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Simple salmon fish cakes

Easy to make, healthy and satisfying, this fish dish is sure to become a staple favourite.

Whether for breakfast, lunch or dinner, these simple, moist and tasty salmon fish cakes pair beautifully with a green salad or coleslaw. Plus, unlike many store bought versions that only contain around 40-45% fish, these are chock full of antioxidant and omega-3 rich salmon.

They’re also free of any unnecessary filler such as sugar, flour, additives or preservatives - making them perfect for a grain-free, gluten-free, coeliacs or low-carb diet. Just put everything into a large bowl and get mixing!


Prep: 15 mins

Cook: 20 mins

Makes: 2 Servings (4 fish cakes)


  • 350g boneless wild pink salmon fillets, skinned and finely chopped

  • 1 red onion, finely diced (110g)

  • 3 garlic clove, crushed (15g)

  • 1 chilli pepper, finely diced (4g)

  • 3 tbsp fresh parsley, finely chopped (11g)

  • 1 egg (ideally organic, free range to get the most nutritional value)

  • 10g psyllium husk (optional but helps with binding)

  • 15 g butter for frying

  • ½ tsp salt

  • ½ tsp black pepper


  1. Add salmon to a large bowl together with onion, garlic, chilli, parsley, egg and psyllium husk. Mix thoroughly and season with salt and pepper. Let it rest for 5-10 minutes.

  2. Shape the salmon mixture into fish cake rounds.

  3. Melt the butter in a frying pan on medium-high heat

  4. Fry fishcakes for 2-3 minutes on each side, until golden.


Pro tip:

  • The fish cakes can be made with canned salmon. Drain off the excess liquid and add to the recipe in place of the fresh salmon.

  • If you prefer a smoother texture, cut the fish roughly, put it in a food processor or use a hand blender and blitz it by pulsing a few times until you reach the consistency you like.

  • Try experimenting with other fish in place of salmon or a mixture of different fishes. Mackerel (full of omega-3 fatty acids), smocked haddock (high in proteins and B vitamins) and salmon (rich in omega-3 fats, B vitamins, selenium) are a great flavour combo.



These can be refrigerated in an airtight container for around 2-3 days. You can also freeze the fishcakes for up to three months.

To reheat, thaw overnight and then warm in a frying pan with a little oil or in an oven until heated thoroughly.


Nutrition per serving (2 fishcakes):

Total carbs: 7g

Net carbs: 6g

Fibre: 1 g

Fat: 14g

Protein: 34g

Kcal: 279


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