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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25th May, 2011
Really lovely! Very easy to make too. I added the fronds as the recipe fails to mention them but I assumed that was an accident as they made it very tasty. Recipe doesn't say anything about the poaching liquid- seemed a shame to discard it.
7th May, 2011
Lovely but I assume that the fronds of dill are added to the fish cakes as well as the poaching liquid?
24th Feb, 2011
Forgot to rate this one!!
24th Feb, 2011
Absolutely excellent. I added about a half of a finely chopped hot green chilli to the mash which, once well mixed in gave a satisfying but far from overpowering warmth. A doddle to make, even for me!
22nd Aug, 2010
Delicious and so easy to do. Instead of frying, I baked these in the oven, and you can still get a really good crunch with much less fat.
16th Aug, 2010
We made these on a camping holiday with limited resources but they still worked amazingly. We didn't use the capers or the dill and we actually cooked the salmon on the bbq rather than in the milk, it still worked great. Would definitely recommend these as a tasty, relatively easy, starter or main.
2nd Jun, 2010
YUM YUM!! The whole lemon rind might be a bit overpowering though but I really enjoyed them!
maysden's picture
8th May, 2010
great reipe. had no dill so used parsley,tasted good
18th Nov, 2009
Really enjoyed this and so did all the family. Couldn't find Dill - no problem. I added prawns for extra flavour. Like Karen;s idea of baking in oven, will give that a go
18th Sep, 2009
forgot to add my stars!


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