Potato and Salmon Fish Cakes Recipe

There are certain recipes that instantly transport you back to a feeling of comfort and satisfaction, and for my family, these Potato and Salmon Fish Cakes do exactly that. I remember the first time I made them, slightly skeptical about whether the kids would embrace fish cakes with the same enthusiasm as, say, chicken nuggets. To my delight, they were an instant hit! The crispy golden exterior giving way to a fluffy, flavourful interior packed with flaky salmon and creamy potatoes won everyone over. They’ve become a staple in our meal rotation since then – perfect for a weeknight dinner, impressive enough for guests, and wonderfully versatile. There’s something deeply rewarding about transforming simple ingredients like potatoes and salmon into something so utterly delicious and satisfying. They aren’t just food; they’re little parcels of joy, golden-brown and packed with flavour, proving that comforting meals can also be elegant and relatively simple to prepare. Seeing clean plates and hearing requests for seconds is the ultimate validation, and this recipe consistently delivers.

Why You’ll Absolutely Adore These Potato and Salmon Fish Cakes

Before we dive into the nitty-gritty of mashing potatoes and flaking salmon, let’s talk about why this specific recipe deserves a prime spot in your culinary repertoire. These aren’t just any fish cakes; they strike a beautiful balance of texture, flavour, and simplicity that makes them truly special.

• Incredible Flavour Fusion: The star is undoubtedly the salmon, bringing its rich, distinct flavour that pairs harmoniously with the earthy, comforting taste of potatoes. We enhance this further with subtle aromatics like onion or shallots, fresh herbs (dill or parsley are classics!), and a hint of lemon zest for brightness. It’s a sophisticated yet approachable flavour profile.
• Textural Heaven: The contrast in textures is key to a memorable fish cake. We aim for a perfectly crisp, golden-brown crust achieved through pan-frying, which encases a soft, fluffy, and moist interior. The flaked salmon provides substance, while the mashed potato binds everything together in a creamy embrace. No sad, dry, or mushy fish cakes here!
• Surprisingly Simple: While they look and taste impressive, the process is straightforward. Boiling potatoes, cooking or flaking salmon, mixing, shaping, and frying – it’s all manageable, even on a busy weeknight. This recipe breaks it down into easy-to-follow steps.
• Versatility King: These fish cakes are incredibly adaptable. Serve them as a main course with a side salad or steamed vegetables, pile them into burger buns with tartar sauce for a gourmet sandwich, or make mini versions for appetizers. They are delicious hot, warm, or even cold (though best when freshly cooked).
• Nutritional Powerhouse: Salmon is packed with high-quality protein and beneficial omega-3 fatty acids (EPA and DHA), known for supporting heart and brain health. Potatoes provide potassium, Vitamin C, and satisfying carbohydrates. When pan-fried judiciously, they can be part of a balanced and nutritious meal.
• Budget-Friendly Potential: While fresh salmon can be pricey, this recipe works beautifully with good-quality canned salmon or even leftover cooked salmon, making it a great way to stretch your budget without compromising on flavour. It’s an excellent way to repurpose leftovers into something entirely new and exciting.

Ingredients You’ll Need (Complete List with Amounts)

Gathering the right ingredients is the first step towards fish cake perfection. Precision isn’t always paramount here (a little more potato or salmon won’t ruin things), but these quantities provide a great starting point for balanced flavour and texture.

• Potatoes: 1.5 lbs (approx. 680g) Floury Potatoes (like Russets, Maris Piper, or King Edward) – These varieties mash up fluffy and dry, which is crucial for preventing soggy fish cakes.
• Salmon: 1 lb (approx. 450g) Skinless, Boneless Salmon Fillet (Fresh or Frozen, Thawed) OR 2 x 7.5 oz (213g) cans Good-Quality Canned Salmon, drained well – Fresh salmon offers a slightly richer flavour, but canned is convenient and economical. Ensure it’s well-drained if using canned.
• Binder: 1 Large Egg, lightly beaten – Helps hold the mixture together.
• Aromatics: 1 Small Onion OR 2 Shallots, very finely chopped (about ½ cup) – Adds a subtle sweetness and depth. You can sauté these first for a milder flavour, but finely chopping them raw works too.
• Fat for Sautéing (Optional) & Frying: 1 tbsp Olive Oil or Butter (for sautéing onion, if desired) PLUS approx. ¼ cup Vegetable Oil, Canola Oil, or other neutral high-heat oil for frying (adjust as needed).
• Fresh Herbs: ¼ cup Fresh Dill or Parsley, finely chopped (or a mix) – Essential for freshness and classic fish cake flavour. Chives also work well.
• Flavour Enhancers:
  • 1 tbsp Capers, rinsed and roughly chopped (Optional, but adds a lovely briny kick)
  • Zest of ½ Lemon – Adds brightness without making it too acidic.
  • 1 tbsp Lemon Juice (Freshly squeezed is best)
• Seasoning:
  • 1 tsp Salt (or to taste) – Adjust based on the saltiness of your salmon (especially canned).
  • ½ tsp Black Pepper, freshly ground
• Coating (Optional, for extra crispiness):
  • ½ cup All-Purpose Flour OR Gluten-Free Flour Blend
  • ½ – ¾ cup Breadcrumbs (Panko preferred for extra crunch, but regular dried breadcrumbs work too)
  • (Optional: Add another beaten egg for a three-step breading process: Flour -> Egg -> Breadcrumbs for the ultimate crust)

