Curried Salmon Cakes

Curried Salmon Cakes Recipe
Christina Schmidhofer
Erin Winemiller created these seafood cakes using the new convenient pouches of boned, skinned salmon.
Makes 4 servings


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2 large eggs
2 pouches (about 7 oz. each) boned, skinned pink salmon, or 1 can (about 15 oz.) red or pink salmon, drained, skin removed
1/2 cup finely chopped apple
1/4 cup fine dried bread crumbs
1/4 cup thinly sliced green onions
2 tablespoons mayonnaise
1 teaspoon curry powder
1/2 teaspoon paprika
1/4 teaspoon pepper
1 tablespoon vegetable oil


Total: 25 Minutes

1. Beat eggs with a fork. Add salmon and break up. Stir in apple, bread crumbs, onions, mayonnaise, curry powder, paprika, and pepper. Shape into four cakes (3/4 in. thick); place on a piece of plastic wrap.

2. Set a 12-inch nonstick frying pan over medium heat. When hot, add oil, then salmon cakes. Cook until well browned on the bottom, 5 to 7 minutes. Turn cakes over and cook until browned on the other side, 3 to 5 minutes longer.

3. Serve cakes with aioli.

Created date

February 2005

Nutritional Information

Calories 463
Caloriesfromfat 70 %
Protein 29 g
Fat 36 g
Satfat 5.3 g
Carbohydrate 10 g
Fiber 1.3 g
Sodium 603 mg
Cholesterol 170 mg