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4.8 from 36 votes

Easy Salmon Fishcakes

Possibly the easiest recipe for fishcakes you will ever find, these Easy Salmon Fishcakes take just 30 minutes to make, and only 15 minutes if you use leftovers! With no breadcrumbing and messy bowls of egg to contend with, they are hassle-free and perfect for a busy weeknight.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 people
Calories: 329 kcal
Course: Main Course , Appetizer
Cuisine: British

Ingredients

  • 1 kg white potatoes peeled and chopped into small cubes
  • 400 g salmon cut into 3 fillets (see Note 1)
  • olive oil
  • 2 tablespoons fresh parsley chopped finely
  • Juice of half a lemon optional
  • salt and pepper
  • 50 g wholemeal flour
  • Lemon wedges and a green salad to serve

Instructions

    Cup of Yum
  1. Place the potatoes in a large pan and cover with boiling water. Bring back to the boil and cook for 10-15 minutes until soft. Drain and mash.
  2. Meanwhile, pre-heat your grill to medium hot. Drizzle a little olive oil over your fish and rub to coat evenly. Place the fish on a grill rack and grill skin-side up for 3 minutes, then the other way up for 6 minutes. Remove the fish from the grill and put on a plate. Peel off the skins and throw them away, then flake the fish and add it to the mashed potato.
  3. Add the parsley, lemon juice if using, and a little salt and pepper to the mash and gently mix together, taking care not to break the fish up too much.
  4. Shape the fishcake mix into 12 balls. Tip the wholemeal flour onto a plate and gently roll the balls in the flour until evenly coated, then flatten to make fishcake shapes. Place the prepared fishcakes on a plate, while you make the rest.
  5. Preheat your oven to 120C / 100C fan / gas mark ½ / 250F.
  6. Heat up 3 tablespoons of oil in a large non-stick frying pan for 1 minute and then pop 3 or 4 fishcakes into the pan. Cook for 2-3 minutes or until the fishcakes have developed a golden brown crust on the bottom. Flip over and repeat on the other side. Put the finished fishcakes on a plate in the warm oven to keep warm while you make the rest.
  7. Serve with lemon wedges and a green salad.

Notes

  • ½oz)
  • Or use the same quantity of tinned salmon, or any other tinned or fresh fish.
  • If you prefer your fishcakes coated in breadcrumbs, simply coat in flour as per the recipe above then dip into egg and then breadcrumbs before frying. For this quantity I suggest 1 egg (lightly whisked) and 100g (3½oz) breadcrumbs… I really recommend panko breadcrumbs for extra crispiness! Then simply fry as per the recipe above.
  • Suitable for freezing.
  • Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Calories 329kcal (16%) Carbohydrates 39g (13%) Protein 27g (54%) Fat 6g (9%) Saturated Fat 1g (5%) Cholesterol 55mg (18%) Sodium 70mg (3%) Potassium 1547mg (44%) Fiber 7g (28%) Vitamin A 210IU (4%) Vitamin C 31.2mg (35%) Calcium 98mg (10%) Iron 9.3mg (52%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 329

% Daily Value*

Calories 329kcal 16%
Carbohydrates 39g 13%
Protein 27g 54%
Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 55mg 18%
Sodium 70mg 3%
Potassium 1547mg 33%
Fiber 7g 28%
Vitamin A 210IU 4%
Vitamin C 31.2mg 35%
Calcium 98mg 10%
Iron 9.3mg 52%

* Percent Daily Values are based on a 2,000 calorie diet.