Easy Salmon Fishcakes (with tinned salmon!)
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This version of salmon fishcakes lets you skip the hassle of creating a breadcrumb coating, as the patties will get a delicious crispy coating while pan-frying. This easy, tasty weeknight meal is ready in 30 minutes or less, making cooking during busy days even better.
Did I mention there are no messy breadcrumbs to dip them in? Give these yummy salmon patties a try with a garden salad for a summery meal.
Table of Contents
Why you’ll love this recipe
- No messy bread crumbs- Traditional salmon fishcakes are made with an egg mixture and breadcrumbs coating for a crispier outside. I’ve skipped the breadcrumbs in this recipe to make it easier, quicker, and less messy!
- Quick to make – These salmon fish cakes are ready in about 30 minutes (or less!).
- Make them your own- Easily customize the flavours of this recipe by using different sauces/seasonings in the patties.
- Family favorite – This recipe is so good that you may even be able to convert seafood haters into seafood lovers!
Pair this yummy fish cake recipe with some healthy side dishes; Roasted Tenderstem Broccoli, The Best Roasted Parsnips and Creamed Cabbage
Tinned Salmon Vs Fresh Salmon
Pros and cons
I enjoy using canned salmon for this recipe, as it helps create the salmon fishcakes even quicker. It’s also more budget-friendly than purchasing fresh salmon fillets. I don’t find a huge difference between the flavours either, so I’m happy to go with tinned fish to cut down on cost and time.
Feel free to spring for fresh salmon fillets if you have extra time and more wiggle room in your recipe budget. You’ll need to bake/cook them first. Then, remove the skin and shred/flake the salmon before following the recipe below.
This option also allows you to better control the amount of salt used, as tinned salmon usually has some salt already added. Love salmon? Try these delicious recipes ; Salmon Tray bake with Asparagus, Air Fryer Salmon Bites and Viral Salmon Rice Bowl
Using Leftover Salmon
Of course, you can also use leftover cooked salmon from earlier in the week. To use this swap, remove the skin and shred the fish. Then, follow the directions below.
Ingredients
Wild Pink Salmon – I like using tinned wild pink salmon for these salmon fishcakes. However, you can also use leftover salmon from earlier in the week or other tinned fish.
Potatoes – If you want to skip the time it takes to boil the potatoes, you can also use leftover mashed potatoes from earlier in the week or rehydrated instant mashed potatoes.
Courgette – Other types of veg will also work in this salmon fish cakes recipe as a replacement for courgette, such as summer squash or zucchini.
See the recipe card for full information on ingredients and quantities.
Variations/ Adaptations
Here are a few options for adjusting the salmon fishcake recipe to meet your taste preferences. You can make them gluten-free by using oat flour instead of regular flour. You can also add some heat to the salmon fishcakes using sriracha mayonnaise for seasoning.
Swap out tinned salmon with fresh or leftover salmon. Or, try making this recipe with smoked salmon for a bolder flavour.
Add the cooked salmon patties to burger buns to create a more filling dish. Another great way to adjust this recipe is by adding breadcrumbs to the mixture instead of potatoes. You can also use seasoned bread crumbs or panko breadcrumbs for even more flavour. Feel free to swap out the spring onions for fresh parsley to change the flavour in the salmon mixture.
Adapt these recipes by substituting the tuna with salmon; Creamy tuna pasta bake, Spicy Tuna with Crispy Rice and Easy Tomato Tuna Pasta Bake
How to make salmon fishcakes
- Add the potatoes to heavily salted boiling water. Set a timer for 15 minutes and cook the potatoes until they are fork tender (Image 1).
- Add the grated courgette to a clean tea-towel and squeeze over a sink to remove the excess liquid (Image 2).
3. Add the drained potatoes to a bowl and mash with a potato masher (Image 3).
4. Season with salt and pepper, then add the courgette, salmon, spring onion, egg and chilli flakes (Image 4).
5. Then add the flour and mix together to combine (Image 5).
6. Start making up the fishcakes using a spoon to make up the round patties (Image 6).
7. Make 8 salmon fishcakes from the mixture and place onto a floured baking tray (Image 7).
8. Fry in a pan with 1 tbsp of olive oil and cook for 4 minutes (Image 8).
9. Rotate and cook for a further 4 minutes (Image 9).
10. Serve with sweet chilli sauce and enjoy! (Image 10).
Tips for the best results
Use tinned salmon in water
I recommend using tinned salmon in water for these salmon fishcakes. The options that arrive in oil can throw off the moisture of the patties and make them feel too greasy.
