Mexican Salmon Cakes with Mango Relish
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings (3 salmon cakes each)
Salmon Cakes:
  • 4 tsp olive oil
  • ¼ cup red bell pepper, finely diced
  • 3 (6 oz) cans wild-caught salmon, drained
  • ¼ cup avocado oil mayonnaise*
  • 1 tsp ground cumin
  • 1 tsp dried minced onion
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp dried oregano
  • ¼ tsp cayenne pepper
  • ½ tsp salt and black pepper
  • 1 cup fresh mango, diced
  • 1 avocado, diced
  • ⅓ cup red onion, diced
  • ¼ cup cilantro, chopped
  • 1 jalapeno, seeded and finely diced
  • 1 Tbsp fresh lime juice
  1. Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Once hot, add the bell pepper and cook 4-5 minutes or until softened; transfer to a large bowl.
  2. To the bell pepper, add the salmon, mayonnaise, cumin, minced onion, garlic powder, paprika, oregano, cayenne, salt and pepper. Mix until well-combined. Shape the salmon mixture into 9 patties, using ~1/4 cup mixture a piece.
  3. To the skillet used to cook the bell pepper, add the remaining 3 teaspoons olive oil over medium heat. Once hot, cook the patties 4-5 minutes per side, or until browned.
  4. Meanwhile, combine all relish ingredients together in a medium bowl; mix well.
  5. Serve hot salmon cakes with mango relish.
Recipe from The Whole30 Cookbook

*use a Whole30-compliant brand or consider making your own, if desiring Whole30 compliance
Nutrition Information
Serving size: 3 salmon cakes with mango relish Calories: 491 Fat: 34.3 Carbohydrates: 16.7 Sugar: 8.3 Sodium: 850 Fiber: 5.0 Protein: 37.3 Cholesterol: 10
Recipe by Prevention RD at