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.

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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


  1. I have made these salmon cakes several times. DELISH!!! They’re even good cold as leftovers, right out of the fridge!! I am now “chunking” my salmon, doubling the batch, & making BIG cakes!! love it.

  2. This needed a bit more zing for me so I added:
    about 1/4 cup finely chopped red pepper
    1 celery stalk finely chopped,
    1 clove garlic finely chopped,
    1/2 small onion finely chopped,
    and about 1 tsp old bay type seasoning.
    To account for the added veggies, I added another egg and another Tbs of coconut flour

  3. the calorie content for this dish doesnt seem right. It says one serving is 729 calories. I looked at all the ingredients and it doesnt seem like it would add up to that much.

  4. Made these tonight, they were a HUGE success! I put the mix into my food processor after it was all mixed together. I also added red onion and tomatoes to the mango salsa. It was to die for!!

  5. I have made these salmon patties several times (at least once a month) and I love to use smoked salmon and then make a ghee with lemon and caper sauce for added elegance. So yummy!!

  6. I planned on making tandoori salmon this evening but after seeing these I give it a bash! However I need help getting coconut flour!! I can’t find it anywhere!!

  7. Wow! So delicious. A huge success at my house, even the kids loved them. I can’t wait to make these again!

  8. Hi – I was curious as to how much salmon is used per serving? If 3 oz. is 177 calories how many “cakes” do you use to get your 729 calories for the entire meal?

    1. Dylan J – You’d use half the number of cakes you make (assuming they’re all about the same size). One serving is half of the batch.

  9. So…I made this dish with great trepidation as I really dislike seafood….”fish” flavour…uurrgghh!! BUT this was not fishy!

    I have to say, they were really lovely. As the thought of diced fish hitting my mouth grossed me out totally, I used a fine blade on the food processor and shredded the salmon. Mangos are sadly out of season now here in Australia, so I made the salsa with a mix of nashi pears and peaches. Beautiful!!!!!

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