Salmon & dill fish cakes in 4 easy steps

Salmon & dill fish cakes in 4 easy steps

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(30 ratings)

Prep: 30 mins Cook: 30 mins


Makes 8
Everybody loves fish cakes, and even the complete beginner can master these mouthwatering morsels

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per serving

  • kcal431
  • fat25g
  • saturates5g
  • carbs27g
  • sugars4g
  • fibre2g
  • protein27g
  • salt1.05g
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  • 800g skinless salmon fillet
  • 2 bay leaves
  • small bunch dill, stalks and fronds separated
  • 500ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 600g Maris Piper potato, peeled and chopped into even sized chunks



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

  • zest 1 lemon



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

  • 4 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 4 tbsp caper, rinsed and dried
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • flour, for dusting your hands



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 1 egg, beaten



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

  • 100g breadcrumb
  • 4 tbsp vegetable or sunflower oil
    Sunflower oil

    Sunflower oil

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

  • lemon wedges and watercress, to serve



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


  1. Poaching the salmon: Put the salmon in a frying pan with the bay leaves and dill stalks. Pour over enough milk to cover the fish (you may not need all the milk), bring to the boil, then lower heat to a gentle simmer and leave to poach for 4 mins. Turn off the heat, then leave the fish to continue cooking in the poaching liquid for 5 mins. Lift the salmon out with a fish slice onto a plate. Flake into large pieces with a fork, then leave to cool.

  2. Making and drying out the mash: Meanwhile, cook the potatoes in boiling salted water for about 10 mins, or until tender. Drain well, then leave to cool in a colander for 2 mins. Tip back into the pan and return to the hob on a low setting. Mash the potatoes, watching that the mash doesn’t catch at the bottom of the pan, for 2-3 mins – it should be dry and fluffy. Stir in lemon zest, mayonnaise, mustard, capers and some seasoning.

  3. Mixing and shaping fish cakes Pat away any liquid from the fish, then carefully lift the pieces into the pan with the mash. With your hands, gently mix together until roughly combined; it should take just a few movements or the fish will break up. Dust hands and work surface with flour. Shape a handful of the mix into a patty-shaped cake, about 2.5cm thick. Repeat to make 8 cakes.

  4. Breadcrumbing and frying Dip the cakes into the egg, then press into the breadcrumbs all over. Heat half the oil in a frying pan until very hot. Fry 4 fish cakes for 5 mins each side until golden. Remove; keep warm. Repeat with the rest, or freeze. Serve with lemon wedges and watercress.

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Comments, questions and tips

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17th Nov, 2012
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17th Nov, 2012
Very easy and very tasty, a good base Recipe to adapt and add your own flavours, next time i shall add a little extra zest and some lemon juice. Ideal to make a batch and freeze.
5th Oct, 2012
these were great, but I would say they was ALOT of salmon in them, which does mean they are not very cost effective! Less salmon would be fine and probably still make a tasty fish cake.
27th Aug, 2012
Really tasty. I only used 350 g of salmon and it made enough fish cakes to feed our family of 2 adults, a teen and two toddlers. They were a big hit all round. I served the fish cakes with corn on the cob, carrots and green beans. Only problem was the massive amount of washing up!
26th Oct, 2011
Absolutely gorgeous, my partner loved these and said they were the best fishcakes he’d ever had! I halved the recipe for two and it worked well. I didn’t do the bread crumb and egg part, just made them, dusted them in flour, covered them and put them in the fridge for 20 minutes. Served with a carrot and cucumber salad, sweet potato chips and tartar sauce. Will be making these again and want to try the Thai version. Lovely!
18th Oct, 2011
Have made these many times. Always a favourite at any time of the year
13th Oct, 2011
Another hit with lots of rave reviews from the hubby. And me. Delicious. Quite a bit of work, but if you have time, it was quite fun and the result was worth it. We served this with a green salad and a glass of white wine. Lovely dinner for two. (We had the same dinner the next time as we made the 8 fishcakes and loved them so much we had the same thing for dinner the next night.). Will try baking them next time. I thought the 5 minutes of frying at high was too much - maybe it is just my stove, but 3 minutes was enough to give a golden glow to the fishcakes.
2nd Oct, 2011
Best fish cakes I have made to date. Made them as a starter for a dinner party and everyone loved them. When I do them again I will use a little less Mayo to make them easier to handle.
23rd Sep, 2011
made these for dinner last night they were really really yummy will make these again for sure
22nd Jul, 2011
Perfect topped with a poached egg & Hollandaise Sauce, served with a rocket salad or some boiled Asparagus! ;)


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