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.
Super Easy Salmon Fishcakes
I love a good fishcake and these Easy Salmon Fishcakes are my absolute favourite. Especially since they use just 5 main ingredients and can easily be whipped up in under half an hour!
Actually, I have my mum to thank for this recipe. She has been making these fishcakes for decades and, although I’ve adapted her recipe slightly, the key time-saving principle remains the same… instead of using a combination of flour, egg and breadcrumbs to coat the fishcakes, I just use a little wholemeal flour. Using wholemeal flour still gives them a little bit of crunch, but means they are a whole lot quicker, easier and less messy to make than their breadcrumbed cousins!!
Tinned Salmon vs Fresh Salmon
Mum’s original recipe used tinned salmon and dried parsley, but I think they taste much nicer with fresh salmon and fresh parsley… a little more work and a little more expense, granted, but well worth it I assure you, especially since this is such a simple and fairly frugal recipe anyway.
Of course, if you’d prefer to make these Easy Salmon Fishcakes with tinned salmon, you can absolutely do that. See the notes in the recipe card below for details.
Even quicker with leftovers!
Not only are these fishcakes quick and easy to make, but they are also a great way to use up leftovers. And using leftover mashed potato and salmon (or whatever fish you happen to have had the day before) means these are even quicker to make – just 15 minutes or so!!
In fact, I think it’s well worth your while actually creating some leftovers! Cook up some lovely fish with mashed potatoes and veg for dinner the day before you plan to make these Easy Salmon Fishcakes and make sure you make more fish and mash than you need on that day. Save the leftover fish and mash in the fridge overnight.
The next day simply mix the mash and fish together with the parsley and some salt and pepper, then shape into fishcakes, coat with flour and fry – hey presto…a meal in minutes!! If you have some leftover veggies you could also add them into the mix too – for a bit of a healthier fishcake!
Easy to adapt…
Although Mum’s original recipe was for salmon, these would work brilliantly with most fish – cod, haddock, trout and tuna all make for good fishcakes too – or why not try these with smoked salmon for a little treat?
And if you don’t have any parsley you could try dill or coriander instead. Capers are also a lovely addition if you happen to have any lurking in the fridge. Want your fishcakes to have a bit of a kick to them? Add pinch of dried chilli flakes or some hot sauce, and you’ll have yourself some spicy salmon fishcakes!
Just coating the fishcakes in flour is a much simpler option than breadcrumbing them, but if it simply must be breadcrumbs for you then you can do that with these Easy Salmon Fishcakes too. Simply coat in flour as per the recipe below then dip into egg and then breadcrumbs before frying. For this quantity I suggest 1 egg (lightly whisked) and 100g breadcrumbs… I really recommend panko breadcrumbs for extra crispiness! Then simply fry as per the recipe below.
What to serve with salmon fishcakes?
When I was little we had these fishcakes with baked beans… and these days that’s how my kids like them too! But I prefer mine served with a little green salad dressed with a crisp lemony dressing…not only does this taste great, but it also looks pretty smart too! You could definitely make these for a dinner party starter if you wanted to.
What to drink with salmon fishcakes?
My favourite wine match with these fishcakes is a crisp Sauvignon Blanc from the Loire Valley in France, or else one from Chile or New Zealand. (Though I must admit, this is better with the salad option, I’m yet to come up with a wine match that really goes with baked beans!)
A great ‘make ahead’ option!
These fishcakes are also a great make-ahead option – simply make the fishcakes ahead of time and store in the fridge, then fry them just before you need them. Alternatively, fry them ahead of time and reheat in an oven pre-heated to 180C (160C fan/gas mark 4/350F) for about 15 minutes, or until piping hot all the way through.
Can you freeze salmon fishcakes?
Yes, you can! Simply put the cooked and cooled salmon fishcakes in a lidded container, separating layers with greaseproof paper, and place in the freezer, where they will keep for up to 1 month.
Defrost in the fridge and reheat as above.
If you like this recipe…
…you might also like:
Easy Salmon Fishcakes
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
- 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.
