Go Back Email Link
–+ servings
Salmon Cakes on a plate with salad and spicy mayo. Glass of wine in the background.

Easy Salmon Cakes (with fresh salmon)

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
As good as crab cakes but much more economical, these fresh salmon cakes or Salmon patties make a quick, easy, nutritious dinner or light lunch. Packed with flavour and tender flakes of salmon, make a double batch and save some for busy weeknights.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 5 minutes
Serves 4 (8 Fishcakes)

Ingredients

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

to crumb:

  • 1 cup Panko bread crumbs

to fry:

  • vegetable oil e.g., sunflower

to serve:

  • ½ cup mayonnaise
  • 1 Tbsp sriracha hot sauce
  • lemon wedges
  • salad

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Instructions

  • 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.

Notes

If using canned salmon, use a well drained 400g / 7 oz. can.
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.

Nutrition

Serving: 2fish cakes | Calories: 496kcal | Carbohydrates: 24g | Protein: 14g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 694mg | Potassium: 538mg | Fiber: 2g | Sugar: 2g | Vitamin A: 143IU | Vitamin C: 15mg | Calcium: 61mg | Iron: 2mg