Traditional recipes

Salmon fish cakes recipe

Salmon fish cakes recipe

  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon
  • Poached salmon

For an even healthier version of these fresh salmon fishcakes, coat them in oatmeal instead of breadcrumbs.

6 people made this

IngredientsServes: 4

  • 500g (1lb 2oz) potatoes, peeled and cubed
  • 250g (9oz) swede, peeled and cubed
  • 350g (12oz) salmon fillets
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped carrot
  • 1 tablespoon chopped celery
  • 1 bay leaf
  • ½ teaspoon mustard seeds
  • 300ml (½ pint) skimmed milk
  • 1 tablespoon finely chopped chives
  • 2-3 drops of Worcestershire sauce
  • Salt and black pepper
  • 1 egg
  • 115g (4oz) fresh white breadcrumbs
  • Vegetable or olive oil for brushing

MethodPrep:1hr40min ›Cook:1hr ›Ready in:2hr40min

  1. Cook the potatoes and swede in boiling, salted water until tender. Drain, mash well, and set aside.
  2. Meanwhile, put the salmon, onion, carrot, celery, bay leaf and mustard seeds in a large frying pan. Add the milk, cover and set over a high heat. Just before it boils, reduce the heat and poach gently for 10 minutes or until the fish is opaque.
  3. Lift the fish out of the cooking liquid and set aside. Discard the liquid and flavourings.
  4. Remove any skin or bones from the fish and flake the flesh into large chunks. Place in a mixing bowl and gradually stir in the mashed potato and swede, together with the chives. Add Worcestershire sauce, salt and pepper to taste. Shape the mixture into 8 fish cakes and place on a tray. Cover and refrigerate for 1 hour.
  5. Meanwhile, heat the oven to 190°C (375°F, gas mark 5). Put the egg and 2 tablespoons of water in a shallow bowl and beat. Put the breadcrumbs in another shallow bowl.
  6. Dip the chilled fish cakes in the beaten egg to coat, then in the breadcrumbs. Transfer them to a nonstick baking sheet and brush lightly with oil. Bake for 20-30 minutes or until crisp and lightly browned. Serve with green beans and pea sauce.

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  • 250g/9oz fresh salmon fillets
  • splash white wine (optional)
  • 1 large floury potato, peeled and quartered
  • generous knob unsalted butter
  • 1 tbsp tartare sauce
  • ½ unwaxed lemon, finely grated zest only
  • 60g/2¼oz frozen peas, defrosted
  • 2 large spring onions, finely sliced
  • 1 small free-range egg, lightly beaten
  • 55g/2oz plain flour
  • 40g/1½oz panko breadcrumbs
  • sea salt and freshly ground black pepper

Preheat the oven to 220C/200C Fan/Gas 7. Place the salmon fillets on a large sheet of kitchen foil and raise the edges slightly so it will hold a little liquid. Season generously with salt and pepper before adding the wine (or water if not using wine). Gather the edges of the foil up to seal the packet, place in a roasting tin and bake for 12 minutes. Remove from the oven, carefully open the foil to let out the steam and leave to cool.

Meanwhile, cook the potato in a saucepan of boiling salted water until tender. Drain, mash well with the butter and stir in the tartare sauce and lemon zest.

Flake the salmon away from the skin and add to the potato mixture along with the peas and spring onions. Carefully fold the vegetables and salmon into the potato mixture until just combined (try not to the break up the salmon flakes). Chill in the fridge for 10 minutes.

Meanwhile, place the egg, flour and breadcrumbs in three wide, shallow dishes. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Remove the chilled fishcake mixture from the fridge and carefully shape into four smooth patties. Coat each patty first in the flour, then the egg, then the breadcrumbs. Use one hand for the dry ingredients and another for the wet to stop you getting breadcrumbs on your fingers!

Bake the fishcakes for 15 minutes, or until the breadcrumbs have turned golden. Serve immediately.

