Name: Salmon Cakes with Lemon-Parsley Mayo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 Small onion (onion); 3 tablespoons olive oil; 3 cups salmon (cooked and flaked); 1 red bell pepper (cored, seeded and chopped); 3 tablespoons spring onions (minced); 1/4 Cup parsley (chopped); 1/2 Cup low-fat mayonnaise; zest from 1 lemon; 1/2 Cup lemon juice; 2 tablespoons fresh dill (chopped); 2 medium eggs; 600 Grams potato (boiled and mashed); 2 teaspoons Salt; 1/2 teaspoon Pepper; 1 Cup panko (Japanese breadcrumbs); 1 Cup low-fat mayonnaise; 3 tablespoons parsley (chopped); 1 tablespoon pickle relish; 1/2 teaspoon lemon juice; Salt (to taste); Pepper (to taste)

Inspired by crab cakes, this recipe makes use of leftover salmon paired with a creamy lemon-parsley mayonnaise.

Salmon Cakes with Lemon-Parsley Mayo

Sharlene Tan

For a lighter, low-cal option, swap mayo in the dip for some yogurt!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Resting Time 30

Total Time 50

Course Main Dishes

Cuisine Others

Servings

Ingredients

Salmon Cakes with Lemon-Parsley Mayo

1 Small onion onion
3 tablespoons olive oil
3 cups salmon cooked and flaked
1 red bell pepper cored, seeded and chopped
3 tablespoons spring onions minced
1/4 Cup parsley chopped
1/2 Cup low-fat mayonnaise
zest from 1 lemon
1/2 Cup lemon juice
2 tablespoons fresh dill chopped
2 medium eggs
600 Grams potato boiled and mashed
2 teaspoons Salt
1/2 teaspoon Pepper
1 Cup panko (Japanese breadcrumbs)
1 Cup low-fat mayonnaise
3 tablespoons parsley chopped
1 tablespoon pickle relish
1/2 teaspoon lemon juice
Salt to taste
Pepper to taste

Instructions

Sauté chopped onions in olive oil until translucent. Add red bell pepper and salmon. Set aside mixture for 10 minutes to cool.
Add remaining ingredients except breadcrumbs. Check seasoning by frying a small amount of mixture in oil. Adjust seasoning as desired.
Form mixture into patties and dredge both sides in breadcrumbs. Pour a little olive oil in a non-stick skillet and gently place salmon cakes in the pan. Cook both sides until golden. Repeat with remaining patties. Drain on paper towels. Serve with lemon-parsley mayonnaise on the side.
Make the lemon-parsley mayonnaise: Simply mix together 1 cup low-fat mayonnaise, 3 tablespoons chopped parsley, 1 tablespoon pickle relish, and 1/2 teaspoon lemon juice. Season with salt and pepper to taste.