Salmon Cakes with Mango Salsa: A Fresh Take on a Classic Dish
This clever combo transforms everyday fish into a bright, crave-worthy dinner experience.
Salmon Cakes with Mango Salsa: A Fresh Take on a Classic Dinner
Bringing together the heartiness of salmon and the tropical brightness of mango salsa, this recipe reimagines a dinnertime staple in a way the whole family will love. If someone in your house isn’t a salmon fan, this may just be the dish that wins them over. With crispy, golden cakes and a lively salsa, the flavors and textures transform simple ingredients into a meal you’ll want to make again and again.
Why You’ll Love This Recipe
- Transforms plain salmon into an exciting new dish with rich flavors and textures.
- Perfect for all eaters—even those on the fence about seafood.
- Great for using up leftovers or serving fresh-cooked salmon in a new way.
- Bright, healthy mango salsa complements and balances the savory cakes.
- Quick to prepare, especially if you prep the salsa ahead.
What You’ll Need
For the Mango Salsa
- 2 ripe mangoes, diced
- 1 avocado, diced
- 1/2 red bell pepper, finely diced
- 2 green onions, chopped
- 1 jalapeño pepper, minced (adjust to taste)
- 2 tbsp fresh cilantro, chopped
- 1 garlic clove, minced
- 1-2 limes, juiced
- Salt, to taste
For the Salmon Cakes
- 1 lb fresh salmon fillet (or 2 cups cooked salmon, flaked)
- 2 eggs
- 1/4 cup mayonnaise
- 2 tbsp Worcestershire sauce
- 1/2 red bell pepper, finely diced
- 2 green onions, sliced
- 2 tbsp fresh parsley, chopped
- 1 cup panko breadcrumbs (plus extra for dusting, if desired)
- Salt & freshly cracked pepper, to taste
- 2-3 tbsp cooking oil, for frying
Step-by-Step Instructions
1. Make the Mango Salsa
- Gently combine the diced mangoes, avocado, bell pepper, green onions, jalapeño, cilantro, and garlic in a medium mixing bowl.
- Squeeze in lime juice (start with one lime and add more to taste), and season with salt.
- Stir gently to keep the avocado pieces intact. Cover and refrigerate to allow the flavors to meld until you’re ready to serve.
2. Prepare the Salmon
- Preheat the oven to 450°F (230°C).
- Place the salmon fillet skin-side down on a lined baking sheet. Season with a bit of salt and pepper, and drizzle with a little oil if desired.
- Bake for 10–15 minutes, or until the internal temperature registers about 130°F (54°C) (remember, the salmon will cook more when pan-fried).
- Allow the salmon to cool slightly. Remove and discard the skin, then flake the salmon into bite-sized pieces using a fork or your hands.
3. Mix up the Salmon Cake Mixture
- In a large bowl, combine the flaked salmon, eggs, mayonnaise, Worcestershire sauce, chopped red bell pepper, green onions, parsley, panko breadcrumbs, and a generous pinch of salt and pepper.
- Use your hands to mix thoroughly until evenly blended. If the mixture seems too loose, add another spoonful or two of breadcrumbs.
- Form the mixture into small patties, about 2½ inches across and ½ inch thick. You should get 8-10 patties from this amount.
4. Fry the Salmon Cakes
- Heat a thin layer of oil in a large skillet (cast iron works well) over medium heat.
- Add the salmon cakes without crowding the pan. Cook for 3–4 minutes per side, or until both sides are deeply golden and the patties are cooked through. Flip gently with a spatula.
- Remove to a paper towel-lined plate. If you’re cooking in batches, add more oil to the pan as needed, and keep the finished cakes warm in a low oven.
What others are reading
5. Assemble and Serve
- Serve the crispy salmon cakes with generous spoonfuls of mango salsa.
- Optional: Serve alongside hot steamed rice and a dollop of extra mayonnaise or a spicy aioli for dipping.
- Garnish with extra cilantro and lime wedges, if desired.
Tips & Tricks for Perfect Salmon Cakes
- Err on the side of under-baking the salmon in the oven, since it’ll finish cooking in the pan.
- Use fresh or leftover salmon. Freshly cooked salmon has the best texture, but leftover grilled, baked, or poached salmon can also be used.
- Chill the salsa ahead so the flavors can meld (and the avocado stays green).
- Add more breadcrumbs if the mixture feels loose, or a bit of extra mayo if it feels dry.
