Curried Salmon Cakes

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


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. Flake with a fork and cool slightly. Stir in 1 tablespoon tartar sauce, the cracker meal, ginger, half of the scallions and the egg. Form into 4 patties and freeze until firm, about 10 minutes.
  3. Meanwhile, whisk the remaining 7 tablespoons tartar sauce and 1/2 teaspoon curry powder in a bowl. 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.
  4. Heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Sprinkle the patties with cracker meal on both sides and fry until golden, 2 to 3 minutes per side. Drain on paper towels. Serve with the mango salad and curried tartar sauce.

Salmon Cakes

Salmon Cakes With Salad

Salmon Cakes

Salmon Cakes

Salmon With Curried Lentils

Curried Funnel Cake

Salmon Cakes Salad

Salmon Cakes (Croquettes)

🤤 More Drool-Worthy Recipes