The best salmon fish cakes

The best salmon fish cakes

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(17 ratings)

Prep: 20 mins Cook: 15 mins


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

  • Freeze uncooked

Nutrition: per serving

  • kcal506
  • fat23g
  • saturates3g
  • carbs48g
  • sugars2g
  • fibre4g
  • protein26g
  • salt0.9g
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  • 450g floury potato, cut into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 350g salmon (about 3 fillets)



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 2 tsp tomato ketchup
  • 1 tsp English mustard
  • zest ½ lemon, plus wedges to serve



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 heaped tbsp chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 heaped tbsp chopped dill
  • 3 tbsp plain flour
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g dried breadcrumb
  • 4 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • salad, to serve


  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.

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Comments (17)

vrog's picture

Easy to make, though I'm not sure about the timings given! How can potatoes be cooked for 12-15 mins, then fish cakes cooked for 3-4 mins each side make a total of 15 mins cooking time?
However, they were tasty and better than those I've had when eating out and had to play 'hunt the fish'.
I couldn't get dill so used 1 tsp dried. Otherwise made them as per recipe. Next time I might oven bake as suggested by Willowtree83

WillowTree83's picture

Made a gluten-free version of these last night and put in the fridge ready for lunch today. Easy to make, though would always want to make in advance as a tiny bit time-consuming. Worth it: delicious and loved by hubby and our young children. Oven baked on 190 deg. for 25 mins straight from fridge. The overnight stop in the fridge firmed them up, too. Will be making this regularly.

fairystoryteller's picture

These were really good. The only thing I did differently was to poach the salmon gently instead of grilling it. I made double the quantity and have frozen half the fish cakes for a quick supper next week. Nice with a crunchy green salad and some new potatoes.

vic231627's picture

I've just made these with my 9 year daughter for tea tomorrow night. Impressed quick to make, and for a hungry family of 5 a very cheap recipe. Made them with left over mash and frozen peas from tea tonight. Teamed up with some breadcrumbs wizzed up in blender. Had to improvise as I didnt have any fresh salmon, so used a large tin of salmon, and was fine. Can't wait to try. Im all for cooking healthy meals for my family, but love it when they are so cheap too. Thanks Good Food

sheena270373's picture

Very tasty fish cakes, children liked them too. Will definitely make them again. I found they broke up a little when at the dipping stage so put them in the fridge for 1/2 hour to firm up and they stayed together in the frying pan. Lovely.

guangdong's picture

Not usually a fan of fish cakes as they can be a bit bland. These were much better than previous attempts. Don't be put off by the ingredients, I don't like English mustard or tomato ketchup but they definitely added to the overall flavour.

liezeldutoit's picture

I have made these three or four times and I love them! I originally made them as four large cakes, but they fell apart slightly when eating. The next time I made them much smaller, so there was a lot more crunch and my hubby loved it even more. I will keep making these, despite them leaving the kitchen in a mess

Carlyt_8910's picture

I have made these fish cakes twice now, absolutely delicious!'s picture

I used tinned salmon..Also used up some sweet potato..Added the lemon zest ,chopped parsley,tomato sauce and mustard !! ..Absolutely lovely..Best fish cakes I have ever made..I will be making those again..I have followed the good food guide before when I made some jam ..And that turned out fantastic.. Keep the recipes coming please.

juliejr's picture

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


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

Easy, tasty and loved by children.

stevburns's picture

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

best fishcakes ive ever made. Delicious!

kmorgans's picture

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

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

Questions (1)

Hartley Jam's picture

Can you freeze them?

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