Salmon cakes with asparagus

Sockeye Salmon Cakes with Mango & Cardamom Chutney Served with a Capered Yogurt

The curried spices in the Mango Chutney really work well with the salmon and give these Salmon Cakes an exotic twist.  Great as a main course or you can serve as  an appetizer with a  small dollop of Capered Yogurt.   You will have your guests coming back for more.

Makes 6 patties


  • 2  x Seven to eight ounce cans of sockeye salmon
  • 3 TBS Mayonnaise
  • 4 TBS Mango & Cardamom Chutney (large pieces of mango broken up)”
  • 1/2 cup Panko (Japanese-style bread crumbs) or fine dried bread crumbs
  • 1 tsp curry powder
  • 4 green onions (green and white parts chopped small)
  • 3 TBS Butter

Serve with lemon wedges and Capered Yogurt (Recipe below)


  1. Preheat oven to 400 F.
  2. Drain the salmon. Flake the fish into a bowl, being careful to remove any small bones or skin that may be mixed in.
  3. Season with salt and add the mayonnaise, mango chutney, curry powder, green onions and bread crumbs. Mix gently with your fingers until it is well combined. 
  4. Form into 6 patties about 1 inch thick and allow to sit for about 5 minutes to allow the bread crumbs to absorb the flavor.
  5. In a large sauté pan over medium-high heat, heat the butter until foaming. Add the salmon cakes and cook until they begin to turn golden on the edges about 5 minutes.  Don’t touch them while they are browning.
  6. Once the edges have browned, transfer the pan to the oven and bake for 5 minutes to heat through.
  7. Flip the cakes onto plates and serve with lemon wedges and the Capered Yogurt on the side.