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Salmon Cakes with Tropical Fruit Salsa


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Salmon Cakes with Tropical Fruit Salsa


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Salmon Cakes with Tropical Fruit Salsa

Croquettes are cute and elegant for your starter course. They’re also wonderfully light and refreshing. The tropical salsa is a combination of fresh pineapple, mango, red onion, jalapeno, cilantro, and lime juice—the perfect complement to the richness of the salmon. The balance of sweet and savory flavors instantly pleases the palate. This is a starter with zing!


  • Prep Time : 15 min
  • Cook Time : 45 min
  • Ready Time : 1 hour


10 Cakes


    For cakes

    • 1 (2-pound) side of salmon, skin on
    • 1/2 cup red onion, diced
    • 2 tablespoons matzo meal
    • 2 large eggs, lightly beaten
    • 1 teaspoon kosher salt
    • Freshly ground black pepper
    • 4 tablespoons olive oil

    For salsa

    • 1 cup diced pineapple
    • 1/2 cup diced mango
    • 1/2 cup diced red onion
    • 2 tablespoons chopped cilantro
    • 1/2 jalapeno, seeded and finely chopped
    • Juice of 1 lime
    • 1/2 teaspoon kosher salt


    Preheat oven to 350 F and lightly grease a large baking sheet. Bake salmon skin side down for 25 to 30 minutes or until cooked all the way through. Let cool completely.

    Once salmon is cooled, gently flake away from the skin and break into large chunks. Place in a large bowl and combine with eggs, red onion, matzo meal, salt and pepper. Stir to mix well. Scoop about 1/3 cup at a time into your hands and form into a round patty about ¼-inch thick. Place on a sheet pan and repeat with remaining mixture until you have formed 10 cakes. Refrigerate for 30 minutes.

    Meanwhile, in a medium bowl combine pineapple, mango, red onion, cilantro, jalapeno, lime juice and salt. Mix well and set aside.

    Heat olive oil in a large skillet over medium high heat. Fry 5 cakes at a time for about 5 to 8 minutes per side or until golden brown and crispy. Drain on a paper towel lined plate while frying remaining cakes.

    To serve, top each cake with a few tablespoons of salsa.

    Recipe from the Pesach 2011 issue of the Joy of Kosher with Jamie Geller magazine


    About Jamie Geller


    Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




    5 Responses to Salmon Cakes with Tropical Fruit Salsa

    1. Can you please clarify as to how much salmon is used in this recipe?

    2. HI- could you use can salmon instead??

    3. avatar says: anngeri

      I bake not fry the cakes and serve cold. I bake them for 30 to 45 minutes at 350 degrees, turning once to even browning. I also use a silicon baking pan illuminating the need to grease or treat pan. These are a family. Favorite.

    4. avatar says: Liz

      Thank you for the nice recipe and have a great weekend!

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