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Some Kinda Good with Rebekah Faulk Lingenfelser: Welcome spring with salmon, mango salsa
Rebekah Faulk 3rd one WEB
Rebekah Faulk Lingenfelser

Spring has sprung and it’s my favorite time of the year. I love it when the azaleas and dogwood trees bloom filling the streets with color, the weather turns warm and the daylight stays around longer. The birds seem to chirp a little louder and the neighborhood awakens. It's as if the earth is coming out of hibernation, returning to life again. I came into the world on April 6 around 9 a.m., and 35 years later, I still seem to begin functioning at that hour. I naturally love this season. Just the other day, I dusted off my bicycle and cleaned the rust off its handlebars that had accumulated over the winter. I joined a gym too, because there's something about sunshine combined with blooming flowers and swimsuit season that motivates one to move.

Springtime doesn’t only come alive outdoors; for me, it carries over into my kitchen too. When I become more physically active, naturally I want to eat lighter and more healthfully, enjoying foods that take a little less time to prepare. No matter what time of year it is though, my style of cooking is Southern, coastal cuisine with a focus on local and seasonal ingredients. When you cook with what's in season, it doesn't get any fresher than that!

Springtime produces some of the best greens, fruits and vegetables around. Salads, fresh fish and blanched vegetables call my name. Today I'm sharing a recipe with you that embodies some of these qualities — one I developed just in time to usher springtime in with open arms. My Fresh Salmon Cakes with Mango Salsa are crispy on the outside and fork-tender on the inside, making for a pretty pink and golden-brown presentation. The mango salsa adds great texture and the acidity from the lime and tomatoes wakes up your palate like never before. The panko breadcrumbs and sour cream work together, to bind the salmon and seasonings.

The cakes are amazing for a couple of reasons:

1. Because salmon is a firm fish, you don’t have to let them set up in the refrigerator. Unlike crab cakes, they are not finicky and high maintenance. This means you can go straight from mixing to pan-searing to most importantly, eating.

2. Nothing says “Welcome Spring” like color and flavor. The mango salsa can be served over grilled chicken or as a refreshing dip with tortilla chips.

3. The recipe is easy and only requires a few ingredients. Serve two salmon cakes with a side salad for a smaller lunch portion, or three for a heartier dinner serving.

From here on out, this dish will become a staple at my house. Happy Spring and be sure to visit my food blog at for more seasonal recipes. Leave me a comment so I know you stopped by. 

Fresh Salmon Cakes with Mango Salsa

For the salmon cakes:

Serves 3 – 4

• 4 tbsp. olive oil

• 1 pound fresh salmon, skin removed and finely chopped

• 1 cup panko bread crumbs

• 4 tbsp. sour cream

• Salt and pepper to taste


In a cast iron skillet (or standard frying pan), heat olive oil over medium-high heat. Get it good and hot because you want to achieve that nice sear on the salmon cakes. Meanwhile, in a medium bowl, toss together salmon, bread crumbs, sour cream and seasonings. Make 9 (2 1/2-inch) patties. Pan-sear them for about 3 minutes on each side. Drain on paper towels and set aside.


For the mango salsa:

• 1 mango, diced

• 1 tomato, diced

• 1/4 cup purple onion, diced

• 1 jalapeno, seeded and diced

• Zest of 1 lime

• Juice of 1/2 lime

• 1 bunch cilantro, minced

• 1 tsp. sugar

• Salt and Pepper to Taste


In another medium bowl, toss all ingredients together. Garnish with fresh cilantro. Top salmon cakes with salsa. Devour!

If you enjoy this recipe, I encourage you to like Some Kinda Good on Facebook too, where I'm always sharing live videos demonstrating how to cook simple and Some Kinda Good dishes like these. I love hearing from my readers and interacting with you. If you make one of my recipes, be sure to share your photos with me on social media with #SomeKindaGood. 

Good food and good company, that's what it's all about!


Georgia native Rebekah Faulk Lingenfelser is a food enthusiast, writer and the cooking show host of SKG-TV on YouTube. The personality behind the blog,, she is a public relations graduate of Georgia Southern University and attended Savannah Technical College’s Culinary Institute of Savannah.  Search Facebook for Some Kinda Good or tweet her @SKGFoodBlog.

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