Salmon Cakes with Cucumber Salad

A light but satisfying dinner option featuring fresh, healthy ingredients and flavours


Time 1 hour
Servings 4
Difficulty MEDIUM





  • 1 lb Salmon fillet , skin-on
  • For brushing Olive oil , extra virgin
  • 1 tsp Salt
  • ¼ tsp Black pepper , freshly ground


  • 1 medium Cucumber , thinly sliced
  • 1 small Red onion , thinly sliced
  • To taste Salt
  • To taste Black pepper , freshly ground
  • 2 tbsp White wine vinegar
  • 2 tbsp Water
  • 1 ½ tsp White sugar
  • ¼ cup Fresh dill , chopped


  • 1 tbsp Olive oil , extra virgin
  • 1 tbsp Butter
  • 1 medium Red onion , diced
  • 1 medium Red bell pepper , diced
  • 1 cup Breadcrumbs , preferably Panko
  • 2 large Eggs , lightly beaten
  • 3 tbsp Mayonnaise
  • 1 tsp Worcestershire sauce
  • ¼ cup Parsley , minced
  • 1 tsp Salt
  • ¼ tsp Black pepper , freshly ground
  • 1 tbsp Olive oil , extra virgin
  • 1 tbsp Butter


  • Preheat oven to 220°C / 425˚F. Line a baking sheet with parchment paper. Place salmon fillet skin-side down, brush with olive oil and season with salt and black pepper.
  • Bake for 10 to 15 minutes, or until cooked through. Remove, cover with foil and rest for ten minutes.
  • In a large bowl, mix sliced cucumber and red onions. Season with salt and black pepper.
  • Mix vinegar, water and sugar in a small bowl. Pour over cucumbers and red onions, and stir well. Stir in chopped dill and refrigerate.
  • Discard skin from salmon, flake fish with a fork and cool to room temperature.
  • Heat a skillet over medium heat. Add olive oil, butter, red onion and red bell pepper. Saute until softened and golden, about 8 minutes. Remove from heat.
  • In a large bowl, combine salmon, sautéed onion, red bell pepper, bread crumbs, eggs, mayonnaise, Worcestershire sauce, parsley, salt and black pepper. Form into 1½ cm or ½” thick patties (makes about 12).
  • In a large skillet, heat olive oil and butter over medium heat. Working in batches, add patties and sauté until golden brown, about 3 minutes per side. Remove to a paper-towel-lined plate. Repeat with remaining patties.
  • Serve salmon cakes with chilled cucumber salad.


  • Fresh salmon can be substituted with a 14 oz can of salmon, drained

  • If the mixture is too wet to hold the patty shape, add extra bread crumbs and if it is too dry, add extra mayonnaise

  • To keep your patties the same size, you can use an ice cream scoop to measure your mixture

  • Make sure you don’t overcrowd the pan when cooking your patties. Work in as many batches as necessary