Mom's Salmon Cakes with Mango Chutney Yogurt Sauce

BELIEVE IT OR NOT. CANNED SALMON MAKES FANTASTIC SALMON CAKES.

I’ve been eating salmon cakes since I was a little tyke.  I think my Mom, being a super frugal gal, knew that a couple inexpensive cans of salmon could feed our family a yummy, protein packed dinner for next to nothing.  I always loved having these on our “supper” menu (that’s dinner on the farm).  Mom would sometimes serve a gravy with them or as kids we’d dunk them in ketchup.  Gasp.  Please don’t do that unless you’re 5.  


I’ve elevated them with a minty, lime, mango chutney sauce made with yogurt.  It happens to be dairy free cashew milk yogurt in my version (by Forager. Project).  Of course use the yogurt you want.  I love that childhood memory taste of these salmon cakes and then the “hey what’s up?” aspect of the tangy yogurt sauce with that mango chutney.

FORAGER PROJECT CASHEW MILK YOGURT AND PATAK'S MANGO CHUTNEY. GREAT FINDS THAT ELEVATED THE SAUCE.

If you’re not familiar with mango chutney, it is becoming more widely available in grocery stores.  I can find it at all the stores near me now.  Sometimes it’s in the ethnic section and sometimes I find it right near the pickles, but it’s a mango preserve that is nicely balanced with ginger, garlic and paprika.  Patak’s is the brand I find most readily available.  You can substitute apricot jam if you’re having trouble finding mango chutney.  Just add in some garlic, ginger and paprika if you want to get as close as possible to its unique flavor punch.    Save the extra mango chutney for a fabulous slow cooker chicken. 

These cakes, sauce and all, come together in under 30 minutes giving this my thumbs up approval for weeknight dinner territory.  Simplicity and speedy being prerequisites.


Give these a try.  Even little tykes typically approve, although they may want ketchup.  No one has to know.

Salmon Cakes with Mango Chutney Yogurt Sauce


Preheat over to 400 degrees.


1 14-15 oz. can salmon, drained (preferably wild caught)
1 egg, beaten
1/4 cup panko breadcrumbs (or regular bread crumbs)
1/4 medium to large yellow onion, grated or finely diced
1 Tablespoon chopped parsley (optional)
1/2 teaspoon lemon pepper seasoning
Course sea salt to taste (a pinch to start with)
4 cups arugula (this is optional for plating )


In a bowl mix all ingredients gently together except arugula.  Form into 6 patties and place on parchment lined baking sheet (parchment is optional but assists in clean up and ensuring the cakes don’t stick).
Bake 15-20 minutes depending on the thickness of your patties.  Place over the arugula and drizzle sauce over the cakes and arugula.  Sprinkle over extra chopped mint if desired. 




Mango Chutney Yogurt Sauce


1/2 cup greek yogurt (or non dairy/Cashew Milk yogurt such as Forager Project)
1 Tablespoon *mango chutney (such as Patak’s)
1 Tablespoon chopped fresh mint (plus extra for garnishing)
Juice of 1/2 lime
Pinch of course sea salt


Mix all ingredients together and let set to combine until the salmon cakes are baked.


*You can substitute apricot jam if you’re having trouble finding mango chutney.  Just add in some garlic, ginger and paprika if you want to get as close as possible to its unique flavor punch.