Salmon Cakes


Salmon cakes

Ingredients (For 7 – 8 patties)

1. Fish, boneless – Around 400 – 500 gm ( I used 2 salmon fillets)

    Salt – To taste

    Pepper powder – 1/4 tsp

2. Garlic – 1 tbsp, minced

    Spring onion –  3 tbsp, finely chopped (You can use finely chopped onion instead)

    Bread crumbs – 1/4 cup

    Egg – 1

    Mayonnaise – 2 tsp

    Lemon juice – 1 tsp

    Chilly powder – 1/4 tsp

    Pepper powder – 1/4 tsp

    Salt – 1 pinch or to taste

3. Oil – 2 tbsp, to fry the patties


1) Cook salmon adding little salt and pepper powder. Flake fish with a fork. Combine it with all ingredients numbered 2. Mix well. If the mixture is too crumbly, add a little mayonnaise OR if it is very sticky, add some more bread crumbs. Grease your palms and shape into 7 – 8 patties. (You can coat the salmon cakes with bread crumbs before frying, if you want).

2) Heat 1 – 2 tbsp oil in a non-stick pan. Fry the patties until browned and done. (Flip  a few times on both sides while frying, otherwise the outside will brown fast and center will remain uncooked. I am allergic to raw eggs so I make sure that the center is also cooked well.) Drain on to a paper towel. Serve with tartar sauce or ketchup.


For basic tartar sauce

Mayonnaise – 1/2 cup

Lemon juice – 2 tsp

Dill weed, fresh – 2 tsp, chopped or 2 pinches dried

Sweet pickle relish – 1 tsp

Salt – To taste

Coarsely ground pepper – 1 pinch

Combine all the ingredients together. Refrigerate for 30 mts. Serve with salmon cakes.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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