Two salmon fishcakes on a black plate
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5 from 1 vote

Salmon Fishcakes

Easy Salmon Fishcakes make a quick and healthy dinner with loads of flavour, made with fresh coriander, dijon and spring onions.
Prep Time4 mins
Cook Time6 mins
Total Time10 mins
Course: Appetizer, Lunch
Cuisine: British
Servings: 2 servings
Calories: 322kcal
Author: Dannii


  • 200 g tin of red salmon remove any bones
  • 4 spring onions sliced
  • 2 tsp Dijon mustard
  • 2 tbsp fresh coriander chopped
  • 3 tbsp light mayonnaise
  • 8 tbsp fresh wholewheat breadcrumbs
  • 0.5 tbsp olive oil


  • Mash the tinned salmon into small pieces
  • Stir in the mayonnaise, spring onions, mustard, coriander and 2 tbsp of the breadcrumbs.
  • Form into patties.
  • Cover them in the rest of the breadcrumbs.
  • Heat the oil in a frying pan/skillet and cook for 3 minutes on each side, or until lightly browned.
  • Serve with butternut squash/sweet potato fries and salad.


Serving: 1fishcake | Calories: 322kcal | Carbohydrates: 36g | Protein: 28g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 86mg | Sodium: 812mg | Potassium: 399mg | Fiber: 5g | Sugar: 3g | Vitamin A: 330IU | Vitamin C: 12.5mg | Calcium: 300mg | Iron: 3.9mg