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Indian-Spiced Salmon Cakes

Indian-Spiced Salmon Cakes with Mango Chutney, Cilantro Mint Chutney, and Yogurt

Indian-Spiced Salmon Cakes with Mango Chutney, Cilantro Mint Chutney, and Yogurt

Recipe by Chef Toni Sakaguchi at The Culinary Institute of America
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These crowd-pleasing Indian-spiced Salmon cakes with yogurt, and mint and mango chutneys can be served as small plates, appetizers, or passed hors d’oeuvres. The aromatic spice blend in this recipe is a perfect companion for the salmon’s rich flavor. The delicate sweetness of the AquaBounty salmon that we’re using complements the creamy yogurt and bright chutney flavors. Chef Barbara Alexander from The Culinary Institute of America shows us how to make this tasty recipe.


  • 1 Tbsp Canola oil

  • 1 Tbsp Ginger, minced

  • 1 tsp Garlic, minced

  • 1 ea. or as needed Serrano chile, minced

  • 1 tsp Nigella seeds

  • 1 tsp Coriander, ground

  • ¼ tsp Turmeric

  • ¼ tsp Cloves , ground

  • ¼ tsp Cardamom, ground

  • ¼ tsp Cinnamon, ground

  • ¼ tsp Salt

  • 6 cups Mango, diced

  • 2 cups Sugar

  • 1 cup White vinegar

  • Yield: 1 cup
  • 1 ½ cups Cilantro, firmly packed

  • ½ cup Mint leaves, firmly packed

  • 4 ea Green onions, chopped

  • 2-3 ea Jalapeno or serrano chiles, chopped

  • 1 Tbsp Gingerroot, peeled, roughly chopped

  • 2 Tbsp Lemon

  • as needed Sugar

  • as needed Salt

  • Yield: 24 1 ½ Ounce Cakes
  • 1 Tbsp Canola oil

  • ½ tsp Black mustard seeds

  • 1 tsp Curry leaves, stemmed, chopped

  • ½ tsp Cumin seeds

  • 1 cup Onion, minced

  • 1 Tbsp Garlic, minced

  • 1 Tbsp Ginger, minced

  • 1 ea. or as desired Jalapeño, finely chopped

  • 2 lb Salmon fillet, boneless, chopped

  • ½ tsp Lemon zest

  • ¼ cup Mayonnaise

  • 2 Tbsp Cilantro, chopped

  • 1 Tbsp Mint, chopped

  • as needed Salt

  • as needed Ground black pepper

  • 2 ¼ cup Breadcrumbs, whole wheat, divided

  • As needed Micro cilantro (or regular cilantro)

  • As needed Yogurt


  • Heat the oil in a sauce pot. Add the ginger, garlic and chile. Saute for 1 minute add the spices and sauté for 1 minute longer.
  • Add the mango, sugar and vinegar. Bring to a simmer and cook until reduced and has a jam like consistency. Adjust seasoning as needed. Let cool.
  • Note: If nigella seeds are not available, substitute 50% of the amount of celery seeds or omit.
  • Place the cilantro, mint, green onions, chiles, ginger, lemon juice, sugar, and salt in a blender with ¼ cup/60 milliliters of water and purée (it doesn’t purée smoothly—you’ll have to stop and scrape down the sides and bottom of the blender jar often) until completely smooth.
  • Transfer to an airtight container and refrigerate for up to 3 days. Makes 1½ cups.
  • Heat a sauté pan over low, add the oil and mustard, curry leaves and cumin seeds. Cook over low heat until the spices start to sizzle and pop. Add the onions and let cook until translucent and slightly browned. Add the garlic, ginger, and jalapenos. Cook until aromatic. Season with salt and pepper. Remove from heat and let cool.
  • In a food processor, pulse the chopped salmon about 10 times, or until minced. Scrape the mixture into a bowl.
  • Mix the mayonnaise with the spice mixture, lemon zest, 2 tablespoons of the cilantro, 1 tablespoon of the mint, 1 teaspoon of salt and ½ teaspoon of pepper. Add the mixture to the salmon along with ¼ cup of the breadcrumbs. Fold the salmon mixture together with a rubber spatula. Pat the mixture into 1 ½ oz. cakes. Place on a sheet pan covered in breadcrumbs, and coat them with breadcrumbs. Cover with plastic wrap and refrigerate for 30 minutes.
  • Heat 2 tablespoons of the oil in a nonstick pan until shimmering. Add the salmon cakes and cook over moderately high heat, turning once, until well browned, and cooked in the center, about 5 minutes.
  • Serve the salmon cakes with Cilantro Mint Chutney, Mango Chutney and yogurt. Garnish with micro cilantro.

Indian-Spiced Salmon Cakes with Mango Chutney, Cilantro Mint Chutney, and Yogurt


  • If curry leaves are not available, substitute a combination of lime zest and minced basil leaves. 1 lime zest for 8 curry leaves. Use 50% basil leaves. Or omit the curry leaves from the recipe.