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!
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
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.
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.
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.
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..
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.
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!
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;
Seared salmon with whisky dipping sauce
Salmon broccolini and asparagus traybake
Seared salmon with minted greens
Smoked salmon on potato scones
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
super easy salmon fishcakes
- 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
- 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
oh these do look tasty. i love a good fishcake.
Karon Grieve says
Try them they are great
Made them today, had them with a salad and some homemade tartar sauce.
They’re very tasty, great recipe. Thank you
Karon Grieve says
So glad you like these fishcakes so much.