Salmon Fishcakes Recipe

These homemade salmon fishcakes are the perfect blend of fresh salmon and savory seasonings, creating a meal that’s both delicious and simple to make. Ready in just under 30 minutes, these fishcakes are a fantastic option for a weeknight dinner or a healthy appetizer. Pair them with a side salad or roasted vegetables for a meal that’s sure to impress!

This salmon fishcakes are so yummy!  Made with fresh salmon, they will literally melt in your mouth!

Why You’ll Love Salmon Fishcakes

• Quick and Easy to Make: With just a few basic ingredients and under 30 minutes, you’ll have perfectly cooked salmon fishcakes ready to enjoy!
• Fresh and Flavorful: Using fresh salmon gives these fishcakes an incredible taste and texture that stands out.
• Versatile Pairing Options: These fishcakes go well with a wide variety of sides, from a crisp green salad to roasted potatoes, making them ideal for any meal.
• Kid-Friendly: The mild flavor and fun, crispy texture make these fishcakes a hit for both adults and kids.
• Healthy and High Protein: Salmon is loaded with omega-3 fatty acids and protein, making this dish a nutritious option that doesn’t compromise on taste.

If you are trying to get more fish into your diet, this is a perfect recipe to add to your kitchen repertoire!  Salmon fish cakes are amazing served with mashed potatoes or green salad.

Ingredients:

• 1 lb salmon fillets – Fresh salmon brings a rich flavor and soft texture to these fishcakes.
• 1 egg – Helps bind the fishcake mixture together, keeping them firm and easy to cook.
• 1 onion, minced – Adds a bit of sweetness and depth of flavor.
• 2 tbsp flour – Gives the fishcakes structure and helps them hold together.
• 3/4 tsp salt – Enhances the natural flavors in the salmon.
• 1/4 tsp pepper – Adds a mild kick and balances the flavors.
• 1 tbsp oil – Used to fry the fishcakes to a golden, crispy perfection.

For a printable card of the ingredients, check out the recipe card at the end of this article.

Kitchen Tools You Need to Make Salmon Fishcakes

• Food Processor – For finely chopping the salmon, making the fishcakes smooth and easy to shape.
• Mixing Bowl – To combine all the ingredients into a uniform mixture.
• Non-Stick Frying Pan – Essential for frying the fishcakes without them sticking or breaking apart.
• Spatula – Helps flip the fishcakes easily for even cooking on both sides.
• Measuring Cups and Spoons – For accurately measuring the ingredients to get the perfect consistency.

Directions:

Grind the salmon in the food processor.  Mix with minced onion, egg, flour, salt and pepper until combined.

Heat some oil in the non-stick frying pan over medium-high heat.  Form the salmon mixture into patties and put on a frying pan.  Cook for 7 minutes, then flip the patties and cook for another 7 minutes (until cooked through).

Serve with cocktail sauce (a.k.a “shrimp sauce”) for dipping.

Here’s the picture of salmon fishcakes served with quinoa with raisins side dish – check out my quinoa recipe with raisins.

Serving Suggestions

• Serve these salmon fishcakes with a side of mashed potatoes or creamy coleslaw for a hearty meal.
• A fresh green salad like fresh kale and quinoa with a tangy vinaigrette complements the fishcakes’ richness and adds a refreshing balance.
• Pair with roasted carrots, broccoli, or Brussels sprouts for a delicious, nutritious side.
• Offer cocktail sauce or green onion dip on the side for dipping to add extra flavor.
• For a unique pairing, try serving with a warm quinoa with raisins to add a bit of sweetness.

Tips for Success

• Use Fresh Salmon for Best Flavor: Fresh salmon will provide a better texture and flavor compared to canned. If using frozen, make sure to thaw it completely and pat it dry to remove excess moisture.
• Chop the Salmon Finely: For a smooth texture, use a food processor to grind the salmon until it’s finely chopped, but avoid over-processing, which can make the fishcakes too dense.
• Keep Ingredients Cold: Cold ingredients help the fishcakes hold together better. After mixing, you can even chill the patties in the fridge for 10-15 minutes before frying to prevent them from breaking apart.
• Don’t Overcrowd the Pan: When frying, leave space between each fishcake to allow even cooking and make flipping easier. Overcrowding can also reduce the oil temperature, leading to less crispy fishcakes.
• Watch the Heat: Medium-high heat is ideal. Too hot, and the fishcakes can burn on the outside while remaining undercooked inside; too low, and they may absorb too much oil. Aim for a golden brown crust on each side.
• Use the Right Oil: A high smoke-point oil like canola or vegetable oil works best. Avoid olive oil, as it can burn at higher frying temperatures.

