Salmon Cakes With Mango, Avocado Salad


I eat A LOT of salmon.  It’s one of my favorite foods and I love to experiment with different preparation methods…which brought me to…SALMON CAKES!  Similar in theory to a crab cakes, but not fried and filled with creamy stuff.  These salmon cakes are flavored with cilantro and jalapeño and are super healthy, easy and quick to make…and the mango avocado “salad” is the perfect sweet and zesty compliment to the spicy, savory cakes.  Of course, like with any recipe, make these as spicy as you like by either adding more or less jalapeño.


You can put them on a sandwich, wrap it in a lettuce leaf to go “protein style” or just eat them solo with the salad and whatever other side dish you like- I usually make them with my skinny sweet potato fries because we love them so much and my husband asks for them ALL THE TIME!



Salmon Cakes

1 lb of salmon, bones and skin removed

2 large eggs

2 tablespoon of flour.  Use oat flour or coconut flour to make these gluten free or Paleo

2 tablespoons chopped fresh cilantro

1 jalapeño finely diced (use less or omit if you don’t like spice)

1 teaspoon sea salt

1/2 teaspoon ground black pepper

2 tablespoons Coconut oil (or whatever oil you prefer to use) for cooking the cakes in the skillet.


Mango Avocado Salad

1 cup of mango, diced into 1/2 inch cubes

1 avocado diced into 1/2 cubes

1 cup of cherry tomatoes sliced in half

1/2 jalapeño finely chopped

1/2 cup black beans rinsed and drained

juice of one fresh lime

sea salt and black pepper to taste



I start by making the Mango Avocado salad and letting it sit and soak in all the lime goodness.  Just mix all of the ingredients together in a large bowl and set it aside to “marinate”.  Next, in a medium mixing bowl, add the egg and the flour and stir them together…DO NOT BEAT THE EGG!  Just mix the two together with a spoon until combined, doesn’t have to be perfect.  Add chopped cilantro, jalapeño, salt and pepper to the bowl and combine.  Now, prepare your salmon by chopping the fillet into small pieces, like I did here.  It may take a little effort, so be patient!  Easiest way to do it is slice the fillet into sections and chop each section up at a time.  Add chopped salmon to egg mixture and mix it all together, like you would do when making meatballs!  Don’t over mix, just mix until combined.  Set aside a plate covered in paper towels- this will be used for your cakes when they are resting after being cooked.



Heat a large skillet over medium high heat and add one tablespoon of oil.  Once oil is hot, use a spoon to add the cakes one at a time to the pan.  1-2 large spoonfuls will make one cake.  Sprinkle each cake with a little bit of sea salt once on the pan.  Cook eat cake for 2 minutes and then flip and cook for another 2 minutes or so.  Remove from pan and rest on the paper towel lined plate.  Keep working this way, until all salmon is accounted for!


Serve the salmon cakes with the mango salad and enjoy!

XO Katrina

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