Pan-Seared Salmon Cakes with Mango-Cabbage Slaw
- Serves
- 4 servings
- Prep
- 17 min
- Cook
- 18 min
- Cost
- $19.50
- Nutrition
- 490 cal · 38g protein
- high-protein
🍳 1 pan + 1 bowl · Picky-eater safe bet: a plain egg
Pan-Seared Salmon Cakes with Mango-Cabbage Slaw is a weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $20 in groceries. You'll need 1 pan + 1 bowl, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain egg works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Eggs · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
- Mini food processorDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1/4 tsp black pepper
- 1 1/2 lb wild-caught salmon fillet
- 1 lb shredded cabbage
- 1 count fresh mango
- 2 count lime
- 1/2 cup gluten-free panko breadcrumbs
- 1 count egg
- 3 tbsp olive oil
- 1/2 tsp salt
Steps
- Chop raw salmon finely by hand or pulse in a food processor until chunky; mix with panko, beaten egg, juice of 1 lime, salt, and pepper; form into 8 patties and refrigerate while prepping slaw.
- Peel and dice mango; toss with shredded cabbage and juice of 1 lime in a bowl and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat; pan-fry salmon cakes 4 minutes per side until golden and cooked through (center reaches 160°F because of the egg), working in batches if needed and adding remaining oil as needed.
- Divide mango-cabbage slaw among four plates, top each with two salmon cakes, and serve immediately.
- Picky eater tip: serve a plain salmon cake with a few mango pieces on the side and keep the slaw separate.
- Make-ahead tip: form the patties up to 1 day ahead and keep covered in the fridge; toss the slaw just before serving.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 28 g
- Fiber
- 5 g
- Sugar
- 14 g
- Fat
- 26 g
- Saturated fat
- 5 g
- Sodium
- 620 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop