Chile-Lime Salmon Cakes with Arugula Salad

Crispy on the outside, tender and zesty on the inside — these salmon cakes are spiked with chile and lime, served over a peppery arugula salad for a refreshing, nutrient-rich meal.

Origin Chile-Lime Salmon Cakes with Arugula Salad

Salmon cakes have long been a popular way to transform canned or fresh salmon into a comforting dish. This modern version adds Latin-inspired flair with chile and lime, paired perfectly with a crisp salad for balance.

Why You’ll Love This Recipe

It’s quick, high in protein, and bursting with flavor. The chile-lime combo gives the salmon cakes a bright kick, while the arugula salad brings a fresh, peppery contrast. Great for lunch or a light dinner!

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Chile-Lime Salmon Cakes with Arugula Salad

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 3 cups arugula

• 1 tbsp olive oil

• 1 tbsp lime juice

• Salt and pepper to taste

• Optional: sliced radishes, cherry tomatoes, or avocado

• 1 can (14–15 oz) salmon, drained and flaked (or 1½ cups cooked salmon)

• 1 egg

• ⅓ cup breadcrumbs (panko or regular)

• 2 green onions, finely chopped

• 1 tbsp lime juice

• 1 tsp lime zest

• 1 tsp chili powder

• ½ tsp cumin

• Salt and pepper to taste

• 2 tbsp olive oil (for frying)

Directions

• Make the salmon cakes:
• In a bowl, combine salmon, egg, breadcrumbs, green onions, lime juice and zest, chili powder, cumin, salt, and pepper. Mix well and form into 4–6 patties.
• Cook the cakes:
• Heat olive oil in a skillet over medium heat. Fry patties for 3–4 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.
• Make the salad:
• Toss arugula with olive oil, lime juice, salt, and pepper. Add extra veggies if using.
• Serve:
• Plate the salmon cakes over the arugula salad. Optionally, garnish with extra lime wedges or a drizzle of spicy mayo.

Notes

• Use fresh cooked salmon for even better texture and flavor.
• These cakes freeze well — make a double batch and save some for later.
• For extra heat, add a pinch of cayenne or diced jalapeño to the mix.