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Home » Fish and Seafood Recipes » Super Quick And Easy Salmon Fishcakes(+Video!)

Super Quick And Easy Salmon Fishcakes(+Video!)

Author: Karon Grieve Published : March 2018

Recipe
salmon fishcakes
salmon fishcakes
salmon fishcakes

Quick and so easy to make these delicious salmon fishcakes are packed with tender fresh salmon, juicy capers, lemon and herbs. Salmon fishcakes make the perfect lunch or supper dish any day of the week and they put shopbought fishcakes in the shade!

salmon fishcakes with salad and wine behind

Why you’ll love these fishcakes

  • These salmon fishcakes are just packed with the most amazing flavours, these are not the basic type of fishcakes from the supermarket!
  • My salmon fishcakes are ready in just 30 minutes and can be made in just 15 minutes if you are using leftover mashed potatoes.
  • This is a versatile recipe. You can chop and change the flavourings to make these salmon fishcakes totally your own.

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 so easy to make too. That’s a lot more than can be said about the school dinners at my school.

ingredients for salmon fishcakes

Ingredients for salmon fishcakes

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

I’ve used normal white potato for my fishcakes. You can use leftover mashed potato if you have it, saves time and zero waste too!s.

All good fishcakes have a lovely outer crumb. I’ve used homemade breadcrumbs. I never throw out bread. I whizz up the last slices from a loaf and always have frozen breadcrumbs in the freezer.

Flavours

I’ve added dill and parsley as they are perfect dancing partners with salmon. I have also added capers. These are optional but they do add great flavour. Just think of tartare sauce, capers just sing with fish!

I’ve also added lemon zest to my salmon fishcakes, lemon and fish, couldn’t be better.

for the freshness of herbs to my salmon fishcakeshere and capers for extra flavour. Capers go so well with fish – just think of good old tartar sauce.

Alternatives

Just use either all white potatoes as I have or why not try sweet potatoes or a mix of the two different types of potato in your fishcakes.

I’ve used fresh herbs but dried herbs will be fine in these salmon fishcakes, 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.

Want to make these into Thai style salmon fishcakes? Then miss out the dill and add Thai seasoning.

If you want a hotter fishcake then add some chilli to the mix.

Omit the capers if you are not a fan.

While I’ve used homemade breadcrumbs for my fishcakes, feel free to use panko breadcrumbs or polenta instead.

Can you use tinned salmon?

Yes, you can use tinned salmon to make these fishcakes. But make sure that it is well drained before you mix it with the potato and other ingredients.

  • boiling potatoes in pan
  • salmon draining with potatoes and herbs behind
  • mixing all ingredients in the pan
  • dipping the fishcakes in egg and breadcrumbs
  • frying the salmon fishcakes

How to make salmon fishcakes

If you already have some leftover mashed potato on hand then you are a step ahead already with these fabulous salmon 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 fishcake ingredients together and mashing them up. I just do this in the pan I cooked the potatoes in. Less washing up!

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

Dip the salmon fishcakes in egg and then into breadcrumbs and simply shallow fry them for about 3-4 minutes each side till those fishcakes are golden and crispy..

salmon fishcakes with salad and wine behind

How many does this recipe serve?

I’ve made 4 salmon fishcakes and serve two per person. Just multiply this fishcake recipe to make more servings.

What to serve with salmon fishcakes

Tartare sauce goes perfectly with these salmon fishcakes. So why not make your own homemade tartare sauce with my super easy recipe.

I like to serve my fishcakes with a simple salad on the side. I always feel that fishcakes are a meal in themselves. They have the salmon in there plus the potatoes as your carbs so you don’t really need to add any more carbs on the side.

Add a nicely chilled glass of white wine and you have the perfect supper dish to whip up any night of the week.

fork with salmon fishcakes and salad on blue plate

Get ahead

You can make your salmon 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.

larder links

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.

These delicious salmon fishcakes are super easy to make and ready in 30 minutes, the perfect midweek meal and you can use leftover mashed potato too. #salmonfishcakes #salmon #fishcakes #scottishsalmon #easymeals #fishisthedish #quickmeals #midweekmeals #larderlove

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
salmon fishcakes with salad and wine behind

super easy salmon fishcakes

Karon Grieve
Salmon fishcakes are delicious, packed with amazing flavours and super easy to make, perfect for lunch or supper with a salad on the side
4.75 from 4 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Mains
Cuisine British
Servings 2 people
Calories 363 kcal

Ingredients
 

  • 100 g salmon 1 salmon fillet
  • 300 g potatoes
  • ½ tsp butter
  • 2 tbsp parsley chopped fresh parsley
  • 1 tbsp dill chopped fresh dill
  • 1 tbsp capers chopped (optional)
  • 1 tsp lemon zest
  • Salt and pepper to taste
  • 1 egg
  • 4 tbsp breadcrumbs
  • 1 tbsp olive oil for frying

Instructions
 

  • Poach the salmon in a little water for 10 minutes till tender, drain and set aside
  • Boil potatoes till tender, drain and mash with butter and seasoning
  • Flake the salmon and mix with parsley, dill, capers and lemon zest
  • Make into 4 patties
  • Whisk egg in one bowl and have breadcrumbs on seperate plate
  • Dip the fishcakes in the egg then breadcrumbs
  • Fry in oil, 3 minutes either side till cooked through and golden

Video

Notes

Use Panko breadcrumbs or polenta instead of standard breadcrumbs
Use any combination of herbs that you fancy. You can add Thai spice mix or chilli instead of the parsley and dill I have used.
These can be made ahead and can also be frozen once cooked.
Calories are given for one serving of 2 fishcakes.

Nutrition

Calories: 363kcalCarbohydrates: 41gProtein: 19gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 109mgSodium: 323mgPotassium: 975mgFiber: 5gSugar: 3gVitamin A: 502IUVitamin C: 37mgCalcium: 83mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Autumn/Fall, Fish and Seafood Recipes, Main Dishes, Spring, Summer, Winter

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Comments

  1. sherry says

    April 7, 2018 at 6:51 am

    oh these do look tasty. i love a good fishcake.

    Reply
    • Karon Grieve says

      April 7, 2018 at 8:48 am

      Try them they are great
      K x

      Reply
  2. Mary says

    February 24, 2022 at 2:00 pm

    5 stars
    Made them today, had them with a salad and some homemade tartar sauce.
    They’re very tasty, great recipe. Thank you

    Reply
    • Karon Grieve says

      February 28, 2022 at 8:45 am

      Hi Mary
      So glad you like these fishcakes so much.
      K

      Reply
  3. Peter Jago says

    April 6, 2025 at 7:08 pm

    Excellent. Works well! Super easy. Great when using up masked potatoes. I served with creamy Tzatziki and salad and Rose wine.

    Reply
    • Karon Grieve says

      April 7, 2025 at 8:01 pm

      Hi Peter
      So glad you liked the salmon fishcakes so much and found the recipe easy. Perfect combo with tzatziki and salad and even better with a glass of rose wine.
      K

      Reply
4.75 from 4 votes (3 ratings without comment)

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