Skip to content

follow us!

No Subscription Necessary

Free 2-Day Shipping in USA

Frozen Delivery Guaranteed

Wild Sockeye Salmon Cakes with Spicy Turmeric Garlic

wild sockeye salmon caked with spicy turmeric garlic

These sockeye salmon cakes are great for any occasion! Make them smaller for a fancy appetizer or add a side and call it the main event.

Wild Sockeye Salmon Cakes with Spicy Turmeric Garlic

Servings: 4           Prep Time: 30 minutes        Cook Time: 15 minutes

Author: Alaska Seafood Marketing Institute

wild sockeye salmon caked with spicy turmeric garlic



Spicy Turmeric Garlic

    • Grapeseed or avocado oil, for shallow frying
    • 6-8 garlic cloves, thinly sliced
    • 2 jalapeños or serrano chiles, stemmed and thinly sliced
    • 1/2 teaspoon ground turmeric

Cucumber Yogurt

    • 1 cup cucumber
    • 1 cup plain yogurt
    • 8 small fresh cabbage leaves
    • Maldon Sea Salt, if desired

Salmon Cakes

  • 1 heaping cup 1/2-inch diced parsnip (about 2 medium)
  • 1 heaping cup diced golden beet or carrot (about 2 medium)
  • Oil from making Spicy Turmeric Garlic
  • 1/4 cup finely minced celery
  • 1-1/2 teaspoons finely chopped jalapeño or serrano chilies
  • 1 green onion, thinly sliced
  • 14 oz. wild Alaska sockeye salmon mince
  • Salt and Fresh ground black pepper, to taste
  • 2 eggs, lightly whisked


    Step 1: Prepare Spicy Turmeric Garlic

    • Pour oil to about 1/2-inch high in a heavy-bottom pan and place over medium heat.  When oil is hot but not smoking, add garlic and jalapeño; stir occasionally until golden and crisp.  Stir in turmeric.  Using a slotted spoon, remove garlic and jalapeño into a small bowl; set aside.  Strain remaining oil through a sieve, discarding any solids.  Use strained oil for roasting vegetables and salmon cakes.

    Step 2: Make Cucumber Yogurt

    • Blend cucumber and yogurt.  Refrigerate until serving.

    Step 3: Prepare Salmon Cakes

    1. Preheat oven to 400F.  Spread parsnips and beets evenly on a parchment-lined rimmed baking sheet.  Drizzle with some of the strained oil from making the Spicy Turmeric Garlic.  Roast for 20 to 25 minutes or until fork tender; transfer to a large bowl.  Add celery, jalapeño, and green onion.  Stir in salmon; season with salt and pepper, to taste.  Stir in eggs just to combine.  Form into 8 patties. 

    2. Pour a light coating of oil from Spicy Turmeric Garlic into a large skillet over medium-high heat.  Add salmon cakes and cook about 2 minutes until golden brown on one side.  Gently turn over and cook another 2 to 3 minutes.  Sprinkle with Maldon flake salt, if desired.  Serve warm on cabbage leaves, topped with Spicy Turmeric Garlic and Cucumber Yogurt.

    Leave a comment

    Please note, comments must be approved before they are published