Homemade salmon and dill fishcakes (patties) are easy to make and taste much nicer than shop-bought ones, perfect for a light lunch or dinner. This recipe uses a few simple ingredients making it perfect for mid-week. I always make a batch of these as it takes a similar amount of effort and they freeze well. Dill is a lovely delicate herb with a slightly sweet citrus flavour. This fishcake recipe doesn't use breadcrumbs; they are just dusted with flour to give a nice golden colour.
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Fishcakes are a great standby. Why not try these Smoked Haddock Fishcakes or Fishcakes with Smoked Mackerel? These Tuna fishcakes use tinned tuna and are easy and cheap to make.
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Ingredients
This recipe for Salmon and Dill Fishcakes uses a few simple ingredients.
- Salmon fillets - buy salmon fillets with the skin on. Check for bones before cooking.
- Potatoes - use a variety that will mash well such as Maris Piper or King Edward. In the US look for Russets or Yukon Gold.
- Dill - this is a fresh herb with 'fronds' rather than leaves. It has a subtle sweet citrus-like flavour and goes very well with fish.
- Lemons - using fresh lemons helps enhance the flavour.
- Plain flour - or All-purpose flour. This is used to bind the ingredients together and to dust the fishcakes before frying.
See recipe card for quantities.
How to make Salmon Fishcakes Gluten Free
To make these fishcakes gluten-free, just replace the plain flour or all-purpose flour with chickpea flour. Chickpea flour has a coarse texture but is good for binding ingredients together. Once you've made the fishcakes or patties, just use the chickpea flour to dust them. This recipe doesn't contain any breadcrumbs or panko breadcrumbs.
Instructions
This recipe will make two fishcakes per person. To make a larger batch, change the serving number in the recipe card and see the tip below about adding liquid.
Bring a large pan of lightly salted water to the boil. Add the potato and cook for about 15 minutes until soft, then drain.
At the same time, place the salmon fillets in a steamer over the top of the potatoes and cook for 8 - 10 minutes. Alternatively poach them in simmering water for 8 - 10 minutes. The cooking time will depend on the thickness of the fillets. Fish is cooked when it no longer looks opaque.
Mash the potatoes and leave them to cool. Spreading the mash out on a cold plate will help it to cool quickly.
Remove the skin from the salmon and flake the salmon into a bowl.
When the salmon has cooled, add the dill and juice of half the lemons together with the egg and flour and season with salt and freshly ground black pepper. Don't add hot salmon to the eggs as you don't want to scramble the eggs.
When the potatoes are cooled, mix the fish mixture with the potatoes and stir together well.
Divide the mixture into however many you are making, pat into circles about 2cm thick, and dust with flour. Place in the fridge for about 1 hour to cool, or you can freeze them at this point. Allowing them to cool in the fridge is an important step as it means they will not break up in the pan.
Add a thin layer of oil about 2 - 3 mm deep to a frying pan and when the oil is hot, fry the fishcakes over a medium heat for 3 - 4 minutes on each side, then serve.
Tip
Don't overboil the potatoes or your mash may be too wet. If you have cooked your potatoes for too long, add the mash back to the pan over a low heat. Stir often so it doesn't stick. This will help get rid of any excess moisture. You don't need to add milk or butter to the mash as that is just more moisture.
Tips for making a batch of salmon fishcakes
It's a great idea to make a batch of fishcakes as they freeze well and are quick to cook on busy days. Defrost them before frying as otherwise they may be too brown on the outside and still cold on the inside.
When making a batch, as with most things, you won't need to double or triple the amount of liquid. When adding the lemon juice and eggs, add just enough so you can mold the fishcake mixture and it holds together well without making it too sticky.
How to cook Fishcakes in the oven
You can cook your salmon and dill fishcakes in the oven. Cook at 200°C/400°F/gas mark 6 for 15 - 20 minutes. Oven-baking fishcakes uses less oil but does result in a slightly drier fishcake and they won't have the same golden colour. However, this is a healthier option.
Can I use tinned or canned salmon?
You can substitute fresh salmon for tinned or canned salmon in your fishcakes. Make sure to drain the tinned salmon well otherwise your fishcakes will be soggy. I recommend using salmon tinned or canned in spring water rather than an oil or brine.
Serving Suggestion
I recommend serving your salmon and dill fishcakes with one of these sides, sauces or dips, and a couple of lemon wedges.
