Salmon Cake Recipe
Salmon Cake Recipe is a easy British recipe that serves 5. 320 calories per serving. Recipe by Vikalinka by Julia Frey on YouTube.
Prep: 42 min | Cook: 11 min | Total: 1 hr 3 min
Cost: $8.08 total, $1.62 per serving
Ingredients
- 0.5 cup Fat-Free Yogurt (can substitute full‑fat Greek yogurt for richer flavor)
- 2 tablespoon Fresh Chives (finely chopped)
- 1 tablespoon Lemon Juice (juice of ½ lemon, freshly squeezed)
- 0.5 clove Garlic (grated)
- 0.25 teaspoon Salt (plus extra to taste)
- 8 oz Cooked Salmon (leftover or canned, flaked into bite‑size pieces)
- 3 cup Mashed Potatoes (leftover, preferably with butter and milk already mixed)
- 1 teaspoon Lemon Zest (zest of ½ lemon)
- 1 tablespoon All-Purpose Flour (heaping, for binding; extra for dusting work surface)
- 2 tablespoon Fresh Parsley (chopped)
- 2 tablespoon Fresh Dill (chopped)
- 1 large Egg (beaten)
- 2 tablespoon Olive Oil (for shallow frying; can use vegetable oil)
Instructions
Make the Creamy Garlic Chive Sauce
In a small bowl combine the yogurt, chopped chives, lemon juice, grated garlic and a pinch of salt. Stir until smooth.
Time: PT5M
Chill the Sauce
Cover the bowl and place the sauce in the refrigerator while you prepare the cakes.
Time: PT5M
Shred the Salmon
Using two forks, gently pull the leftover salmon into bite‑size pieces; keep some larger chunks for texture.
Time: PT2M
Combine the Cake Mixture
In a large mixing bowl add the mashed potatoes, shredded salmon, lemon zest, lemon juice, heaping tablespoon of flour, chopped parsley, chopped dill, salt and the beaten egg. Mix just until everything is evenly incorporated.
Time: PT5M
Shape the Cakes
Dust a clean work surface with flour. Scoop the mixture with a large spoon into seven equal portions, roll each into a ball, then flatten to about ½‑inch thickness.
Time: PT5M
Chill the Formed Cakes
Place the shaped cakes on a plate, cover loosely with plastic wrap, and refrigerate for 20 minutes to firm up.
Time: PT20M
Heat the Oil
Add olive oil to a skillet and heat over medium‑high heat. Test readiness by dropping a pinch of flour; it should sizzle immediately.
Time: PT2M
Temperature: medium‑high
Fry the Salmon Cakes
Carefully place the chilled cakes in the hot oil. Cook 3‑4 minutes per side, or until golden brown and the interior is hot.
Time: PT8M
Temperature: medium‑high
Drain Excess Oil
Transfer the fried cakes to a plate lined with paper towels to absorb any remaining oil.
Time: PT1M
Serve
Serve the salmon cakes warm with the chilled creamy garlic chive sauce on the side. Let the cakes cool for a minute before biting to avoid burns.
Time: PT1M
Nutrition Facts
- Calories
- 320
- Protein
- 22 g
- Carbohydrates
- 25 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Can be made gluten‑free with gluten‑free flour, Low‑fat option: use full‑fat yogurt sparingly, High‑protein meal
Allergens: Fish, Eggs, Dairy, Wheat
Ingredient Substitutions
- Instead of Fat-Free Yogurt: Greek yogurt, sour cream
- Instead of Fresh Chives: green onions, parsley
- Instead of Lemon Juice: lime juice
- Instead of Garlic: garlic powder (¼ tsp)
- Instead of Salt: sea salt, kosher salt
- Instead of Cooked Salmon: canned salmon, cooked trout
- Instead of Mashed Potatoes: sweet potato mash
- Instead of Lemon Zest: lemon peel
- Instead of All-Purpose Flour: gluten‑free flour
- Instead of Fresh Parsley: cilantro
- Instead of Fresh Dill: tarragon
- Instead of Egg: flax egg (1 tbsp flaxseed + 3 tbsp water)
- Instead of Olive Oil: vegetable oil, canola oil
Equipment Needed
- Mixing Bowl
- Fork
- Microplane or Grater
- Zester
- Small Bowl
- Measuring Cups
- Measuring Spoons
- Skillet
- Spatula
- Paper Towels
Critical Steps — Do Not Skip
- Shaping the cakes to uniform size
- Chilling the cakes before frying
- Ensuring the oil is hot enough before adding the cakes
Chef Tips from the Video
- Use leftover salmon with skin removed for a cleaner texture.
