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Salmon fishcakes are super healthy and easy to make, great for lunch or supper with a salad on the side
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
Course: Mains
Servings: 4
Author: Karon Grieve


  • 1 fillet salmon
  • 300 g potatoes and sweet potatoes 1 of each
  • 1 tsp prepared horseradish not sauce
  • ½ tsp butter
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill
  • 1 tbsp chopped capers
  • 1 tsp lemon zest
  • Salt and pepper to taste
  • 1 egg
  • 4 tbsp polenta
  • 1 tbsp olive oil to fry


  • 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, seasoning and horseradish
  • Fold in the salmon, parsley, dill, capers and lemon zest
  • Make into 4 patties
  • Whisk egg in one bowl and have polenta on separate plate
  • Dip the fishcakes in the egg then poenta
  • Fry in oil, 3 minutes either side till cooked through and golden
  • Serve with salad