Easy Salmon And Parsley Fishcakes Recipe

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makes: 8
Skill: easy
Prep: 20 min
Cooking: 20 min

Nutrition per portion

Calories 185 kCal 9%
Fat 10g 14%
  -  Saturates 3g 15%

For a simple salmon recipe that will leave everyone feeling satisfied, why not give these salmon and parsley fishcakes a go this week?

Salmon is packed with essential omega-3 oils that are essential for our health and help curb inflammation, protect heart health and lower blood pressure, amongst a whole host of other benefits.

By adding parsely into the mix, you’re also adding an excellent source of vitamin K and vitamin C, as well as a dose of iron.

Using floury potatoes means that this recipe has the carbs you’ll need to feel full, while the onion, lemon and spring onions add a wonderful flavour.

This recipe makes enough for eight people, so you can either serve up dinner for a crowd or make enough for your week’s lunches – it couldn’t be easier.



  • 500g floury potatoes, peeled and cut into chunks
  • 25g butter
  • 2 x 213g cans salmon, drained
  • 2tbsp chopped parsley
  • grated zest 1 lemon
  • 4 spring onions, thinly sliced
  • 3tbsp oil


  • Boil the potatoes for 15 minutes or until tender. Drain, return to the pan and cover. Cook over the heat for 1-2 minutes to dry out. Mash well with the butter and seasoning, and allow to cool slightly.

  • Meanwhile, mix the salmon with the parsley, lemon zest and spring onions.

  • Mix the salmon mixture into the potato and, using damp hands, mould into 8 fishcakes. Chill for 30 minutes in the fridge.

  • Heat the oil in a large frying pan and fry the fishcakes in 2 batches for 3-4 minutes on each side until golden. Serve with a mixed salad.

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