Delicious And Easy Salmon Fish Cakes Recipe
If you’re looking for a delicious, healthy, and easy-to-make dish that packs plenty of flavour, salmon fish cakes are an excellent choice. These golden, crispy patties are perfect for any meal—whether it’s a quick weekday dinner, a light lunch, or even a fancy appetizer for a dinner party. With a blend of tender salmon, herbs, spices, and a satisfying crunchy crust, salmon fish cakes are not only versatile but also a great way to incorporate more seafood into your diet.
In this blog post, I’ll walk you through the ultimate salmon fish cake recipe, complete with helpful tips and tricks to ensure your cakes come out perfectly every time. Whether you’re using fresh or canned salmon, this recipe can be easily adapted to suit your preferences.
Why You’ll Love This Salmon Fish Cakes Recipe
- Healthy and Nutritious: Salmon is loaded with omega-3 fatty acids, high-quality protein, and essential vitamins.
- Family-Friendly: These fish cakes are a hit with kids and adults alike.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect even for beginner cooks.
- Versatile: Serve these fish cakes with a variety of sides—from salads to fries, or as a sandwich filling.
Ingredients You’ll Need For This Salmon Fish Cakes Recipe
For the Salmon Fish Cakes Recipe:
- 400g of salmon fillets (fresh or canned)
- 300g of mashed potatoes (leftovers work great, or freshly mashed)
- 1 small onion or 2 spring onions (finely chopped)
- 1 tablespoon of Dijon mustard (adds a nice tangy flavour)
- 1 egg (lightly beaten, to help bind the mixture)
- 1 tablespoon of lemon juice (for a fresh zing)
- 2 tablespoons of fresh parsley (finely chopped)
- 1 tablespoon of fresh dill (optional, but adds a lovely aroma)
- Salt and pepper (to taste)
- Breadcrumbs (for coating the fish cakes; use Panko for extra crunch or regular breadcrumbs)
- Olive oil or vegetable oil (for frying)
Optional Add-Ins For The Salmon Fish Cakes Recipe:
- Capers (for a briny kick)
- Chili flakes (for a little heat)
- Grated lemon zest (for added citrus flavour)
For Serving This Salmon Fish Cakes Recipe:
- Tartar sauce, garlic aioli, or lemon wedges
- A green salad or roasted vegetables
- Sweet potato fries or a slice of crusty bread
Step-by-Step Instructions For The Salmon Fish Cakes Recipe
Step 1: Prepare the Salmon
If you’re using fresh salmon, you’ll need to cook it first. This can be done by poaching, baking, or pan-frying the fillets. To poach, bring a pot of water or broth to a gentle simmer and cook the salmon for about 8-10 minutes, or until it flakes easily with a fork. If you prefer to bake it, place the salmon in a preheated oven at 180°C (350°F) for 12-15 minutes. Once cooked, let the salmon cool slightly, then flake it into small pieces, removing any skin or bones.
If you’re using canned salmon for the Salmon Fish Cakes Recipe, simply drain it well and flake it into a bowl, removing any large bones if desired.
Step 2: Prepare the Mashed Potatoes
While the salmon is cooking, prepare your mashed potatoes if you haven’t already. Peel and chop your potatoes into chunks, then boil them in salted water until soft (about 10-15 minutes). Drain and mash the potatoes with a bit of butter and milk, seasoning with salt and pepper to taste. Let the mashed potatoes cool to room temperature before using them in the fish cakes.
Tip: Leftover mashed potatoes work wonderfully here, so feel free to use any you have on hand.
Step 3: Mix the Ingredients
In a large mixing bowl, combine the flaked salmon, cooled mashed potatoes, chopped onions, mustard, lemon juice, herbs (parsley and dill), and the beaten egg. Season generously with salt and pepper. Use a fork or your hands to gently mix the ingredients until they’re evenly distributed. The mixture should hold together when formed into patties but not be too sticky or wet. If the mixture feels too loose, you can add a bit of breadcrumbs to help bind it.
Step 4: Shape the Salmon Fish Cakes Recipe
Once the mixture is combined, use your hands to shape it into patties. You should get about 6-8 fish cakes, depending on the size you prefer. For even cooking, try to make the patties roughly the same thickness.
Place the formed fish cakes on a plate or baking tray and refrigerate them for 20-30 minutes. Chilling the patties will help them hold their shape when frying and prevent them from falling apart.
Step 5: Coat in Breadcrumbs
After chilling, take the fish cakes out of the fridge. Pour the breadcrumbs into a shallow dish. Gently press each fish cake into the breadcrumbs, coating both sides evenly. This will give the cakes a nice, crispy crust when fried.
Step 6: Fry the Fish Cakes
Heat a few tablespoons of olive oil or vegetable oil in a large non-stick frying pan over medium heat. Once the oil is hot, add the fish cakes in batches, being careful not to overcrowd the pan. Fry the cakes for about 3-4 minutes per side, or until golden brown and crispy on the outside.
Tip: If you prefer to bake the salmon fish cakes recipe for a lighter option, preheat the oven to 200°C (400°F) and bake for 15-20 minutes, turning halfway through.
Step 7: Drain and Serve
Once the fish cakes are golden and crispy, transfer them to a plate lined with paper towels to drain any excess oil. Serve immediately with lemon wedges, tartar sauce, or garlic aioli for dipping.
Tips for Perfect Salmon Fish Cakes Recipe
- Chill Before Frying: Don’t skip the step of refrigerating the fish cakes before frying. This helps firm them up and prevents them from falling apart in the pan.
- Use Leftovers: This recipe is perfect for using up leftover mashed potatoes or cooked salmon from a previous meal.
- Customize the Flavours: Feel free to tweak the recipe by adding your favourite herbs or spices. Try thyme, chives, or even a bit of smoked paprika for a different flavour profile.
- Make Them Ahead: You can prepare the fish cakes up to the point of frying, then freeze them on a baking sheet. Once frozen, transfer them to an airtight container. When ready to eat, simply thaw and fry as usual.
Serving Suggestions For The Salmon Fish Cakes Recipe
These Salmon fish cakes recipe are incredibly versatile and can be served in many ways. Here are some delicious pairing ideas:
- Light and Fresh: Pair your fish cakes with a crisp green salad, tossed in a lemon vinaigrette. Add some sliced avocado for creaminess.
- Comforting and Hearty: Serve them with a side of sweet potato fries or roasted vegetables for a satisfying, wholesome meal.
- Brunch Vibes: Top your fish cake with a poached egg and hollandaise sauce for a twist on eggs Benedict.
- Burger Style: Turn your fish cakes into salmon burgers by placing them in a bun with lettuce, tomato, and your favourite sauce.
Storing and Reheating
- Refrigeration: Store any leftover fish cakes in an airtight container in the fridge for up to 3 days. To reheat, place them in a pan over medium heat until warmed through, or pop them in the oven for 10 minutes.
- Freezing: These fish cakes freeze wonderfully. Once cooked and cooled, place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months. To reheat, thaw in the fridge overnight and then bake or pan-fry until heated through.
Final Thoughts On The Salmon Fish Cakes Recipe
Salmon fish cakes are the perfect blend of flavour, nutrition, and simplicity. Whether you’re looking for a quick midweek meal or something a little special, these crispy, golden patties are sure to impress. The combination of tender salmon, creamy potatoes, fresh herbs, and a crisp breadcrumb coating makes this dish both comforting and sophisticated.
Give this recipe a try, and let me know how it turns out in the comments below! What’s your favourite way to enjoy fish cakes? Do you have any secret ingredients you like to add? I’d love to hear your tips and twists on this classic recipe!