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Salmon Fish Cakes

20 Minute Salmon Fish Cakes. Really simple to make and quick - perfect for all the family.

Serves: 4 Time: 20 minutes



Fresh Ingredients

  • 2 Tablespoons Parsley, chopped

  • 1 Teaspoon Lemon Zest, grated

  • 2 Tablespoons Lemon Juice, plus wedges for serving

  • 1 Egg, lightly beaten

  • Green Salad, of your choice

Other Ingredients

  • 600g Canned Salmon, drained

  • 400g Canned Sweetcorn, drained

  • 8 Tablespoons Breadcrumbs, divided

  • 8 Sun-dried Tomatoes, chopped (optional)

  • 3 Tablespoons Oil

  • 4 Tablespoons Sweet Chilli Sauce


  1. Heat the oven to 200°C.

  2. Mix the salmon, egg, corn, sun-dried tomatoes, half the breadcrumbs, parsley,and lemon zest in a bowl, then form into eight patties. Pop them into the freezer to firm up for around 5 mins.

  3. When the fishcakes are firm, roll them in the remaining breadcrumbs. Then heat the oil in a non-stick pan over a high heat. Add the fishcakes and cook until golden brown, about 4 minutes per side. Then pop them into the oven to finish off, around 8 mins.

  4. Finally, make your salad, squeeze some lemon juice over the fishcakes and serve with sweet chilli sauce and a lemon wedge on the side!


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Hope you loved it!

Rosie ❤️


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