned white fish for a very unique texture. They’re great for adding to soups, stews and stir-frys. This fishcake recipe is more like a Thai fishcake or a British fishcake, with flaky fish and Korean-inspired flavours being blitzed together into a slightly chunkier paste to still preserve a flaky texture before being baked (or fried if you prefer!)

Do I have to make the gochujang mayonnaise drizzle?

I love the flavour so I really want you to try it, but if you have sriracha mayonnaise ready in the fridge it would make a delicious substitute.

Can you freeze these fishcakes ahead?

Yes! Baked they freeze really well, just thaw and re-heat!

Are these Asian-inspired fishcakes suitable for a gluten-free diet?

They should be as long as you check both your cornflour and gochujang are suitable for gluten free diets.

Close up of a bowl of salmon fishcakes served with cucumber ribbons and sliced avocado with a spicy mayo over rice.

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Gochujang Salmon Fishcakes

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These easy Korean-inspired Gochujang Salmon Fishcakes are baked, not fried perfect for a healthy weeknight dinner served with rice, avocado, a cucumber and carrot ribbon salad and homemade gochujang mayonnaise – all ready in less than 30 minutes!

  • Author: Margie
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2
  • Category: Dinner

Ingredients

Scale

For the Gochujang Fishcakes

  • 2 fillets of salmon, skin removed
  • 2 cloves of garlic, crushed
  • 3 spring onions, roughly chopped
  • 1 tsp gochujang
  • 2cm of ginger, finely grated
  • 1 small bunch of coriander
  • 1 tbsp cornflour

For the Gochujang mayonnaise

  • 4 tbsp mayonnaise
  • 2 tsp gochujang
  • water or fresh lemon or lime juice, to loosen

To Serve

  • your choice of rice
  • cucumber ribbons
  • carrot ribbons
  • olive oil
  • flaky Maldon sea salt
  • 1 ripe avocado, sliced
  • sesame seeds

Instructions

  1. Preheat the oven to 200C.Close up of the mixture for Korean salmon fishcakes in the food processor.
  2. For the fishcakes, simply put everything in a food processor (but setting aside a few coriander leaves to serve) and pulse a few times until the mixture is combined – don’t blitz for too long as you don’t want it super smooth.
  3. Wet your hands then shape into balls. You can flatten them into little patties which will cook slightly faster, but I like them as round little balls.
  4. Place on a lined baking tray and bake for 12-15 minutes, or until cooked through.
  5. Meanwhile, cook the rice, toss the cucumber and carrot ribbons with a little salt and olive oil, and peel and slice the avocado.
  6. To make the gochujang mayonnaise, stir together the gochujang and mayonnaise until combined, and thin to a drizzling consistency with water, fresh lemon or lime juice.
  7. Serve the fishcakes over the rice, divided between two bowls with the cucumber and carrots salad, sliced avocado and reserved coriander before drizzling with mayo and sprinkling with sesame seeds.A woman holding a white bowl of spicy fishcakes served with gochujang mayo, avocado, carrot, cucumber, coriander and white rice.

Notes

These cooked fishcakes freeze well for up to 3 months – just thaw and re-heat as needed!

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Comments

What do you think?

2 Comments:
April 5, 2024

Wonderful recipe – full of flavour. I used canned sockeye salmon instead of the fillets and it turned out quite delicious. Added cucumbers, rice, thinly sliced carrots, red pepper, and red cabbage slaw. Would definitely make this again.

May 4, 2024

Hi Cathy,

Oh I’m so pleased you enjoyed them – I love this recipe too! xx

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