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These salmon fishcakes are so moreish! They are fantastic way to make fresh salmon go further. So tasty it’s difficult to stop at just one, especially when served with this creamy white wine sauce!
Love a creamy white wine sauce? Check out my Chicken Supreme!
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 ‘good for you’ food masquerading as ‘fast food’. My kids LOVE them and never complain when these are for dinner.
They are crispy on the outside but light and tender inside. The taste is mild so even people who aren’t big into fish will be coming back for more.
And the elegant, creamy white wine sauce? That’s here to take these salmon patties to the next level!
Salmon patties
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 breadcrumbs 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.
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 I 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.
Cooking method
There are two options here as well. You can cook them in the oven but I chose to pan fry them. As I’d mentioned earlier, I was after fishcakes that are very crispy on the outside and fluffy on the inside!
The non-stick coating ensures that delicate salmon patties don’t get stuck and are easy to flip. And using a skillet with a thick, heavy bottom provides excellent heat distribution, which is so important for pan frying.
Recipe Tips and Notes
- Check through the pieces of salmon for any residual bones. If you find them, they can be picked out with tweezers.
- You can use frozen salmon, which is often more affordable. This will not affect the taste or texture as the salmon is put through a This is an affiliate link.food processor.
- For extra crispy exterior, use panko breadcrumbs.
- When the salmon fishcakes are removed from the This is an affiliate link.frying pan, place them on paper towel to absorb any excess oil.
- Crispy fishcakes are more satisfying to eat, so don’t serve them in the white wine sauce as they will quickly become soggy.
- This recipe will make 12-14 fishcakes, depending on the size you make them.
Serving suggestions
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 salad will do.
More delicious salmon recipes
Salmon Fishcakes with Creamy White Wine Sauce
Equipment
- This is an affiliate link.Non-stick frying pan
- This is an affiliate link.Food processor
- This is an affiliate link.Mixing bowls
Ingredients
For the salmon fishcakes
- 2 tbsp butter
- 1 onion, chopped
- 1/2 kg / 1lb salmon fillet
- 2 tbsp dill, fresh, chopped
- 2 tbsp parsley, fresh, chopped
- 85 g / 2/3 cup dry breadcrumbs
- 1 egg
- 1/2 lemon, zest
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp pepper
- 60 g / 1/2 cup dry breadcrumbs for coating
- 3 tsp olive oil for frying
For the creamy white wine sauce
- 1 tbsp butter
- 1/2 small onion, diced
- 1 tbsp fresh parsley, chopped
- 60 ml / 1/4 cup white wine, dry
- 125 ml / 1/2 cup double cream/heavy cream
- salt and pepper to taste
- 1/2 tsp fresh dill
Instructions
For the salmon fishcakes
- 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.
For the creamy white wine sauce
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you don’t have a food processor, can you use a food mill?
You can definitely use a food mill, just make sure the salmon is not ground too finely!
Definately look forward to trying this recipe, only I will be frying my salmon cakes in butter and olive oil, better flavor
I simply love salmon. I can’t wait to try them.
Let me know how you like these fishcakes, Kelly!
I love fishcakes and yet I rarely make them! You make it look easy though and I could eat that sauce with a spoon!
Fishcakes look like a lot of work but when you get down to it, it doesn’t take very long to make them, especially if you like to zone out in the kitchen with a good soundtrack. I don’t mind at all! 🙂