Salmon Cakes with Mango and Cilantro Salsa

If you think you don’t like fish, try these paleo pan-fried salmon cakes, flavored with jalapeno and topped with a fresh mango salsa. More flavor can be achieved by adding chopped onion, garlic, celery, and red pepper to the salmon mixture. You can add tomatoes and red onions to the salsa if desired, or substitute peaches for the mango. These are delicious served with lemon and caper sauce, and are even wonderful as leftovers eaten cold.

Salmon Cakes with Mango and Cilantro Salsa
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Salmon Cakes with Mango and Cilantro Salsa

Servings 2

Total Time: 25 minutes

Cook Time: 25 minutes

Nutrition Information

calories 729

carbohydrate 28g

protein 61g

fat 38g


  • 1 pound(s) salmon (skinless, with bones removed)
  • 2 large egg(s)
  • 1 medium jalapeno pepper(s) minced
  • 2 tablespoon(s) coconut flour
  • 1/2 teaspoon(s) sea salt
  • 1/4 teaspoon(s) white pepper
  • 2 tablespoon(s) coconut oil
  • 1 large mango(s)
  • 4 tablespoon(s) cilantro, fresh chopped
  • 1/2 medium onion(s), red minced
  • 1 tablespoon(s) olive oil to taste
  • 1 teaspoon(s) sea salt to taste


  1. Check salmon carefully to be sure all bones have been removed. Chop into a fine dice and set aside.
  2. Beat eggs in a large bowl. Mix in coconut flour, salt and pepper.
  3. Mince jalapeno and add to the egg mixture. Add the salmon and combine completely.
  4. Warm a skillet over medium-high heat, and add coconut oil when pan is hot.
  5. Test the pan to be sure it is hot by dropping a tiny portion of salmon mixture in the pan-- it should sizzle immediately.
  6. Add the salmon mixture to the coconut oil in small (3 inch) cakes and fry until they are golden brown on the outside, and cooked pink on the inside (a minute or two on each side). Let the cakes rest on paper towels when taken out of the pan to absorb any extra coconut oil.
  7. Meanwhile, prepare salsa by combining diced mango, red onion and cilantro in a bowl. Drizzle with olive oil and add sea salt to taste. Serve on top of salmon cakes.

Photo courtesy: Alicia Dixon