Curry Salmon Cakes

Curry Salmon Cakes are the perfect healthy appetizer or main course! Serve with your favorite sides for a simple, healthy meal!

These salmon patties are so easy to make and are naturally gluten free, low carb, keto, paleo and Whole30 friendly!

Why this recipe works

• Salmon cakes are made with canned salmon, which is usually less expensive than fillets, helping you save money without having to sacrifice flavor!
• These are packed with flavor and can be eaten as a topping on salad or on the side of creamy kale and mashed garlic cauliflower as a full meal.
• Curry salmon cakes dipped your choice of sauce or homemade dairy free lime cilantro yogurt sauce are the perfect appetizer!
• Make a large batch by doubling the recipe and enjoy these hot or cold throughout the week!

Ingredients

• Canned salmon
• Canned pumpkin or butternut squash puree
• Ground flax seed
• Salt
• Curry powder
• Ground cumin
• Garlic Powder

Step by step instructions

Step 1: Start by draining all the liquid from the canned salmon. Add to a bowl along with the ground flaxseed, butternut squash puree (or pumpkin puree), and spices.

Step 2: Combine the salmon cake mixture well in the bowl. Let the mixture sit in the bowl, well mixed for a minute or two to allow the ground flax to absorb any excess liquid.

Step 3: Take a ¼ cup measuring cup to portion out the salmon cakes into your palm.

Press the mixture together tightly in your palm, creating a tightly packed patty.

Step 4: Place the formed patties on a baking sheet lined with parchment paper.

Step 5: Bake the salmon patties at 400F for 25 minutes, flip the patties and bake 5 more minutes (see below for alternate cooking methods)

Optional: Make the cilantro lime yogurt sauce while the curry salmon patties bake in the oven.

How to make cilantro lime yogurt sauce

Step 1: Combine the dairy free yogurt, lime juice, spices and chopped cilantro in a mixing bowl and stir well to combine the ingredients well.

Store in the fridge for up to 4 days in a sealed glass container.

Ways to cook curried salmon cakes

• Baked in the oven at 400F for 25 minutes, flipping after 20 minutes
• Baked in the air fryer at 350F for 15 minutes
• Cooked in a hot skillet (over medium heat) with 2 tablespoons of avocado oil, 3-4 minutes each side to create a crispy crust. This method will likely require 2 separate batches to be cooked.

Top Tips

Curried salmon cakes can be made with canned or fresh salmon that has been cooked and flaked. You will need about 2 cups of flaked cooked salmon.

I prefer to use canned since I always have a few cans on hand and it’s usually less expensive than buying salmon by the pound. However, if you are looking for what to do with leftover cooked salmon, this would be a great recipe!

Canned salmon is often sold 2 different ways

• Boneless and skinless
• With bones and skin

I have made this recipe with both boneless/skinless salmon and packed with skin and bones.

If you decide to buy canned with bones and skin, the bones and skin are edible. The bones are actually a great source of calcium!

If the idea of eating bones or skin doesn’t sit well with you, you can take your fork and break down the bones or you can pick out the bones and skin with a fork or your fingers.

Tip: Dogs love salmon skin and bones, so don’t throw it away!

How to serve curried salmon cakes

• As an appetizer simply dipped in the cilantro lime sauce
• In a lettuce wrap or collard green wrap with chopped veggies and the cilantro lime sauce drizzled on top
• On a bed of cauliflower rice (or regular rice) with your favorite veggie on the side

What to serve

• Carrot fries
• Parsnip fries
• Air fryer butternut squash fries
• Roasted brussel sprouts
• Cilantro Lime Cauliflower Rice

FAQs

How long do salmon patties last in the fridge?

These curry salmon patties can be stored in the fridge for up to 4 days.

Can you freeze salmon patties?

Yes! It’s actually better to freeze these before cooking them. To do this, just wrap the patties individually in plastic wrap. Be sure to allow them to defrost fully before cooking.

If you enjoy this recipe you should try

• Apricot Chickpea Curry
• Curried butternut squash soup
• Slow Cooker Red Lentil Curry
• Simple Salmon Bites (Whole30)

★ Did you make this recipe? Please give it a star rating below!

Curried Salmon Cakes with Cilantro Lime Yogurt Sauce (Whole30)

Curry salmon cakes with cilantro lime yogurt sauce are perfect for lunch or dinner or served as a healthy appetizer. Simple to make, these are whole30, paleo, grain free and ready in under 30 minutes.

5 from 3 votes

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Course: Main

Cuisine: Indian

Keyword: curry salmon cakes, low carb salmon cakes, paleo salmon cakes, whole30 salmon cakes

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Servings: 4 servings

Author: Samantha Rowland

Guided Recipe Video

Ingredients

• 1/2 cup butternut squash puree - or pumpkin puree
• 2 6 oz cans salmon
• 2 tbs ground flax seed
• 2 tsp curry powder
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp garlic powder

Cilantro Lime Yogurt

• 1 6 oz container unsweetened dairy free yogurt
• 1 lime, juiced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 tsp garlic powder
• 2 tbs cilantro, chopped

Instructions

• Preheat oven to 400F
• Drain the liquid from the canned salmon.
• Combine the butternut squash, canned salmon, ground flax seeds, and spices in a bowl
• Place parchment paper on a rimmed baking sheet. Spray with non-stick
• Make 1/4 cup size patties with the mixture, make sure to the patties are pressed together well and evenly shaped
• Bake at 400F for 20 minutes
• Remove from the oven, carefully turn them over and bake for an additional 5 minutes

Cilantro Lime Yogurt Sauce

• Combine all the ingredients for the yogurt sauce. Taste for salt. Add additional salt if needed. 

Notes

Other ways can you cook salmon cakes:

• Baked in the oven at 400F for 25 minutes, flipping after 20 minutes
• Baked in the airfryer at 350F for 15 minutes
• Cooked in a hot skillet (over medium heat) with 2 tablespoons of avocado oil, 3-4 minutes each side to create a crispy crust. This method will likely require 2 separate batches to be cooked.

This recipe uses canned salmon, however you can also use fresh that has been cooked. You will need about 2 cups of flaked salmon. 

Canned salmon comes in two forms, both of which can be used for this recipe:

• Boneless/skinless
• With bones/skin (bones and skin can stay in the mixture or be picked out)

See how I calculate food cost.

Nutrition Information

Nutrition Facts

Amount per Serving

Calories

189

Fat

 

8

g

Carbohydrates

 

8

g

Fiber

 

3

g

Protein

 

22

g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.

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Update Notes: This recipe was originally posted in October of 2017, but was published again in July 2019 to include step by step directions, recipe notes and new photos