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!
Alos Read : Best Classic Margarita Recipe
Chile-Lime Salmon Cakes with Arugula Salad
Course: Random4
servings30
minutes40
minutes300
kcalIngredients
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.