Salmon Cakes with Papaya Sauce

Poaching fresh salmon makes these fish cakes incredibly moist and tender.


    Poached Salmon
  • 1   lemon, divided
  • 1   bay leaf
  • 1 tsp (5 mL) salt
  • 1 lb (500 g) boneless, skinless salmon filet
    Papaya Sauce
  • 1   large papaya or mango (about 1 pound/500 g)
  • 1/2 medium red bell pepper, diced
  • 2 tbsp (30 mL) apricot preserves
  • 1   garlic clove, pressed
  • 1   green onion with top, thinly sliced
    Salmon Cakes
  • 1 1/3 cups (325 mL) fresh bread crumbs, divided
  • 2 tsp (10 mL) Jamaican Jerk Rub
  • 1/2 cup (125 mL) finely chopped celery
  • 2   green onions with tops, thinly sliced
  • 1   egg, lightly beaten
  • 2 tbsp (30 mL) reduced-fat mayonnaise
  • 1   garlic clove, pressed
  •  Lemon zest from poached salmon
  • 2 tbsp (30 mL) vegetable oil


  1. For poached salmon, zest lemon using Microplane® Adjustable Fine Grater to measure 1 teaspoon zest; set zest aside for salmon cakes. Thinly slice lemon using Chef's Knife. Combine lemon slices, bay leaf, 3 cups water and salt in (12-in.) Skillet; bring to a boil. Add salmon. Cover; reduce heat and simmer 4-5 minutes or until outside of salmon is opaque and center is pink. Remove salmon from Skillet; set aside.

  2. For papaya sauce, cut papaya in half lengthwise using V-Shaped Cutter; remove seeds. Scoop flesh into Small Batter Bowl; reserve one papaya shell. Add bell pepper, preserves and garlic to batter bowl; snip using Salad Chopper. Stir in green onion. Spoon sauce into reserved papaya shell; set aside.

  3. For salmon cakes, combine 1 cup of the bread crumbs and jerk rub in shallow dish; set aside. Break salmon into chunks. Combine salmon, remaining 1/3 cup bread crumbs, celery, green onions, egg, mayonnaise, garlic and reserved lemon zest in Stainless (4-qt.) Mixing Bowl. Using Medium Scoop, place 1 scoop of the salmon mixture into bread crumb mixture; flatten slightly and coat both sides with bread crumbs. Shake off excess. Repeat with remaining salmon mixture for a total of 12 cakes.

  4. Heat oil in clean Skillet over medium-high heat 1-3 minutes or until shimmering; add salmon cakes. Cook 4-6 minutes or until golden brown, turning once using Small Nylon Turner. Serve with papaya sauce.


  • 12  servings of 1 

Nutrients per serving:

U.S. Nutrients per serving: Calories 140, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 40 mg, Carbohydrate  11 g, Protein 9 g, Sodium 330 mg, Fiber 1 g

Cook's Tips:

For a kid-friendly twist, substitute 3 cans (6 ounces each) albacore tuna, drained, for the salmon.

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