Recipe Tips

These fishcakes freeze well, wrapped individually for up to 3 months. Defrost in the fridge and cook for an extra 5 minutes or so to ensure a golden, crispy coating.

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

Made from fresh salmon and dill, these salmon cakes are as elegant as crab cakes but so much more affordable to make.


For the Salmon Cakes

  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice, from 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1-1/4 lb skinless salmon fillet, finely diced into 1/4-inch pieces (see note)
  • 1-1/4 cups panko bread crumbs, divided
  • 1/4 cup thinly sliced scallions, from 3 to 4 scallions
  • 1/3 cup finely diced celery, from 2 stalks
  • 2 tablespoons finely chopped fresh dill
  • 1/2 cup vegetable oil
  • Salad greens, tartar sauce and/or lemon wedges, for serving (see note)


  1. In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper. Add the diced salmon, ¼ cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined.
  2. Place the remaining 1 cup of panko in a shallow dish or pie plate. Using a 1/3-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high. Place the salmon cake into the panko and gently coat it all over in crumbs. Repeat with the remaining mixture to form about 9 cakes. (At this point, you can refrigerate the salmon cakes for a few hours until ready to cook, if you'd like.)
  3. Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place half of the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes. Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly. Transfer cakes to paper towel–lined plate to drain. Repeat with the remaining cakes (no need to change the oil). Serve warm.
  4. Note: If buying a skin-on salmon fillet, purchase 1-1/3 pounds of fish to yield 1-1/4 pounds of fish after skinning.
  5. Make-Ahead: The salmon cakes can be fully cooked and refrigerated up to several hours ahead of time. To reheat: preheat the oven to 350°F and line a baking sheet with aluminum foil. Place the salmon cakes in the oven and cook until crisp on the exterior and warm throughout, 10 to 15 minutes. The cakes may also be frozen for up to 3 months defrost in the refrigerator before reheating.
  6. To make a quick tartar sauce: Whisk together 1 cup mayonnaise (best quality such as Hellmann's or Duke's), 1-1/2 tablespoons sweet pickle relish, 1 teaspoon Dijon mustard, 1 tablespoon minced red onion, and 1-1/2 tablespoons lemon juice. Add salt and freshly ground black pepper, to taste.
  7. To make a vinaigrette for the salad: Whisk together 1 small minced garlic clove, 1 tablespoon finely chopped shallots, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1-1/2 tablespoons real maple syrup, 2 teaspoons Dijon mustard, 2 tablespoons red wine vinegar, and 6 tablespoons vegetable oil.
  8. Freezer-Friendly Instructions: The cooked salmon cakes can be frozen for up to 3 months. Once cool, lay them out on one (or more) foil-lined baking sheet(s) and cover them loosely with plastic wrap. Freeze the patties in a single layer for about an hour, then remove them from the freezer. Wrap the cakes individually in plastic wrap and then put them together in a freezer bag or airtight container. Before serving, defrost in the refrigerator before reheating.

Pair with

Nutrition Information

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  • Serving size: 1 salmon cake
  • Calories: 280
  • Fat: 22 g
  • Saturated fat: 3 g
  • Carbohydrates: 6 g
  • Sugar: 0 g
  • Fiber: 0 g
  • Protein: 14 g
  • Sodium: 222 mg
  • Cholesterol: 37 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:


2 cups cooked and flaked salmon, about 12 ounces

2 to 3 tablespoons minced green onion (or red onion or shallot)

2 tablespoons minced fresh parsley

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne , optional

1/3 to 1/2 cup panko (or freshly toasted breadcrumbs), plus more for coating, if desired

Nonstick cooking spray (or olive oil or vegetable oil), for hands

Olive oil (or vegetable oil), for frying

Lemon wedges , for serving

The ingredients you'll need

The only ingredients absolutely needed for this recipe are canned salmon and eggs. The rest of the ingredients are very flexible. These are the basic ingredients you'll need (the exact measurements are listed in the recipe card below):

Canned salmon: Use boneless skinless salmon, and drain it very well.

