Salmon Cakes with Lemon Mayonnaise

14 90 412
Ingredients Minutes Calories
Prep Cook Servings
1 h 30 min 5
Salmon Cakes with Lemon Mayonnaise
Health Highlights


426 gm Salmon, sockeye (red), canned, drained
1 large egg Egg
2 medium shallot(s) Shallots (chopped)
1 whole lemon(s) Lemon peel (zest)
1 tbsp Ghee
1 pinch Salt (to taste)
1 dash Black pepper (to taste)
1 large egg Egg (room temperature)
1 egg yolk Egg yolk (room temperature)
1 tsp Dijon mustard
2 tbsp Lemon juice
1/2 cup Extra virgin olive oil
1 pinch Sea Salt (to taste)
1 tsp Worcestershire sauce (optional)


If using canned salmon, drain. You can remove the bones and the skin for a better presentation, but they are edible and provide additional nourishment. In a large bowl, combine salmon, egg, shallots, lemon zest, salt and pepper. Gently stir with a fork to combine. Form into about 5 patties with your hands. In a large saucepan, melt the fat over low heat. Fry salmon cakes on both sides until light brown and crispy. Serve with lemon mayonnaise (next recipe).


I recommend using an immersion blender for best results and taste, but a food processor or blender will also work. Combine eggs, mustard and lemon juice. Pulse gently to combine. With the blender or processor going, very slowly add the oil in a small, steady stream. Stop when the mixture has thickened. Season to taste with salt and sweetener. Add Worcestershire sauce if desired. Mixture will keep in the refrigerator for up to two weeks. If serving with the salmon cakes, bring to room temperature for best results

Nutrition Facts

Per Portion

Calories 412
Calories from fat 271
Calories from saturated fat 58
Total Fat 30 g
Saturated Fat 6.5 g
Trans Fat 0.2 g
Polyunsaturated Fat 4.2 g
Monounsaturated Fat 19.4 g
Cholesterol 180 mg
Sodium 448 mg
Potassium 462 mg
Total Carbohydrate 9.8 g
Dietary Fiber 2.0 g
Sugars 0.9 g
Protein 26.4 g

Dietary servings

Per Portion

Fruit 0.1
Meat Alternative 1.5
Vegetables 0.5

Energy sources