Asian Salmon Cakes with Avocado Mayo

Prep 20 min
Total 30 min
Makes 6 Servings



500 g
skinless, boneless salmon fillets, coarsely chopped
1/2 cup
panko bread crumbs
1/2 cup
chopped fresh cilantro
1 cup
Hellmann's mayonnaise
1/4 cup
finely chopped red onion
1 tbsp
grated ginger
1/4 tsp
1 tbsp
vegetable oil
avocado, pitted and peeled
1 tbsp
1/4 tsp


  • COMBINE salmon with panko, cilantro, 1/2 cup mayo, onion, ginger and salt in a large bowl. Season with pepper. Shape into 6 patties, about 1/2-in. thick.
  • HEAT a large frying pan over medium-high. Add oil, then salmon patties. Cook until patties are golden brown and cooked through, flipping halfway, 8 to 10 min.
  • TRANSFER to a platter and tent with foil. Let stand 5 min.
  • MASH avocado in a medium bowl. Stir in remaining 1/2 cup mayo along with lime juice and hot sauce until no white streaks remain. Serve with salmon cakes.

Winning recipe submitted by Heather Zuskan, Port Dover.
When creating my recipe for Hellmann’s I replaced eggs in my salmon cakes with Hellmann’s Olive Oil Mayo – it actually made the more flavorful and moist. My family loves these salmon cakes, they are quick and simple to make and best of all, healthy. The avocado mayo makes the salmon cakes even more appetizing to the pallet, and look incredible when placed on top with a sprinkle of fresh chopped cilantro and slice of lime.


Calories 513, Protein 18 g, Carbohydrates 8 g, Fat 43 g, Fibre 3 g, Sodium 406 mg. Excellent source of Vitamin B12
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