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Indian Inspired Salmon Cakes


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Indian Inspired Salmon Cakes


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Indian Inspired Salmon Cakes

These egg free, gluten free salmon cakes were an experiment gone amazing. I can't wait to try them again.


  • Ready Time : 0 min



  • 1 15-oz can salmon
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 cup chickpea flour
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • oil for frying


Mix all ingredients except for oil in a bowl, add just enough water to allow the mixture to bind together.

Heat pan with oil, it is best to have a nice thick layer of oil, it actually uses less this way.  Once hot, form a pattie with your hands and place in the hot oil.  Do not overcrowd the pan.  Once you begin to see browning on the bottom, flip it over and cook other side until golden.  Remove to drain on paper towels.

Serve with tamarind sauce or yogurt raita.


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




7 Responses to Indian Inspired Salmon Cakes

  1. Hi there,
    It is nice to know someone who is ‘hip’ to canned salmon. My odd mission in life has emerged as being a promoter of the use of canned Alaska salmon. For reasons explained on my web site ( we are an Alaska commercial fishing family), I decided that canned Alaska salmon is a fabulous food stuff, that needed some new marketing. To this end, I created my own brands of canned salmon. I am into developing my own business but I am also a promoter of canned Alaska salmon in general. I can talk Alaska salmon until the cows come home. It is an interesting business with a great back story, and fantastic food product.
    Can I send you samples of my brands of canned salmon? I would be most eager to submit to an interview or a giveaway or whatever promotional effort you might think would be interesting for your readers.
    I love this recipe! Canned salmon and curry go together like the proverbial horse and carriage!
    Best Regards,
    Shirley Zuanich

  2. i love indian spices and using chickpea flour is the perfect kick here.

  3. avatar says: frippie

    What can I use in place of chickpea flour? I can’t see buying it this close to Pesach. Would any flour work? Thanks.

    • If you use a regular flour you will likely need to add eggs, if you are okay with that, it should work and the flavor should still be really good, but the texture will be a little different.

  4. avatar says: NathalieB

    At what point would these be frozen, cooked or uncooked?

  5. avatar says: Arlene

    Easy and yummy. I used onion powder and garlic powder (felt lazy) to replace the minced onion.

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