Salmon Cakes with Lemon-Parsley Mayo

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

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!
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 50 minutes
Course Main Dishes
Cuisine Others
Servings 6


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


  • 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.
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