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Salmon Cakes

Serves: Makes 8 cakes


½ kilo fresh salmon fillet, skinned cleaned and diced into small chunks
½ tsp lime zest
1 Tbsp lime juice
1 Tbsp egg, beaten
¼ cup breadcrumbs
1 Tbsp fresh dill, chopped, or use ½ Tbsp dried dill
Oil for frying

½ cup mayonnaise
2 Tbsp olive oil
1 clove garlic, crushed
½ tsp lime juice


  1. In a large bowl mix together the diced salmon, 1 Tbsp lime juice, lime zest and ½ the dill. Mix well till combined. Season with salt and fresh ground pepper.
    Shape into 8 cakes and refrigerate for 30 minutes.

  2. In a small bowl combine the mayonnaise, oil, garlic, remaining dill and ½ tsp lime juice. Refrigerate until ready to use.

  3. Heat oil in a large frying. Cook the salmon cakes over medium heat until cooked through approximately 3 minutes per side or until golden. Drain on a paper towel.

  4. Serve salmon cakes with a dollop of mayonnaise and ENJOY!