Easy Salmon Cakes (with fresh salmon!)

Name: Easy Salmon Cakes (with fresh salmon)
Prep time: 20 min
Cook time: 5 min
Total time: 5 min
Ingredients: 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; salad

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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.

Table of Contents

Salmon Cakes on a plate with salad and spicy mayo. Glass of wine in the background.

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.

Ingredients

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.

Instructions

These delicious Salmon Cakes couldn’t be easier to make! There are three main steps.

Cook the potatoes, then combine all the fish cake ingredients in a mixing bowl. Stir well, then add the bread crumbs and knead using your hands until you can form salmon mixture into patties. You may need to add a tablespoon of so more breadcrumbs to get the right consistency. Don’t be tempted to use a food processor. Mixing by hand gives the best texture.
Chill, then crumb the fish cakes. Chilling the fish cakes helps them stick together. Also, the mayonnaise means you don’t need any extra egg to make the crumbs stick. Bonus!
Fry the fish cakes in neutral oil for 2-3 minutes on each side. The quick cooking time is one of my favourite things about this dish. After that, all you need to do is serve them with some spicy mayo or a side of tartar sauce, green salad and enjoy! Easy!

A salmon cake patty in pank bread crumbs.

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.