Quick Salmon Fishcakes
These quick salmon fishcakes offer a nutritious and thoroughly satisfying meal without any fuss. They are absolutely perfect for those busy weeknights when you need a wholesome dinner fast, requiring minimal active prep time and allowing you to easily prepare a simple side dish whilst they cook. Ready in around 20-25 minutes from start to finish, this recipe is a reliable option for any day of the week, ensuring you always have a delicious and balanced meal at your fingertips.
Quick Overview
- Preparation Time: 10 minutes
- Cooking Time: 10-12 minutes
- Difficulty: Easy
- Serves: 2-3
Ingredients
- 7 oz (200g) tinned salmon (in oil or spring water), well drained
- 3 tbsp fine breadcrumbs (for binding) + extra for coating
- 1 medium egg
- 2 tbsp fresh parsley, finely chopped
- 1/2 tsp grated unwaxed lemon zest
- Fine sea salt – to taste
- Freshly ground black pepper – to taste
- 2-3 tbsp olive oil or vegetable oil for frying
Method
- In a medium bowl, combine the well-drained salmon, egg, 3 tbsp of breadcrumbs, the finely chopped parsley, and the grated lemon zest. Season generously with fine sea salt and freshly ground black pepper.
- Gently mix with a fork until all the ingredients are just combined. Be careful not to overwork the mixture, as this will help to keep the fishcakes light and tender.
- Form the mixture into 4-6 fishcakes, each approximately 1-1.2 inches (2-3 cm) thick. Roll each fishcake in the extra breadcrumbs, pressing lightly to ensure an even coating on all sides.
- Heat the olive oil or vegetable oil in a non-stick frying pan over a medium heat. Once the oil is hot, carefully place the fishcakes into the pan and cook for 3-4 minutes per side, or until they are beautifully golden brown and crispy.
- Once cooked, remove the fishcakes from the pan and drain them on absorbent kitchen paper to remove any excess oil. Serve them immediately.
Serving & Leftovers
Serve these salmon fishcakes hot with fresh lemon wedges to enhance their flavour, alongside a crisp green salad or some steamed greens. Any leftovers can be stored in an airtight container in the fridge for 1-2 days and gently reheated in a pan or oven.
Nutrition
Nutritional values are estimates and may vary depending on ingredients and portions.
One Last Thing
At SmartKitchen30, we believe in simple, balanced routines. These salmon fishcakes perfectly embody stress-free cooking, proving that wholesome, delicious meals don’t require extensive effort. Enjoy the ease and satisfaction of a well-prepared meal with minimal fuss.