- A touch of smoked paprika in the mixture adds a subtle depth.
- Serve with a simple green salad and crusty bread for a complete meal.
Troubleshooting
Cakes fall apart while frying
Make sure the mixture is well‑combined and chilled; add an extra egg or a tablespoon more flour if the mixture feels too loose.
Cakes are dry or crumbly
Increase the amount of mashed potato or add a splash of milk to restore moisture.
Cakes are not crispy enough
Ensure the oil is hot before adding the cakes and avoid crowding the pan; fry in batches if necessary.
Storage
Refrigerator: Store leftover cakes in an airtight container for up to 2 days; reheat gently in a skillet.
Freezer: Freeze cooked cakes on a parchment sheet, then transfer to a zip‑top bag; use within 2 months. Reheat in oven.
Room temperature: Do not leave the cakes at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the yogurt sauce up to 24 hours ahead and keep refrigerated.
- The cake mixture can be assembled and chilled up to 12 hours before frying.
- Cooked cakes freeze well; reheat in a 350°F oven for 10 minutes.
Frequently Asked Questions
What is the cultural significance and history of salmon cakes in British cuisine?
Salmon cakes have long been a staple in British coastal households, originally created as a way to stretch leftover salmon and potatoes into a hearty main dish. They reflect the British tradition of resourceful cooking and are often served with a simple sauce or salad.
What are the traditional regional variations of salmon cakes in the United Kingdom?
In Scotland, salmon cakes are frequently mixed with oatmeal and served with a whisky‑infused sauce, while in England the classic version uses mashed potatoes and fresh herbs, as demonstrated in this recipe. Coastal Wales often adds leeks and a dash of mustard.
How is salmon cake traditionally served in England?
In England, salmon cakes are typically served warm with a side of peas, a light salad, and a creamy dill or chive sauce. They may also be accompanied by boiled potatoes or crusty bread.
What occasions or celebrations are salmon cakes associated with in British culture?
Salmon cakes are popular for family gatherings, Easter brunches, and as a comforting supper after a day of fishing. They are also served at pubs as a hearty snack or starter.
What authentic ingredients are essential for a traditional English salmon cake versus acceptable substitutes?
Traditional English salmon cakes rely on fresh or leftover cooked salmon, mashed potatoes, fresh herbs like parsley and dill, and a simple flour binder. Substitutes can include canned salmon, sweet potato mash, or gluten‑free flour, but the core flavor profile should remain salmon‑herb‑potato.
What other British dishes pair well with salmon cakes?
Salmon cakes pair beautifully with minted peas, colcannon (Irish mashed potatoes with cabbage), a crisp green salad with vinaigrette, or a side of buttered new potatoes. A glass of crisp white wine or a light ale complements the dish.
What are the most common mistakes to avoid when making salmon cakes at home?
Common errors include over‑mixing the mixture, which makes the cakes dense, not chilling the cakes before frying, which leads to them falling apart, and using oil that isn’t hot enough, resulting in soggy crusts.
Why does this salmon cake recipe use mashed potatoes instead of breadcrumbs as a binder?
Mashed potatoes provide moisture and a tender texture while keeping the cake gluten‑free and more traditional to English fish cakes. Breadcrumbs can make the cake drier and change the classic mouthfeel.
Can I make the salmon cakes ahead of time and how should I store them?
Yes, you can shape the cakes and refrigerate them for up to 12 hours before frying. After cooking, store leftovers in an airtight container in the refrigerator for 2 days or freeze for up to 2 months.
What texture and appearance should I look for when the salmon cakes are done cooking?
The exterior should be golden‑brown and crisp, while the interior should be hot, slightly fluffy, and the salmon should be visible in bite‑size chunks. A gentle press should feel firm but not hard.
What does the YouTube channel Vikalinka by Julia Frey specialize in?
The YouTube channel Vikalinka by Julia Frey focuses on practical, home‑cooked recipes that make use of leftovers and pantry staples, with clear step‑by‑step instructions and a friendly, approachable style.
How does the YouTube channel Vikalinka by Julia Frey's approach to British cooking differ from other cooking channels?
Julia Frey emphasizes using what you already have at home, turning leftovers into delicious meals, and provides detailed tips on technique and timing, whereas many other channels focus on creating new dishes from scratch with specialty ingredients.
Last updated: August 29, 2026
