The best salmon fish cakes

The best salmon fish cakes

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(7 ratings)

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Cooking time

Prep: 20 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some secret ingredients

Nutrition and extra info

Additional info

  • Freeze uncooked
Nutrition info

Nutrition per serving

kcalories
506
protein
26g
carbs
48g
fat
23g
saturates
3g
fibre
4g
sugar
2g
salt
0.9g

Ingredients

  • 450g floury potatoes, cut into chunks
  • 350g salmon (about 3 fillets)
  • 2 tsp tomato ketchup
  • 1 tsp English mustard
  • zest ½ lemon, plus wedges to serve
  • 1 heaped tbsp chopped parsley
  • 1 heaped tbsp chopped dill
  • 3 tbsp plain flour
  • 1 egg, beaten
  • 100g dried breadcrumbs
  • 4 tbsp sunflower oil
  • salad, to serve

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Method

  1. Heat the grill. Place the potatoes in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash. Meanwhile, season the salmon and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
  2. Mix the potato, ketchup, mustard, zest, herbs and some seasoning. Lightly mix in the salmon, taking care not to break it up too much. Shape into 4 large fish cakes.
  3. Put the flour, egg and breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs. Heat the oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through. Serve with salad and lemon wedges.

Recipe from Good Food magazine, June 2012

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Comments

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juliejr's picture

Really tasty, kids loved them we loved them, easy to make. Winner :)

REBECCAJAMES's picture
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Great recipe. I also added broccoli. I should have added a bit more salmon to balance it out but it tasted yummy. V simple. I poached the salmon as I don't have an oven.

missgiller's picture

Fab recipe, turned out really well although didn't have any chopped parsley so used coriander and added some red pepper for spice. Trying to fry the fishcakes were a bit difficult, especially as I made the thicker fishcakes - will try oven them next time.

carolirving's picture
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Easy, tasty and loved by children.

stevburns's picture
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I also used the oven rather than the frying pan, and it worked well. I had no fresh Dill so I substituted Tarragon, which still provided the slight aniseed kick. Excellent recipe, which I will make again, and again.

angelamarsh1986's picture
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best fishcakes ive ever made. Delicious!

kmorgans's picture
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I made mini fish cakes as a starter for Christmas Day. I divided the mixture into 12 and served the fish cakes with creme fraiche to which I added lemon zest and salt. They were a hit with all the family including my young sons.

jonny1788's picture
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To make it a little healthier I baked mine in a pre-heated oven @ 200 degrees C for 20 mins. Great recipe

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