Variations and Substitutions

• Make It Gluten-Free: Substitute the flour with almond flour or gluten-free breadcrumbs. This change keeps the fishcakes gluten-free while providing the same binding and structure.
• Add Herbs for Extra Flavor: Fresh herbs like parsley, dill, or chives can add a bright flavor to the fishcakes. Chop them finely and add them to the mixture for a touch of freshness.
• Spice It Up: For a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the mixture. This will give the fishcakes a subtle kick without overpowering the salmon flavor.
• Swap Salmon for Other Fish: If you prefer a milder taste, you can use other fish like cod or haddock. Simply follow the same process with your fish of choice.
• Use Canned Salmon: If fresh salmon isn’t available, you can use canned salmon. Drain it well and flake it into the mixture, which will save time on prepping and grinding.
• Try Different Dips: Serve these fishcakes with alternative sauces like tartar sauce, garlic aioli, or a squeeze of lemon juice for added zest.

Storage and Reheating

• Refrigeration: Store any leftover salmon fishcakes in an airtight container in the refrigerator for up to 3 days. Ensure they have cooled completely before storing to maintain freshness.
• Freezing: To freeze, place the cooked fishcakes on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 2 months.
• Reheating: Reheat the fishcakes in a preheated oven at 350°F for about 10-15 minutes or until heated through. For a quicker option, warm them in a non-stick frying pan over medium heat for a few minutes on each side. Avoid microwaving as it can make the fishcakes soggy.

Frequently Asked Questions

Can I use canned salmon instead of fresh salmon?

Yes, you can substitute canned salmon for fresh salmon in this recipe. Just make sure to drain the canned salmon well and flake it before mixing with the other ingredients. This can also save prep time, making the recipe even quicker to prepare.

What can I use as a gluten-free substitute for flour?

To make these fishcakes gluten-free, you can use almond flour or gluten-free breadcrumbs in place of regular flour. These options will provide similar texture and help bind the fishcakes without compromising taste.

Can I bake these fishcakes instead of frying them?

Yes, you can bake the fishcakes. Place them on a parchment-lined baking sheet, lightly brush them with oil, and bake at 400°F for 15-20 minutes, flipping halfway through. They may not be as crispy as frying but will still be delicious.

How do I prevent the fishcakes from falling apart?

To keep the fishcakes from breaking apart, ensure the ingredients are well combined and chill the patties for about 10-15 minutes before cooking. This helps them firm up, making them easier to handle when frying or baking.

What can I serve with salmon fishcakes?

Salmon fishcakes pair well with a variety of sides, such as a fresh green salad, roasted vegetables, or mashed potatoes. They’re also delicious with dipping sauces like cocktail sauce, tartar sauce, or garlic aioli.

Other Easy Salmon Recipes

Creamy Smoked Salmon Dip with Cream Cheese: This creamy dip combines rich smoked salmon and tangy cream cheese, perfect for spreading on crackers or fresh veggies.

Air Fryer Salmon Belly Crispy Recipe: Crispy and flavorful, this air fryer salmon belly is a quick, delicious snack or appetizer packed with healthy fats.

Low-Carb Keto Salmon Salad (Fresh or Canned): This keto-friendly salmon salad, made with fresh or canned salmon, is a refreshing and protein-rich meal perfect for low-carb diets.

Instant Pot Foil-Wrapped Salmon: Steamed in foil for maximum moisture, this Instant Pot salmon is tender, flaky, and infused with your favorite seasonings.

Cheesy Baked Salmon with Mayo Topping: This easy-baked salmon is topped with a creamy mayo and cheese blend for a golden, savory finish.

Hearty Soup with Canned Salmon: A comforting, nutritious soup made with canned salmon, perfect for a quick and warming meal.

Low-Carb Salmon Spinach Egg Bake: This low-carb salmon and spinach egg bake is a filling, healthy dish ideal for breakfast or brunch.

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