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Photo of Dill and mustard salmon cakes by WW

Dill and mustard salmon cakes

Total Time
45 min
20 min
25 min


Baby potatoes

600 g, cut into 3cm pieces

Light whole egg mayonnaise

¼ cup(s), (75g)

Capers, rinsed, drained

2 tsp, rinsed, finely chopped

Skinless salmon

400 g

Whole grain mustard

1 tbs

Fresh dill

2 tsp, finely chopped

Olive oil

2 tsp

Mixed salad leaves

150 g, baby variety

Lebanese cucumber

1 medium, thinly sliced

Red radish

6 large, thinly sliced

Fresh mint

¼ cup(s), coarsely chopped

Balsamic vinegar

1 tbs, white


  1. Boil, steam or microwave potatoes until tender. Drain. Transfer to a bowl. Mash until almost smooth.
  2. Meanwhile, combine mayonnaise and capers in a bowl. Season with pepper.
  3. Line a 30cm bamboo steamer with baking paper. Place steamer over a wok or saucepan of simmering water (ensure base of steamer does not touch water). Place salmon in steamer. Steam, covered, for 3–5 minutes or until just cooked through. Flake salmon.
  4. Stir salmon, mustard and chopped dill into mash. Season with salt and pepper. Shape mixture into 12 x 2cm-thick patties. Place on a plate.
  5. Heat oil in a large non-stick frying pan over medium-high heat. Cook patties, in batches (see notes), for 2 minutes each side or until golden and warmed through.
  6. Meanwhile, combine salad leaves, cucumber, radish, mint and balsamic in a bowl. Season with salt and pepper. Serve fish cakes with caper mayonnaise, salad and extra dill.


TIP: Suitable for leftovers. Store mayonnaise and salad in separate airtight containers in the fridge for up to 2 days. Uncooked patties suitable to freeze for up to 2 months. Add it: 2 tsp finely grated lemon rind in Step 4. Swap it: Salmon for firm white fish fillets.