Salmon · 40 min
Salmon Cakes with Mango Cabbage Slaw
- 40 min
- 2–6 servings
- 691 kcal / serving
Cish salmon cakes with a tangy mango cabbage slaw offer a satisfying texture and fresh brightness, making weeknights easier. The patties stay tender inside while the slaw adds crunch and citrus zing.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ small bunchcilantro
- 1egg
- 1lime
- 1mango
- ½ medium headnapa cabbage
- 2 (7.5 oz) canswild pink salmon, traditional style
- eggs
- limes
- mangoes
From the pantry: black pepper, Dijon mustard, mayonnaise, panko bread crumbs, salt, virgin coconut oil
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · mixing bowls · spatula · stainless steel or cast iron skillet · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
More dinner ideas: easy dinners
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Produce
- ½ small bunchcilantro
- 1lime
- 1mango
- ½ medium headnapa cabbage
- limes
- mangoes
Meat & seafood
- 2 (7.5 oz) canswild pink salmon, traditional style
Dairy, eggs & chilled
- 1egg
- eggs
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| egg | 1 | 2 | 3 |
| lime | 1 | ||
| mango | 1 | 2 | 3 |
| napa cabbage | ½ medium head | 1 medium head | 1 ½ medium heads |
| wild pink salmon, traditional style | 2 (7.5 oz) cans | 4 (7.5 oz) cans | 6 (7.5 oz) cans |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry the produce, then pat cilantro leaves dry and separate half for the salmon mixture and half for the slaw.
- Drain the salmon and add it to a medium bowl with the chopped cilantro from step 1; crack in one egg and fold in mayonnaise, Dijon, breadcrumbs, salt, and pepper.
- Mix until the salmon is evenly incorporated, then shape the mixture into four patties and set them on a plate.
- Preheat a skillet over medium heat and add virgin coconut oil, swiping it around to coat the bottom.
- Remove the root end from the cabbage, halve it lengthwise, and thinly slice into shreds; transfer the cabbage to a large salad bowl.
- Once the skillet is hot, place the patties in the pan and cook 3 to 5 minutes per side until golden and cooked through; transfer to a plate.
- Peel the mango, cut away the flesh from the pit, dice into 1/4-inch pieces, and add to the salad bowl with the remaining cilantro.
- Juice the limes and stir the juice into the mango cabbage slaw; season with salt and pepper and toss well.
- To serve, place two salmon patties on each plate and top or side with the mango cabbage slaw.
Two tips
- Make-ahead: keep the salmon mixture refrigerated for up to 1 day before cooking. The slaw can be prepared ahead and kept refrigerated for up to 1 day.
- Serving idea: swap lime juice with a splash of lemon juice if needed and serve with a dollop of plain yogurt on the side.
Nutrition per serving
- Calories
- 691 kcal
- Protein
- 59 g
- Carbs
- 46 g
- Fat
- 33 g
- Fiber
- 7 g
- Sodium
- 1012 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.