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–+ servings
Sweet Chilli Salmon Fishcakes stacked on top of each other, topped with coriander
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5 from 26 votes

Salmon Fishcakes

These Salmon Fishcakes are simple to make using just 5 ingredients and ready in under 15 minutes!
Prep Time8 minutes
Cook Time7 minutes
Total Time15 minutes
Course: BBQ, Dinner, Lunch, Main Course
Cuisine: British, thai
Diet: Gluten Free
Servings: 4 fishcakes
Author: James Wythe

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
Metric - US Customary

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 minutes
    c. air-fry for 8 minutes at 200C/390F

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store:In the fridge in an airtight container or wrapped in plastic wrap for 3-4 days.
To Freeze: Allow to cool, freeze in containers for up to 3 months. Allow to defrost and reheat until piping hot.
Tip 1: Using a food processor helps to get the salmon into the right consistency to stick together.
Tip 2: Oats are a great gluten-free binding alternative for burgers but feel free to use breadcrumbs if you wish.
Tip 3: Don’t over cook them, you want a nice moist fishcake!

Nutrition

Calories: 304kcal | Carbohydrates: 12g | Protein: 30g | Fat: 15g | Saturated Fat: 3g | Fiber: 2g | Sugar: 6g