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Salmon Cakes with Herb Mayonnaise

Salmon Cakes with Herb Mayonnaise2018-05-14T09:04:18+10:00
0 mins
Preparation time
Approx. cost
Approx. calories
Salmon Cakes with Herb Mayonnaise

This is certainly one way to make fish ‘delish’. Combine them with our herb mayo and watch them disappear before your very eyes.

Why they’re good for you:

  • Salmon is rich in protein and Omega-3 fatty acids for a healthy heart
  • Eggs are full of protein and a variety of vitamins and minerals
  • Olive oil is full of healthy, unsaturated fats and antioxidants – it’s great in small amounts

What you need:

  • 500g salmon fillet, cut into 5mm cubes or 415g tinned salmon
  • 3 tbs dry breadcrumbs
  • 1 lightly beaten egg
  • 1 tsp grated lime zest
  • 4 tsp lime juice
  • 2 tbs olive oil
  • 3 tsp fresh dill, chopped
  • ½ cup low-fat whole egg mayonnaise
  • 1 clove garlic, crushed


  1. Place the salmon, breadcrumbs, egg, lime zest, 3 tsp lime juice and 2 tsp dill in a bowl. Stir until mixture comes together and the ingredients are evenly distributed.
  2. With wet hands, use 2 heaped teaspoons of mixture at a time to shape into 36 small round cakes.
  3. Heat the olive oil in a large non-stick frypan. Cook the salmon cakes in batches over medium heat for 2 minutes each side, or until golden and cooked through. Drain on paper towels.
  4. For the herb mayonnaise, mix the remaining lime juice and dill with the mayonnaise and garlic in a bowl. Top each cake with a little herb mayonnaise. Serve immediately. These can be refrigerated for up to a week so are great for emergency meals!
  5. Pair with homemade roasted sweet potato chips and a mixed salad, or basmati or brown rice and some steamed vegetables.