Curried Salmon Cakes

Christina Schmidhofer

Erin Winemiller created these seafood cakes using the new convenient pouches of boned, skinned salmon.

Yield: Makes 4 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 463
  • Calories from fat: 70%
  • Protein: 29g
  • Fat: 36g
  • Saturated fat: 5.3g
  • Carbohydrate: 10g
  • Fiber: 1.3g
  • Sodium: 603mg
  • Cholesterol: 170mg

Ingredients

  • 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
  • Lemon-curry aioli

Preparation

  1. 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. 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. 3. Serve cakes with aioli.
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