Salmon Fish Cakes


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How to Incorporate Salmon into your Fish Cakes?

Keep it simple with these Salmon Fish Cakes. A slight difference to the standard Salmon Fish Cake recipes you will find. Not too fishy and pack a nice punch of flavour. Keep it healthy and simple. Can be made as 4 large cakes or portion into smaller cakes to make the ingredients go further. The Salmon can be replaced with almost any other type of fish for those who want to try it different ways.

Why not shop Tasmanian salmon today to make your own salmon fish cakes at home- browse on our website at Manettas Seafood Market – simply enter your suburb and you will see hundreds of products available in your area



  • 500g Potatoes, cut into chunks
  • Tasmanian Salmon Fillets
  • 2 tsp Tomato Ketchup
  • Zest ½ Lemon
  • 1 tbsp Parsley chopped
  • 1 tsp English Mustard
  • 100g dried Breadcrumbs
  • 1 tbsp chopped Dill
  • 3 tbsp Flour
  • 1 Egg, beaten
  • 4 tbsp Sunflower Oil
  • Salt and Pepper to season




Step 1

First heat the grill and place the cut potatoes into a saucepan of water. Bring to the boil, cover and cook for 12-15 mins or until tender.

Step 2

Drain the potatoes then mash. Meanwhile, season the salmon and pan fry for 5-6 mins. Wait a few minutes before breaking into large flakes.

Step 3

In a bowl mix the potato, ketchup, mustard, zest, herbs and Salt and Pepper. Lightly mix in the salmon and shape into 4 large fish cakes.

Step 4

Place the flour, egg and breadcrumbs in 3 shallow dishes. Dip the cakes into the flour then dip in the egg, and finally coat in breadcrumbs.

Step 5

Heat the oil in a large fry pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through. Serve with mayonnaise and lemon wedges.

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