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Easy and Delicious Salmon Fish Cakes
Gretel Shaw
You'll love these delicious salmon fish cakes. These are so easy to do and they taste great when made with fresh salmon fillets. Try the easy recipe now.
5
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course
Main Course
Cuisine
American
Servings
6
people
Calories
121
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1
large
potatoes
-
Russet
120
grams
salmon fillets
-
fresh
2
teaspoons
butter
5
tablespoons
milk
-
warm
1
sprinkle
Sea salt
1
sprinkle
ground black pepper
1
tablespoon
fresh dill
-
finely minced
⅓
cup
all purpose flour (plain flour Australia and UK)
-
plain
Instructions
Lightly season the salmon with sea salt and pepper.
Steam or poach salmon until it is just cooked.
Use a fork to flake the salmon and set it aside to cool.
Boil or steam potato until soft.
Peel the skin off the potato while it is still warm. Mash the potato with a fork, adding the butter.
Stir in the warm milk and mash until the potato mixture is smooth and combined. If the mixture is too dry, add extra milk by a tablespoon if needed.
Add sea salt and minced dill to the potato and mix.
Add the flaked salmon to the mashed potato and stir to combine. The mixture should be moderately moist but not wet.
To shape the fish cakes, dust your hands with flour and roll small handfuls of the mixture into your desired shape.
Cover the patties with flour and toss between both hands to remove any excess.
Lightly pan-fry on low heat till golden brown.
Nutrition
Calories:
121
kcal
Carbohydrates:
17
g
Protein:
6
g
Fat:
3
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Trans Fat:
0.1
g
Cholesterol:
16
mg
Sodium:
93
mg
Potassium:
386
mg
Fiber:
2
g
Sugar:
1
g
Vitamin A:
77
IU
Vitamin C:
12
mg
Calcium:
28
mg
Iron:
1
mg
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