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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18th Sep, 2009
Very easy recipe, very yummy too! Will try baking them when i make them tonight instead of frying. I served them with tabbouleh cous cous.
2nd Sep, 2009
I thought that these were lovely, different from the usual salmon fishcakes I make. However my fussy children gave them the thumbs down, they prefer the fishcakes I make without potatoes!
13th Mar, 2009
Made these last week and they were delicious! Didn't add all the lemon zest, just half of it and thought that it tasted just right with that :)
23rd Jul, 2008
There are excellent! The whole family loved them (even those not keen on fish!) the recipe doesn't tell you add the fronds to the mixture although it says season. I added them and hoped. What a treat! make with confidence and Enjoy!
20th Jun, 2008
These were a big hit. I used fresh breadcrumbs and oven baked them to avoid frying. They were still nice and crunchy and were a BIG hit. Will make again for sure :)
11th Apr, 2008
31st Oct, 2007
I made these fishcakes and they were absolutely delicious, well worth the preparation needed, all the kids and adults loved them...


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