Step-by-Step Instructions: Crafting Your Fish Cakes

Follow these detailed steps carefully for the best results. Patience during the chilling stage is key!

1. Prepare the Potatoes:
* Peel the potatoes and cut them into evenly sized chunks (about 1-1.5 inches). This ensures they cook at the same rate.
* Place the potato chunks in a large saucepan and cover them generously with cold water. Adding potatoes to cold water and bringing it to a boil helps them cook more evenly.
* Add a pinch of salt to the water (about ½ teaspoon).
* Bring the water to a boil over medium-high heat, then reduce the heat to maintain a steady simmer.
* Cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork. They should offer little resistance.
* Drain the potatoes thoroughly in a colander. Let them sit and steam dry for a few minutes (at least 5 minutes). This step is CRUCIAL to remove excess moisture, preventing wet fish cakes. Shake the colander gently once or twice.
* Return the dry potatoes to the warm saucepan (off the heat) or transfer them to a large mixing bowl.
* Mash the potatoes until smooth but avoid over-mashing, which can make them gummy. A potato ricer or food mill gives the fluffiest results, but a standard masher works fine. Do not add any milk or butter at this stage – we want them relatively dry. Season lightly with a pinch of salt and pepper.

2. Prepare the Salmon:
* If using Fresh Salmon:
* You can cook the salmon in several ways:
* Poaching: Place the salmon fillet in a shallow pan. Add enough water, broth, or milk to barely cover it. Add a bay leaf or lemon slice if desired. Bring to a gentle simmer (do not boil rapidly) and cook for 8-12 minutes, or until the salmon is cooked through and flakes easily.
* Baking: Preheat oven to 400°F (200°C). Place the salmon on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and season with salt and pepper. Bake for 12-15 minutes, or until cooked through.
* Pan-Searing: Heat a little oil in a skillet over medium heat. Season the salmon and sear for 4-6 minutes per side, until cooked through.
* Once cooked, let the salmon cool slightly on a plate.
* Using two forks, flake the cooled salmon into bite-sized pieces, discarding any skin or pin bones you might find. Don’t shred it too finely; you want noticeable flakes.
* If using Canned Salmon:
* Open the cans and drain the salmon very thoroughly. Press out any excess liquid.
* Transfer the drained salmon to a bowl and flake it with a fork, removing any skin or bones (most canned salmon is skinless/boneless, but double-check).

3. Combine the Fish Cake Mixture:
* Add the flaked salmon to the bowl with the mashed potatoes.
* Add the finely chopped onion (or shallots – sauté them first in a little butter or oil if you prefer a milder flavour, then let them cool before adding), chopped fresh dill or parsley, capers (if using), lemon zest, and lemon juice.
* Add the lightly beaten egg.
* Season with salt (start with about ½ teaspoon, remembering the potatoes are lightly seasoned and canned salmon can be salty) and freshly ground black pepper (about ½ teaspoon).
* Using a fork or your hands (clean hands work best!), gently mix everything together until just combined. Be careful not to overmix, as this can make the potatoes gummy and break down the salmon flakes too much. The mixture should hold together when pressed.
* Taste the mixture and adjust seasoning if necessary (add more salt, pepper, lemon, or herbs). Safety note: If using raw egg and you’re concerned about tasting, you can either trust your measurements or cook a tiny spoonful of the mixture in a pan to taste.

4. Chill the Mixture (Essential Step!):
* Cover the bowl with plastic wrap or transfer the mixture to an airtight container.
* Refrigerate for at least 30 minutes, or preferably 1 hour (or even up to overnight). Chilling helps the mixture firm up, making the patties easier to shape and preventing them from falling apart during cooking. This is a non-negotiable step for success!

