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Salmon Cakes

March 30, 2010

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When I promised myself to start eating healthy home-cooked food a few years ago, I began with what was closest to me, Indian food. Over time, my imagination, coupled with tons of inspiration from the chefs at the Food Network (I LOVE that channel) led me to make more and more of what I’d like to call Indian fusion food.

In this post, my inspiration came from Crab Cakes. I love the texture of crab cakes and the way it feels when I bite into them. I also love Salmon. I combined the 2 loves and came up with this yummy recipe for Salmon Cakes one wintry evening, using some Indian spices to create familiar flavors in the dish. I served it with some seasoned couscous and voila! I had a new dish to please my family with.

Salmon Cakes served on a bed of couscous

Salmon Cakes served on a bed of couscous

You will need:

  • 16 oz salmon fillet (with skin on)
  • 3 tbsp of olive oil
  • 4 stems of green onions or scallions, finely chopped
  • ¼ cup of cilantro finely chopped
  • ¼ cup of red bell pepper finely chopped
  • ¼ cup green bell pepper finely chopped
  • 2 tbsp of low fat mayonnaise
  • 1 egg beaten
  • ½ cup of grated Idaho potato (I use frozen uncooked hash browns)
  • 1 cup bread crumbs (I like using Panko bread crumbs but I have also used Italian bread crumbs for extra flavor)
  • ½ tsp of Indian chili powder
  • ¼ tsp of Garam Masala
  • Salt and pepper to taste


Season the salmon fillet with salt, pepper and drizzle it with about 1 tbsp olive oil. Bake the salmon fillet in a 375 degree oven for 15 minutes until it is cooked through.  Then fork the fillet (to get chunks of salmon meat) and set aside.

Salmon fillet

Salmon fillet

In a large bowl mix the salmon, green onions, cilantro, bell peppers, mayo, egg, grated potatoes and spices.  Make small flat rounds of mixture and coat with bread crumbs. Refrigerate the cakes for ½ hr. This will prevent them from falling apart and help marinate the shredded fish.

Make small flat rounds of the mixture and coat with bread crumbs

Make small flat rounds of the mixture and coat with bread crumbs

Shallow fry the cakes with 2 tbsp of olive oil. Squeeze a few drops of lemon on the cakes and serve hot on a bed of freshly cooked and seasoned couscous.

7 Comments leave one →
  1. March 30, 2010 7:31 pm

    These look excellent, Sameera! I grew up with salmon cakes, and they were always a favorite (though it was the early 80s, so mom made them with canned salmon)…and mom would serve quick-pickled canned peaches with them, which I think I liked even more than the salmon cakes. I think I might have to take a walk down memory lane and give these a try – and make some sweet and sour pickled peaches!

    • March 31, 2010 1:39 pm

      Thanks for checking out the recipe Jenn! I can’t imagine how salmon cakes would taste with sweet & sour pickled peaches! Where can I buy them?

  2. mirellamccracken permalink
    March 31, 2010 2:24 pm

    Here you go I digg it and tweeted it:)
    Great blog Sabera and great Recipe!
    I am from Lebanon originally, you are from Bahrain?
    I visited Bahrain 5 years ago, loved it!!

    • March 31, 2010 2:33 pm

      Thanks so much Mirella! And thx for checking out the blog! No I am not from Bahrain. I am Indian. Moved to the US a year ago to be with my husband 🙂 Hope you come back and try some of my recipes!

  3. August 26, 2010 1:53 am

    Love what you did here Sabera! totally!

    And the couscous looks adorable! I’m all for Indian Fusion food!

    • August 26, 2010 10:33 am

      All credit to my sister Sameera. It’s her recipe 🙂


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