Makes: 4 Servings

Salmon Cakes with Mango Cucumber Salsa

Crispy salmon cakes are full of heart-healthy omega-3 fatty acids and finished with a refreshing antioxidant-rich mango salsa.

Prep time: 30 minutes

Cook time: 10 minutes


Salmon Cakes

  • 1 (15 oz.) can salmon, skin and bones removed
  • 1/2 cup breadcrumbs
  • 1 egg, beaten
  • 2 Tbsp. mayonnaise
  • 2 Tbsp. olive oil, divided
  • Salt and pepper

Mango Cucumber Salsa

  • 2 ripe mangoes, diced
  • 1 cucumber, seeded and diced
  • 1 red bell pepper, diced
  • 1/4 cup cilantro, chopped
  • Juice of 1 lime
  • 1/4 tsp. salt

Serving Size: 1/4 of recipe

Total Fat12 g
Saturated Fat1 g
Cholesterol0 mg
Sodium170 mg
Total Carbohydrate22 g
Dietary Fiber5 g
Total Sugars5 g
Added Sugars included0 g
Protein4 g


Salmon Cakes

  1. Combine salmon, breadcrumbs, egg, mayonnaise, and 1 tablespoon olive oil in a large bowl. Season with salt and pepper
  2. Shape salmon into four patties and refrigerate 20-30 minutes. Make the Mango Cucumber Salsa while you wait.
  3. Heat remaining oil in a skillet over medium heat. Add salmon and cook 5 minutes per side, until browned and cooked through.

Mango Cucumber Salsa

  1. Combine mangoes, cucumber, and red bell pepper in a mixing bowl.
  2. Add cilantro, lime and salt. Stir to combine. Taste and adjust with additional lime juice or salt.

Recipe Source: MyPlate Super Simple Cookbook

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