By JJ Virgin

Herbed Salmon Cakes with Tartar Sauce

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December 14, 2016

Fresh herbs and chunks of tasty salmon come together for a protein-packed appetizer or main dish. Serve with creamy, low-sugar impact tartar sauce.

Note: This recipe contains eggs. It is not for people who have intolerances to eggs.

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: 4 servings


1/4 Sugar Impact Mayonnaise

2 tbsp finely chopped shallots

2 tbsp finely chopped cucumbers

2 tsp chopped drained capers

1 1/2 pounds skinless salmon fillet, cut into 1-inch chunks

1 tbsp chopped drained capers

1 *large egg, lightly beaten

3 tbsp chopped fresh parsley

1 tbsp chopped fresh basil

1 tsp Dijon mustard

1 tbsp olive oil


1For the tartar sauce, combine the mayonnaise, shallots, cucumbers, and capers in a small bowl; set aside.

2For the salmon cakes, place the salmon in a food processor and pulse until chopped.

3Transfer to a bowl and stir in capers, egg, parsley, basil and mustard.

4With moist hands, form the mixture into four 3/4-inch-thick-patties.

5Heat the oil in a large nonstick skillet over medium heat.

6Add the salmon patties and cook, turning once, until browned and cooked through. 8 to 10 minutes.

7Serve the salmon cakes topped with the tartar sauce.

This recipe is part of the Holiday Party menu, with the Champagne Twist Cocktail; Smoked Paprika and Cayenne Roasted Almonds; Virgin Stuffed Mushrooms; Roasted Artichoke Dip; and Herbed Salmon Cakes with Tartar Sauce. Check out the Holiday Party Menu and Guide for links to all the recipes, plus more handy tips and tricks for a fun, festive party.

*Only if you’re not intolerant to eggs.

Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015

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Nutrition Facts

Sodium370 mg
Protein37 grams
Sugar1 gram
Total Fat20 grams
Saturated Fat3.5 grams
Total Carbohydrates3 grams
Dietary Fiber0 grams