Skip to main content

400g NZ king salmon skinned and diced

1 egg, beaten

1 tbsp mayonnaise

1 tsp fresh lemon juice

Salt & pepper

1 cup seasoned breadcrumbs

2 tbsp olive or canola oil

10 small mini-burger buns or round cut sourdough

Dijon mustard

Salad ingredients (optional)

To kick up the flavour, add capers to the salmon mixture, or use a flavoured mayonnaise such as wasabi mayo. Create a "toppings bar" for the sliders with shredded lettuce, slices of grape tomato, capers, slices of red onion, pickles, and a selection of sauces.

  1. In a medium bowl, mix salmon, egg, mayonnaise, and lemon juice. Add salt and pepper to taste.
  2. Form salmon mixture into 10 small patties. Dredge in breadcrumbs to coat all sides.
  3. In a large skillet, heat oil until hot over medium heat.
  4. Cook patties in batches until brown on both sides, about 4 minutes each batch.
  5. Drain salmon cakes on paper towel.
  6. Serve on buns with dijon mustard if desired.

Recipe by Nurtured Seafood