Thai inspired Salmon Cakes with Homemade Chili Mayo

Hey Friends!

Looking for a new and delicious way to enjoy salmon?

Look no further. These little salmon cakes will delight your taste buds.

They are perfect to snack on, serve as a side dish, or even as a main course.

You can serve them with a crunchy cabbage salad. You can wrap them in lettuce leaves and drizzle them with a yogurt dressing.

The possibilities are endless!

I’ve chosen to make these cakes with parsley, but if you’re a fan of coriander, go ahead and use that instead.

It will give the cakes a more classic and authentic Thai flavor.

I also used smoked and fresh salmon to add more texture and flavor to the cakes.

I baked the fresh salmon for 5 minutes before adding it to the mix. However, if you prefer more moisture, you can chop the salmon without baking it first.

Instead of deep frying these cakes, as is traditional in Thailand, I decided to bake them to make them a little healthier.

I drizzled them with a little oil before baking, and they still came out crispy and delicious.

And to add a little sweetness, I made a hot and sweet chili mayo for dipping.

I had several taste testers approve these cakes, and they all gave them a thumbs up.

So I’m confident you’ll love them, too.

They’re easy to make and best served warm and crispy right out of the oven.

Give them a try and let me know what you think!

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Salmon Cake w. Homemade Chili

Thai inspired Salmon Cakes with Homemade Chili Mayo
Course Snack
Servings 16 cakes
Calories 40kcal


Thai salmon cakes (Inspired by The Food Club)

  • 225 g fresh salmon filet
  • 100 g smoked salmon
  • 1 egg
  • 3 spring onions chopped finely
  • 1.5 tbsp fish sauce
  • 1 tbsp soy
  • 2 tbsp sesame seed
  • 3 tbsp panko crumbs coconut flour
  • ½ bunch of parsley/fresh coriander
  • 4 cloves garlic
  • Juice from 1 lime + zest from 1/2 lime
  • + 1 cup (2,5 dl) panko crumbs and 3 Tbsp sesame seeds
  • oil to drizzle

Hot & sweet  chili-mayo

  • 2 egg yolk
  • 1 cup flavour less oil (rapeseed, sunflower, grape seed, sesame)
  • 1 tbsp rice wine vinegar
  • 2.5 tbsp sweet chili sauce
  • ½ tsp hot chili powder
  • Salt


Thai salmon cakes (Inspired by The Food Club)

  • Preheat the oven to 400 °F/200   °C
  • In a food processor or mini chopper add both kinds of salmon and puls a few times until roughly chopped. Add the mix to a bowl.
  • In the same food processor/chopper add garlic and parsley/coriander and puls a few times, and add to the salmon mix.    Then add the rest of the ingredients and mix it all together.
  • In a bowl combine panko crumbs and sesame seeds. Use your hands to make small balls and roll them in the panko mix and place them on a baking sheet. Drizzle with oil (preferable sesame oil) and bake for 20 min or until golden and crisp.

Hot & sweet  chili-mayo

  • In a bowl add egg yolk and use a mixer to whisk it. Very slowly pour a little oil into the mixture while whisking.  Continue adding the oil, whisking thoroughly between each addition, until the sauce emulsifies and thickens after a few minutes. Stop adding the oil when the mayonnaise has reached the desired consistency (you may not need to use all the oil).
  • Add sweet chili sauce and chill powder to the mayo. Adjust the taste with more or less chili, vinegar and maybe a little salt, it is up to you! You can even add fish sauce, chopped coriander or something else if you desire…play around!
  • Serve the salmon cakes with chili-mayo and juicy lime boats. As a snack, with a salad or some lovely bread… Enjoy!


(TIP: you can also choose to buy an organic lovely mayo and just add the chili to it)


Calories: 40kcal | Carbohydrates: 4g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 36mg | Sodium: 237mg | Potassium: 39mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.4mg