- 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.
- 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.
- 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.
- Preheat your oven to 120C / 100C fan / gas mark ½ / 250F.
- 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.
- Serve with lemon wedges and a green salad.
Notes
- 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.
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Priya says
These look SO yummy! Salmon is my hubby’s favourite, can’t wait to try them!
Eb Gargano says
They are super yummy and so easy! Do let me know how it goes, if you try them…and what your hubby thinks!! Eb x
Amanda Vermeulen says
These are easy to make and yummy. However, I can never get mine to retain their shape. Once I start cooking them, they become shapeless and when I try to flip them, they break/ deform even more. I have played around with the consistency of the mash and also the cooking method: oven vs pan. No difference. I am so bummed over this, as I love making these, but plating up is a let-down. Could you offer some advice, perhaps?
Eb Gargano says
Hi Amanda, I am sorry to hear that you are struggling to get your fishcakes to retain their shape… and I am a little stumped as that has never happened to me. I am wondering if it could be down to the type of potato you are using? I’m not sure what country you are in, but I am in the UK and I typically use the type of potatoes that are sold as ‘baking potatoes’ – rather than a specific variety. What type are you using? Another thing you could try is adding a little flour to the mix before rolling and frying, as I suspect they could be losing their shape due to being a bit too wet/soft in texture. You’ll have to experiment a little with how much, but maybe try a couple of tablespoons in the first instance and go from there. Hope that helps! Eb 🙂
Amanda Vermeulen says
Thanks for your reply. We are in Malaysia and produce is mostly imported, so a bit difficult to consistently get the same. I have taken note of your suggestion and will give it a go. 🙂
Eb Gargano says
Fingers crossed it does the trick! Eb 🙂
Michelle Frank | Flipped-Out Food says
You had me at “no messy bowls”—but, being a panko addict, I’ll probably still be creating a bit of a mess. 😉 These sound really delicious and similar to something my mom used to make as well. I love the idea of using up leftover salmon to make these—this will be happening very soon because salmon is on the menu for Friday! Discovered on #CookBlogShare, thank you!
Eb Gargano says
I know it’s a dilemma – I do love panko breadcrumbs, and these do taste good with that crispy breadcrumb coating…but on a busy weeknight I just haven’t got the time or the energy for all that faffing about…and using wholemeal flour as the coating works surprisingly well…admittedly not quite as crunchy as the panko breadcrumbs, but not bad! Eb x
Jan Heaton says
I have been making fish cakes for years. You can crumb them without flour and egg. The mixture is moist so just roll them in panko crumbs, hold them in your hands and gently rotate the ball to press the crumbs on, then drop into the pan and flatten gently with a spatula. No problems..we serve with drizzle of lemon ans a small squirt of sirarcha chilli…YUMMO
Eb Gargano says
Thanks for the great tip, Jan! Eb 🙂
Jenny Paulin says
we have a family recipe like this passed down from my mum’s family, but its using tinned pilchards in tomato sauce instead of fresh salmon, because when my mum was growing up they would not have afforded fresh salmon!
they look delicious x
Eb Gargano says
Ah – I love hand-me-down recipes! Yes I am sure my mum’s recipe using tinned salmon and dried parsley was partly due to cost and also probably availability! But it’s lovely we can enjoy more fresh food now. Eb x
Petra says
Never made fishcakes before but would love to try this recipe now that I’ve seen it. Your fishcakes look so delicious!
