Spicy Salmon Cakes With Mango Tartar Sauce Recipe by Paula Deen

Level: Easy

Time: 35 MINUTES

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  • 1 cup mango, peeled and diced (1 large mango)
  • 1/2 cup mayonnaise
  • 1 tablespoon capers, drained and chopped
  • vegetable oil, for frying
  • 1 (14.75 oz) can boneless pink salmon, drained
  • 1 cup panko, (or dry breadcrumbs)
  • 2 eggs, lightly beaten
  • 3 tablespoons fresh parsley, chopped
  • 3 tablespoons red onion
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon salt, plus extra to season the tartar sauce
  • black pepper, freshly ground, to taste in cakes and sauce
  • 1/3 cup cornmeal


To make tartar sauce, whisk together the mango, mayonnaise, capers, salt and pepper, to taste, in a medium bowl. Cover and refrigerate until ready to use.

Yield: 1 1/2 cups

Heat 1/4-inch of oil in a large skillet over medium-high heat.

Put the salmon in a medium bowl and break it up with a fork. Add the panko, eggs, parsley, onion, cayenne and salt. Season with black pepper, to taste, and mix well. Form the mixture into 12 cakes and coat them with the cornmeal.

Carefully put the cakes in the oil, 5 or 6 at a time, and cook until golden brown; about 3 to 4 minutes per side. Transfer to a paper-towel lined plate to drain. Arrange them on a serving platter and serve immediately with tartar sauce.

Spicy Salmon Cakes With Mango Tartar Sauce


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