5. Shape the Fish Cakes:
* Line a baking sheet or large plate with parchment paper. This prevents sticking.
* If using a coating: Prepare your breading station. Place the flour in one shallow dish, the extra beaten egg (if using) in another, and the breadcrumbs in a third. Season the flour and breadcrumbs lightly with salt and pepper if desired.
* Take the chilled mixture out of the refrigerator. Divide it into 8 equal portions for main-course sized cakes, or 12-16 for smaller/appetizer-sized ones.
* With slightly damp hands (this prevents sticking), shape each portion into a round patty, about ¾ to 1 inch thick. Gently compress them so they hold their shape but don’t pack them too tightly.
* If Coating:
* Flour Only: Lightly dredge each patty in flour, shaking off any excess.
* Flour & Breadcrumbs: Dredge in flour, shake off excess, then press firmly into the breadcrumbs, ensuring an even coating on all sides.
* Three-Step Breading: Dredge in flour (shake off excess), dip completely in the beaten egg (let excess drip off), then press firmly into the breadcrumbs for a thick, crispy crust.
* Place the shaped (and coated, if applicable) patties onto the parchment-lined baking sheet.
* Optional but Recommended: Chill the shaped patties again for another 15-30 minutes. This further helps them keep their shape during frying.

6. Cook the Fish Cakes:
* Heat the vegetable oil (about ¼ inch deep) in a large, heavy-bottomed skillet (cast iron or non-stick works well) over medium heat. The oil is ready when a small crumb dropped in sizzles gently. Don’t let the oil smoke; adjust the heat as needed.
* Carefully place the fish cakes into the hot oil, working in batches if necessary to avoid overcrowding the pan (leave space between them). Overcrowding lowers the oil temperature, leading to greasy, less crispy cakes.
* Fry for about 4-6 minutes per side, or until golden brown, crispy, and heated through. Adjust the heat if they are browning too quickly or too slowly. The internal temperature should reach 165°F (74°C) if you have an instant-read thermometer.
* Use a spatula (a fish spatula is ideal) to carefully flip the cakes.
* Once cooked, transfer the fish cakes to a wire rack set over a baking sheet or onto plates lined with paper towels to drain any excess oil. Draining on a wire rack prevents the bottom from getting soggy.
* If cooking in batches, you can keep the cooked fish cakes warm in a low oven (around 200°F or 90°C) on the wire rack while you fry the remaining ones.

7. Serve:
* Serve the potato and salmon fish cakes immediately while they are hot and crispy. See “How to Serve” section below for ideas.

Achieving the Perfect Fish Cake Texture

The quest for the perfect fish cake often comes down to texture. Here’s a deeper dive into ensuring yours are crisp on the outside and delightfully fluffy, not soggy or dense, on the inside:

• Potato Power: As mentioned, using floury potatoes (like Russets) is paramount. Waxy potatoes retain too much moisture and can lead to a dense, gluey texture. Mashing them while hot and letting them steam dry is non-negotiable for releasing excess water.
• Moisture Management: Beyond the potatoes, ensure your salmon (especially canned) is extremely well-drained. Excess liquid is the enemy of a firm fish cake. Sautéing the onions/shallots before adding can also reduce moisture compared to adding them raw.
• The Binder Balance: The egg acts as a binder. One large egg is usually sufficient for this quantity. Too much egg can make the mixture wet; too little, and they might crumble.
• Gentle Mixing: Overworking the potato-salmon mixture develops the starch in the potatoes, leading to a gummy texture. Mix just until combined. It’s okay if it looks a little rustic. Embrace the flakes!
• The Magic of Chilling: We’ve stressed this, but it bears repeating. Chilling the mixture before shaping allows the starches to set and the flavours to meld, making shaping easier. Chilling the shaped patties again helps them hold their form beautifully when they hit the hot oil.
• Coating Considerations: While optional, a coating significantly enhances crispiness. Flour provides a basic dry surface. Breadcrumbs (especially Panko) create that coveted crunch. The three-stage breading (flour-egg-breadcrumb) offers the most robust, crispiest coating. Ensure you press the coating on firmly.
• Frying Finesse: Use enough oil (about ¼ inch) and ensure it’s at the right temperature (medium heat, shimmering but not smoking). Too low, and the cakes absorb oil and become greasy. Too high, and the outside burns before the inside is hot. Don’t overcrowd the pan, as this drops the oil temperature significantly. Fry in batches for consistent results. Draining on a wire rack keeps them crispy.

