Chicken, Seafood & Meat/ Low Carb/ Under 30 minutes

Salmon Tikki (salmon cakes)

The word “Tikki” in Indian cooking refers to a small cutlet or a croquette that can be had as an appetizer or used as filling for your burgers, wraps or salads!

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.

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 mayo-yoghurt-relish and voilà! we had a winner!

Prep time: 15 minutes

Salmon Tikki (Salmon Cakes)

Print Recipe
Serves: 8 Cooking Time: 12 minutes


  • 1 lb. Wild Salmon/Salmon Fillet/ White fish Fillets
  • 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 powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon garam masala
  • 1/2 cup frozen corn
  • 1/2 chopped dill/cilantro/parsley



Skin the salmon if using wild caught Salmon. (see notes for tips). Cut it into big cubes.


In a blender, add sliced carrots and pulse till it's chopped fine, around 6-8 pulses. Add lemon zest, juice, spices and ginger-garlic paste and pulse 15 times. Remove the mix in a bowl, add diced scallions and chopped herbs and stir.


Refrigerate mix for about 10 minutes, letting the flavors blend. Take it out 15 minutes before cooking/grilling. Skip this step if short on time. 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.


Heat a skillet on medium heat, add 1-2 teaspoons olive oil and place the salmon patties down. 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).


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.

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I’ve enjoyed cooking for as long as I can remember. This blog is my passion that I am finally pursuing. Life and career made me evolve as a cook and I am glad to be able to share what I learnt with you all. I want to keep bringing you useful recipes and tips through GMK. To keep this blog up and running, I have Amazon Affiliate links and Third-Party Advertising, which will take you directly to the respective link for that specific product. It won’t cost you a penny more and you will still end up paying the advertised price for that product, but, it will give me a tiny commission, like a  few cents, if you end up purchasing something.  I can assure you that all the products and accessories (Amazon links) are personally tried and tested and ones that are used regularly in my home.

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