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
- 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
- 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.
- 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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