Nutrition Facts (Estimated)

Please note these are estimates and can vary based on specific ingredients used (especially the type of salmon and oil), patty size, and cooking method.

• Servings: Makes approximately 8 medium-sized fish cakes.
• Serving Size: 2 fish cakes per person (recipe serves 4 as a main course).
• Estimated Calories per Serving (2 fish cakes): 450-600 kcal (This varies significantly depending on oil absorption during frying and whether breadcrumbs are used).

Key Nutritional Highlights:

• Protein: Excellent source of high-quality protein from the salmon and egg.
• Omega-3 Fatty Acids: Rich in EPA and DHA if using fresh or good-quality canned salmon.
• Carbohydrates: Primarily from the potatoes.
• Vitamins & Minerals: Contains Vitamin D (from salmon), Vitamin C and Potassium (from potatoes).

Disclaimer: For precise nutritional information, please calculate based on the exact ingredients and quantities you use, using a nutritional analysis tool.

Preparation Time Breakdown

Understanding the time commitment helps plan your cooking:

• Preparation Time: 30 minutes (Peeling/chopping potatoes, cooking/flaking salmon, chopping aromatics/herbs, mixing)
• Chilling Time: 45 minutes (minimum – 30 mins for mixture + 15 mins for shaped patties) Can be extended up to overnight for the mixture.
• Cooking Time: 20-30 minutes (Frying in batches)
• Total Time (including minimum chilling): Approximately 1 hour 35 minutes – 1 hour 45 minutes

How to Serve Your Delicious Fish Cakes

These versatile fish cakes can be dressed up or down. Here are some serving suggestions:

• Classic & Simple:
  • Serve hot with a generous dollop of Tartar Sauce (homemade or store-bought).
  • A simple Lemon Wedge on the side for squeezing over is essential.
  • Pair with a fresh, crisp Green Salad with a light vinaigrette.
  • Steamed green beans, asparagus, or peas complement them beautifully.
• Comfort Food Style:
  • Serve alongside Mushy Peas (a British classic!).
  • A side of Buttered New Potatoes or even Chips (Fries) for a “fish and chip” variation.
• Elevated Main Course:
  • Place the fish cakes on a bed of Wilted Spinach or sautéed kale.
  • Drizzle with a Creamy Dill Sauce or a Lemon-Butter Sauce.
  • Serve with roasted vegetables like cherry tomatoes, bell peppers, or zucchini.
• Casual Lunch/Brunch:
  • Serve in a Brioche Bun with lettuce, tomato, and tartar sauce for a gourmet fish burger.
  • Top with a Poached Egg for a delicious brunch option.
• Appetizer Style:
  • Make smaller, bite-sized patties (mini fish cakes).
  • Serve with various dipping sauces: Tartar Sauce, Lemon-Dill Yogurt Dip, Sweet Chili Sauce, or Aioli.
  • Arrange attractively on a platter with lemon wedges and fresh herb garnishes.

Sauce Ideas (Beyond Tartar):

• Lemon-Dill Yogurt Dip (Greek yogurt, lemon juice, fresh dill, garlic powder, salt, pepper)
• Spicy Mayo (Mayonnaise mixed with sriracha or another chili sauce)
• Garlic Aioli (Mayonnaise, minced garlic, lemon juice, Dijon mustard)
• Remoulade Sauce

Top Tips for Fish Cake Success

Master the art of fish cake making with these five essential tips:

1. Choose Your Salmon Wisely: Both fresh and canned salmon work, but quality matters. If using fresh, opt for a flavourful variety like King, Sockeye, or Coho. Cook it gently (poaching or baking is ideal) to keep it moist. If using canned, choose a reputable brand packed in water or minimal oil, and drain it meticulously. Press out all excess liquid. Leftover cooked salmon is also a fantastic option!
2. Master the Mash – Dry is Key: The biggest culprit of fish cakes falling apart is excess moisture, usually from the potatoes. Use floury/starchy potatoes (Russets, Maris Piper). Boil them until very tender, drain EXTREMELY well, and let them steam dry in the colander for several minutes before mashing. Mash them plain – no milk, cream, or butter at this stage, as these add moisture. You want a fluffy, relatively dry mash to absorb the other ingredients and bind effectively.
3. Don’t Skip the Chill(s): Chilling the fish cake mixture before shaping is crucial. It allows the potato starch to set, the flavours to meld, and firms everything up, making the patties much easier to handle and less prone to crumbling. For extra insurance, chilling the shaped patties for another 15-30 minutes before frying helps them hold their form even better when they hit the hot pan.
4. Gentle Handling is Crucial: When combining the ingredients, mix gently and minimally – just until everything is incorporated. Overmixing can make the potatoes gummy and break down the lovely salmon flakes too much. When shaping, form the patties gently but firmly. Don’t compact them excessively, or they can become dense.
5. Perfect Your Pan-Frying Technique: Use a heavy-bottomed skillet for even heat distribution. Ensure your oil is hot enough (medium heat – a crumb should sizzle) but not smoking. Fry in batches, leaving space between the cakes to prevent the oil temperature from dropping, which leads to greasy results. Use a thin spatula (like a fish spatula) for easier flipping. Drain the cooked cakes on a wire rack, not paper towels alone, to keep the bottoms crispy.

