Super Easy Salmon Fishcakes

Quick, easy and healthy too, these salmon fishcakes are the perfect lunch or supper dish. Packed with flavour and ready within half an hour they put shop-bought fishcakes into the shade!

Do the words salmon fishcakes make you think of something rather nasty and tasteless from school dinner days? It used to do that with me too.

But my salmon fishcakes are truly tasty and packed with lovely ingredients that make them both a treat to eat and healthy too. That’s a lot more than can be said about the school dinners at my school.

Ingredients

Fresh salmon. Of course, I opt for Scottish salmon but any fresh salmon is good for these simple fishcakes.

I’ve used a mixture of both sweet potatoes and standard white potatoes in my fishcakes. Why? Well, for one thing I love the mix of flavours and sweet potatoes are healthier than white potatoes.

All good fishcakes have a lovely outer crumb. I’ve used polenta for my fishcakes but feel free to use breadcrumbs or panko breadcrumbs instead.

Flavours

I’ve added dill and parsley for the freshness of herbs here and capers for extra flavour. Capers go so well with fish – just think of good old tartar sauce.

All good fishcakes have a lovely outer crumb. I’ve used polenta for my fishcakes but feel free to use breadcrumbs or panko breadcrumbs instead.

Alternatives

Just use either all sweet potatoes or all white potatoes for these fishcakes if you don’t have both to hand.

I’ve used fresh herbs but dried herbs will be fine, just use a pinch here though as you don’t want them to overpower the lovely flavour of the salmon.

Swap out the herbs to suit your own tastes. If you want to go just fresh parsley or some fennel or tarragon use that instead.

Omit the capers if you are not a fan.

How to make salmon fishcakes

If you already have some leftover mashed potato on hand then you are a step ahead already with these fishcakes. If not, then simply boil your potatoes as normal then mash with some butter.

While the potatoes are boiling poach the salmon for about 10 minutes.

Then it’s just a case of bringing all your ingredients together and mashing them up.

Now take balls of the salmon mixture and flatten to form the fishcake shapes.

Dip in egg and polenta, panko or breadcrumbs and shallow fry them.

How many does this recipe serve?

I’ve made 4 salmon fishcakes so serve two per person. Just multiply the recipe for more servings.

Get ahead

You can make your fishcakes earlier in the day and just pop them in the fridge till you are ready to serve them and then just quickly do the frying part.

Alternatively, fry the fishcakes, let them cool and store in the fridge till you are ready to use them and just reheat till piping hot in the oven. Supper in a matter of minutes!

Storage

You can freeze the salmon fishcakes once they have been cooked and cooled and they will keep for up to 3 months in the freezer.

Looking for more super salmon recipes to try? Then check these out before you go;

Salmon and pesto rolls

Thai salmon bake

Seared salmon with whisky dipping sauce

Salmon broccolini and asparagus traybake

Seared salmon with minted greens

Smoked salmon on potato scones

Oat crusted salmon

Simple salmon fishcakes

Salmon creme pot (super tasty salmon spread)

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.