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These easy Salmon Fishcakes are made using just 5 ingredients, plus they’re ready in under 15 minutes. The sweet chilli inside takes these salmon fishcakes to the next level and you won’t look back!
Recipe Difficulty – Very Easy!
Table of Contents
Why this recipe works
As you might have guessed, this recipe was inspired by fresh salmon in the fridge and left over sweet chilli sauce. With just a handful of ingredients these salmon cakes will become a recipe the whole family will love!
They’re the perfect salmon recipe to use up any leftover salmon you may have and perfect for dinner on those busy days! Plus kids will absolutely loved these with the added sweetness from the chilli sauce.
Ingredients to make Salmon Fishcakes
- Fresh Salmon – is a great fish to use for fishcakes and packed full of flavour. If you have any spare do try my Salmon Skewers.
- Sweet Chilli Sauce – this is the hero ingredient in the recipe because the sweet chilli sauces takes these salmon fish cakes to the next level, trust me!
- Oats – these help to bind the fishcakes together.
- Lemon – adds the perfect amount of acidity and also really compliments the salmon.
- Coriander – pairs really well with the sweet chilli sauce and adds to the overall flavour.
See recipe card for full information on ingredients and quantities.
Substitutions
- Salmon – You could sub this for the same weight of tinned salmon instead of salmon fillets if you’re on a tighter budget!
- Lemon – you could substitute lemon and use lime if you preferred.
- Coriander – if coriander isn’t your vibe, you could also make these Salmon Fishcakes recipe using other fresh herbs such as fresh parsley or dill instead.
- Oats – if you don’t have access to oats, you could also make this recipe using panko breadcrumbs.
Variations
- Spicy – if you wanted to add some extra heat to these salmon fishcakes, you could also add some additional chilli flakes into the recipe.
- Deluxe – You could add in some lemon zest or spring onions before blending.
- Bun – additionally, another variation of these Sweet Chilli Salmon Fishcakes would be to add a bun and some fresh lettuce to create Sweet Chilli Salmon Burgers!
If you’re looking for more healthy salmon recipes then try my Simple Salmon Pie or Grilled Salmon Burgers.
How to make salmon fishcakes
Step 1: Firstly, remove the skin from the salmon and then cut it into chunks.
Step 2: In a food processor, add the salmon, sweet chilli sauce, oats, squeeze of lemon juice and coriander.
Step 3: Once all the ingredients are added, pulse for a few seconds until combined into a salmon mixture.
Hint: Be cautious not to over-blend as this will mean the fishcakes loose their texture.
Step 4: Create patty-like shapes with the fishcake mixture.
Step 5: To cook these Sweet Chilli Salmon Fishcakes you can either:
1. Fry on a low temperature for 3 minutes each side
2. Air-fry for 8 minutes at 200C / 390F
3. Bake on a baking tray for 12 minutes at 200C / 390F.
Leftovers
Leftovers can be stored in an air tight container in the fridge for up to 2 days. However, the best part is you can also freeze this Salmon Fishcake recipe once cooked (just allow to cool completely). They’d be great option to have as an easy, nutritious meal when the fridge is looking bare!
Recipe FAQs
You can choose from a variety of cooking methods. You could lightly BBQ or fry for 3 minutes each side, however you could also bake in the oven for 12 minutes at 200C/390F or additionally, you could even air-fry for 8 minutes at 205C/400F!
No, this recipe only works well with fresh or canned salmon as it binds better and forms a better texture when cooked.
What to serve with Salmon Fishcakes
Here are some of my favourite pairings to serve with these salmon cakes.
- Mashed Peas
- Air Fryer Chips
- Mediterranean Vegetables
- Air Fryer Sweet Potato Wedges
- Three Bean Salad
- Courgette Salad
- Air Fryer Broccoli
- Air Fryer Corn on the Cob
- Loaded Potato Skins
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Salmon Fishcakes
Equipment
- Chopping Board
- Knife
- food processor
- baking tray/frying Pan/air-fryer Depending on how you wish to cook
Ingredients
- 500 g salmon
- 3 tbsp sweet chilli sauce
- 1/2 juice lemon
- 40 g oats, I use gluten free
- 1 handful coriander , optional
Instructions
- Firstly, remove the skin from the salmon and cut into chunks.
- In a food processor, add the salmon, sweet chilli sauce, oats, lemon juice, coriander and pulse for a few seconds (don't over blend).
- Create patty-like shapes with the mixture.
- To cook you can choose a variety of ways, you can either: a. fry on a low temperature in a non-stick pan for 3 minutes each side b. bake at 200C/390F for 12 minutesc. air-fry for 8 minutes at 200C/390F
Video
Notes
Nutrition
Gorgeous!
So easy to make.
My teenager loves these.
Thank you!
Glad to hear they love them too!
Super easy, even for the worst cook in the world (that’s me btw). I halved the quantity of salmon, but forgot to halve the oats – oops. Then I realised I was out of oil, so fried them in butter, which I burnt. They still tasted pretty good! Made 6 small cakes which I ate in one sitting, with extra sweet chilli sauce for dipping. Thanks James!
Thank you Esther 🙂 glad you enjoyed!
Easy and delicious…salmon cakes have become my “go to” recipe for a casual dinner with my favourite people. I had Maple Chili sauce in my fridge, so that is what I use.
Thanks Lynne, so pleased to hear that!
Hi James.
I can’t eat oats( even gluten free ones ?) Any ideas what I could use instead?
Many thanks
Charlotte
Hey Charlotte, I would just opt for bread crumbs instead (gluten-free if needed) I would say 1 large or 2 small bits of bread blended into crumbs then added 🙂 enjoy!