Salmon Fish Cakes
Flaked salmon mixed with mashed potato, dill and lemon, shaped into patties, breadcrumbed and fried for 12 minutes.
Fish cakes have a bad name when they are mostly potato. These lean the other way: more salmon than mash, with enough potato to hold the mixture together and enough lemon and dill to make it taste fresh.
Poach the salmon in simmering water for 8 minutes, until it flakes, then cool it. Overcooked fish turns chalky in the cakes. Dry the potato: after mashing, return it to the hot pan for a minute to steam off the moisture, because wet mash makes soft, hard-to-handle cakes.
Fold the flaked salmon, potato, dill, lemon zest and spring onion together gently, so some pieces stay whole. Shape into eight patties, coat in flour, egg and crumbs and chill for 20 minutes.
Fry in a little oil over medium heat for 6 minutes a side, until crisp and golden. If your pan runs hot, check at 4 minutes. Serve with tartare sauce and peas.
What People Ask
How long does Salmon Fish Cakes take to make?
About 32 minutes in total — 20 minutes of preparation and 12 minutes of cooking. The recipe serves 4.
What are the key tips for making Salmon Fish Cakes?
Dry the mash. Fold gently to keep flakes. If your pan runs hot, check at 4 minutes. Chill before frying.
What should I serve with Salmon Fish Cakes?
Tartare sauce; Peas; Green salad; Lemon wedges.
How should Salmon Fish Cakes be stored?
Keeps in the fridge for 2 days. Reheat in a hot oven so the crumb crisps.
Is Salmon Fish Cakes suitable for a special diet?
This recipe is no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Salmon Fish Cakes?
About 481 kcal per serving, with 27 g protein, 37 g carbohydrate and 25 g fat. The figures are calculated from the ingredient list and are an estimate.
Salmon Fish Cakes: Step by Step
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Poach the salmon in simmering water for 8 minutes, drain, cool and flake.
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Dry the mash in the hot pan for 1 minute. Fold in the salmon, dill, lemon zest and juice, spring onions and salt. Shape into 8 patties.
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Coat in the flour, egg and breadcrumbs and chill for 20 minutes.
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Heat the oil in a frying pan over medium heat and fry the cakes for 6 minutes per side until golden.
Worth Getting Right
- Dry the mash.
- Fold gently to keep flakes.
- If your pan runs hot, check at 4 minutes.
- Chill before frying.
Common Substitutions & Variations
- Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
What to Serve With It
Tartare sauce · Peas · Green salad · Lemon wedges
Leftovers and Storage
Keeps in the fridge for 2 days. Reheat in a hot oven so the crumb crisps.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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