Easy Salmon Fish Cakes Recipe

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Salmon fish cakes are one of my all-time favorite dishes because they’re simple to make, packed with flavor, and versatile enough for any meal. They’re crispy on the outside and tender on the inside, with the perfect balance of fresh herbs, flaky salmon, and creamy mashed potatoes.

This recipe is great for using leftover salmon or mashed potatoes, making it a wonderful way to minimize waste while creating something delicious. What I love most about these salmon fish cakes is their versatility: you can serve them as a light lunch, an elegant appetizer, or even as part of a hearty dinner.

Paired with a fresh and tangy tzatziki sauce, they’re elevated to a whole new level. Plus, they’re easy to customize with different ingredients to suit your preferences. If you’re looking for a recipe that’s easy, flavorful, and sure to impress, you’re in the right place!

Tips for Perfect Salmon Fish Cakes

• Use raw salmon for a fresher, juicier texture, or lightly cook it if you prefer, but avoid overcooking.
• Chill the mixture for 20 minutes before shaping the cakes, it helps them hold their shape while cooking.
• If the mixture feels too wet, add a tablespoon of breadcrumbs to bind it better.
• Use fresh parsley for the best flavor; dried parsley doesn’t provide the same vibrant taste.
• Serve with lemon wedges for an extra zesty finish.
• If you’re like me and love an oven meal, pop them into the oven instead of frying them. You won’t need to deal with the oil then hehe!

Best Times to Serve Salmon Fish Cakes

Salmon fish cakes are incredibly versatile, making them perfect for a variety of occasions. Whether you’re planning a dinner party, hosting a summer BBQ, or preparing a casual family meal, these fish cakes can be adapted to suit your needs.

As an Appetizer

For an elegant appetizer, make smaller, bite-sized versions of the salmon fish cakes. These mini cakes are perfect for cocktail parties or as a starter for a dinner party.

Serve them on a platter with a dollop of tzatziki or a tangy lemon aioli on top, garnished with fresh parsley or a small wedge of lemon. Their crispy exterior and tender interior make them irresistible finger foods that are easy to prepare in advance and reheat when needed.

As a Main Dish

As a hearty main course, serve the full-sized salmon fish cakes with a fresh side salad or steamed vegetables. Pair them with a generous dollop of tzatziki sauce or a creamy dill yogurt sauce for a refreshing contrast.

They’re substantial enough to be the star of the meal but light enough to leave you feeling satisfied without being overly heavy. Add a slice of crusty bread or roasted potatoes on the side for a complete dinner.

As a Buffet Side Dish for a BBQ

Salmon fish cakes also shine as a side dish at summer BBQs or buffets. Their portability and ease of preparation make them ideal for serving alongside grilled meats, vegetables, and salads.

Prepare a large batch in advance, keep them warm on a tray, and let guests help themselves. Pair them with a variety of dipping sauces, such as spicy mayo, tzatziki, or a lemon vinaigrette, to provide options for everyone.

Ingredients

• 300g (10.5 oz) salmon, raw or lightly cooked
• 400g (14 oz) mashed potatoes
• 1/4 cup chopped parsley (15g)
• 1/2 cucumber
• 100g (1/2 cup) Greek yogurt
• Juice of 1/2 lemon (15ml)
• Salt and pepper to taste

Alternatives

• Tuna Instead of Salmon: Replace the salmon with canned or cooked tuna for a quicker, budget-friendly option.
• Broccoli Instead of Potatoes: For a low-carb version, substitute mashed potatoes with finely chopped, steamed broccoli.
• Breaded Fish Cakes: Add a layer of breadcrumbs to the outside of the fish cakes before frying to make them extra crispy.

Step 1: Prepare the Salmon

If using raw salmon, remove the skin and check for any bones. Dice the salmon finely or lightly pulse it in a food processor to create a flaky texture. If using lightly cooked salmon, flake it gently with a fork. Be careful not to overprocess—it should remain chunky for the best texture.

Step 2: Mix the Fish Cake Ingredients

In a large bowl, combine the flaked salmon, mashed potatoes, chopped parsley, salt, and pepper. Mix gently until everything is evenly distributed, being careful not to mash the salmon too much. Chill the mixture in the refrigerator for 20 minutes to firm it up.

Step 3: Shape and Cook the Fish Cakes

Remove the mixture from the fridge and divide it into 6 equal portions. Shape each portion into a patty about 1-inch thick. Heat a non-stick skillet over medium heat and add a small amount of oil. Cook the patties for 3-4 minutes on each side, or until golden brown and heated through.

Step 4: Make the Tzatziki Sauce

Grate the cucumber using a box grater, then squeeze out the excess liquid using a clean towel or paper towel. In a bowl, combine the Greek yogurt, grated cucumber, lemon juice, and a pinch of salt. Mix until smooth and creamy. Chill the tzatziki in the fridge until ready to serve.

Step 5: Assemble and Serve

Serve the fish cakes on a plate alongside a generous dollop of tzatziki sauce and lemon wedges for squeezing over the top. Garnish with additional chopped parsley for a fresh finish.

These salmon fish cakes are the perfect combination of crispy, creamy, and flavorful, and they’re sure to become a favorite in your home!