This post contains affiliate links. When you purchase through our links, we may earn a commission.
Thrifty and flavoursome, salmon cakes with chives and garlic sauce are delicate, golden rounds of flaked salmon, either tinned or fresh, with a fluffy mashed potato centre. They are bright with lemon and fresh herbs, and come with a cool and refreshing, yoghurt, garlic and chive dipping sauce. These pink fish patties are minutes to mix together and around ten to cook.
Make these salmon cakes with leftover salmon from this celebration-worthy baked side of salmon with rose and wine cream sauce. It’s one of my holiday favourites.
I’ll let you into a secret- I really dislike frying food. It’s nothing to do with the taste- who doesn’t love some delicately fried tempura, or deep-fried pickles?
But the smell. The smell of cooking oil clings to me, my clothes, my hair, my skin. And it lingers in all the rooms- even upstairs, wafting about the place for days like a house guest who has outstayed their welcome.
But my love for salmon cakes is stronger than my aversion to hot oil and the frying pan. So, committed to my fishcake fetish, I turned to my trusty air fryer to reinvent one of my best-loved recipes.
So how did the updated method measure up to the original? Not only were the patties crispier on the outside, fluffier at their centre and golden delicious, there was no stale odour to contend with and I could breathe easy.
And not have to shower and wash my hair immediately after. It’s a kitchen revelation!
Best salmon cakes recipe
Salmon cakes with chives and garlic sauce sounds fancy, but it can be very frugal with a few thrifty twists. Ever find yourself with a heap of leftover mashed potato? How about a spare uneaten fillet or two of salmon loitering in the fridge?
Well, have I got good news for you! You can combine both of these ingredients to make the most divine, quick and easy, gold and crispy salmon patties.
You’ll also need an egg and some flour- simple store cupboard staples, which will bind the fish and potato together to make the cakes cake-shaped and firm.
Finally, an everyday lemon will bring sharpness to the sweet and fatty salmon, I use zest and juice. And lastly, fresh herbs. Dill or parsley commonly accompany salmon thanks to their bold anise and peppery notes, respectively. These strong and fresh flavours uplift the would-be heavy fishcakes.
Creamy chives and garlic sauce
This may be the best salmon cakes recipe delivering satisfaction with every mouthful, but the creamy garlic sauce sends it off the charts. Dip, smother, spread it on your patty- just don’t leave it out.
This simple to put together but intensely flavoured sauce is thick, cool and tangy Greek-style yoghurt with a generous measure of mild oniony chives, pungent garlic and tart lemon juice. It is powerful and bold and livens up many a fish dish, for example baked herb and garlic salmon with panko breadcrumbs.
Its compliments even extend beyond fish: try topping a sweet jacket potato, add to a spicy chicken wrap, serve with morning eggs Turkish style, or just dip your French fries in it.
Recipe tips and notes
- Salmon is obviously the star here. Buy the best quality canned salmon available to you or use fresh salmon.
- If the flakes are on the large side, break them up a bit for a more even, delicate texture. But not too much! You want to know where the salmon ends and the mash starts.
- Some salmon cakes recipes will call for breadcrumbs, but I am a potato girl! So, I use mashed potatoes.
- The egg and flour act as binding agents. They are vital to the recipe.
- I add plenty of zingy lemon zest and fresh herbs to my salmon and mashed potato mix for maximum flavour.
- Using an ice-cream scoop, form the mixture into even-sized balls and then flatten them into patties.
- If you have the luxury of time, the salmon patties can sit for an hour in the fridge to firm up. This step is non-essential if you follow the next one…
- I empty the scoop of mix directly on the This is an affiliate link.frying pan to prevent the uncooked patties falling apart in the transfer.
- Fry 5 or 6 salmon cakes at a time. Don’t overcrowd the pan or you’ll end up with sad and soggy salmon cakes. Watch the video for the process in detail.
- Or, if you’re not a keen fryer like me, use your This is an affiliate link.air fryer or oven bake.
Serving suggestions
When served as a starter all these sumptuous salmon cakes need is their cool and creamy garlic sauce co-star, a lemon wedge, and a little leafy garnish.
To make more of a meal, bring on the greens. Salmon and broccoli is a beaut, and my lively lemony tenderstem broccoli recipe will offset these fishcakes with its feisty vinaigrette like a dream.
If broccoli is your go-to, try roasted asparagus and radish. The same tart mustardy flavours apply and bring out the softness of the salmon and mashed potato.
If you’ve already put your all into making the best salmon cakes, take the easy route with a low-prep garden salad. This will ensure all the focus is on the fishcakes.
Storage and leftovers
It’s true I love leftovers- and these salmon cakes with leftover salmon AND leftover mashed potatoes is a testament to that! However, there is one golden rule: don’t save any leftovers from a meal made with leftovers.
If you lovingly crafted your salmon cakes from scratch, that’s a different story. These leftover salmon cakes will keep in an This is an affiliate link.airtight container in the fridge for 3 to 4 days.
They also make great freezers! Either cook then freeze or freeze after assembly. Either way, they will be at their best for three months. Whether cooked then frozen or uncooked and frozen, salmon fishcakes need to be defrosted in the fridge overnight before being cooked and served.
Once thoroughly defrosted, follow the recipe instructions in the recipe card below.
