Curry Salmon Cakes
Curry salmon cakes are a flavorful, budget-friendly way to enjoy salmon any time of year. Made with canned salmon, they’re quick, easy, and cost-effective without sacrificing taste. The warm curry spices make these cakes irresistible, whether you enjoy them fresh from the pan or chilled straight from the fridge.
Serve them as a protein-packed salad topper, pair with your favorite side dish for a satisfying meal, or offer them as a crowd-pleasing appetizer with your favorite dipping sauce. Double the batch to have these ready for quick lunches, snacks, or light dinners all week long.
Ingredient spotlight
The full list of ingredients is in the recipe card, here are just a few things I thought would be helpful to point out about this recipe:
- Canned salmon – use boneless, skinless canned salmon for the best result.
- Canned pumpkin or butternut squash puree – this is unconventional but so good. If you don’t have either of these on hand, use mashed avocado.
- Ground flax seed – this helps bind the salmon cakes (making them grain free)
- Curry powder – use your favorite curry powder here, it’s really making the flavor profile of this dish!
Step by step instructions
In a bowl add the drained canned salmon, pumpkin puree, ground flax, spices and salt. Stir well until fully combined. Let sit for a minute or two to let the flax absorb any liquid. 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. Place the salmon cakes on a parchment paper lined baking sheet and bake in 400F oven for 25 minutes. 
After 15 minutes, flip the salmon cakes and cook 5 more minutes. 
Optional: Combine yogurt, chopped cilantro, lime juice, salt, cumin and garlic powder in a bowl. Stir well. Use this to dip the curry salmon cakes in.
Other cooking methods
- 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.
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
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 these?
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)
Curried Salmon Cakes with Cilantro Lime Yogurt Sauce
Guided Recipe Video
Ingredients
- ½ cup pumpkin puree - or butternut squash puree or mashed avocado
- 12 ounces canned salmon
- 2 tablespoon ground flax seed
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
Cilantro Lime Yogurt
- 6 ounces yogurt, unsweetened - regular or dairy free
- 1 medium lime, juiced
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
- 1 teaspoon garlic powder
- 2 tablespoons cilantro, chopped
Instructions
- Preheat oven to 400F
- Drain the liquid from the canned salmon.12 ounces canned salmon
- Combine the butternut squash, canned salmon, ground flax seeds, and spices in a bowl½ cup pumpkin puree, 12 ounces canned salmon, 2 tablespoon ground flax seed, 2 teaspoons curry powder, 1 teaspoon cumin, 1 teaspoon sea salt, ½ teaspoon garlic powder
- 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.6 ounces yogurt, unsweetened, 1 medium lime, juiced, 1 teaspoon ground cumin, ½ teaspoon sea salt, 1 teaspoon garlic powder, 2 tablespoons cilantro, chopped
Recipe Notes
Nutrition Information
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
These turned out great!
I made the mix the evening before, put it in the fridge, then formed and cooked the cakes the next day.
I also made a couple modifications as I was looking for something more “chunky”.
* I roasted cubed squash at 375 degrees until tender then lightly mashed it so there were still some good-sized pieces.
* I used fresh salmon that I cut into cubes.
* I cooked them in an air fryer at 400 degrees.
* Even though the sauce had lime juice in it, I added an extra squirt of lime on the cakes after cooking.
Great stuff!
Great Recipe. Thanks for sharing this on the Simply Sweet Home Linky Party. You were my choice for a feature. To grab your I’ve been featured button, please head over to the site.
Thanks Sheree! See you next week!
Luscious recipe’s //thank you
I love Salmon Cakes and can’t wait to try your recipe. I will be pinning this one! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Hope you are having a good week and come back to see us real soon!
Miz Helen
What size cans are you using for the salmon?
Hi Alison, 6oz!
I love about anything with cilantro, cumin, and garlic. This dish looks so satisfying and tasty! Thank you for bringing your healthy and flavorful dish to the party! Happy Fiesta Friday!
I love serving fish cakes with creamy dips! Yogurt is a great idea to make the sauce, yum!
The dip takes the cakes to a whole new level of yummy!
I haven’t had a fish cake in forever! These sound amazing!
You need to make these Suz. I can’t wait for you to try them! Tag me on instagram when you do! @bites_of_wellness