- Mix gently to keep some larger flakes of salmon intact for a more interesting texture.
Ingredient Swaps & Substitutions
| Ingredient | Possible Substitutes |
|---|---|
| Fresh salmon | Canned salmon (well-drained), cooked trout, or other mild fish |
| Panko breadcrumbs | Regular breadcrumbs, crushed crackers, or gluten-free panko |
| Mayonnaise | Greek yogurt or sour cream (for tang and moisture) |
| Worcestershire sauce | Soy sauce or lemon juice for flavor depth |
| Bell pepper | Chopped celery, carrot, or omit for a simpler cake |
| Mango in salsa | Pineapple, peach, or papaya |
Serving Suggestions
- On a Rice Bed: Serve salmon cakes over warm, buttery rice for a simple, filling meal.
- Low-carb option: Pair with cauliflower rice or a bed of greens for a lighter plate.
- Slider-style: Place cakes in mini buns with salsa and leafy greens for a fun appetizer.
- Brunch: Top with a poached egg and a little salsa for a twist on eggs benedict.
Why Mango Salsa?
The vibrant, sweet-tart mango salsa brings essential contrast to the richness of the fried salmon cakes. The avocado adds creaminess, the jalapeño gives subtle heat, and lime ties it all together. The combination of fruit, crunch, and zest balances each bite and can be customized to your taste by adding more or less chili, garlic, or other herbs.
Variations to Try
- Spicy Cakes: Add a pinch of cayenne or extra hot sauce to the salmon mixture.
- Corn & Black Bean Salsa: Mix corn and black beans into the salsa for extra heartiness.
- Lemon-Dill: Replace cilantro with dill in both the cakes and salsa for a different flavor profile.
- Asian-inspired: Add a splash of soy sauce, grated ginger, and scallions for a new twist.
Frequently Asked Questions (FAQs)
Can I use canned salmon instead of fresh?
Yes, canned salmon (preferably boneless and skinless) works well in this recipe. Be sure to drain it very well and flake before mixing with other ingredients.
How do I keep my salmon cakes from falling apart?
If your mixture seems too wet, add more breadcrumbs until it holds together. Chilling the cakes for 15 minutes before frying also helps them stay firm in the pan.
Can I make the cakes ahead of time?
Yes, you can shape the cakes a day ahead and refrigerate covered, then fry them just before serving. Leftover cakes also reheat well in a skillet or oven.
Is the mango salsa spicy?
It has a little heat from jalapeño, but you can adjust this to taste or omit the pepper entirely for a mild version.
What sides go well with salmon cakes?
Steamed rice is classic, but roasted sweet potatoes, a simple salad, or grilled corn are all great options.
Pro Tips for Success
- Letting the salsa chill for at least 20 minutes before serving enhances the flavors.
- Don’t skip the lime juice—it keeps the salsa fresh and the avocado from browning.
- Use a fish spatula to flip the cakes gently and keep them intact.
- Serve immediately after frying for the crispiest texture.
Troubleshooting & Storage
- If cakes fall apart: Mixture may need more binding from breadcrumbs or egg. Chill before frying for better results.
- Storing leftovers: Store cooked cakes and salsa separately in airtight containers for up to 2 days.
- Reheating: Warm the cakes in a skillet over low heat until hot and crispy again. Salsa is best served fresh but keeps for up to 24 hours.
Nutritional Benefits
Salmon is an excellent source of heart-healthy omega-3 fats, protein, B vitamins, and selenium. Mangoes and bell peppers contribute fiber, vitamin C, and antioxidants. This dish offers a nutritious balance of healthy fats, lean protein, and fresh produce, making it a wholesome option for lunch or dinner.
Share Your Thoughts!
Is there a food you or someone in your family claims not to like, but can’t resist when transformed into something new? Try these salmon cakes with mango salsa and see if you win over even the pickiest eaters. Your feedback and variations are welcome!
References
- https://www.kvaroyarctic.com/blog/salmon-cakes-with-mango-salsa
- https://tastykitchen.com/recipes/main-courses/salmon-cakes-with-mango-salsa/
- https://www.thepioneerwoman.com/food-cooking/recipes/a102451/salmon-cakes-with-mango-salsa/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g65091468/best-mango-recipes/
- https://www.butteredsideupblog.com/salmon-cakes-with-mango-salsa/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g39539702/leftover-salmon-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g37023193/salmon-recipes/
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