Salmon Fishcakes Recipe

Name: Salmon Fishcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1lb (450g) baking potatoes, such as Burbank or russet, peeled and cubed; 2 lb (900g) skinless salmon fillets; 1 onion, halved; A few black peppercorns; 2 bay leaves; 4 whole scallions, finely chopped; 3 tbsp chopped dill; 2 tbsp prepared horseradish; Grated zest of 1 lemon; 2 tbsp fresh lemon juice; Pinch of cayenne; Salt and freshly ground black pepper; 1 1/2 cups fresh bread crumbs; 4 tbsp chopped chives or parsley; 1/2 cup all purpose flour; 2 large eggs, beaten; 1/2 cup vegetable oil

Servings: persons

1lb (450g) baking potatoes, such as Burbank or russet, peeled and cubed
2 lb (900g) skinless salmon fillets
1 onion, halved
A few black peppercorns
2 bay leaves
4 whole scallions, finely chopped
3 tbsp chopped dill
2 tbsp prepared horseradish
Grated zest of 1 lemon
2 tbsp fresh lemon juice
Pinch of cayenne
Salt and freshly ground black pepper
1 1/2 cups fresh bread crumbs
4 tbsp chopped chives or parsley
1/2 cup all purpose flour
2 large eggs, beaten
1/2 cup vegetable oil

1
Boil the potatoes in salted water over medium heat about 20 minutes or until very tender.
2
Drain well, return to the pan, and mash.
3
Meanwhile, place the salmon in a frying pan and cover with cold water.
4
Add the onion, peppercorns, and bay leaves.
5
Bring to a boil, then simmer for 5 minutes.
6
Remove from the heat, drain in a colander, and let cool completely, about 20 minutes.
7
Flake the salmon into a large bowl.
8
Add the mashed potatoes, scallions, dill, horseradish, lemon zest and juice, and cayenne and mix well.
9
Season with salt and pepper.
10
Shape into 12 round cakes.
11
If you have time, refrigerate 1 hour before cooking.
12
Process the bread crumbs and chives in a food processor until well combined.
13
Put the flour, eggs, and bread crumbs in shallow dishes.
14
Coat the salmon cakes in flour, then egg, then the herbed bread crumbs.
15
Heat the oil in a frying pan over medium heat.
16
In batches, add the salmon cakes and cook for about 3 minutes on each side, or until crisp and golden brown.
17
Transfer to paper towels to drain.
18
Serve hot, with the lemon wedges.

968

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1lb (450g) baking potatoes, such as Burbank or russet, peeled and cubed, 2 lb (900g) skinless salmon fillets, 1 onion, halved, A few black peppercorns, and more.

Yes, Salmon Fishcakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Salmon Fishcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions