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Indian Style Salmon Cakes

Shivangi Rao
By Shivangi Rao
Course Appetizer, Entrees, Meat Dishes


  • 2 6 oz. cans wild caught salmon, thoroughly drained 12 oz total. Important to drain water completely!
  • 1/2 cup almond flour
  • 1 medium onion finely chopped yellow or red onion will work
  • 2 garlic cloves grated
  • 2 eggs beaten
  • 1/4 cup fresh chopped cilantro
  • 1/2 tsp turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp coriander powder
  • 1/4 tsp red chili powder
  • 1/4 tsp ground ginger
  • 1/4 tsp black pepper
  • 1/2 tsp salt or more to taste
  • 1 tsp lemon juice
  • Ghee or coconut oil to pan fry
  • Avocado chutney or cumin garlic yogurt sauce to serve with the cakes! Use avocado chutney if Whole30; omit yogurt sauce.

Ingredients for Cumin Garlic Yogurt Sauce (if not on Whole30)

  • 2 cups full fat yogurt whisked until smooth. NOTE: If you use greek yogurt, it will be quite thick but will work as a dipping sauce.
  • 1 clove garlic grated
  • 1/2 tsp roasted cumin
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tbsp lemon juice


Instructions for Salmon Cakes

  • Combine all ingredients listed above in a large mixing bowl and mix until well combined.
  • Form evenly sized cakes (about 2 inches in diameter) using your hands and set aside. NOTE: They should form a batter that binds easily. If they're too wet, add a little more almond flour.
  • Place a frying pan on medium heat and add a couple tbsp of oil in the pan. Once oil is melted, place 3-4 cakes in pan at a time leaving enough room to flip them. Fry on each side until golden brown. Repeat this process until all cakes are fried.
  • Serve immediately with avocado chutney or cumin garlic yogurt sauce, fresh chopped cilantro and fresh lemon wedges! Enjoy!

Instructions for Cumin Garlic Yogurt Sauce

  • Combine all ingredients listed in a bowl and whisk well until smooth.
Tried this recipe?Mention @raodyrecipes if you like it!