Salmon Fishcakes

Salmon fishcakes are so versatile. We have them for dinner with a crisp salad, tartare sauce for dipping and lots of fresh lemon to squeeze on. They’re also great as a starter, for lunchboxes or made tiny on a buffet, remember those!

These go so well with tartare sauce or spicy chilli jam. I like to eat light in the run up to Christmas to make way for all the extra calories that are steamrolling towards me so these are ideal. If you’ve never made them give them a go. You’ll love them.

Serves 2 as a dinner or 4 as a starter


2 medium potatoes – cooked in their jackets

1 tablespoon butter

1 tablespoon milk

2 salmon fillets – skin removed

zest of a lemon – finely grated

1/2 cup sweetcorn

Salt and cracked black pepper to season

1 teaspoon ground coriander

1 teaspoon dried chilli flakes

2 small shallots – finely chopped

1 teaspoon limejuice

1 teaspoon dijon mustard

Olive oil to pan fry and drizzle

Lemon wedges to serve

For the breadcrumbs

90g bread – I used sourdough and rye bread ( best if it’s a couple of days old)

1 egg – beaten

1 tablespoon flour


Bake the potatoes in the oven for approximately 1 hour until they are soft and fluffy inside. I do this on 230C / 210C fan. After about 50 minutes of the potatoes being in the oven turn it down to 190C / 170C fan and add your salmon on a baking tray. I make a foil parcel and pop the salmon inside, drizzled with a little olive oil and lime juice. Cook the salmon along with the potatoes for another 12 minutes.

Remove from oven and split the potatoes and scoop out the potato into a large mixing bowl. Mix together with the butter, milk and mash until smooth.

Now flake your salmon into the potato mix, add your sweetcorn, chopped shallots, ground coriander, dijon mustard, chilli flakes, lemon zest and season with salt and pepper and mix together to ensure all the ingredients are fully combined.

Sprinkle a little flour onto your work surface and form patties out of your mixture. I roll into balls and then flatten a little.

Roll them into the flour, and coat with the beaten egg and dip into the breadcrumbs so each patty is fully coated.

Pan fry in olive oil on a medium heat for 5-6 minutes, turning every so often until lightly golden.

Serve with a crisp green salad, lemon wedges and your dip of choice.