Squeeze out excess moisture from veggies
This step is important, as too much moisture can make the patties soggy. Whether you choose to use courgette or other veg, you’ll need to squeeze out excess water/liquid before adding them to the patty mixture.
Let the pan pre-heat before frying
Since there is no breadcrumb coating, it’s essential to make sure the pan is properly heated before frying up the patties. This step ensures you get a lovely golden-brown colour on the outside of the fishcakes, and they gain a nice crisp.
Need inspiration for some main meal recipes? Try my ; Walnut Romesco Gnocchi, Simple Cod Curry and Spicy Tomato Rice topped with Halloumi and Coriander
What to serve with Salmon Fishcakes
If I want a lighter meal, I serve these salmon fishcakes with a fresh green salad. They’re also great with soup, coleslaw, Roasted Vegetables, rice, cornbread, and garlic bread. Since the seasoning is easily adjustible, you can flavour these tinned salmon fishcakes as you see fit. That way, they can be paired with nearly any sides/mains. Or try my : Best Roasted Parsnips or Honey-Roasted Carrots & Parsnips Recipe
Make Ahead Instructions
There are a few ways you can shorten the prep time on the day of when making these salmon fishcakes. For one, you can assemble the fishcakes and refrigerate them as-is, then pan-fry for 8 minutes when you’re ready to eat them. You can also fully cook the fishcakes, let them cool, and store them in the fridge until you want to eat them. Simply reheat them in the microwave, air fryer, or oven.
Leftover Storage and Reheat Instructions
If you have any leftover salmon fishcakes, allow them to cool fully before packing them into an airtight container. These easy salmon fishcakes will last in the fridge for up to two days.
Can these fish cakes be frozen? Before or after cooking?
If you have quite a few leftovers you know you won’t be able to eat in the next few days, you can freeze them. Be sure to wait until they cool fully after cooking, then store them in an airtight container and freeze for up to one month.
I recommend reheating this salmon fishcakes recipe in an air fryer for 4-5 minutes at 350°F (180°C). If you’re reheating from frozen, allow the fish cakes to thaw overnight in the fridge first. See additional information for the Best Way To Reheat Salmon
FAQs
Yes, you can make these salmon fishcakes with any type of fish. This recipe works with canned or fresh fish (sans skin). Just be sure to use shredded and deboned fish for the best results.
The best way to prevent fish cakes from falling apart is by using a binder. This salmon fish cake recipe calls for an egg. It’s important to ensure the fish cakes are not too wet or dry, as that will also cause them to fall apart.
Typically, if the fishcakes turn out mushy, there’s too much moisture in the patties. You can remove excess moisture by pressing the patties with a paper towel. Avoid overdrying them out, or they’ll fall apart while cooking.
You can make substitute eggs by combining 2 tablespoons of the ground flax seeds with 6 tablespoons of water. The mashed potatoes are a great binder for salmon patties, and should help keep the ingredients together while pan-frying. You can use either homemade mashed potatoes or rehydrated potatoes from the box.
If you tried this Salmon Fishcakes recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Easy Salmon Fishcakes
Ingredients
- 2 large potatoes, approx 350g (12.5 oz), peeled and sliced in half (£0.35)
- 1 courgette, coarsely grated (£0.45)
- 200 g tin wild pink salmon (£1.70)
- 1 egg (£1.50/6)=(£0.25)
- 3 tbsp sweet chilli sauce, to serve (£2.00/2)=(1.00)
- 3 spring onions, finely chopped (£0.59)
Cupboard Essentials
- 4 tbsp plain flour
- 1 tsp chilli flakes
- 1 tbsp olive oil
- Salt & Pepper
Method
- Add the potatoes to heavily salted boiling water. Set a timer for 15 minutes and cook the potatoes until they are fork tender.
- Add the grated courgette to a clean tea-towel and squeeze over a sink to remove the excess liquid.
- Add the drained potatoes to a bowl and mash with a potato masher. Season with salt and pepper, then add the courgette, salmon, spring onion, egg, chilli flakes and flour together. Mix to combine.
- Make up 8 salmon fishcakes from the mixture and fry in a pan with 1 tbsp of olive oil. Cook for 4 minutes, then rotate and cook for a further 4 minutes.
- Serve with sweet chilli sauce and enjoy!
Notes
- Opt for tinned salmon in water over oil to avoid excessive greasiness in the fishcakes.
- Ensure to squeeze out any excess water to prevent soggy fishcakes.
- Achieve a golden-brown crisp by pre-heating the pan before frying the fishcakes, especially since there's no breadcrumb coating.
Nutrition
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