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Red curry salmon cakes with sriracha mayo

Red curry salmon cakes with sriracha mayo

Total Time
20 min
10 min
10 min
These Thai-inspired fish cakes make a great alternative to the more usual potato-based fish cakes. If you prefer things on the mild side, reduce the sriracha to 1 teaspoon.


Skinless salmon

390 g, (3 x 130g fillets)

Low-fat mayonnaise

cup(s), (100g)

Red curry paste

1 tbs, Thai variety

Egg white

1 medium

Sriracha sauce

2 tsp

Ground cumin

¼ tsp

Smoked paprika

½ tsp

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 220°C. Place salmon on a baking paper lined tray and lightly spray with oil. Combine spices in a small bowl and season with salt and pepper. Sprinkle over salmon. Bake for 10-12 minutes, until salmon flakes when tested with a fork.
  2. Meanwhile, whisk half the mayonnaise, curry paste and egg white in a medium bowl until combined. Season with salt and pepper. Break 1 salmon fillet into the bowl and mash well. Flake remaining fillets into chunks and fold into mixture. Divide into 4 even portions.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add portions to pan and flatten slightly. Cook for 4-5 minutes on each side, until golden.
  4. Combine remaining mayonnaise and sriracha in a small bowl. Serve with salmon cakes.


Add it: Serve with steamed asparagus for a ZeroPoint side and sprinkle with fresh chives for a herby flavour boost.