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3 Salmon Fish Cake Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Breaded salmon cakes with horseradish sauce is one of the recipes featured on this page

Breaded salmon cakes with horseradish sauce is one of the recipes featured on this page

Fish Cakes Are Healthy and Delicious

Fish cakes can be prepared with many different types of fish. They are also regularly prepared with a combination of fish species in the same cakes. Salmon, however, is unquestionably not only one of the most popular types of fish for making fish cakes, but it is also an extremely nutritious option.

There are three very different recipes for salmon cakes featured below, only two of which actually require cooking. Hopefully at least one of the options will appeal to your tastes and you can spare a minute to vote at the end for which of the three you find has the most appeal.

Spicy salmon and sweet potato cakes served with broccoli and sweet chilli dipping sauce

Spicy salmon and sweet potato cakes served with broccoli and sweet chilli dipping sauce

Spicy Salmon and Sweet Potato Cakes Recipe

  • Prep time: 4 hours
  • Cook time: 45 min
  • Ready in: 4 hours 45 min
  • Yields: 1 serving

Ingredients

  • 4oz fresh salmon fillet, skin on
  • salt and white pepper
  • 6oz (gross weight) sweet potatoes, peeled and chopped in to large pieces
  • 1 tbsp fresh breadcrumbs
  • 1oz butter
  • 1 tbsp freshly chopped coriander/cilantro
  • 1 tsp dried chilli flakes
  • 2 tbsp sweet chilli dipping sauce
  • 1/2 head broccoli, broken in to florets
  • 2 wedges fresh lime
  • vegetable oil for frying

Instructions

  1. The salmon has to be cooked and cooled completely before it can be incorporated in the fish cakes. It is also vital that the skin remains on it, or it will disintegrate during cooking. Put it in to a pot - skin side down - and season with salt and white pepper. Pour in enough water to comfortably cover the fillet. Put on a high heat until the water just begins to simmer. Do not allow the water to boil! As soon as it starts to simmer, turn off the heat, cover the pot and allow the salmon to cook in the residual heat as the water cools for a couple of hours.
  2. Put the peeled and chopped sweet potatoes in to a pot with plenty of cold water and a little salt. Bring to a simmer for about twenty minutes or until softened. Drain, return to the pot and leave to steam and dry out for about five minutes. Otherwise, the mash will be soggy.
  3. While the sweet potatoes are steaming, lift the salmon from the cooled poaching water. Peel off the skin and gently rub the fillet to separate it in to natural flakes.
  4. Put the butter in to the sweet potatoes and mash. Stir through the breadcrumbs to help dry it further before gently folding in the chilli flakes, flaked salmon and chopped coriander/cilantro.
  5. Divide the mixture in to two equal portions. Cover a plate with clingfilm and lightly flour your hands. Roll each portion in turn in to a ball then flatten between your palms to salmon cakes approximately three-quarters of an inch thick. Lay them on the plate and refrigerate for a couple of hours to firm up.
  6. Put the broccoli florets in to a pot of boiling, salted water to simmer for ten minutes before pouring a little oil in to a frying pan and bringing it up to a medium heat. Put the salmon cakes in to the pan and fry on a medium heat for around five minutes on each side until crisp and golden. (Note that if your oil is not hot enough, it will be absorbed in to the salmon cakes and make them soggy).
  7. Pour the dipping sauce in to a small ramekin and sit on a serving plate. Drain the broccoli and also plate before sitting the salmon cakes on the plate and garnishing with the wedges of fresh lime.
Smoked salmon and cream cheese cakes with Scottish oatcakes and salad

Smoked salmon and cream cheese cakes with Scottish oatcakes and salad

Smoked Salmon and Cream Cheese Cakes Recipe

  • Prep time: 2 hours
  • Cook time: Not applicable
  • Ready in: 2 hours
  • Yields: 2 servings

Ingredients

  • 3 tbsp full-fat cream cheese
  • 1 tsp fresh dill, chopped, plus two sprigs for garnish
  • white pepper
  • 4 large slices of cold smoked salmon (approximately 4oz total)
  • 1 medium tomato, sliced
  • 3-inch cucumber, sliced
  • salt
  • 4 Scottish oatcakes
  • 2 lemon wedges, for garnish