More favourite salmon recipes
- Creamy Salmon Pasta
- Baked Salmon in Rose Cream Sauce
- Salmon en croute (Salmon in Pastry)
- Teriyaki Salmon with Bok Choy
Salmon Cakes with Chive and Garlic Sauce
Ingredients
- 4-5 potatoes, I used 3 cups of mashed potatoes
- 450g/2cups canned or fresh salmon
- 1 egg
- 1 lemon, juice and zest of
- 1 tbsp flour, plus extra for dusting
- 2 tbsp parsley or dill
- salt and pepper to taste
- 2 tbsp This is an affiliate link.olive oil
For the sauce (optional)
- 125ml/1/2 cup Greek yogurt
- 1 tbsp chives
- 1 clove garlic, pressed
- 1 tsp lemon juice
- salt and pepper to taste
Instructions
For the salmon cakes
- In a large mixing bowl combine mashed potatoes and salmon while making sure no skin or bones end up in there as well, and break an egg into it. Add the lemon zest to the mixture, juice the lemon and pour it in as well along with chopped parsley and flour. Mix everything well, add a pinch of each salt and pepper.
- Scoop the mixture with an ice cream scoop to get even-sized cakes and roll them in the flour on your flour dusted board or plate, flatten them slightly to form a patty.
- Fry salmon cakes in hot olive oil until golden and crunchy on the outside.
Air fryer method
- Follow the recipe up to point 3. Instead of pan frying, preheat your air fryer to 240C/500F spray the salmon cakes with an oil spray and arrange in the basket of the air fryer, cook for 8-9 minutes until golden on the outside.
- You will need to do it in 2 or 3 batches depending on the size of your air fryer.
For the yogurt sauce
- For the sauce mix yogurt, lemon juice, chopped chives and minced garlic in a small bowl. Add salt and pepper to taste. Let it sit for at least 15 minutes before serving for the flavours to blend.
Video
Notes
- You can also prepare these salmon cakes with fresh salmon. The taste is no doubt superior to the canned variety.
- If not leftover mashed potatoes available, you can cook the potatoes specifically for the recipe.
- Boil potatoes until tender and mash them while still hot. Poach your fresh salmon or steam or bake, in other words, cook it any way you like it and then proceed with the recipe.
- Alternatively you can use any type of fish you like or find at the back of your cupboard!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These salmon patties were a fond remembrance from the past. My grandmother used to make these for breakfast with biscuits and gravy. Haven’t had them in years and always loved them. Your twist with the parsley and lemon only made them better. Then you go and add the best yogurt dip ever. What a wonderful combo. Only thing that would make them better would be if grandmother could share them with me.
This is so sweet, Alesha! Thank you for your lovely comment.
Hi, I was looking a recipe for my left over mashed potatoes and salmon from my Christmas dinner, I got it!!!! , can’t wait to try it, but I have one question, when you said fry them….. how much oil do I need? Enough to Cover them ? Or just a little bit? .
Thank you!
Hi Carmen, 1-2 tablespoons of oil is enough for frying them. If they are covered in oil, that is technically deep frying. Enjoy! Best, Julia
This recipe looks yummy and I absolutely love your little grater! Super cute! I’d give it a 14 too.
Hahaha this is too funny, Ann. When my daughter was about 2 the highest number she knew was 14, so that’s how she answered all questions! Do you like this toy? I love it 14!!! That reply became a part of our family vernacular. 🙂
I tried this recipe twice and I absolutely love it!
Yes, that is what I like hearing, Nuria!!
These look fantastic! WHERE did you get the wooden zester? I want one!
Unfortunately I have no idea, Sil. It was a present but isn’t it gorgeous!!
Hi Julia, great recipe! Making them for the 2nd time today! Can you freeze them so you can just pop a few in the oven whenever you need/feel like it? I have baby #2 coming soon and this would be an amazing and quick option if you can! Thanks
Freezing these salmon cakes is a great idea, Priscilla! I would freeze them fully cooked and then re-heat at 450F/220C. I can’t comment on how long they would take but my guess would be 20-25 min.
If you were to pack these for lunch from the freezer, would you suggest re-heating them the night before in the oven for the next day? Or just thawing them overnight?
They are best eaten reheated in the oven, Ashley, so you get the crispy texture of the outside back. I would thaw them in the fridge and then quickly reheat in the oven at 400F/200C for 10 minutes.
Love the recipe! I am envious of your grater zester can you tell me where she got it? It looks like it solves all the problems I have with mine.
Thanks, Amy!!! I love it too but I have no idea where she got it! It’s been a few years now, so might be impossible to find out.
I love this recipe, salmon and potatoes can only form a very happy combination. You are so right about using up leftovers, l do try my best not to throw as much food. Lovely photos!
Hello 🙂
I just wanted to say, this recipe is wonderful! I have made this twice already and my boyfriend absolutely loved them!
Thank you so much for your feedback, Ashley! I haven’t made it in a while, so excited at the reminder. My whole family loves it too!
I made a different recipe of salmon cakes then yours and it called for 1/2 cup parsley and it overpowered the cakes, next time I am going to try yours. Mine didn’t have any sauce and I think it could have used some. Thanks for sharing this recipe.
I make salmon patties 3 or 4 times a mth. I always have used egg onion and crackers , sometimes dried hot pepper flakes. Tonight I’m definitely going to use your recipe. I’ve never imagined using potatoes for a filler but, it sounds yummy. Thanks for your recipe.
Hi Missy, using potatoes for fishcakes is very common in England and like you said is very yummy! I hope you like them!