Nigel Slater’s Salmon Fish Cakes are made with fresh salmon, mashed potatoes, spring onions, mustard, and herbs. This recipe serves eight and takes about 30 minutes to prepare and cook, resulting in light, flavorful fish cakes perfect for any meal.
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🧡 Why You’ll Love This Salmon Fish Cakes Recipe:
- Flavorful and Fresh: Combining salmon with ingredients like spring onions, mustard, and fresh herbs infuses these fish cakes with vibrant, fresh flavors that are both satisfying and delightful.
- Healthy Choice: Salmon is rich in omega-3 fatty acids, protein, and essential nutrients, making these fish cakes a healthy option that doesn’t sacrifice taste.
- Simple Ingredients: The recipe uses straightforward, readily available ingredients, making it easy to put together without the need for special trips to the grocery store.
- Quick and Easy: With a total preparation and cooking time of about 30 minutes, these fish cakes are quick to make, ideal for a busy weeknight dinner or a last-minute meal.
- Perfect for Meal Prep: These fish cakes can be made in advance and reheated, making them perfect for meal planning. They also freeze well, so you can prepare a batch and save some for later.
❓ What Is Nigella Salmon Fish Cakes Recipe?
Nigella Lawson’s Salmon Fish Cakes recipe typically includes poached salmon, mashed potatoes, lemon zest, capers, and fresh herbs. These ingredients combine to create flavorful, moist fish cakes that are crispy on the outside and tender on the inside.
🧅 Nigella Salmon Fish Cakes Ingredients
- 2 cans (6 ounces each) of salmon, drained and flaked
- 1 cup breadcrumbs
- 2 large eggs, beaten
- 1/4 cup finely chopped onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour, for dusting
- Vegetable oil, for frying
🧆 How To Make Nigella Salmon Fish Cakes
- In a large bowl, combine the flaked salmon, breadcrumbs, eggs, chopped onion, parsley, Dijon mustard, lemon juice, salt, and pepper. Mix thoroughly until the ingredients are well blended.
- Shape the mixture into small patties, about 2 inches in diameter. This recipe should make around 8-10 fish cakes, depending on their size.
- Lightly dust each fish cake with flour on both sides. This helps to form a slight crust and prevents sticking during cooking.
- Heat a few tablespoons of vegetable oil in a large frying pan over medium heat.
- Place the fish cakes in the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry each side for about 3-4 minutes or until golden brown and crispy.
- Remove the fish cakes from the pan and drain on paper towels to remove excess oil serve the salmon fish cakes hot.
💭 Recipe Tips
- Using Fresh Salmon: If you prefer, you can use fresh cooked salmon instead of canned. Simply bake or steam the salmon, then flake it with a fork.
- Adding Vegetables: Feel free to include finely diced vegetables such as bell peppers or celery for added texture and flavor.
- Spicing It Up: Incorporate spices like cayenne pepper, paprika, or curry powder to add a little kick to your fish cakes.
🍟 What To Serve With Salmon Fish Cakes?
Serve salmon fish cakes with a Cheese Sauce or Sweet Chilli Sauce accompany with a Caesar Salad, Bean Salad, or Crushed New Potatoes for a complete and balanced meal lemon wedges add a nice touch.
🎚 How To Store Leftovers Salmon Fish Cakes?
- Refrigerator: Place cooled leftovers salmon fish cakes in an airtight container and store them in the refrigerator they will keep well for up to 3-4 days.
- Freezer: Wrap leftovers salmon fish cakes in plastic wrap and then place them in a freezer-safe bag or container freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
🥵 How To Reheat Leftovers Salmon Fish Cakes?
- On The Oven: Preheat your oven to 350°F (175°C) place leftovers salmon fish cakes on a baking sheet and cover lightly with foil to prevent drying out heat for about 10-15 minutes or until thoroughly warmed through.
- On The Pan Frying: Heat a small amount of oil in a skillet over medium heat add leftovers salmon fish cakes and heat for up 4-6 minutes on each side.
FAQs
What kind of salmon is best for making fish cakes?
Fresh salmon is ideal for its flavor and texture. You can poach, bake, or grill the salmon before flaking it into the mixture, canned salmon is a convenient and cost-effective option that also works well, especially for a quicker preparation.
What binding agents can I use in salmon fish cakes?
Eggs and breadcrumbs are the most common binders eggs help hold the mixture together, while breadcrumbs absorb moisture and add texture. For a gluten-free version, you can substitute breadcrumbs with almond meal or crushed gluten-free crackers.
How can I add more flavor to salmon fish cakes?
Enhance the flavor with ingredients like chopped fresh herbs (dill, parsley, chives), minced garlic, finely chopped onions, capers, or mustard. Lemon zest and a squeeze of lemon juice can also add a bright, fresh flavor.
Are salmon fish cakes healthy?
Salmon is a great source of protein and omega-3 fatty acids, which are beneficial for heart health. Using fresh ingredients and controlling the amount of added fat can keep salmon fish cakes on the healthier side.
How do I know when salmon fish cakes are cooked?
The fish cakes should be golden brown on both sides and heated through to the middle the internal temperature should reach 145°F if you want to be precise.
How do I prevent salmon fish cakes from falling apart during cooking?
Make sure your fish cake mixture is not too wet and the cakes are well-chilled before cooking, as this helps them hold together better. Be gentle when flipping them in the pan.
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Nigella Salmon Fish Cakes Nutrition Facts
Serving Size: A Salmon Cake
- Calories: 473
- Total Fat: 39 g
- Saturated Fat: 11 g
- Carbohydrates: 16 g
- Dietary Fiber: 2 g
- Sugar: 3 g
- Protein: 15 g
- Cholesterol: 142 mg
- Sodium: 530 mg
Nigel Slater Salmon Fish Cakes
Description
Nigel Slater’s Salmon Fish Cakes are made with fresh salmon, mashed potatoes, spring onions, mustard, and herbs. This recipe serves eight and takes about 30 minutes to prepare and cook, resulting in light, flavorful fish cakes perfect for any meal.
Ingredients
Instructions
- In a large bowl, combine the flaked salmon, breadcrumbs, eggs, chopped onion, parsley, Dijon mustard, lemon juice, salt, and pepper. Mix thoroughly until the ingredients are well blended.
- Shape the mixture into small patties, about 2 inches in diameter. This recipe should make around 8-10 fish cakes, depending on their size.
- Lightly dust each fish cake with flour on both sides. This helps to form a slight crust and prevents sticking during cooking.
- Heat a few tablespoons of vegetable oil in a large frying pan over medium heat.
- Place the fish cakes in the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry each side for about 3-4 minutes or until golden brown and crispy.
- Remove the fish cakes from the pan and drain on paper towels to remove excess oil serve the salmon fish cakes hot.
Notes
- Using Fresh Salmon: If you prefer, you can use fresh cooked salmon instead of canned. Simply bake or steam the salmon, then flake it with a fork.
- Adding Vegetables: Feel free to include finely diced vegetables such as bell peppers or celery for added texture and flavor.
- Spicing It Up: Incorporate spices like cayenne pepper, paprika, or curry powder to add a little kick to your fish cakes.