Instructions

  1. Put the cream cheese in to a bowl and add the chopped dill leaves. Season with white pepper only and stir well to combine. Do note the importance of using full fat cream cheese, as you may find low fat or reduced fat cheese will not set properly in the fridge.
  2. Lay a sheet of clingfilm/plastic wrap on a chopping board. Spoon on the cheese in two equal mounds.
  3. Dip two knives in a cup of boiling water and use them to form the cheese in to two patties. Take your time doing this, dipping the knives in the water as necessary.
  4. Carefully lift the clingfilm and lay the patties in a plastic dish. Put the lid on and refrigerate for two hours (or even overnight) for the cheese to firm up.
  5. Lay the salmon strips out in the form of two "+" crosses on a chopping board. Sit a cheese patty in the centre of each cross and fold the salmon over one arm of the cross at a time. The salmon cakes can then be used immediately or again refrigerated.
  6. Turn the salmon cakes over that the folds are underneath and plate. Garnish the plate with the tomato and cucumber slices, lightly seasoned with salt.
  7. Add the lemon wedges, sit a sprig of dill on top of each salmon cake and serve with the oatcakes.
Breaded salmon cake with horseradish sauce and a simple salad

Breaded salmon cake with horseradish sauce and a simple salad

Breaded Salmon Cakes with Horseradish Sauce Recipe

  • Prep time: 4 hours
  • Cook time: 45 min
  • Ready in: 3 hours 45 min
  • Yields: 4 servings

Ingredients

  • 6oz fresh salmon fillet, skin on
  • 1 celery stick, roughly chopped
  • 3 small shallots, peeled
  • 6 whole sprigs fresh dill, 2 for poaching salmon and 4 for garnish
  • 1/2 tsp whole black peppercorns
  • salt
  • 3/4 lb floury/starchy potatoes, peeled and roughly chopped
  • 2 oz butter
  • 2 tsp dill leaves, chopped
  • 2 large eggs, beaten
  • 6 oz golden breadcrumbs
  • vegetable oil for frying
  • 2 large handfuls of fresh green salad leaves
  • 4-inch piece of cucumber, cut in to wedges
  • 2 medium tomatoes, cut in to segments
  • 4 tbsp hot horseradish sauce
  • 4 lemon wedges

Instructions

  1. Put the salmon fillet in to a pot along with two of the sprigs of dill, the celery, shallots and black peppercorns. Season with salt and pour in enough cold water to ensure the salmon is comfortably covered.
  2. Put the pot on to a high heat until the water only just begins to simmer. Be careful not to let it boil. Turn off the heat, cover the pot and leave to cool for two hours.
  3. Put the potatoes in to a large pot of salted cold water and bring the water to a boil. Simmer for around twenty-five minutes until the potatoes are just softened.
  4. Drain the potatoes and return them to the pot. Leave to steam for five minutes.
  5. While the potatoes are steaming, remove the salmon fillet from the cooled water. Peel off and discard the skin. Gently rub the salmon in to flakes, feeling for any remaining pinbones as you do so.
  6. Add the butter to the potatoes and mash. Add the salmon flakes and chopped dill and carefully stir to combine with a folding motion.
  7. Divide the potato and salmon mix in to four equal portions. Lightly flour a large dinner plate and your hands. Roll each portion in to a ball, flatten between your palms in to three-quarter inch thick patties and lay on the plate. Put the plate in to the fridge for a couple of hours to firm up the patties.
  8. Beat the eggs in one small bowl and pour the breadcrumbs in to another. Pour some vegetable oil in to a large frying pan and bring it up to a medium heat.
  9. Take the salmon cakes from the fridge. One at a time, dip them in the egg, ensuring they are completely covered, before coating in the breadcrumbs. Fry on a medium heat for five minutes each side, or until golden.
  10. While the salmon cakes are frying, combine the salad ingredients and season with salt and pepper. Divide between four serving plates. Add a tablespoon of hot horseradish sauce (which goes extremely well with salmon) to each plate and garnish with a sprig of dill.
  11. Plate the salmon cakes last of all and top each with a wedge of lemon.

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 18, 2013:

Hi, randomcreative. I have funnily enough never tasted crab cakes but I have tasted crab. I'm sure the concept is fairly similar and that crab could be used in place of salmon in at least the two cooked versions of the cakes on this Hub. I hope you get the chance to try salmon cakes soon. Thanks for stopping by and commenting.

Rose Clearfield from Milwaukee, Wisconsin on March 18, 2013:

All of these recipes look delicious! I've had crab cakes many times, but now I'm intrigued about salmon cakes.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 18, 2013:

Hi, LaThing. I'm glad you're a fellow salmon lover. I hope you enjoy the salmon and sweet potato cakes. Thanks for visiting, commenting and passing on these ideas. :)

LaThing from From a World Within, USA on March 18, 2013:

I, absolutely love, love love salmon!! Can't get enough of it :)

Your recipes are wonderful..... I can't wait to try the salmon and sweet potato cakes! Thanks for these great recipes. Passing it on and enjoying them :))