This is a really simple recipe for Salmon Fishcakes that kids will love. A great way to get more fish in your diet, with minimal ingredients and ready in under 20 minutes.
Light and fluffy mashed potato with flakes of salmon and plenty of herbs, all in a crispy panko breading. These salmon fishcakes make an easy healthy meal that is easy to adapt and that goes great with some homemade chips and a big green salad.
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Why should you try it?
- Light and healthy
- Ready in just 20 minutes
- Easy to adapt
- A good way to introduce kids to fish
- Freezable
Step by step
One: Put the potatoes in a pan of boiling water and simmer for 12 minutes, until soft enough to mash.
Two: Meanwhile, place the salmon fillets under the grill (broiler) and cook for around 8 minutes minutes, until the salmon is cooked through.
Three: Once the salmon is cooked through, flake using a fork and put in a mixing bowl.
Four: Add the mashed potato, chopped parsley, mustard, lemon, salt and pepper.
Five: Form the salmon/potato mixture into eight thick patties. Then dip each one in to the flour, then egg and coat in breadcrumb.
Six: Heat a little oil in a frying pan and fry the fishcakes for 6 minutes or until golden brown. Flipping carefully half way.
Do I have to use salmon?
Of course not! Any fish will work for this fishcake recipe - have you seen our Tuna Fishcake recipe? We do love salmon though, and it works really well as an ingredient for fish cakes as it has so much flavour. The best other types of fish to use are firm fish such cod, haddock or pollock.
Fishcake flavours
These fishcakes are really easy to adapt with different flavours. If you want some spice in them, then add some red chilli flakes, chopped jalapenos of a splash of your favourite hot sauce.
You could even do a Mexican version with some chipotle paste or a Thai version with Thai curry paste and a little fish sauce and extra ginger if you like.
What to serve them with
These will go really well with a homemade baked fried, a simple green salad, some steamed vegetables and some coleslaw.
Some other great sides you could serve with fishcakes are:
Another perfect accompaniment to these fishcakes is some tartar sauce. You can, of course use store bought, but we have made our own tangy tartar sauce that goes great with many fish recipes. To make the sauce mix together 8 tbsp mayonnaise, 2 chopped gherkins, 2 tbsp chopped capers, some chopped parsley, salt, pepper and a squeeze of lemon juice.
FAQs
Salmon fishcakes can definitely be part of a healthy diet. Salmon is a very healthy fish and is one of the best sources of omega-3 fatty acids. It is rich in protein (a 100g (3.5oz) portion contains 25g of protein) and contains high amounts of B vitamins and antioxidants.
If you wanted to save yourself a bit of time and effort, then you could use tinned salmon. Fresh is always best, and I think it has a better flavour and texture, but it works in a pinch. You could also use smoked salmon for a more intense flavour.
Fish cakes definitely taste best when cooked fresh, but you can freeze them and they’ll still be really good once reheated.
Make sure the fish cakes are cooled completely, wrap individually and then put in a freezable container. Defrost in the fridge overnight, then reheat in the oven at 180°C/350°F/Gas 4 for about 10 minutes, until piping hot all the way through.
Extra tips
- You can add a little mayonnaise into the mixture to help bind it.
- If you don't have Panko breadcrumbs, then regular breadcrumbs would work.
- You can swap the parsley for dill or chives. Always use fresh herbs though.
- Serve them with a homemade tartar sauce or some Tzatziki.
- You can use leftover salmon or mashed potatoes to make this.
- If you want spicy fish cakes, then add some red chilli flakes or a splash of your favourite hot sauce.
- For a more intense flavour, try using smoked salmon.
- Give these fishcakes a green boost by mixing in some peas or chopped spinach to the mixture.
More Salmon recipes
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Recipe card
Salmon Fishcakes
Ingredients
- 400 g salmon fillets
- 800 g baking potatoes peeled and chopped
- 4 tbsp fresh parsley chopped
- 0.5 lemon juice only
- salt and pepper
- 1 tsp dijon mustard
- 50 g plain flour
- 2 eggs beaten
- 180 g panko breadcrumbs
- 2 tbsp olive oil
Instructions
- Put the potatoes in a pan of boiling water and simmer for 12 minutes, until soft enough to mash.
- Meanwhile, place the salmon fillets under the grill (broiler) and cook for around 8 minutes minutes, until the salmon is cooked through.
- Once the salmon is cooked through, flake using a fork and put in a mixing bowl.
- Add the mashed potato, chopped parsley, mustard, lemon, salt and pepper.
- Form the salmon/potato mixture into eight thick patties. Then dip each one in to the flour, then egg and coat in breadcrumb.
- Heat a little oil in a frying pan and fry the fishcakes for 6 minutes or until golden brown. Flipping carefully half way.
Notes
- You can add a little mayonnaise into the mixture to help bind it.
- If you don't have Panko breadcrumbs, then regular breadcrumbs would work.
- You can swap the parsley for dill or chives. Always use fresh herbs though.
- Serve them with a homemade tartar sauce or some Tzatziki.
- You can use leftover salmon or mashed potatoes to make this.
- If you want spicy fish cakes, then add some red chilli flakes or a splash of your favourite hot sauce.
- For a more intense flavour, try using smoked salmon.
- Give these fishcakes a green boost by mixing in some peas or chopped spinach to the mixture.
Beth Miller
Love your attitude and recipes. I always leave in the salmon bones, they are quite soft and can be mashed up quite well. A good source of calcium. I also saute' in coconut oil, tasteless but nutritional. Keep up the good work, please.