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Salmon Cakes with Lemon Dill Mayonnaise Pin

Salmon Cakes with Lemon Dill Mayonnaise

A fresh and light way to serve red salmon with a lemony and light dipping sauce.

Course Main Course
Keyword Salmon Cakes with Lemon Dill Mayonnaise
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Author Jane Georgiades


  • 3 medium potatoes
  • 800 g red salmon 2 X 400g tins
  • 1 bunch shallots (green onions) trimmed and sliced
  • 1 egg beaten
  • 3 tbsp dill chopped (fresh is best)
  • 3 tbsp parsley chopped
  • 1 egg, extra beaten
  • 2 cups bread crumbs to coat
  • 1 quantity oil to shallow fry in pan of your choice
  • 1/2 lemon juiced
  • 3 tbsp dill
  • 1 cup quality whole egg mayonnaise


Salmon Cakes

  1. Boil the potatoes so they become very soft. Drain and mash and allow to cool slightly. In a bowl mash the salmon and mix with shallots, dill and parsley. Mix in potato and beaten eggs. Season to taste with salt and pepper. With tablespoonfuls of mixture make round cakes, dip in beaten egg and roll in breadcrumbs. Shallow fry a few at a time in oil, turning once when browned.

Lemon Dill Mayonnaise

  1. Simply mix the juice of half a lemon, three tablespoons of dill and a cup of whole egg mayonnaise.