Curried Salmon Cakes Recipe

Name: Curried Salmon Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skinless salmon fillet, halved crosswise; 2 teaspoons curry powder, preferably hot; Kosher salt and freshly ground pepper; 8 tablespoons store-bought tartar sauce; 1/4 cup cracker meal or crushed saltines, plus more for sprinkling; 2 tablespoons grated peeled ginger; 1 bunch scallions, finely chopped; 1 large egg, lightly beaten; 1/2 red bell pepper, seeded and diced; 2 stalks celery, thinly sliced; 1 mango, peeled, pitted and diced; Juice of 1 lime; Vegetable oil, for frying

Servings: persons

1 pound skinless salmon fillet, halved crosswise
2 teaspoons curry powder, preferably hot
Kosher salt and freshly ground pepper
8 tablespoons store-bought tartar sauce
1/4 cup cracker meal or crushed saltines, plus more for sprinkling
2 tablespoons grated peeled ginger
1 bunch scallions, finely chopped
1 large egg, lightly beaten
1/2 red bell pepper, seeded and diced
2 stalks celery, thinly sliced
1 mango, peeled, pitted and diced
Juice of 1 lime
Vegetable oil, for frying

1
Put the salmon, 1 tablespoon water, 1 1/2 teaspoons curry powder, 1/2 teaspoon salt, and pepper to taste in a microwave-safe bowl.
2
Cover with plastic wrap and microwave until the fish is opaque, 2 to 3 minutes.
3
Flake with a fork and cool slightly.
4
Stir in 1 tablespoon tartar sauce, the cracker meal, ginger, half of the scallions and the egg.
5
Form into 4 patties and freeze until firm, about 10 minutes.
6
Meanwhile, whisk the remaining 7 tablespoons tartar sauce and 1/2 teaspoon curry powder in a bowl.
7
In a separate bowl, mix 1 tablespoon of the curried tartar sauce with the bell pepper, celery, mango, remaining scallions, lime juice, 1/4 teaspoon salt, and pepper to taste.
8
Heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat.
9
Sprinkle the patties with cracker meal on both sides and fry until golden, 2 to 3 minutes per side.
10
Drain on paper towels.
11
Serve with the mango salad and curried tartar sauce.
12
Per serving: Calories 536; Fat 34 g (Saturated 7 g); Cholesterol 112 mg; Sodium 767 mg; Carbohydrate 30 g; Fiber 3 g; Protein 27 g
13
Photograph by Antonis Achilleos

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound skinless salmon fillet, halved crosswise, 2 teaspoons curry powder, preferably hot, Kosher salt and freshly ground pepper, 8 tablespoons store-bought tartar sauce, and more.

Yes, Curried Salmon Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Curried Salmon Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions