Easy Salmon Fishcakes (with tinned salmon!) (2024)

This version of salmon fishcakes lets you skip the hassle of creating a breadcrumb coating, as the patties will get a delicious crispy coating while pan-frying. This easy, tasty weeknight meal is ready in 30 minutes or less, making cooking during busy days even better.

Did I mention there are no messy breadcrumbs to dip them in? Give these yummy salmon patties a try with a garden salad for a summery meal.

Why you’ll love this recipe

• No messy bread crumbs- Traditional salmon fishcakes are made with an egg mixture and breadcrumbs coating for a crispier outside. I’ve skipped the breadcrumbs in this recipe to make it easier, quicker, and less messy!
• Quick to make – These salmon fish cakes are ready in about 30 minutes (or less!).
• Make them your own- Easily customize the flavours of this recipe by using different sauces/seasonings in the patties.
• Family favorite – This recipe is so good that you may even be able to convert seafood haters into seafood lovers!

Pair this yummy fish cake recipe with some healthy side dishes; Roasted Tenderstem Broccoli, The Best Roasted Parsnips and Creamed Cabbage

Tinned Salmon Vs Fresh Salmon

Pros and cons
I enjoy using canned salmon for this recipe, as it helps create the salmon fishcakes even quicker. It’s also more budget-friendly than purchasing fresh salmon fillets. I don’t find a huge difference between the flavours either, so I’m happy to go with tinned fish to cut down on cost and time.

Feel free to spring for fresh salmon fillets if you have extra time and more wiggle room in your recipe budget. You’ll need to bake/cook them first. Then, remove the skin and shred/flake the salmon before following the recipe below.

This option also allows you to better control the amount of salt used, as tinned salmon usually has some salt already added. Love salmon? Try these delicious recipes ; Salmon Tray bake with Asparagus, Air Fryer Salmon Bites and Viral Salmon Rice Bowl

Using Leftover Salmon
Of course, you can also use leftover cooked salmon from earlier in the week. To use this swap, remove the skin and shred the fish. Then, follow the directions below.

Ingredients

Wild Pink Salmon – I like using tinned wild pink salmon for these salmon fishcakes. However, you can also use leftover salmon from earlier in the week or other tinned fish.

Potatoes – If you want to skip the time it takes to boil the potatoes, you can also use leftover mashed potatoes from earlier in the week or rehydrated instant mashed potatoes.

Courgette – Other types of veg will also work in this salmon fish cakes recipe as a replacement for courgette, such as summer squash or zucchini.

See the recipe card for full information on ingredients and quantities.

Variations/ Adaptations

Here are a few options for adjusting the salmon fishcake recipe to meet your taste preferences. You can make them gluten-free by using oat flour instead of regular flour. You can also add some heat to the salmon fishcakes using sriracha mayonnaise for seasoning.

Swap out tinned salmon with fresh or leftover salmon. Or, try making this recipe with smoked salmon for a bolder flavour.

Add the cooked salmon patties to burger buns to create a more filling dish. Another great way to adjust this recipe is by adding breadcrumbs to the mixture instead of potatoes. You can also use seasoned bread crumbs or panko breadcrumbs for even more flavour. Feel free to swap out the spring onions for fresh parsley to change the flavour in the salmon mixture.

Adapt these recipes by substituting the tuna with salmon; Creamy tuna pasta bake, Spicy Tuna with Crispy Rice and Easy Tomato Tuna Pasta Bake

How to make salmon fishcakes

1. Add the potatoes to heavily salted boiling water. Set a timer for 15 minutes and cook the potatoes until they are fork tender (Image 1).
2. Add the grated courgette to a clean tea-towel and squeeze over a sink to remove the excess liquid (Image 2).

3. Add the drained potatoes to a bowl and mash with a potato masher (Image 3).

4. Season with salt and pepper, then add the courgette, salmon, spring onion, egg and chilli flakes (Image 4).

5. Then add the flour and mix together to combine (Image 5).

6. Start making up the fishcakes using a spoon to make up the round patties (Image 6).

7. Make 8 salmon fishcakesfrom the mixture and place onto a floured baking tray (Image 7).

8. Fry in a pan with 1 tbsp of olive oil and cook for 4 minutes (Image 8).

9. Rotate and cook for a further 4 minutes (Image 9).

10. Serve with sweet chilli sauce and enjoy! (Image 10).

Need inspiration for some main meal recipes? Try my ; Walnut Romesco Gnocchi, Simple Cod Curry and Spicy Tomato Rice topped with Halloumi and Coriander

What to serve with Salmon Fishcakes

If I want a lighter meal, I serve these salmon fishcakes with a fresh green salad. They’re also great with soup, coleslaw, Roasted Vegetables, rice, cornbread, and garlic bread. Since the seasoning is easily adjustible, you can flavour these tinned salmon fishcakes as you see fit. That way, they can be paired with nearly any sides/mains. Or try my : Best Roasted Parsnips or

Make Ahead Instructions

There are a few ways you can shorten the prep time on the day of when making these salmon fishcakes. For one, you can assemble the fishcakes and refrigerate them as-is, then pan-fry for 8 minutes when you’re ready to eat them. You can also fully cook the fishcakes, let them cool, and store them in the fridge until you want to eat them. Simply reheat them in the microwave, air fryer, or oven.

Leftover Storage and Reheat Instructions

If you have any leftover salmon fishcakes, allow them to cool fully before packing them into an airtight container. These easy salmon fishcakes will last in the fridge for up to two days.

Can these fish cakes be frozen? Before or after cooking?
If you have quite a few leftovers you know you won’t be able to eat in the next few days, you can freeze them. Be sure to wait until they cool fully after cooking, then store them in an airtight container and freeze for up to one month.

I recommend reheating this salmon fishcakes recipe in an air fryer for 4-5 minutes at 350°F (180°C). If you’re reheating from frozen, allow the fish cakes to thaw overnight in the fridge first. See additional information for the Best Way To Reheat Salmon

FAQs