Asian Salmon Cakes with Avocado Mayo


  • 500 g skinless, boneless salmon fillets, coarsely chopped
  • 1/2 cup panko bread crumbs
  • 1/2 cup chopped cilantro
  • 1 cup Hellmann’s mayonnaise
  • 1/4 cup finely chopped red onion
  • 1 tbsp grated ginger
  • 1/4 tsp salt
  • 1 tbsp vegetable oil
  • 1 avocado, pitted and peeled
  • 1 tbsp lime juice
  • 1/4 tsp hot sauce


  • 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.
Recipe Courtesy of – Chatelaine

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