Sojo Pan Asian Salmon Cakes

By: Tanya Taylor, PhD | Jan 11, 2007

Sojo Pan Asian Salmon Cakes are made with wild Alaskan salmon and seasoned with teriyaki sauce, bread crumbs, veggies like red bell peppers, zucchini and other seasonings. They are also made with no additives or preservatives. The taste is very flavorful although I didn't experience as much of that characteristic "salmon" taste as you do with 'fresh' salmon filets.

The Sojo Salmon Cakes have to be thawed for 24 hours prior to cooking OR microwaved for 1 minute to thaw. The box has instructions for baking in an oven or how to saute in a frying pan which is how I cooked mine. On first try, I had the heat up too high, and with the burgers being thick - the outside was like a dark brown, crispy mess (okay, maybe burnt is a better way to describe it). On my second try - I had the heat turned down to about medium and I used a spatula to flatten the salmon cake immediately after I put it in the frying pan. I also flipped it often, so that by the time the salmon cake was thoroughly cooked (about 10 minutes), both sides had an even brown color.

As you can see from the picture, I only had one cake for dinner, with about a cup of fried rice (made from left over steamed white rice, low sodium soy sauce with canned green beans and diced green peppers added). One Sojo salmon cake has 180 calories, 3.5 grams of fat which is 6% of the recommended daily amount, only 0.5 grams of saturated fat (3% of the RDA), 21% of the RDA for sodium (500 mg), 17 grams of protein and 20 grams of total carbohydrates which includes 14 grams of sugars and 1 gram of fiber.

I love the high protein and the fact that fish is rich in omega-3 fatty acids, but the sodium is a little on the high side, which is odd because I thought that the salmon cake could use a little more salt. A pack of 2 salmon cakes cost $4.69 at Whole Foods supermarket.

As good as this is, I previously reviewed Trader Joe's Salmon Burgers [link] which are only 100 calories each and have half as much sodium and more protein - and is cheaper. Still, I like both brands and I'm also a big fan of buying 'fresh' salmon and adding your own seasoning.

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