Curried Salmon Cakes

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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.