The word Tikki in Indian cooking refers to a patty or cutlet, or a croquette, that can be had as an appetizer or used as filling for your burgers, wraps or salads! This quick and easy recipe for Salmon Cakes or Salmon Tikki is my healthy spin on this versatile dish, which can be had as an appetizer, entrée or a side.
Wild Salmon flavored with warm Indian spices, and zest and juice of lime, paired with carrots, corn and spinach, giving this patty a hint of sweetness. These patties are not only easy and delicious to make, they are super healthy and nutritious as well. You can customize this recipe with your choice of spices and vegetables.
Salmon was an acquired taste for me. I found the natural taste of Salmon too “fishy” and avoided it for a long time. When I read about how rich wild caught Salmon is in Omega-3, it prompted me to come up with a recipe that would mask the “fishiness” of this super food for my taste buds.
I decided to combine it with some chopped vegetables and warm Indian spices. Typically a “tikki” stuffing has boiled potatoes, I used chopped carrots instead to keep it low carb. When the mixture was blended, the carrots disappeared, adding a hint of sweetness and keeping the tikki super moist. I paired it with a cilantro chutney and voilà! we had a winner!
Serving options: You can pair these patties with Lemon rice , a garden salad and you’ll have a delicious dinner ready in under 30 minutes! I use it a lot to make Salmon burgers, or, as a protein for my salads. They work great for grilling outdoors too. Put them on the medium-heat portion of the grill, and reduce the cook time to 2 minutes per side or so, depending on how hot your grill is. They make great appetizers too. I reduce the size of the patties and serve them with cilantro chutney!
Prep time: 15 minutes
Salmon Cakes (Salmon Tikki)Print Recipe
- 1 lb. Wild Salmon/Salmon Fillet/ White fish Fillets, cut in 2 inch pieces
- 4 scallions, sliced thin
- 2 medium carrots, peeled and sliced into 1/2 inch pieces
- 1 tablespoon ginger-garlic paste ((1/2 inch ginger + 3 cloves garlic, blended to a paste)
- Zest and Juice of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon Paprika
- 1/4 teaspoon Cayenne Pepper (optional)
- 1.5 teaspoons Coriander Powder
- 1 teaspoon Cumin Powder
- 1 cup chopped baby spinach
- 1/2 cup frozen corn
- 1/2 chopped dill/cilantro/parsley
- 1/2 cup Semolina, or Cornmeal, or Panko Breadcrumbs (for coating) (optional)
Skin the salmon if using wild caught Salmon. (see video and notes for tips). Cut it into 2 inch chunks. Peel and slice carrots in 1/2 inch pieces. Chop spinach and keep aside. Peel ginger and garlic. Thaw frozen corn by microwaving it for 30 seconds.
In a food processor, add salmon chunks, sliced carrots, lemon zest, juice, spices and ginger-garlic paste and pulse till it's chopped fine, around 20 pulses. Open lid and add chopped spinach, thawed corn, diced scallions and chopped herbs. Pulse another 10 times to mix everything well. Remove mix in a bowl. If you have time, refrigerate mix for about 10 minutes, letting the flavors blend. Skip this step if short on time.
To make patties, wet your palms with water. This prevents the salmon mix from sticking to your palms. Using an ice cream scoop for consistent portions, make burger size patties and set aside on a tray. This mix should make 8-10 patties/tikkis. Coat the patties lightly in semolina, cornmeal or panko breadcrumbs. This gives the patties a nice crisp exterior.
Heat a skillet on medium heat, add 1-2 teaspoons olive oil and place the salmon patties. Cook them 3 minutes on first side, flip and repeat on the second side (total 6-7 minutes depending on how hot your pan or grill is).While flipping, lightly drizzle some oil around the salmon patties. This will crisp them up.
How to remove salmon skin: Place the fillet, skin-side down, tail end or thinner side towards you, on a chopping board. Hold the tail end with a kitchen towel to give you a firm grip and stop it from slipping. Using a thin sharp knife, make a cut between the flesh and skin and move the knife in the opposite direction, away from the tail end, in a saw like motion. Adjust the end closer to you and continue to cut along the length of the fillet. Remove and discard skin.