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 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).

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 per serving

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

Salmon fishcakes