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Low FODMAP salmon cakes served with creamy aioli and a lemon wedge on a white plate.

Low FODMAP Salmon Cakes Recipe

Crisp on the outside with a soft centre, Low FODMAP Salmon Cakes combine flaked salmon, mashed potato, and dill into an easy baked dish.

Course: Appetiser, Main
Cuisine: International
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10 cakes
Author: Manuela Zangara

Ingredients

Salmon Cakes

  • 340 g – 2 ¼ cups salmon
  • ½ cup potato – boiled and mashed
  • 2 tbsp dill – chopped
  • 1 tbsp lemon juice
  • 2 tbsp capers – drained
  • 1 egg – beaten
  • ¾ tsp sea salt
  • lemon wedges – for serving

Low FODMAP Aioli

  • 1 ½ tbsp low FODMAP mayonnaise – I use Hellmann’s
  • ½ tsp garlic-infused olive oil
  • ½ tsp lemon juice

Instructions

Salmon Cakes

  1. Grease a piece of foil. Place the salmon in the centre, season lightly with salt, and fold to seal into a tight parcel.
  2. Cook in a preheated oven at 180°C – 355°F for 15–20 minutes, or until just cooked through. Set aside to cool slightly.
  3. In a large mixing bowl, mash the boiled potatoes until smooth.
  4. Shred the cooked salmon and add it to the bowl.
  5. Add the remaining salmon cake ingredients. Mix with a fork until evenly combined.
  6. Shape into mini patties, about 7.5 cm – 3 inches in diameter, and place them on a baking tray lined with baking paper.
  7. Bake in a preheated oven at 180°C – 355°F for 25–30 minutes, or until golden brown. Flip the salmon patties halfway through the cooking time.

Low FODMAP Aioli

  1. Add all the ingredients to a small bowl and mix until smooth and well combined.

  2. Serve the salmon cakes warm with the aioli and lemon wedges on the side.