These easy Salmon Fishcakes use just 5 ingredients and are ready in under 15 minutes. The sweet chilli gives them a delicious sweet-spicy lift that keeps everyone coming back for more.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Salmon Fishcakes
- Substitutions
- Variations
- How to make salmon fishcakes
- Leftovers
- Recipe FAQs
- What to serve with Salmon Fishcakes
- Salmon Fishcakes Recipe
Why this recipe works
This recipe was born from fresh salmon and a jar of sweet chilli sauce. With only a few ingredients you can create flavourful salmon cakes that are family-friendly, quick to prepare and great for using leftover salmon. The sweet chilli adds sweetness and a touch of heat that kids and adults both enjoy.
Ingredients to make Salmon Fishcakes
- Fresh salmon – flavorful and ideal for fishcakes. You can also use leftover cooked salmon or tinned salmon in a pinch.
- Sweet chilli sauce – the key flavour in this recipe, adding sweetness and a gentle kick.
- Oats – act as a binder to help the fishcakes hold their shape; gluten-free oats work well.
- Lemon – a squeeze of lemon brightens the fish and balances the sweetness.
- Coriander – fresh coriander pairs nicely with the sweet chilli; parsley or dill are good alternatives if you prefer.
See the recipe card below for exact quantities.
Substitutions
- Salmon: Use tinned salmon instead of fillets for a budget-friendly option.
- Lemon: Replace lemon with lime if you prefer a different citrus note.
- Coriander: Swap for parsley or dill if coriander isn’t to your taste.
- Oats: Panko breadcrumbs can be used instead of oats for a different texture.
Variations
- Spicy: Add chilli flakes or a dash of hot sauce for extra heat.
- Deluxe: Stir in lemon zest or spring onions before forming patties.
- Burger style: Serve the fishcakes in a bun with lettuce and sauce to make salmon burgers.
How to make salmon fishcakes
Step 1: Remove the skin from the salmon and cut it into chunks.
Step 2: In a food processor combine salmon, sweet chilli sauce, oats, lemon juice and coriander.
Step 3: Pulse the mixture briefly until combined. Avoid over-blending so the fishcakes keep some texture.
Step 4: Shape the mixture into patties.
Step 5: Cook the fishcakes by one of the following methods:
1. Fry in a non-stick pan on low heat for 3 minutes each side.
2. Air-fry at 200°C / 390°F for 8 minutes.
3. Bake on a tray at 200°C / 390°F for 12 minutes.
Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days. Cooked fishcakes freeze well once fully cooled—freeze in a single layer or in containers for up to 3 months. Reheat until piping hot before serving.
Recipe FAQs
You can fry them in a pan for 3 minutes per side, bake at 200°C/390°F for 12 minutes, or air-fry for about 8 minutes at 200°C/390°F.
This recipe performs best with fresh or tinned salmon because of its texture and binding properties, though small adjustments can work with other oily fish.
What to serve with Salmon Fishcakes
These salmon cakes are versatile. Try them with mashed peas, air fryer chips, roasted Mediterranean vegetables, sweet potato wedges, a three-bean salad, a courgette salad, air-fried broccoli, corn on the cob or loaded potato skins.
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Salmon Fishcakes
Equipment
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Chopping Board
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Knife
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Food processor
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Baking tray / frying pan / air-fryer
Ingredients
- 500 g salmon
- 3 tbsp sweet chilli sauce
- 1/2 juice lemon
- 40 g oats (gluten free if needed)
- 1 handful coriander (optional)
Instructions
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Remove the skin from the salmon and cut into chunks.
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Place salmon, sweet chilli sauce, oats, lemon juice and coriander in a food processor and pulse a few seconds until combined—do not over-blend.
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Form the mixture into patties.
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Cook using one of the following methods:
a. Fry in a non-stick pan on low for 3 minutes each side.
b. Bake at 200°C/390°F for 12 minutes.
c. Air-fry at 200°C/390°F for 8 minutes.
Notes
Substitutions & variations: See the substitutions and variations listed above.
To store: Keep in the fridge in an airtight container for 2–4 days.
To freeze: Cool completely, then freeze for up to 3 months. Defrost and reheat thoroughly.
Tips: A food processor helps get the right consistency; oats are a great gluten-free binder alternative to breadcrumbs; don’t overcook—aim for moist fishcakes.
Nutrition