Eb Gargano says
Thanks Petra – they really are delicious…and very easy! Eb x
Corina Blum says
Oh yummy! My mum used to make great fish cakes too but I haven’t made any for ages. I love the idea of just using wholemeal flour on the fish cakes rather than egg and breadcrumbs too – definitely a less messy! I often just flour fish before frying it so will try this on fishcakes too. Well, when I finally get around to making some! Thanks for sharing with #CookOnceEatTwice x
Eb Gargano says
Thanks Corina…really recommend the flour only method – really quick and still super tasty! Eb x
jenny walters says
Oh my days Eb,this is inspired!! What a brilliant idea.I’m so on it!xx
Eb Gargano says
Aw, thanks Jenny – they really are lovely 🙂 Eb x
Monika Dabrowski says
Your fishcakes look so pretty and sound super tasty too! Stumbled:)
Eb Gargano says
Aw, thanks Monika – they do taste fab…and so easy to make! Eb x
jacqui says
Your mum makes fish cake just the way my mum did tinned salmon and dried parsley – floured. Probably because fresh salmon was only a very special treat and would not have been wasted in a fish cake! Fresh parsley only existed when it was growing in the garden.
Actually i still like tinned salmon perhaps because i have it very rarely.
As for serving I serve mine with peas and grilled tomatoes.
Eb Gargano says
Almost certainly…we are so lucky to have fresh fish so easily available these days, and for a reasonable price…not to mention fresh parsley available in most supermarkets…when I was a little girl, that was definitely not a thing!! It’s funny, I love tinned tuna and eat it quite often, but tinned salmon I’m quite as keen on…not idea why that should be! Love the idea of serving these with peas and grilled tomatoes…we sometimes have ours with vegetables too, usually peas, sweetcorn and carrots…or maybe some broccoli. Eb x
Kirsty Hijacked By Twins says
I love fish and these fish cakes look delicious! A must try! Thank you for sharing with #CookBlogShare x
Eb Gargano says
Thanks, Kirsty – they really are very yummy…and so easy! Eb x
Kate - gluten free alchemist says
I love salmon fishcakes. Gorgeous!
I smiled when I saw that your mum made them with tinned salmon….. I was only saying to Miss GF the other day that when I was little, fresh salmon was not really very available and we used to share a tin between 5! Oh how times have changed….. we are so lucky! x
Eb Gargano says
You are so right, we are so lucky to have so much fresh produce available and affordable these days. My fishcakes might not be quite as economical as the ones made with tinned salmon (especially when shared between 5!), but they are still a good way of making a little bit of salmon go that bit further. 🙂 Eb x
Debbie says
Hi Eb, I do enjoy a nice fish cake but what puts me off making them is the faffing with egg and breadcrumbs, so this recipe sounds pretty perfect to me. Pinning for future reference.
xx
Eb Gargano says
I so agree – I like the breadcrumbed ones, but it is a lot of faff and these are soooo much easier – and just as tasty! Do let me know how you get on if you try them 🙂 Eb x
Debbie says
Hi Eb, I finally got around to making these fishcakes yesterday and they were a hit! They made a lovely light lunch, perfect for this time of year when we tend to eat too much. Will definitely be making them again.
xx
Eb Gargano says
So pleased you liked them, Debbie, and thank you so much for taking the time to let me know. It makes me so happy to know my recipes are being made and enjoyed…and you are so right about this time of year…it’s very good to have a few recipes like this up your sleeve to balance out all the rich meals etc. Eb x
Kinga SWAIN says
I was looking for a quick recipe to use up leftover salmon and mash…..I am not to familiar with fishcakes, well with marine fish as I grew up in a Continental Climate, fish was a rear food on table and when it was it was river fish…..
The recipe is superb…..I absolutely loved the taste, used oregano instead of parsley (I haven`t got any left) and added a tiny bit of diced onion. Lemon juice is a must! But someone please, tell me the secret, why my fishcakes are always melted and flat? This is my second attempt to make them and the only thing it`s puts me off to produce this to the family is the look of mines….Surely it`s something I do wrong whit my technique. Thanks
Eb Gargano says
Thank you for your lovely comments about my recipe – I am so glad you like it. Hmm. I am not sure why your fishcakes are looking melted and flat. Are you following the recipe exactly? I am wondering, either you are perhaps using a little too much oil. Or perhaps your potatoes are too wet?? Other than that I am not sure. I have been making these for years and they always come out exactly like the pictures. Sorry not to be more help. Eb x
Kinga SWAIN says
Hi Eb,
Could be that the mash is most – I mix it with butter and milk and a pinch of salt…..I had some leftover salmon and mash, I used that last time. Today I will make them again, but will make it from scratch and will follow your instructions completely….
