Green Curry Salmon Cakes & Zesty Rice
with Cucumber Cabbage Slaw & Sweet Chili Aioli
- Wheat
- Eggs
- Peanuts
- Fish
Give salmon cakes a Thai-inspired twist with the addition of green curry paste. Packed with aromatic heat and flavors of chili and lime, this superstar ingredient pairs perfectly with crisp salmon patties and a sweet chili aioli. On the side, you’ll serve a tangy, refreshing cucumber cabbage slaw, plus white rice to balance out all those bold flavors.
Ingredients
½ cup
Panko Breadcrumbs
(Contains: Wheat)
5 teaspoon
Rice Wine Vinegar
1 ounce
Sweet Thai Chili Sauce
¾ cup
White Rice
2 tablespoon
Green Curry Paste
1 unit
Mini Cucumber
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
4 ounce
Coleslaw Mix
¼ ounce
Cilantro
½ ounce
Peanuts
(Contains: Peanuts)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Zest and quarter lime. Trim cucumber; using a peeler, shave cucumber lengthwise into thin ribbons, rotating as you go, until you get to the seedy core. Discard core. Roughly chop cilantro. Roughly chop peanuts.
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes.
-
Keep covered off heat until ready to serve.
-
Pat salmon* dry with paper towels. Using a sharp knife, slowly cut between flesh and skin ½ inch at a time, being careful not to cut into flesh, until skin is fully removed from fish. Discard skin. Cut salmon into ¼-inch cubes. TIP: The smaller the pieces are, the better—this will help bind the ingredients together!
-
In a large bowl, combine salmon, panko, green curry paste, and half the mayonnaise. Using your hands, firmly press together and shape salmon mixture into four equal patties (eight patties for 4 servings), each about ½ inch thick.
-
Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add patties and cook until golden brown and cooked through, 2-3 minutes per side. Transfer to a plate.
-
While salmon cakes cook, in a medium bowl, whisk together vinegar, 2 TBSP olive oil, 1 tsp sugar, juice from half the lime, and salt (4 TBSP olive oil and 2 tsp sugar for 4 servings).
-
Add cucumber ribbons, coleslaw mix, and half the cilantro; toss to evenly coat.
-
In a small bowl, combine chili sauce, remaining mayonnaise, and juice from remaining lime.
-
Fluff rice with a fork; stir in lime zest and remaining cilantro. Season with salt and pepper.
-
Divide rice, salmon cakes, slaw, and sweet chili aioli between plates in separate sections. Garnish slaw with chopped peanuts and serve.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the tasty salmon cakes with green curry, though some found the curry flavor mild or overpowered by the salmon.
- Ease of prep: Removing salmon skin was tricky for some; a few suggested cooking the salmon first or using skinless fillets.
- Suggestions: Consider adding egg to help bind patties; try air frying for crispier cakes or sautéing salmon instead of making patties.
- Portions: Several wished for more salmon or larger patties; some found the rice portion too large.
- Slaw: The slaw received mixed reviews; some loved the crunch, while others found it bland or received wilted produce.
Reviews from our home cooks
This recipe is very flavorful with the green curry mixed in with the ground salmon. The slaw complimented the salmon with the vinegar and sugar, lime base. It was an easy meal to make with fewer ingredients. I will order this meal again in the future!
This was our first time trying green curry. It won't be the last. Everything was delicious. Even the picky teens bragged about how good it was. Will definitely be watching for similar recipes in the future.
So glad we tried this new recipe. The fresh chopped salmon and green curry sauce with lime used to mix and shape the patties was simply delightful. It quickly transformed our kitchen into a Caribbean mini-vacation. Bravo!
Great recipe! I've never made croquettes from fresh salmon but it was very quick and simple. The green curry was a great addition and the textures were amazing together.
A bit labor intensive, but worth the extra effort. The salmon cakes were tasty, but the green curry flavor was barely noticeable. The rice was a little sticky/clumpy, even adjusting the water and cook time for high altitude. Much improved by the tangy crunch of the coleslaw and peanuts. The sauce was perfectly creamy and sweet. I also took the recipe card tip and used the salmon skin-crispy and delicious in no time-I will definitely use that trick again!
Good flavor in this recipe. Consider coconut milk for the rice to boost flavor even more. Did not throw away salmon skin. Instead I fried it up in the same pan as the cakes. Came out crispy and delicious add to the meal. Plus be used as a pro tip on the recipe card.
This was amazing! The flavors in the Salmon and the rice were spot on together. And the vinegar cucumber slaw salad was perfect as well.
I loved this, and absolutely easy. I think the "green curry" was what made it delicious. I hope I can buy it in the store. Unfortunately, the cabbage was soft, unappealing and not edible. It rarely is edible.
The salmon cakes were moist and slightly spicy. Eating the coleslaw along with the lime enhanced rice was wonderful with the salmon cakes. The crushed peanuts were a great addition to the coleslaw.
Very tasty with the fresh salmon!! Loved the slaw but I wish there was less rice in the recipes I'm not a fan of
