These salmon fish cakes are proof that simple ingredients can deliver bold, vibrant flavour. Built on a base of tinned salmon and lifted with fresh herbs, citrus, and aromatics, they’re light yet deeply satisfying.

HOW YOU ELEVATE TINNED FISH

Tinned fish is one of the most underrated ingredients in the kitchen - It’s affordable and convenient. The key to elevating it is packing it with fresh ingredients.

Spring onions, coriander, and chilli bring brightness and aroma that lift the richness of the salmon. Grated carrot adds subtle sweetness.

Layer in aromatics. Garlic and ginger add warmth and depth, transforming the flavour from simple to complex.

INGREDIENTS

  • 1 × 400g can tinned salmon, drained, bones removed and flaked.

  • 4 spring onions, finely chopped

  • 1 carrot, grated

  • 10g coriander, chopped

  • 1 green or red chilli, chopped (optional)

  • 1 tbsp minced garlic

  • 1 tbsp minced ginger

  • Juice of ½ lemon

  • 2 tbsp fish sauce

  • Salt and pepper, to taste

  • 1 egg

  • 2–tbsp flour (for binding)

  • Canola oil, for shallow frying

  • Lemon wedges, to serve

METHOD

  • In a large bowl, add the drained salmon and gently break it apart with a fork.

  • Add the spring onions, grated carrot, coriander, chilli (if using), garlic, ginger, lemon juice, and fish sauce. Season lightly with salt and pepper.

  • Mix everything together, then add the egg and flour. Stir until the mixture holds together. If it feels too wet, add a little more flour.

  • Shape into small patties using your hands.

  • Heat a shallow layer of oil in a pan over medium heat. Fry the fish cakes for 3–4 minutes per side until golden brown and crisp.

  • Remove and drain on paper towel.

AT THE TABLE

Serve warm with a simple dipping sauce and fresh lemon wedges.

A squeeze of lemon brightens the flavours, while the crisp exterior and tender centre make these perfect for sharing. They’re fresh, satisfying, and ideal as a starter that brings everyone to the table.

Love,
V