Salmon Fish Cakes Recipe
If you’re looking for a simple and delicious idea that’s a change from the usual fish recipes, you’ve come to the right place. Personally, I love making homemade salmon fish cakes: it’s such an easy way to incorporate fish into your meals, without any fuss. And between us, the combination of a crispy crust and a melt-in-your-mouth center is always a winner… The kids devoured them and asked for more!
For this version, I chose to cook salmon, mixing fresh and smoked salmon for a delicious result. But what I appreciate most about this fish cake recipe is its incredible adaptability. You can easily use cod or another white fish, preferably fresh (but frozen works very well too). The same goes for the herbs: use whatever you have on hand and according to your taste.
These salmon cakes look a bit like fish nuggets… but they’re homemade and, most importantly, not fried, as they’re cooked in a pan with just a drizzle of olive oil. They’re lighter, while still being nice and crispy.
I recommend serving them with a nice green salad for a balanced and easy meal. You’ll find some sauce ideas further down this page.
For added convenience, you can freeze your cakes after pre-cooking them in a pan. Simply let them thaw in the refrigerator before cooking. Any leftovers will keep for up to two days in the refrigerator, in an airtight container.
In short, I think this simple and delicious recipe will quickly become a staple in your kitchen.
Salmon Fish Cakes Recipe
What ingredients do you need to prepare these fish cakes?
- Potatoes
- Fresh or frozen fish, such as salmon (fresh and/or smoked) and/or cod, or any other white fish
- One finely chopped shallot
- Fresh chopped herbs: dill, chives, flat-leaf or curly parsley, but you can also use basil, oregano, spring onion stalks…
- Fresh eggs
- A little flour to bind everything together
- One organic lemon for the zest and juice
- Salt and pepper
- Breadcrumbs (I used homemade breadcrumbs)
- Olive oil
- If you like, you can also add chopped capers or freshly grated Parmesan cheese.
Sauce ideas to accompany your salmon cakes:
Salmon Fish Cakes
Ingredients
- 500 g potatoes
- 500 g fresh or frozen fish (salmon, cod, or other)
- 1 finely chopped shallot
- 1 small bowl finely chopped fresh herbs (dill, chives, parsley)
- 2 eggs
- 2 tablespoon flour
- 1 organic lemon
- Salt and pepper
- 40 g breadcrumbs
- 3 tablespoons of olive oil
Instructions
- Peel, wash, and cut the potatoes into large cubes.Cook them for 20 minutes in boiling water.Drain them and mash them with a fork or potato masher in a bowl.500 g potatoes
- Finely chop the raw fish.Add it to the bowl containing the mashed potatoes, then add the eggs, finely chopped shallot, chopped herbs, the zest and juice of half a lemon, the flour, salt, and pepper.Mix until you have a smooth batter.500 g fresh or frozen fish, 1 finely chopped shallot, 1 small bowl finely chopped fresh herbs, 2 eggs, 2 tablespoon flour, 1 organic lemon, Salt and pepper
- Shape the croquettes with your hands into balls or patties (about 10 to 12).Roll them in the breadcrumbs, pressing lightly.40 g breadcrumbs
- In a large skillet, heat a little oil and brown the croquettes for 5 to 7 minutes on each side. If they brown too quickly, reduce the heat.
- Serve hot with a salad, rice, and your choice of sauce or a squeeze of lemon juice.
