Spiced Salmon and Red Pepper Cakes with Minted Yoghurt Dip are a great take on fish cakes. Crispy fried fish cakes with a creamy dip.

I completely love all kind of fish cakes.  So, today when I realised I had salmon in the freezer, I knew it was going to be fish cakes.  As for the flavours, I wasn’t completely sold as to what I was going to do.  I was thinking of making Salmon and Leek cakes, which are absolutely delicious.  But then I got into a different mode and went spicy.  Result was perfection.

What are these Salmon Cakes Like

• Difficulty – These are pretty easy to make and assemble. They do take a bit of time. I would allow a full hour from start to finish.
• Taste – Amazing! If you love salmon and spices, you need to make these little cakes. They are soft and flavoursome and crisp on the outside.
• Serving – This recipe makes about 12 small size cakes which will serve 4 people.

Notes About The Spiced Salmon and Red Pepper Cakes with Minted Yoghurt Dip

• Choose the size you want – When making fish cakes, you can choose the size and height you prefer.  Some people like them flat like discs and some others high and mighty.  Today I went with small in size but big on height.  You can easily make them how you like, the taste will still be the same.
• Make in advance – These salmon cakes can be prepped in advance and kept in the fridge up to 24 hours before cooking.

More Fish Cake Recipes You’ll love!

Salmon & Leek Cakes

I can't say enough wonderful things about these Salmon & Leek Cakes. I've been making them for years and years and each time they are just as delicious as the previous time. Take a look!

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Crispy Cod Cakes with Parsley Sauce

These are the most perfect little Crispy Cod Cakes with Parsley Sauce. Not only do they make a great dinner, they can also be served as a starter or an appetizer. If you love fish, you have to give these a try.

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Cod and Leek Cakes with Tartar Sauce

These Cod & Leek Cakes with Tartar Sauce are a new take on my traditional Cod Cakes.  Cod cakes made using leeks, potatoes and cod fish and served with a tangy tartar sauce. A great mid week dinner for the family!

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US CustomaryMetric

Spiced Salmon and Red Pepper Cakes with Minted Yogurt Dip

Switch up your salmon cakes by adding red peppers and a dip on the side!

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Main Course

Cuisine: North American

Keyword: red peppers, salmon, yogurt

Servings: 12 salmon cakes

Calories: 97kcal

Author: Julia Pinney

Ingredients

• 1 lb salmon
• 2 Tablespoons olive oil divided
• 1/2 red pepper finely chopped
• 1/2 white onion finely chopped
• 3 Spring onions finely chopped
• 2 cloves Garlic finely chopped
• 2 Small dried chilies finely chopped
• 1 Teaspoon dried coriander
• Small bunch of fresh coriander finely chopped
• 1/2 Cup bread crumbs fine
• Sea salt
• Fresh ground pepper
• Vegetable oil for frying
• Flour for dredging the cakes
• Minted Yogurt Dip for serving

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Place the salmon in an oven proof dish, drizzle with one tablespoon of the olive oil and season with salt and pepper. Bake for about 20 minutes. Remove from oven and set aside to cool. Once cooled, remove skin and any bones that you may find and discard. Flake the salmon apart and set aside.
• In a large skillet set over medium heat, add the remaining olive oil, garlic, peppers, white onions and spring onions. Cook for around 5 minutes, stirring occasionally. Remove from heat and transfer to a large bowl. Add the bread crumbs, dried chilies, dried coriander and fresh chopped coriander to the bowl. Give a good stir to combine and then add in the flaked salmon. Stir well to combine.
• Turn your mixture out onto a clean working surface. Make your cakes as big or as small as you like them. Work them into balls and start shaping them into patties of your choice size and height. Once you have made all your patties, dredge them in the flour and set aside.
• In a large skillet, heat enough oil to cover the bottom of the pan. Have heat set to medium high. Fry the salmon cakes in batches about 3 to 4 minutes per side. They should be golden and crisp on the outside. Serve immediately with a sauce of your choice or the suggested Minted Yogurt Dip.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Spiced Salmon and Red Pepper Cakes with Minted Yogurt Dip

Amount Per Serving (1 salmon cake)

Calories 97 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 21mg7%

Sodium 51mg2%

Potassium 219mg6%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 8g16%

Vitamin A 200IU4%

Vitamin C 7mg8%

Calcium 17mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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