- Sides:- salad, corn on the cob (corncob US), new or baby potatoes, potato wedges, sweet potatoes, chips or fries, potato salad, roasted vegetables, asparagus or steamed green vegetables such as broccoli or beans.
- Sauces/dips:- tartare sauce, mayonnaise, lemon mayonnaise, garlic (aioli) dip, hollandaise sauce or a side of coleslaw.
Equipment
For this recipe, you will need the following
- Large pan for the potatoes with a lid.
- Colander to steam the salmon.
- Potato masher
- Juicer
- Large bowl to mix the ingredients together.
Sustainability
When shopping for fish, look for the Marine Stewardship Council logo. This label tells us that the fish has been sourced responsibly. The Marine Stewardship Council constantly monitors fish stocks to help preserve fish stocks for future generations. Salmon is a very popular fish and some salmon fish stocks are in danger. The good fish guide has up-to-date information. The blue logo will help you make the best choice when shopping for salmon.
How long will they keep?
Salmon fishcakes will keep for 1 - 2 days in the fridge. They will freeze well for 3 - 4 months. Fishcakes need to be fully de-frosted before cooking as otherwise, the outside will be crisp but the inside still frozen.
Green Tip
Making a batch of fishcakes is more energy-efficient!
Related
Looking for other easy Salmon Recipes? Try these:
- Smoked Salmon Risotto30 Minutes
- Salmon Lasagne with Spinach50 Minutes
- Salmon Creme Fraiche Pasta17 Minutes
- Individual Salmon En Croute (Salmon Wellington)35 Minutes
📖 Recipe
Salmon and Dill Fishcakes (Patties)
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Ingredients
- 450 g potatoes peeled, cut into chunks about 2cm square
- 350 g salmon fillets bones removed
- 2 tablespoon fresh dill thinly chopped
- 2 lemons fairtrade available
- 1 eggs beaten
- 2 tablespoon plain flour or All-Purpose plus extra for dusting
- 1 dash salt
- 1 dash black pepper freshly ground (fairtrade available)
Instructions
- Bring a large pan of lightly salted water to the boil. Add the potato and cook for about 15 minutes until soft, then drain.450 g potatoes
- At the same time, place the salmon fillets in a steamer over the top of the potatoes and cook for 8 - 10 minutes. Alternatively poach them in simmering water for 8 - 10 minutes. The cooking time will depend on the thickness of the fillets. Fish is cooked when it no longer looks opaque.350 g salmon fillets
- Mash the potatoes and leave them to cool. Spreading the mash out on a cold plate will help it to cool quickly.
- Remove the skin from the salmon and flake the salmon into a bowl.
- When the salmon has cooled, add the dill and juice of half the lemons together with the egg and flour and season with salt and freshly ground black pepper. Don't add hot salmon to the eggs as you don't want to scramble the eggs.1 dash salt, 2 tablespoon fresh dill, 2 lemons, 1 eggs, 2 tablespoon plain flour, 1 dash black pepper
- When the potatoes are cooled, mix the fish mixture with the potatoes and stir together well.
- Divide the mixture into however many you are making, pat into circles about 2cm thick, and dust with flour. Place in the fridge for about 1 hour to cool, or you can freeze them at this point. Allowing them to cool in the fridge is an important step as it means they will not break up in the pan.
- When the potatoes are cooled, mix the fish mixture with the potatoes and stir together well.
Notes
Ingredient Notes
-
- Salmon fillets - buy salmon fillets with the skin on. Check for bones before cooking.
-
- Potatoes - use a variety that will mash well such as Maris Piper or King Edward. In the US look for Russets or Yukon Gold.
-
- Dill - this is a fresh herb with 'fronds' rather than leaves. It has a subtle sweet citrus-like flavour and goes very well with fish.
-
- Lemons - using fresh lemons helps enhance the flavour.
-
- Plain flour - or All-purpose flour. This is used to bind the ingredients together and to dust the fishcakes before frying.
How to cook Fishcakes in the oven
You can cook your salmon and dill fishcakes in the oven. Cook at 200°C/400°F/gas mark 6 for 15 - 20 minutes. Oven-baking fishcakes uses less oil but does result in a slightly drier fishcake and they won't have the same golden colour. However, this is a healthier option.Storage Instructions
Salmon fishcakes will keep for 1 - 2 days in the fridge. They will freeze well for 3 - 4 months. Fishcakes need to be fully de-frosted before cooking as otherwise, the outside will be crisp but the inside still frozen.Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
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