These salmon fishcakes are so moreish! It’s difficult to stop at just one. They are such a good use of fresh salmon as they stretch a pound quite far.
(This post is sponsored by Anolon Cookware. All opinions remain my own)
Why are these salmon fishcakes so delicious?
It took me years to train my children to like and eat fish! It’s the same usual complaints…Too fishy. Too boney. I don’t like the smell. I don’t like the taste. Sigh.
If you are in the same boat, these salmon fishcakes are for you. They are a healthy, ‘good for you’ food masquerading as ‘fast food’. My kids LOVE them and never complain when these are for dinner.
What are the ingredients in salmon fishcakes?
There are a few different ways to make salmon fishcakes but the main ingredients are usually either salmon and mashed potatoes or salmon and bread crumbs. I’ve used bread crumbs in my recipe.
Most salmon fishcakes use precooked or canned salmon but I wanted to use raw salmon in my recipe in hopes that the fish would maintain moisture if not cooked twice. Using raw fish for salmon patties was also the way my mom made them. It’s the Russian way!
I was rewarded with very juicy and fluffy salmon cakes, the recipe for which I am sharing with you today!
When it comes to fishcakes we expect a certain crispy exterior, so had two options here. I could roll them in flour and fry them or roll in breadcrumbs.
I was really after a very crispy salmon cake, so I chose breadcrumbs.
What to serve with salmon fishcakes
Salmon fishcakes definitely need a sauce or a dip of some kind, so I made a creamy white wine sauce and flavoured it with fresh parsley and dill. The sauce recipe itself is a classic and would go well with almost anything. I especially like it with chicken!
Depending on your eating habits these salmon cakes are great with potatoes. If you want to walk on the lighter side, just a simple green salad will do.
What is the best way to cook salmon fishcakes?
There are two options here as well. You can cook them in the oven but I chose to pan fry them in my new Anolon Advanced+ Umber Skillet Twin Pack. As I’d mentioned earlier I was after very crispy on the outside and fluffy on the inside fishcakes!
My new Anolon pans were absolutely perfect for the job. Their non-stick coating ensured that delicate salmon patties didn’t get stuck and we easy to flip. And the thick, heavy bottomed skillet provided excellent heat distribution, which is so important for pan frying.
Have you noticed how many non-stick pans are so light and heat up incredibly fast? Unfortunately, what happens is the outside get browned before the interior is cooked.
Not the case with the Anolon Advanced+ Umber range! Did I mention they are also metal utensil and dishwasher safe? So they won’t get scratched up easily and the clean up is a dream!
For more delicious salmon recipes check out
Delicious salmon fishcakes are crispy on the outside and fluffy and flavourful on the inside. Packed with aromatic dill, parsley and lemon zest!
- 2 tbsp butter
- 1 onion chopped
- 1 lbs salmon fillet
- 2 tbsp dill fresh, chopped
- 2 tbsp parsley fresh, chopped
- 85g/2/3cup dry breadcrumbs
- 1 egg
- 1/2 lemon zest
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp pepper
- 60g/1/2cup dry breadcrumbs for coating
- 3 tsp olive oil for frying
- 1 tbsp butter
- 1/2 small onion diced
- 1 tbsp fresh parsley chopped
- 60ml/1/4cup white wine dry
- 125ml/1/2 cup double cream/heavy cream
- salt and pepper to taste
- 1/2 tsp fresh dill
Melt the butter in a frying pan and saute the chopped onion over low heat until soft and translucent for 10 minutes. Set aside and cool.
In a food processor pulse the salmon fillet until roughly minced.
In a large bowl mix together the minced salmon, cooked onions, dry breadcrumbs, parsley, dill, lemon zest and juice, egg, salt and pepper.
Set the working surface for shaping the salmon fishcakes. You will need the fishcake mixture, a small bowl with dried breadcrumbs, a small ice cream scoop or a large spoon and a cutting board for the fishcakes.
Scoop the salmon mixture the size of a golf ball, roll it in your hands then flatten it slightly and dip in the breadcrumbs to coat the fishcake entirely. (See photos in the post.) Repeat until the salmon mixture is gone. You should have approximately 12-14 fishcakes. Put them in the freezer for 20 minutes to firm up.
Fry them in hot olive oil over medium heat for 3-4 minutes on each side until crispy on the outside and cooked all the way through. Place them on a paper towel lined platter to drain the excess oil.
In a frying pan cook the finely chopped onion or shallot and parsley in butter over low heat for 10 minutes. Then add the white wine and turn the heat up to medium and let it reduce in half for 5-7 minutes.
Add the double cream and a pinch of salt and pepper and let it simmer over low heat for 1-2 minutes. Then add the chopped dill and take it off the heat.
Serve the salmon cakes with the cream white wine sauce on the side.
The recipe makes 12-14 fishcakes.
Serve the creamy white wine sauce on the side to avoid the salmon fishcakes from getting soggy.