Eggs: I use large eggs in most of my recipes, this one included.

Mayonnaise: I prefer mayonnaise made with avocado oil over other types of mayonnaise.

Dijon mustard: This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard.

Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work in this recipe.

Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the patties could end up too salty.

Dried thyme: Make sure it's fresh - a stale spice can easily ruin a dish.

Chopped parsley: Cilantro is also very good in this recipe.

Olive oil for frying: I love cooking with this delicious oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.


Salmon Health Benefits

Salmon is one of the most nutritious fish there is. A ½ -fillet serving size of wild coho salmon has almost 3000mg of Omega 3 Fatty Acids – a key anti-inflammatory nutrient. Just look at these other amazing health benefits of salmon too:

  • Low in sodium
  • High in Niacin
  • High in Protein
  • Contains Selenium
  • High in vitamins B6 and B12
  • Excellent source of Phosphorus

As it turns out, Pacific salmon – especially from Alaska – is one of the best sustainable and ocean safe choices for fish, according to Monterey Bay Aquarium’s Seafood Watch.

“Seafood Watch recommends wild-caught salmon from Alaska, California, Oregon and Washington as these are ocean-friendly choices. “Avoid” salmon farmed in open net pens. Salmon farmed on land in “closed” or “contained” farms is a viable alternative that points the way to a more environmentally-friendly future for salmon farming.”

Now you know why I think Frankenfish is dangerous for us and the environment and why I think wild salmon is so important in maintaining the ecological integrity of the salmon population and they should be protected from being destroyed by more aggressive genetically engineered (GE) salmon.

We always buy wild-caught salmon and my hubby loves to grill it!

But when my hubby grills or bakes too much salmon, then, it’s up to me to take care of the leftovers. And this salmon cake recipe is the easiest way to polish up whatever cooked salmon that’s left in the fridge. Of course, you can always cook this dish from scratch and not wait for leftovers.

How to serve fish cakes&hellip and how to freeze them

We love eating these with coleslaw and a fresh salad on the side. That&rsquos really all they need.

Fishcakes freeze brilliantly too. Just freeze between layers of baking paper in a storage container with a lid after adding the breadcrumbs.

When you want to eat them, defrost in separate layers and cook as you would from fresh.


In a large bowl add salmon, grated potato, spring onions, ½ cup coriander, lemon zest, ginger, ½ tsp salt and pepper. Combine well. With wet hands, form the mixture into 8 balls, flattening slightly with the palm of your hand.

Whisk egg with 1 Tbsp water in a bowl.

Combine breadcrumbs and sesame seeds in a separate dish.

Roll fish cakes into the flour, then dip in the egg and water mixture, then finally into the breadcrumb and sesame seed mixture. Cover fish cakes and refrigerate until ready to cook.

Heat oil in a medium sized frying pan. Cook in batches for 3-4 minutes on each side. Alternatively, cook on the BBQ for 3-4 minutes each side.

To make the dipping sauce: combine yoghurt, lemon juice and ¼ cup coriander. Stir to combine, adding salt and pepper to taste.

Salmon Fishcakes

Matzo meal is widely available at supermarkets, and well worth keeping in store. I use tinned salmon here because I think, strangely enough, that's how they taste best (if it's good enough for Marguerite Costa, it's good enough for me) and it means you can have the wherewithal for these about the place at all times.

I do have to warn, though, that, the unfried mixture smells absolutely vile. Just hold on to the thought that, once cooked, it tastes wonderful.

For US cup measures, use the toggle at the top of the ingredients list.

Matzo meal is widely available at supermarkets, and well worth keeping in store. I use tinned salmon here because I think, strangely enough, that's how they taste best (if it's good enough for Marguerite Costa, it's good enough for me) and it means you can have the wherewithal for these about the place at all times.

I do have to warn, though, that, the unfried mixture smells absolutely vile. Just hold on to the thought that, once cooked, it tastes wonderful.