Salmon Cakes

Bargain seafood.

Sometimes when we go to the markets they have seafood drastically reduced down. We’ve bought squid, prawns and fish there. This time we bought fresh salmon pieces – about 1kg for a mere $5. When the seafood at the markets are reduced down in price, the crowd goes a little nuts. Lots of elbowing and yelling at the fishmongers to serve them. Daniel had to fight the crowds to score us the salmon but it was definitely worth it.

Cooking salmon steaks or fillets is a breeze but you really have to put your thinking cap on when it comes to something like salmon pieces. You can use them for salmon pie, salmon kebabs on the BBQ or in my case I decided to use them to make salmon cakes for the family. This is a super easy recipe to put together. The key, however, is to let the salmon cakes time in the freezer to firm up before you crumb them. If you don’t, you’ll have a salmon mess on your hands!

Salmon Cakes - simply delicious
Easy way to use fresh salmon pieces

You can serve these as-is with salad and homemade wedges on the side. Another idea is to use them in homemade burgers with lettuce and tomato. With the added herbs, lemon and spring onions they are packed with flavour.

I doubled this recipe to serve 5 adults and 2 kids. The best thing was everyone loved them and no leftovers survived.


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Salmon Cakes - tasty way to eat fresh salmon pieces that the whole family will love

Salmon Cakes

Salmon cakes makes a wonderful addition to brunch, lunch or dinner. These salmon cakes are packed with flavour from the herbs and lemon. Simple to make and delicious to eat!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings 4 people

Ingredients
 

  • 500 g raw skinless & boneless salmon fillet, chopped
  • 1 teaspoon parsley, chopped
  • 2 teaspoons dill, chopped
  • 1-2 spring onions, finely sliced, shallots
  • 3 tablespoons lemon juice, 1 lemon
  • 1 egg
  • salt & pepper
  • ½ cup breadcrumbs or almond meal to coat

Instructions
 

  • Combine the roughly chopped salmon, spring onion, parsley, dill, lemon zest, juice, egg and a little salt and pepper into a food processor. Blitz the ingredients in a food processor until just combined. Don't over process otherwise the salmon is more like pulp.
  • Remove and shape into 6-8 cakes depending on how big you want them. Lie them on a tray lined with baking paper and put in the freezer to make a little firmer (approximately 1 hour).
  • Remove from freezer and coat them lightly in either almond meal or breadcrumbs then fry straight away once crumbed.
  • Cook the cakes in a pan in batches over a low to medium heat with a splash of olive oil until crisp, golden and cooked through.

Notes

  • Serve with a slice of lemon and tartare sauce.
  • These patties keep for 2 – 3 days in the fridge once cooked.
  • They are also delicious thrown into your lunch time salad for added protein.

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