Thanks for your answer….
Eb Gargano says
Oooh I will be interested to hear how it goes. Fingers crossed it works out better this time! Either way, at least they will taste good!! Eb 🙂
Kinga SWAIN says
It`s much better….Not quite the same as yours, but I next time I am sure I will crack it! Tasted amazing, it was quick (I had leftover baked salmon) and in my diary.
I just have to convince the kids to eat it……but never mind, “more for us” – as my husband declared.
thank you!
Kinga
Eb Gargano says
Hooray! I am so glad it was much better the second time around!! Can’t believe the kids won’t eat it though…what’s not to like about a fishcake??? But hey, as your hubby so rightly said – all the more for you!! Eb 🙂
Maggie Lord says
Hi, do you think it would be ok to make these in the morning (apart from the frying) keep them in the fridge and then fry when family arrive?
Thank you. They look great and so good for me as we have a family member with a serious egg allergy.
Eb Gargano says
Absolutely! You just might find they need a little extra frying time to ensure they are hot all the way through. So pleased you like the recipe! Eb 🙂
C.A says
Hi Eb, this recipe looks amazing! I’m planning to try it out tonight. Just one question- can I use plain flour instead of wholemeal flour?
Eb Gargano says
Hi there, glad you like the recipe! Yes, you can use plain flour. I prefer wholemeal as it has more texture and flavour, but it will still work well with plain flour. Eb 🙂
William says
Too much potato to salmon!!
Eb Gargano says
Oh, I am sorry you feel like that. I must say I personally like the ratio of fish to potato… it’s just under one fillet per person, so very similar to what I would serve if I was doing any other fish meal – where I would typically serve 1 fillet per person. The recipe is actually based on my mother’s old recipe, which, like so many classic British fishcake recipes, is all about being frugal and making a small piece of stretch to feed hungry children on a budget (potato being much cheaper than salmon!) But if that’s just not quite enough for you, feel free to increase the quantity of fish. Eb 🙂
Margaret Manning says
Very tasty. I added a few chopped garlic chives to the mixture, from the garden.So easy if you cooked the potatoes with previous day’s dinner.
Eb Gargano says
Thank you for this lovely review, Margaret. I love the idea of adding garlic chives and good tip about the potatoes! Eb 🙂
Evie says
Making these for my 1 year old – her first taste of salmon! I quartered the quantities, and made them into minis.
Could these be frozen? How would you defrost and reheat them?
Eb Gargano says
Hi Evie – what a lovely idea! Yes, these can be frozen. They freeze really well. Simply fry and cool the fishcakes. Place in a plastic lidded container (with baking paper between the layers if you have more than one layer). Defrost overnight in the fridge and reheat in an oven pre-heated to 180C/160C fan/gas mark 4/350F for about 15 minutes, or until piping hot all the way through. (In fact, you can probably reheat from frozen, but I’ve never tried this, so I am not 100% sure… but worth a try!) Eb 🙂
Anne says
I’ve never made fish cakes but would like to try these. The cooking method puzzles me though. Fish cakes I buy in the supermarket are simply baked in the oven for around 25 minutes. I never fry anything in oil ….. these are seemingly fried not on the hob but in the oven. I also don’t have a suitable pan for such a purpose. Is it not possible to bake these in the same way as shop bought fish cakes?
Eb Gargano says
As far as I am aware frying is the traditional way of making homemade fishcakes. I believe shop-bought fishcakes are fried in the factory and so, when you get them home, you are simply warming them up. I have never tried baking these, so I don’t know how they would turn out made completely in the oven, but I would imagine it would not give such a good result as frying adds both texture and flavour to the fishcakes. Eb 🙂
Bob says
I have never used salmon for a fish cake, not sure why but these look great and I need to try them!
Eb Gargano says
Good to hear! Let me know what you think if you try them 😀