Salmon Fish Cakes

These salmon fish cakes make a lovely, light dinner. You can serve them with salad or green vegetables or even on their own as an appetiser.

Salmon Fish Cakes

What Do You Need?

To make this recipe for salmon fish cakes you will need a large saucepan to boil the potatoes. You will also need a grill rack to cook the salmon.

For the dredging process, you will need a bowl to put the flour in so that you can dip each fish cake in flour. You will also need a plate to put the dipped fish cakes on before they have been cooked.

The fishcakes are cooked in a large frying pan, and you will need an oven safe plate to keep the cooked salmon fishcakes warm in the oven while you fry up the rest.

Our Seafood Pasta Recipe makes an easy, but tasty, weeknight dinner.

Tips And Tricks

If you want your salmon fish cakes to taste as good as possible then follow these simple tips and tricks.

  • Salmon -Whilst it is undoubtedly easier to use pre-cooked, tinned salmon, it won’t taste as good. Try to use fresh salmon and make sure it is of a good quality. If you are using frozen salmon fillets, make sure that they are thoroughly defrosted before you start cooking them. That said, if tinned salmon is all you have, use it. Incidentally, if you use tinned salmon, try to use the bones as well – they are rich in calcium.
  • Potatoes – If you want your potatoes to be perfectly smooth, use a stick blender to mash them up, or put them in a food processor. This mashes them up more consistently than using a potato masher and doing it by hand. If the potatoes seem a little dry then add a little bit of butter, milk or cream.

If you don’t have a Stick Blender, you can buy one here. They are a fabulous small appliance – great for making everything from milkshakes to soups.

  • Coating – Put the flour in a bowl. To coat your fish cakes, gently press them into the flour. To make sure that they are evenly coated, pick them up and hold them over the bowl while you sprinkle them with flour on both sides.
  • Frying – Don’t overload the frying pan when you are cooking your fish cakes. The cooked fish cakes will keep nice and warm in the oven so you don’t need to rush. It is better to give yourself more space to flip the salmon fishcakes easily without breaking them, and to make sure the fish cakes have plenty of space to cook.

Fancy adding a bit of spice to your diet? Try our Beef Mince Stir Fry Recipe

How Can You Customise This Recipe?

There are lots of adjustments you can make to this recipe if you want to customise it. Here are some ideas you might like to try.

  • Salmon – Salmon is an easy fish to cook, but you can use any kind of fish you want in this fish cake. Cod, haddock, pollock, sea bass, monkfish – whatever fish fillets you fancy. You could even use crab meat or lobster meat, or a mixture of different types of fish. For a different flavour, try using a smoked fish fillet.
  • Potato – White potatoes are usually used when making fish cakes. You could also try making them with sweet potatoes for a different flavour. You could also use a mixture of potato and other vegetables like carrot, parsnip, swede or butternut squash. This adds more nutrition and colour to the fish cakes and introduces new flavours.
  • Vegetables – You could finely dice an onion and some garlic, fry them until soft and add this to the potato mixture. Other vegetables that would work well are peas, spinach/kale, cabbage, chives, leeks and spring onions.
  • Cheese – Adding some cheese into the potato mixture can make these fish cakes more indulgent and add a lovely flavour. Cheddar is a great option to pair with salmon. If you use fish with a more delicate flavour like crab or cod, why not try adding some grated parmesan?
  • Egg – You can dip your fishcakes in egg before coating them in flour if you want an extra crispy coating. You will need to shallow fry them in a bit more oil to make sure that the egg cooks, and then drain them on kitchen paper to remove the excess oil.
  • Garnish – fresh parsley and lemon wedges work really well as a garnish, but you could also use a creamy sauce such as lemon sauce, parsley sauce or cheese sauce.

Salmon Fish Cakes

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Recipe by Dylan Cole Course: Dinner or AppetizerCuisine: Seafood


Prep time


Cooking time






  • 1 kg 1 White potatoes (peeled and cubed)

  • 400 g 400 Salmon filets

  • 50 g 50 Wholemeal flour

  • 1-2 tbsp 1-2 Olive Oil

  • 2 tbsp 2 Fresh parsley (finely chopped)

  • Lemon Juice – Half a lemon

  • Salt and pepper – to taste

  • Lemon wedges – to garnish


  • Start by cooking the potatoes. Place the cubed potatoes in a large pan and pour boiling water over the top so that all of the potatoes are covered. Bring the water to the boil and cook the potatoes for 10 to 15 minutes. Once cooked, drain the potatoes and mash them up.
  • Whilst the potatoes are cooking, preheat the grill to a medium heat. Drizzle the salmon filets with olive oil and gently rub it over them until they are coated. Place the filets on a grill rack and cook them under the grill skin side up for 3 minutes. After three minutes, turn them over and cook for another 6 minutes.
  • Preheat the oven to 250 degrees Fahrenheit. Peel the skin off the salmon and throw it away. Add the cooked fish to the mashed potatoes and mix together until the salmon is evenly distributed through the potato. Add lemon juice, parsley, and some salt and pepper to the fish and potato mixture and stir to combine.
  • Shape the potato mixture into 12 balls and coat each ball in wholemeal flour. Flatten the balls to turn them into fish cakes.
  • Place a large frying pan over a medium to high heat and add 1 to 2 tablespoons of olive oil. Place 3 or 4 fish cakes in the frying pan and cook them for 2 to 3 minutes on each side, or until the flour browns and turns crispy. Put the cooked fish cakes on a plate or try inside the oven to keep warm while you cook up the rest of the fishcakes.
  • Once all of the fish cakes are cooked, serve them with wedges of fresh lemon and some fresh parsley.
Dylan Cole
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