Salmon fish cake on a plate with lemon wedges and salad

The best salmon fish cakes

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(53 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 potatoes, 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…

  • 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • salad, to serve


  1. Heat the grill.

  2. Place 450g floury potatoes, cut into chunks, 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.

  3. Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.

  4. Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.

  5. Shape into 4 large fish cakes.

  6. Put 3 tbsp plain flour, 1 beaten egg and 100g dried 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.

  7. Heat 4 tbsp sunflower 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.

  8. Serve with salad and lemon wedges.

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Comments, questions and tips

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Chris Jones's picture
Chris Jones
6th Jun, 2020
This recipe would benefit greatly with the substitution of mayonnaise rather than ketchup. Otherwise very good
27th May, 2020
This is a really nice recipe but DEFINITELY not a quick fix! Took me 1.5hrs from scratch and I only made oven fries and fresh peas with it so I wasn’t trying to create a cordon bleu meal! These are probably best made in advance and refrigerated or frozen before cooking. Play about with the sauce. We added too much lemon zest.
Joanna Saunderson's picture
Joanna Saunderson
4th Apr, 2020
V tasty and V easy to do!! Was a great success and will use this recipe again. Served it with sweet chilli sauce as a starter for a dinner party, which was yummy.
27th Jan, 2020
Had some frozen fresh tarragon which I chopped up and added, strong flavour but perfect! :)
29th Sep, 2018
Not bad, good comfort food. Think I'll make them smaller to make them crunchier next time, few more herbs inside..
Robin Betts's picture
Robin Betts
21st Mar, 2018
I made these with frozen salmon fillets ( cheaper, and always on standby), wrapped in foil and baked to 3/4 cooked. I would up the proportion of fish a little next time. A potato ricer helps keep the texture light, and allows mixing without over handling. Very nice recipe. I would never have thought of using ketchup and mustard.
17th Feb, 2018
I had a bit of salmon and a bit of cod in the freezer - 200g in all. So used that, mixed with about 300g potato. It made 4 fishcakes (not too thick), which was plenty for two of us. Used a pinch of dried tarragon, as that's all I had, but apart from that followed the recipe. Turned out really well. It's important to keep nice big flakes for a good texture. I cooked the fish in the microwave, leaving it just a bit undercooked, and used panko breadcrumbs. This is definitely one get out of the way in the morning, then leave them in the fridge to firm up - hey presto, a really quick meal in the evening! I will definitely do them again, and make more to freeze next time.
KarenP@123's picture
30th Aug, 2017
Not to my liking and found them a bit bland but still good to get rid of spare salmon.
7th Oct, 2016
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
21st Jun, 2015
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.


Hartley Jam
14th Sep, 2014
Can you freeze them?
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