Salmon Fishcakes

Asian-inspired fragrant fishcakes with a lovely soy-mayo dressing. A great light meal perfect for Spring! (Tuna works just as well for this recipe, just check the amounts once drained as the tin sizes may differ.)


  • 1 tin wild red salmon (170g drained weight)
  • ½ tsp lemongrass paste
  • ½ tsp ginger paste
  • ½ tsp garlic paste
  • ½ tsp minced chili
  • small handful coriander, chopped (plus extra to garnish)
  • 1 medium egg, whisked
  • 2 TB coconut flour
  • 2 TB mayonnaise
  • ½ tsp Kikkoman soy sauce
  • 2 tsp Athleat’s coconut oil
  • lettuce or pea shoots, to serve
  • red chili, sliced, to garnish


  1. Combine the well-drained salmon with the lemongrass, ginger, garlic, chili and coriander in a large bowl. Add the egg and coconut flour and stir until well combined. Form six 40-50g balls, gently squeezing out any excess moisture, then flatten gently into a patty shape. Place them on a tray and keep in the fridge for 20 minutes.
  2. In the meantime, make a dressing by mixing the mayonnaise with soy sauce. Set aside.
  3. To cook, remove the fishcakes from the oven. Melt a little coconut oil in a large pan and fry three of the fishcakes on both sides until golden over low-moderate heat, using a spatula to carefully turn them. This is easier done in two batches, (keeping the first batch warm in a preheated oven of 100°C) and repeating the process with the remaining coconut oil and three fishcakes.
  4. Serve the warm fishcakes with a simple green salad and garnish with freshly sliced red chili and coriander leaves. Top the fishcakes with a small dollop of the dressing to finish the dish.



Calories Per Serving

462 kcal

Macros Per Serving


37 g

of which saturates

12 g


4.5 g

of which sugars

2 g


0 g


26 g


Eggs, Milk, Fish, Soya, Wheat (may be found in the soy sauce)