Spicy Salmon Fishcakes

Spicy Salmon Fishcakes

This recipe for spicy salmon fishcakes was inspired by a wickedly good deal on salmon fillets, I wanted to do something different with the salmon beyond the usual oven baked salmon that I love.  It is good to find new ways of enjoy your favourite ingredients.


This  recipe is extremely easy to make, delicious and could soon become a firm household favourite.  We will certainly be making these again.

(Serves 4)

600 g salmon (4 large fillets)

500 g potato

500 g breadcrumbs

2 eggs beaten for dipping fishcakes

2 garlic cloves, finely chopped

Milk – splash

Knob of butter

1-2 red chillis finely chopped with seeds left in (see picture of dish as this is the chilli type I used)

1 teaspoon of mixed herbs


  1. Add the potatoes to a saucepan, cover with water and cook until soft enough to mash.
  2. Whilst the potatoes are cooking, wrap each salmon fillet in foil and add a drizzle of oil to each.  Cook in a pre-heated oven, 180oC,until cooked.
  3. Once the salmon is cold enough to handle break up into flakes.
  4. Mash the cooked potato with the chopped garlic, chopped red chilli and mixed herbs, and add seasoning to taste (I use pepper but don’t add salt myself).  Add a little milk and a knob of butter.
  5. Gradually add the flaked salmon to the potato.  Mix well but try not to break up the salmon too much.
  6. Take the mixture and shape into fishcakes.  These ingredients will make 8 large fishcakes.  Of course you can make smaller ones for appetizers but you need to reduce the cooking time in the pan.
  7. Dip each fishcake into egg and then breadcrumbs.
  8. Add a little olive oil to a non-stick  frying pan, heat up and add the fishcakes, cooking 3-4 minutes each side for the big fishcakes.

Tip:  Re 4., my top tip is to buy a potato ricer.  These are frequently seen being used by top chefs and I did once think it was much hype about nothing.  However, I am now officially a convert!  It looks like a giant garlic press and you literally press the potatoes through the ricer and mix in any milk or butter afterwards.  Amazon sell some really good ones, but this is ours:

The process of pushing the potato through all the tiny holes in the ricer eliminates the tiniest lump so you end up with divine, lump free mashed potato!

These fishcakes will be crunchy on the outside and soft on the inside.  In short they are mouthwateringly irresistable!  They are mildy spicy as I have just used red chillis (I used 2 red chillis) but you could start out  with just one and see what you think about the spice level).

The fishcakes will keep quite well in the oven for a short while if you are waiting for other things to be ready.

I serve these either with a little salsa or some Thai sweet chilli sauce.







This entry was posted in Recipes and tagged . Bookmark the permalink.

Leave a Reply