Salmon fishcakes

Salmon fishcakes are a tasty combination of flaky salmon and creamy potatoes, enhanced with mustard, Worcestershire sauce, and capers. These pan-fried cakes are served with green beans for a satisfying meal.

16 Jan 2026
Cook time 45 min
Prep time 45 min

Ingredients:

2 potatoes
1.50 lb salmon
1 tsp mustard
1 tsp worcestershire sauce
1 tbsp tomato sauce
1 tsp capers
1 lemon
2 tbsp fresh parsley
1 cup green beans
2 tbsp all-purpose white wheat flour
2 eggs
1 cup bread crumbs
1 tbsp butter
2 tbsp olive oil
Salmon fishcakes

Salmon fishcakes are a delightful and flavorful dish that combines flaky salmon with creamy potatoes and an array of seasonings. This recipe is perfect for a weeknight dinner or a special occasion, offering a balanced and nutritious meal. Follow this guide to create delicious homemade salmon fishcakes that will impress your family and friends.

Instructions:

1. Cook the Potatoes:
- Peel and chop the potatoes into evenly-sized pieces.
- Place them in a pot of cold water, bring to a boil, and cook for about 10-15 minutes or until tender.
- Drain the potatoes and mash them. Set aside to cool.
2. Prepare the Salmon:
- Place the salmon in a baking dish and season lightly with salt and pepper.
- Bake in a preheated oven at 375°F (190°C) for about 15-20 minutes or until fully cooked.
- Allow the salmon to cool slightly, then flake it into large chunks using a fork.
3. Combine Ingredients:
- In a large mixing bowl, combine the mashed potatoes and flaked salmon.
- Add mustard, Worcestershire sauce, tomato sauce, capers, the zest of the lemon, and chopped parsley.
- Season with a little salt and pepper, and mix everything together until well combined.
4. Shape the Fishcakes:
- Divide the mixture into 8 equal portions and shape them into patties.
5. Prepare the Coating:
- Place the flour in one shallow dish.
- Beat the eggs in a second shallow dish.
- Place the bread crumbs in a third shallow dish.
6. Coat the Fishcakes:
- Dredge each fishcake first in the flour, then dip it in the beaten eggs, and finally coat with the bread crumbs.
7. Cook the Fishcakes:
- In a large frying pan, heat 1 tbsp of butter and 1 tbsp of olive oil over medium heat.
- Add half of the fishcakes and cook for 4-5 minutes on each side, until golden brown and crispy.
- Transfer the cooked fishcakes to a plate and keep warm.
- Add the remaining olive oil and cook the remaining fishcakes.
8. Prepare the Side:
- While the fishcakes are cooking, trim the green beans and steam them for about 5-7 minutes or until they are tender but still crisp.
- Alternatively, you can sauté the green beans in a little olive oil with a pinch of salt until tender.
9. Serve:
- Serve the salmon fishcakes hot with the steamed or sautéed green beans and lemon wedges on the side for squeezing over the fishcakes.

With just a few steps and a handful of ingredients, you’ve crafted a mouth-watering meal that’s both nutritious and satisfying. These salmon fishcakes, complemented by tangy capers, zesty lemon, and aromatic herbs, are sure to become a favorite in your household. Serve them with a side of fresh green beans or a simple salad for a complete and balanced meal. Enjoy!

Salmon fishcakes FAQ:

How long do I bake the salmon for the fishcakes?

Bake the salmon at 375°F (190°C) for about 15-20 minutes, or until fully cooked. The salmon should be opaque and easily flake with a fork.

What is the best way to store leftover salmon fishcakes?

Store leftover salmon fishcakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat for best results.

Can I use fresh herbs instead of parsley in the recipe?

Yes, you can substitute fresh parsley with other herbs, such as dill or chives, for a different flavor profile.

What can I use as a gluten-free alternative to breadcrumbs?

Use crushed gluten-free crackers, almond flour, or finely ground oats as a substitute for breadcrumbs in this recipe.

How do I know when the fishcakes are done cooking?

The fishcakes are done when they are golden brown and crispy on the outside. You can check the internal temperature; it should reach 145°F (63°C).

Cooking Tips:

- Opt for fresh salmon, but canned salmon can also be used if you’re short on time.

- Boil and mash the potatoes ahead of time to save preparation time.

- Be gentle when mixing the salmon and potato mixture to retain a nice texture.

- Chill the fishcakes in the fridge for at least 30 minutes before frying to help them hold their shape.

- Use a nonstick pan to prevent the fishcakes from sticking and to reduce the amount of oil needed.

- Serve with a squeeze of fresh lemon juice and a side of tartar sauce for extra flavor.

Nutrition Facts

4 Servings
Calories 500kcal
Protein 45g
Carbohydrates 45g
Fiber 6g
Sugar 5g
Fat 22g

More recipes

Pork and olive rissoles with lemon couscous

Savory pork and olive rissoles served with lemon couscous.

12 Feb 2026

Slow cooker lemon chicken

Enjoy tender slow cooker lemon chicken with mushrooms and tarragon.

12 Feb 2026

Garlic and tomato pasta with herbs

Quick garlic and tomato pasta with herbs for a delicious meal.

13 Jan 2026

Roast chicken with pistachio and cranberry stuffing

Succulent roast chicken with pistachio and cranberry stuffing.

08 Jan 2026

Burritos with black beans, cheese and salsa sauce

Quick burritos with black beans, cheese, and salsa sauce.

18 Dec 2025

Scotch steak with mustard cream

Savory Scotch steak with mustard cream and roasted potatoes.

22 Nov 2025

Japanese salmon stir-fry

Quick and flavorful Japanese salmon stir-fry with vegetables.

13 Nov 2025

Chicken and mushroom crepes

Savory chicken and mushroom crepes in a creamy sauce.

07 Dec 2025

Posts