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Salmon Cakes with Tropical Fruit Salsa

salmon cakes

Croquettes are cute and elegant for your starter course. They’re also wonderfully
light and refreshing. The tropical salsa is a combination of fresh pineapple, mango, red
onion, jalapeno, cilantro, and lime juice—the perfect complement to the richness of the
salmon. The balance of sweet and savory flavors instantly pleases the palate. This is a
starter with zing!

  • Duration
  • Cook Time
  • Prep Time
  • 8 CakesServings


For cakes

  • 1 (2-pound) side of salmon, skin on
  • 1/2 cup red onion, diced
  • 2 tablespoon matzo meal
  • 2 large eggs, lightly beaten
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 4 tablespoon olive oil

For salsa

  • 1 cup diced pineapple
  • 1/2 cup diced mango
  • 1/2 cup diced red onion
  • 2 tablespoon chopped cilantro
  • 1/2 jalapeno, seeded and finely chopped
  • Juice of 1 lime
  • 1/2 teaspoon kosher salt


Preheat oven to 350 F and line a large sheet pan with baking paper. Bake salmon skin side down for 25 to 30 minutes or until cooked through. Let cool completely.

Once salmon is cooled, gently flake away from the skin and break into large chunks. Place in a large bowl and combine with eggs, red onion, matzo meal, salt and pepper. Stir to mix well, adding more matzo meal if needed to form patties. Scoop about 1/3 cup at a time into your hands and form into a round patty. Place on a sheet pan and repeat with remaining mixture. Refrigerate for 30 minutes.

Meanwhile, in a medium bowl combine pineapple, mango, red onion, cilantro, jalapeno, lime juice and salt. Mix well and set aside.

Heat olive oil in a large skillet over medium high heat. Fry cakes for about 5 to 8 minutes per side or until golden brown and crisp. Drain on a paper towel lined plate.

To serve, top each cake with a few tablespoons of salsa.