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.

The post Chile-Lime Salmon Cakes with Arugula Salad appeared first on RecipeWikki.

Origin of Arugula Salad with Stone Fruit

This salad draws from Mediterranean and Californian cuisine, where fresh, seasonal produce is celebrated. The combination of fruity sweetness, bitter greens, and tangy cheese is a hallmark of summer salads, commonly enjoyed in Italy, Greece, and coastal regions.

What I Love About This Recipe

This salad is effortless yet elegant. The juiciness of ripe stone fruit pairs beautifully with peppery arugula and crunchy toasted nuts, while the vinaigrette ties everything together with a zesty kick. It’s a perfect dish for warm-weather dining or when you want something fresh and light but still satisfying.

Also Read : Pistachio Chip Ice Cream

Arugula Salad with Stone Fruit

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

163

kcal

Ingredients

• 4 cups fresh arugula

• 2 ripe stone fruits (peaches, nectarines, plums, or a mix), sliced

• ¼ cup crumbled goat cheese (or feta)

• ¼ cup toasted almonds or walnuts

• 2 tbsp extra virgin olive oil

• 1 tbsp balsamic vinegar or lemon juice

• 1 tsp honey (optional, for extra sweetness)

• Salt and pepper, to taste

Directions

• Prepare the dressing: In a small bowl, whisk together olive oil, balsamic vinegar (or lemon juice), honey, salt, and pepper.
• Toast the nuts: In a dry skillet over medium heat, toast the almonds or walnuts for 2-3 minutes, stirring frequently until golden and fragrant.
• Assemble the salad: In a large bowl, add the arugula and sliced stone fruit. Drizzle with the dressing and toss gently.
• Add toppings: Sprinkle crumbled goat cheese and toasted nuts on top.
• Serve immediately and enjoy!

Notes

• For a heartier salad: Add grilled chicken or prosciutto for extra protein.

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