Fresh Salmon cakes Salmon Fish Cakes or salmon patties are one of my favourite easy meals. They are quick to cook, make a little fish go a long way and are packed with goodness and flavour.
Served with a spicy sriracha mayo and a crisp green salad, they make a brilliant weeknight meal or tasty lunch.
A family favourite
Salmon cakes, while not the trendiest food around, make a wonderful family meal. They are filling, nutritious, economical, and, best of all, tasty.
I’ve used fresh salmon in this recipe, but frozen or canned salmon works extremely well. Not a fan of salmon? Use a firm white fish like cod or your favourite fish instead.
To make my easy Salmon Fish Cake recipe, you’ll need the following main ingredients:
- Potatoes: Floury potatoes help bind the fish cakes together and bulk them out so they go much further.
- Salmon: If you see a good bargain on fresh salmon, go for it. Otherwise, frozen or canned salmon will be perfect. Be sure to dice the salmon into small cubes, so the fish cakes stick together. Don’t like salmon? Use white fish instead.
- Capers, Spring Onions and dill: Give the fish cakes a pop of flavour and colour. I use capers in vinegar. Salted capers are too salty for this recipe. Use plenty of fresh herbs if you have them. Parsley and chives are great as well.
- Mayonnaise, lemon juice and dijon mustard: Provide moisture and flavour and bind the salmon cakes. No mayonnaise? Use a small, beaten egg instead. Love lemon? Add the lemon zest too!
- Panko breadcrumbs: These light and crispy Japanese-style breadcrumbs are one of my kitchen staples. They crisp up beautifully golden brown and are with seeking out at the grocery store. But, of course, fresh, homemade breadcrumbs will work too.
The complete ingredient list and method are in the recipe card at the bottom of the page.
These delicious Salmon Cakes couldn’t be easier to make! There are three main steps.
Prepare in advance
Fish cakes are great for cooking in advance, so you can prepare dinner or have an emergency meal when needed!
The cooked fish cakes will keep in the fridge for 24-48 hours. To reheat, place them on a tray in an oven heated to 180°C / 350°F and bake for 15 minutes until piping hot.
To freeze, place cooked fish cakes on a tray, freeze them until solid, and then transfer them to a freezer bag. Defrost in the fridge before reheating as above.
FREQUENTLY ASKED QUESTIONS
Can these fish cakes be made with other fish?
Yes! Any firm fish makes excellent fish cakes.
Can I add more vegetables or swap out ingredients?
Yes, be sure to cut any vegetables very finely; if they are hard, they’ll need to be cooked. Softer vegetables like cooked peas or corn are suitable.
Can I freeze fish cakes?
Yes, you can. The instructions are above and in the recipe card.
Fresh Salmon Cakes Recipe
Easy Salmon Cakes (with fresh salmon)
for the salmon cakes:
- 200 g floury potatoes, peeled and chopped
- 200 g fresh or frozen salmon (thawed), diced
- 2-3 Tbsp capers, roughly chopped
- 2 spring onions, scallions, finely sliced
- 1 bunch fresh dill, chopped
- ¼ cup mayonnaise
- 1 Tbsp lemon juice
- 1 Tbsp Dijon mustard
- ¼-⅓ cup panko bread crumbs
- sea salt and black pepper
- 1 cup Panko bread crumbs
- vegetable oil, e.g., sunflower
- ½ cup mayonnaise
- 1 Tbsp sriracha hot sauce
- lemon wedges
- COOK THE POTATOES: Place the potatoes in a medium saucepan, cover with water, boil, and cook for 10-15 minutes until tender. Drain and set aside to cool.
- MAKE THE FISH CAKES: Combine the diced salmon, capers, spring onions, and fresh dill in a large bowl and season generously with salt and pepper. Roughly mash the potatoes and add to the bowl. Whisk together the mayonnaise, lemon juice and mustard, then stir through the salmon mixture. Finally, add the panko breadcrumbs, using enough that the mixture holds together when formed into cakes.
- SHAPE THE FISH CAKES: Using your hands, roll the mixture into 8 thick patties, flattening the top and the bottom. Transfer cakes to a plate and refrigerate for 10 minutes.
- CRUMB THE CAKES: Pour the remaining breadcrumbs onto a plate, then gently press each fish cake into the crumbs, turning to coat.
- COOK: Pour enough oil into a large frying pan or skillet to come 1cm / ⅓ in. up the sides. Heat over medium heat until the oil starts to shimmer, then cook the salmon cakes in the hot oil for 2-3 minutes on each side, until golden brown. Drain on a plate lined with a paper towel and keep warm until ready to serve.
- SERVE: Mix the mayonnaise and sriracha sauce together to make a spicy dipping sauce. Then, serve the salmon cakes with a fresh green salad and a lemon wedge.
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