Mary Berry Salmon Fish Cakes​ Recipe

These savory Mary Berry Salmon Fish Cakes are made with cooked salmon (or smoked haddock), creamy mashed potatoes, fresh parsley, Dijon mustard, and Parmesan, all encased in crispy breadcrumbs. The result is a rich, tender, and deeply satisfying fish cake with a perfectly crunchy exterior, making it a delicious main meal. This recipe is a fantastic way to use up leftovers, works well in any season, and makes 4 large fishcakes.

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Mary Berry Salmon Fish Cakes Ingredients

For the Fish and Potato Base:

• 325g (11oz) floury potatoes (about 1 large), peeled and cubed
• 325g (11oz) fresh salmon fillet, skinned and pin bones removed
• 2 tbsp fresh parsley, chopped
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper

For the Crispy Coating:

• 1 large egg, beaten
• 2 tbsp plain flour
• 75g (3oz) fine panko breadcrumbs
• 1 tbsp sunflower oil
• A knob of butter

How To Make Mary Berry Salmon Fish Cakes

1. Cook the potato: Cook the cubed potatoes in a pot of boiling, salted water for about 15 minutes, or until they are completely tender. Drain the potatoes well and then mash them thoroughly until smooth. Set the mash aside in a bowl to cool completely.
2. Cook the salmon: Place the salmon fillet on a piece of aluminum foil or parchment paper. Season the fish lightly with salt and pepper. Wrap the foil around the salmon to create a neat parcel. Preheat the oven to 200∘C (180∘C fan/Gas 6). Bake the fish parcel for about 12-15 minutes until the salmon is just cooked through and opaque.
3. Prepare the mixture: Let the salmon cool slightly, then gently flake the fish into large, chunky pieces, ensuring you remove any small bones. Add the flaked fish, chopped parsley, Dijon mustard, and a generous seasoning of salt and pepper to the bowl of cooled mashed potato.
4. Form the fishcakes: Gently mix the fish and potato ingredients together by hand, being careful not to over-mix, as you want to keep some of those large fish flakes intact for texture. Divide the mixture into four equal portions. Shape each portion into a ball, then flatten it slightly to form a neat, thick fishcake patty.
5. Chill the fishcakes: Place the shaped fishcakes onto a plate or tray, cover them loosely, and chill in the refrigerator for at least 30 minutes. This chilling time is important because it firms up the mixture, making the fishcakes much easier to coat and fry without falling apart.
6. Coat the fishcakes: Set up a ‘crumbing station’ with three shallow plates: one with the plain flour, one with the beaten egg, and one with the fine panko breadcrumbs. Dip each chilled fishcake first in the flour (shaking off any excess), then in the beaten egg, and finally, press firmly into the panko breadcrumbs to ensure a complete and even coating.
7. Fry the fishcakes: Heat the sunflower oil and a knob of butter in a large frying pan over a medium heat. Add the fishcakes carefully to the pan and fry for 3–4 minutes on each side until they are beautifully golden brown and completely crisp on the outside. Serve immediately.

Recipe Tips

• Panko is Best: While any breadcrumbs work, panko breadcrumbs (Japanese breadcrumbs) are superior for fishcakes. They are airier and flakier, giving you a much lighter and crispier exterior that stays crunchy longer.
• Keep it Cool: The most common mistake with fishcakes is handling a warm mixture. Always ensure the mashed potato and the cooked salmon are completely cool before you mix the fishcakes and, most importantly, chill the shaped fishcakes before coating and frying.
• Avoid Over-mixing: When combining the fish and potato, mix very gently. Over-mixing the potato will release too much starch and make the fishcakes gluey instead of fluffy. You want to maintain the lovely, chunky flakes of salmon.
• Alternative Cooking: If you prefer to avoid frying, you can bake these fishcakes. Preheat the oven to 200∘C (180∘C fan/Gas 6), spray the coated fishcakes lightly with oil, and bake for 15-20 minutes, turning halfway, until they are golden and hot through.

What To Serve Salmon Fish Cakes

These classic salmon fish cakes are traditionally served with a simple, punchy accompaniment. The most popular side is a homemade tartar sauce or a lemon and caper mayonnaise. For greens, serve a side of peas (petits pois) or steamed green beans. Complete the meal with a wedge of lemon for squeezing, or serve them with a fresh green salad dressed with a simple vinaigrette. They also pair well with chunky, hand-cut chips.

How To Store Salmon Fish Cakes Leftovers

• Refrigerate: Store the leftover cooked fishcakes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to restore the crispiness of the breadcrumbs.
• Freeze: Uncooked fishcakes freeze very well. Prepare and coat the fishcakes completely, then place them on a tray in the freezer for 1-2 hours until solid. Transfer the frozen fishcakes to a freezer bag or container. They will keep for up to 3 months. Cook them directly from frozen, adding about 10 minutes to the total baking or frying time.

Mary Berry Salmon Fish Cakes Nutrition Facts

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 5g
• Cholesterol: 100mg
• Sodium: 300mg
• Total Carbohydrate: 35g
• Dietary Fiber: 3g
• Sugars: 1g
• Protein: 28g

Frequently Asked Questions

• Can I use canned salmon for this recipe? Yes, you can use good-quality canned red salmon, though Mary Berry usually advises using fresh, cooked salmon. If you use canned salmon, make sure to drain it thoroughly and check for and remove any bones before flaking it into the potato mash.
• What is the best type of potato to use? You should use a floury or starchy potato variety, such as a Russet or Maris Piper (in the UK). These potatoes mash up to a dry, fluffy texture that combines well with the fish and prevents the fishcakes from becoming heavy or soggy.
• How do I prevent the fish cakes from falling apart when I cook them? The key steps are to use cool, dry mashed potato (do not use creamy leftover mash), mix the ingredients gently, and most importantly, chill the fishcakes for at least 30 minutes before coating and cooking. The cold fat will solidify, binding the fishcake together and holding its shape during frying.

Try More Recipes:

• Mary Berry Cream Cheese Salmon​ Recipe
• Mary Berry​ Salmon In Filo Pastry Recipe
• Mary Berry Salmon And Fennel​ Recipe