Salmon Cakes with Spicy Lime Yogurt Dip
Prep time
Cook time
Total time
Recipe type: Main, Appetizer
Cuisine: Asian
Serves: 2
  • 7oz(180gr) Salmon fillet, skin and bones removed
  • Extravirgin olive oil for brushing
  • Salt and pink pepper to taste
  • ⅓ cup Fresh breadcrumbs
  • Panko or dry breadcrumbs for coating
  • 1 Egg white
  • 1 Spring onion, minced
  • 1 small Potato, cooked and peeled
  • 1 tsp Grated ginger
  • 1 tsp Sesame oil
  • 1 tbsp Sesame seeds
  • 1 tsp Lime zest
  • 1 tbsp Flat parsley, chopped
  • 1 tbsp Vegetable oil
  • For the spicy lime dip:
  • ½ cup Greek yogurt
  • ¼ cup Soft goat cheese
  • Juice and zest of 1 lime
  • 1 Thai red chili, seeds removed and sliced
  • 1 Spring onion, minced
  • Salt and pepper to taste
  1. Brush with olive oil the salmon and season to taste. Bake in a baking dish covered with parchment, in a preheated oven to 350F(180C) for 3 mins. Pat dry on kitchen paper and flake with a fork.
  2. In a large bowl, combine salmon, breadcrumbs, onion, ginger, lime zest, potato, egg white, sesame oil and seeds.
  3. Mix with the help of your hands until combined. Add more breadcrumbs if you don't reach a consistent texture. Season to taste and form about 3.5oz (100gr) each balls.
  4. Flatten each ball a little bit to form your cakes. Arrange panko or breadcrumbs on a plate, and evenly coat each salmon cake.
  5. Heat a frying pan with the veg oil and pat with kitchen paper to absorb the exceeding oil.
  6. Cook salmon cakes 2 mins on each side, until golden and crisp.
  7. In a bowl whisk yogurt with goat cheese until combined. Add chili, spring onion and lime juice & zest. Mix together, season to taste and serve with your salmon cakes.
Recipe by The Petite Cook at