Frequently Asked Questions (FAQ)

Here are answers to common questions about making potato and salmon fish cakes:

1. Q: Can I use canned salmon instead of fresh?
   • A: Absolutely! Canned salmon is a convenient and budget-friendly alternative. Use good-quality canned salmon (pink or red sockeye work well). The most critical step is to drain it extremely well. Open the cans, drain off all liquid, then flake the salmon into a bowl and press it gently with a fork or paper towels to remove any remaining moisture before adding it to the potatoes. Remember to check for and remove any skin or bones, although most are skinless/boneless. Adjust seasoning accordingly, as canned salmon can sometimes be saltier than fresh.
2. Q: Why are my fish cakes falling apart?
   • A: This is usually due to excess moisture or insufficient binding/chilling. Ensure you used floury potatoes and dried them thoroughly after boiling. Drain canned salmon meticulously. Don’t add extra liquid (like milk/butter) to the mash initially. Make sure you included the egg as a binder. Most importantly, did you chill the mixture for at least 30-60 minutes before shaping? And did you chill the shaped patties? Chilling is key to firming them up. Also, handle them gently when shaping and frying, and ensure your oil is hot enough so they start cooking immediately rather than soaking up oil and disintegrating. A coating of flour or breadcrumbs can also help hold them together.
3. Q: Can I bake the fish cakes instead of frying them?
   • A: Yes, baking is a healthier alternative, though they won’t be quite as crispy as pan-fried. Preheat your oven to 400°F (200°C). Place the shaped (and preferably breaded for better texture) fish cakes on a baking sheet lined with parchment paper or lightly greased. You can lightly spray the tops with cooking oil or brush with melted butter for better browning. Bake for 20-25 minutes, flipping halfway through, until golden brown and heated through. The internal temperature should reach 165°F (74°C).
4. Q: Can I make these fish cakes ahead of time? Can I freeze them?
   • A: Yes, they are great for making ahead!
     • Refrigerating: You can prepare the mixture and keep it refrigerated for up to 24 hours before shaping and cooking. You can also shape the patties, place them on a parchment-lined tray, cover tightly, and refrigerate for up to 24 hours before cooking. Cooked fish cakes can be stored in an airtight container in the refrigerator for up to 2-3 days and reheated (oven or air fryer is best for crispiness).
     • Freezing: Fish cakes freeze well, both cooked and uncooked.
       • Uncooked: Shape the patties, place them on a parchment-lined baking sheet, and freeze until solid (about 1-2 hours). Then transfer them to a freezer bag or airtight container, separating layers with parchment paper. They can be frozen for up to 2-3 months. Cook from frozen (do not thaw first), adding a few extra minutes to the cooking time, or thaw overnight in the refrigerator before cooking as usual.
       • Cooked: Let the cooked fish cakes cool completely. Freeze them on a baking sheet until solid, then transfer to a freezer bag/container. Reheat from frozen in a preheated oven (around 375°F/190°C) for 15-20 minutes, or until hot and crispy.
5. Q: How can I make these potato and salmon fish cakes gluten-free?
   • A: It’s easy to make this recipe gluten-free! The core mixture (potato, salmon, egg, herbs, seasonings) is naturally gluten-free. The only potential source of gluten is the optional coating. Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend for dredging. For the breadcrumbs, use certified gluten-free breadcrumbs (Panko-style gluten-free crumbs work particularly well for crispiness). Ensure your other ingredients (like canned salmon or capers) don’t have hidden gluten sources, although this is uncommon.

Enjoy creating and devouring these delicious Potato and Salmon Fish Cakes – a truly rewarding recipe that’s bound to become a favorite!