Curried Salmon Cakes

Submitted by:Rachel Gargano

These salmon cakes will be a hit in your house! Pretty darn easy too, just a little messy. But what's a good dinner without a little sticky goodness? Be prepared to get your hands into it! This is one of those meals that takes minimal prep for maximal flavor. Not to mention that canned salmon is just as nutritious as fresh salmon (and is always wild!), and yet is about a fifth of the price. I'll take it. 

TIP:Large cans of salmon still have the skin and bones in it. Simply take out the skin and most of the bones, but only worry about the big vertebrae, the smaller bones will dissolve and provide you with calcium! **The smaller cans of salmon do not have bones or skin!


  • 1 can (15oz) salmon, de-boned and de-skinned (or 2 small cans) 
  • 2 eggs 1 apple, finely chopped 
  • 1/4 cup whole wheat bread crumbs 
  • 1/4 cup chopped onion 
  • 2 Tbsp plain greek yogurt (or mayo) 
  • 1 tsp curry powder 
  • 1/2 tsp paprika 
  • 1/4 tsp pepper 
  • 1 Tbsp oil (or spray oil for the pan)


  1. In a medium sized bowl, beat eggs. Then add salmon and break up. Fold in apples, bread crumbs, onions, yogurt, and spices (not the oil). 
  2. Shape into 4 cakes (about 3/4 inch thick). They will be sticky, not to worry!) Placing them on plastic wrap can help prevent them from sticking. 
  3. Heat a non-stick skillet over medium heat. When hot, drizzle or spray with oil. Add salmon cakes and cook until browned on the bottom, about 5 to 7 minutes. Then flip and cook until browned again, another 3 to 5 minutes. Cover with a pan lid to help cook on each side.


Serving size2-4

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