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Salmon and spring onion fishcakes recipe

Salmon and spring onion fishcakes recipe

15 ratings

Try a twist on fish and chips with this simple salmon fishcakes recipe. Combining fluffy potatoes, hot-smoked salmon and fresh spring onions, with a little lemon, dill, and chilli for extra flavour, this salmon recipe is perfect served with chunky chips, tartare and minty mushy peas. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook, plus 30 mins chilling
  • 506 calories / serving
  • Freezable


  • 500g Maris Piper potatoes
  • 2 lemons, zested
  • 1 tbsp capucine capers, drained
  • 15g fresh dill, chopped
  • 1 red chilli, finely chopped
  • 4 tbsp grated Parmesan
  • 6 spring onions, thinly sliced
  • 180g pack hot-smoked salmon, skin discarded, flesh flaked
  • plain flour, for dusting
  • vegetable oil, for frying
  • skin-on fries, to serve (optional)
  • tartare sauce, to serve (optional)

For the minty peas

  • 500g frozen peas
  • 20g fresh mint, leaves roughly chopped
  • 25g salted butter
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

  • Fat

    28g 40%
  • Saturates

    8g 42%
  • Sugars

    9g 10%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 39.7g Protein 25.1g Fibre 9.2g


  1. Boil the potatoes for 10-12 mins until soft. Drain well, then return to the pan to steam-dry for 1 min. Use kitchen paper to scrape off the skins. Transfer to a large bowl and mash. Add the lemon zest, capers, dill, chilli, Parmesan, spring onions and salmon; season. Mix well, then form into 8 cakes with your hands.
  2. Dust each cake with 2-3 tsp flour, then transfer to a plate and chill for 30 mins to firm up.
  3. Add enough oil to a large frying pan so that it comes 2cm up the sides. Fry the fishcakes over a medium heat for 4 mins each side or until golden.
  4. Meanwhile, boil the peas for 3 mins; drain. Return to the pan and mash lightly with the mint, butter and a little seasoning. Serve the fishcakes with the peas, and chips and tartare sauce, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Salmon recipes

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