Delia Smith Salmon Fishcakes Recipe​

These salmon fishcakes are the kind of comforting, proper British supper that always feels like a treat, even on an ordinary weeknight. You get a crisp, golden coating on the outside and a soft, creamy potato and salmon centre that stays light, not heavy. The method is straightforward and beginner-friendly, with a short chill that makes shaping and frying much easier. Total time is about 1 hour 10 minutes, including chilling.

Ingredients

For the potato and salmon filling

• 500g floury potatoes (Maris Piper or King Edward), peeled and cut into chunks
• 30g unsalted butter
• 1 tbsp mayonnaise or crème fraîche
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives (or 2 spring onions, finely sliced)
• 1 tsp Dijon mustard
• Zest of 1 lemon (plus wedges to serve)
• 1/2 tsp fine salt (plus more for the potato water)
• 1/4 tsp black pepper
• 400g salmon fillet, skinless and boneless
• 250ml milk (for poaching)

For coating

• 2 tbsp plain flour
• 2 large eggs, beaten
• 120g fresh breadcrumbs or panko

For cooking and serving

• 2 tbsp vegetable oil (for frying)
• 20g butter (for frying)
• Tartare sauce or mayonnaise, to serve (optional)

How to Make Delia Smith Salmon Fishcakes Recipe​

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Put a baking tray in the oven to heat up so the fishcakes stay crisp when they go in to finish warming through.
• Cook the potatoes: Add the potatoes to a pan of cold water, salt it well, then bring to the boil. Simmer for 12 to 15 minutes, or until the potatoes are completely tender. Drain, then return to the hot pan for 2 minutes to steam-dry.
• Mash and cool: Mash the potatoes until smooth, then beat in the butter. Leave the mash for 10 minutes so it stops steaming. This helps the fishcakes hold together and stops the coating turning soggy.
• Poach the salmon: Pour the milk into a small frying pan or shallow saucepan and bring it to a gentle simmer. Add the salmon and poach gently for 6 to 8 minutes, until just cooked through. Lift the salmon onto a plate and cool for a few minutes.
• Mix the filling: Stir the mayonnaise (or crème fraîche), parsley, chives, Dijon mustard, lemon zest, salt, and pepper into the cooled mash. Flake the salmon into nice large pieces and fold it through gently so you keep some texture.
• Shape and chill: Divide the mixture into 6 equal portions and shape into fishcakes about 2cm thick. Put them on a plate, cover, and chill for 30 minutes. This makes them far easier to crumb and fry without breaking.
• Assemble the coating: Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each fishcake in flour, then egg, then breadcrumbs, pressing the crumbs on firmly for a good crust.
• Fry until crisp: Heat the oil and butter in a large non-stick frying pan over medium heat. Fry the fishcakes for 3 to 4 minutes on each side, until a deep golden crust forms. Work in batches if needed and avoid turning them too early.
• Bake to heat through: Transfer the fishcakes to the hot baking tray and bake for 5 to 7 minutes, until piping hot in the centre. This step keeps the crust crisp while ensuring the middle is properly heated.
• Cool briefly and serve: Rest the fishcakes for 2 minutes, then serve with lemon wedges and tartare sauce or mayonnaise, if you like.

Tips

Why are my fishcakes falling apart?

The mixture is usually too warm or a bit wet. Let the mash steam-dry, cool it before mixing, and do not skip the 30-minute chill after shaping. If the mixture still feels loose, add 1 to 2 tablespoons of breadcrumbs into the filling to firm it up.

How do I stop the coating going soggy?

Steam-dry the potatoes, cool the filling before shaping, and press the breadcrumbs on firmly. Fry over medium heat so the crust browns properly, then finish briefly in the hot oven on a preheated tray.

How do I keep the salmon flavour fresh and bright?

Do not overcook the salmon and add lemon zest, not just lemon juice. Fresh herbs make a big difference too, especially chives and parsley.

Can I make these ahead for an easy dinner?

Yes. Shape and crumb the fishcakes up to 24 hours ahead, keep them covered in the fridge, then fry and bake just before serving. They are at their best freshly cooked.

Serving Suggestions

• With tartare sauce and a crisp green salad
• Alongside buttered peas or minted new potatoes
• With steamed greens and a squeeze of lemon
• In a soft bun with lettuce and a little mayo for a fishcake sandwich

Storage

Room temperature

Keep cooked fishcakes out for up to 2 hours, then refrigerate. Fish is best handled promptly for both safety and texture.

Refrigerator

Store cooked fishcakes in an airtight container for up to 3 days. Reheat on a baking tray at 200°C (180°C fan) for 10 to 12 minutes until piping hot. Microwaving works, but the crust will soften.

Freezing

Freeze fishcakes well-wrapped for up to 2 months. For best results, freeze them crumbed but uncooked, separated on a tray first, then packed into a freezer bag. Thaw overnight in the fridge, then fry and bake as directed.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 26 g
• Protein: 22 g
• Fat: 14 g
• Saturated Fat: 5 g
• Sodium: 420 mg

Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs