Salmon fish cakes

Lifestyle Recipes Everyday Salmon fish cakes Whip up these simple salmon cakes for a delicious midweek supper – they’re far quicker to make than you might expect Save Comment speech bubble icon Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 21 May 2026 9:11am BST Related Topics Potato recipes, Salmon recipes, Dinner recipes, Fishcake recipes, Easy recipes, Fish recipes Save Comment speech bubble icon Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Delicious fish cakes that can be frozen Credit: Haarala Hamilton and Valerie Berry Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 21 May 2026 9:11am BST AI used to generate this audio You can add other things to the fish cakes – chopped spring onions, anchovy paste – but why make things difficult? These are plain and good and very much elevated by the sauce. I prefer fish cakes made from tinned rather than fresh salmon. If freezing, wrap them separately before you do so. Overview Prep time 30 mins Cook time 35 mins Serves 8 Ingredients 700g floury potatoes 2 x 213g tins salmon 2 tbsp finely chopped parsley 50g plain flour, seasoned with salt and pepper 2 large eggs, beaten 125g breadcrumbs 2 tbsp groundnut oil, or more as needed, for frying For the sauce 200g mayonnaise 5 tbsp full-fat Greek yogurt or crème fraîche ½ tbsp capers (rinsed and patted dry), or chopped gherkins 2 tbsp finely chopped parsley 4 spring onions, trimmed and chopped Squeeze of lemon, plus wedges to serve Method Step Boil 700g floury potatoes in their skins until tender, then drain. Return to the pan and put a clean tea towel over them. Cover with a lid and leave for 10 minutes or so. Step Put 2 x 213g tins salmon into a large bowl with about half of the juice that’s in each tin. Remove the bone that you’ll find in the middle. The little bones are soft so don’t worry about those.  Step Add 2 tbsp finely chopped parsley.  Step Peel the potatoes and mash them. Mix with the salmon in the bowl and season really well (that’s the key to decent fish cakes). Step Put 50g seasoned plain flour, 2 large beaten eggs and 125g breadcrumbs into separate flat bowls (I use soup plates). Step Form cakes about 8-9cm across and, as you form them, dip each one first into the seasoned flour, then the eggs, and then the breadcrumbs.  Step Put each one on to a tray that will fit in your fridge. Cover with cling film and chill for an hour or so (longer is fine). They’ll firm up and be easier to wrap, if you want to freeze them at this stage. If you do, wrap the fish cakes separately, put into a container, label and freeze. Step When you want to cook the cakes, let them defrost overnight in the fridge – because they’re quite fat, it’s hard to cook them from frozen. Step Heat 2 tbsp groundnut oil in a frying pan and cook the cakes over a medium heat – adjusting to low if the cakes are getting too dark – for about 4 minutes on each side. Step For the sauce mix together 200g mayonnaise, 5 tbsp Greek yogurt, ½ tbsp capers (rinsed and patted dry), 2 tbsp finely chopped parsley, 4 chopped spring onions and a squeeze of lemon. Serve with the salmon fish cakes. Join the conversation Show comments The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Related Topics Potato recipes, Salmon recipes, Dinner recipes, Fishcake recipes, Easy recipes, Fish recipes License this content You need to be a subscriber to join the conversation. Find out more here. Log In Subscribe Advertisement More Stories