Mary Berry Salmon Fish Cakes Recipe

Name: Mary Berry Salmon Fish Cakes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 450g floury potatoes (such as Maris Piper), peeled and cut into chunks; 2 salmon fillets (about 250g total); 1 tbsp olive oil; 20g unsalted butter; 2 tbsp mayonnaise or crème fraîche; 1 tsp Dijon mustard; 1 tbsp capers, drained and finely chopped (optional); 2 tbsp finely chopped fresh parsley; 1 tbsp finely chopped fresh dill or chives; Finely grated zest of 1 lemon; 1–2 tsp lemon juice, to taste; 3/4 tsp fine salt, plus extra for the potato water; 1/4 tsp black pepper; 3 tbsp plain flour; 1 large egg, beaten; 90g panko breadcrumbs (or fine breadcrumbs); 2–3 tbsp sunflower or vegetable oil, for frying

These salmon fish cakes are everything I want in a quick, comforting supper: crisp and golden on the outside, soft and fluffy in the middle, and full of fresh lemony flavour. They are gently seasoned, not fussy, and a great way to stretch a couple of salmon fillets into a meal that feels properly special. The method is straightforward and beginner-friendly, with a little chilling time to help the cakes hold their shape. Total time is about 1 hour (including chilling), and the difficulty level is easy.

Ingredients

For the salmon

2 salmon fillets (about 250g total)
1 tbsp olive oil
Pinch of salt and black pepper

For the potato base

450g floury potatoes (such as Maris Piper), peeled and cut into chunks
20g unsalted butter
Salt (for the cooking water)

For flavour and binding

2 tbsp mayonnaise or crème fraîche
1 tsp Dijon mustard
Finely grated zest of 1 lemon
1 to 2 tsp lemon juice (to taste)
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped dill or chives
1 tbsp capers, drained and finely chopped (optional)
3/4 tsp fine salt
1/4 tsp black pepper

For coating and cooking

3 tbsp plain flour
1 large egg, beaten
90g panko breadcrumbs (or fine breadcrumbs)
2 to 3 tbsp sunflower or vegetable oil (for frying)

To serve (optional but recommended)

Lemon wedges
Tartare sauce or lemon mayonnaise
Peas or a crisp green salad

How to Make Mary Berry Salmon Fish Cakes Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the fish cooks evenly and you can finish the cakes neatly at the end.
Bake the salmon: Line a small baking tray. Lay the salmon fillets on top, drizzle with olive oil, and season lightly. Bake for 10 to 12 minutes, until the salmon is just cooked and flakes easily.
Cool and flake: Leave the salmon to cool for 10 minutes, then flake it into chunks with a fork. Discard the skin if it has any, and check for bones.
Cook the potatoes: While the salmon cooks, boil the potatoes in well-salted water for 12 to 15 minutes, until very tender. Drain well, then return them to the hot pan for 1 minute to steam-dry, this stops soggy fish cakes.
Mash and mix: Mash the potatoes with the butter until fluffy. Stir in the mayonnaise (or crème fraîche), Dijon mustard, herbs, lemon zest, lemon juice, salt, pepper, and capers if using.
Fold in the salmon: Add the flaked salmon and fold gently, keeping some texture. Taste and adjust with a touch more lemon or pepper if needed.
Shape and chill: Divide into 8 equal portions and shape into cakes about 2cm thick. Place on a plate, cover, and chill for 15 to 20 minutes so they firm up and fry neatly.
Crumb the fish cakes: Set out three shallow bowls: flour, beaten egg, and breadcrumbs. Coat each cake in flour, then egg, then breadcrumbs, pressing gently so the crumbs stick well.
Fry until golden: Heat 2 to 3 tablespoons of oil in a large frying pan over medium heat. Fry for 3 to 4 minutes per side until crisp and deep golden. Work in batches if needed, and do not crowd the pan.
Bake to heat through: Transfer the browned fish cakes to a tray and bake for 6 to 8 minutes, just to make sure the centres are piping hot without drying out.
Rest and serve: Rest for 2 minutes, then serve with lemon wedges and your favourite sauce. For a lovely plate, add peas or a crisp salad alongside.

Tips

Why are my fish cakes falling apart in the pan?

This usually comes down to warmth and moisture. Make sure the potatoes are steam-dried after draining, and always chill the shaped cakes before coating and frying. If the mixture still feels soft, chill for 30 minutes, then crumb and fry.

How do I stop salmon fish cakes from turning soggy?

Dry potatoes are the key, and so is not overcooking the salmon. Use panko breadcrumbs for a crisper crust, and fry over medium heat so the coating has time to set and crisp before the outside darkens.

Can I make these ahead without losing the crunchy coating?

Yes. Shape and crumb the fish cakes, then cover and refrigerate for up to 24 hours. Fry just before serving, or fry earlier and re-crisp in a hot oven (200°C, 6 to 8 minutes).

How do I make them gluten-free?

Use gluten-free plain flour and gluten-free breadcrumbs. Everything else stays the same, and the method does not change.

Serving Suggestions

Tartare sauce, lemon mayonnaise, or crème fraîche with extra chopped dill
Buttered peas or minted peas
Rocket salad with cucumber and a lemony dressing
Coleslaw and a few cornichons on the side
A poached egg on top for a brunch-style plate

Storage

Room temperature

Serve these hot or warm. For food safety, do not leave cooked fish cakes out for more than 2 hours (1 hour in very warm rooms).

Refrigerator

Cool completely, then store in an airtight container for up to 2 days. Reheat on a tray in a 200°C oven for 8 to 10 minutes until piping hot. Microwaving works, but the coating will soften.

Freezing

Freeze the fish cakes after shaping and crumbing (best option) or freeze them fully cooked. Freeze in a single layer until solid, then transfer to a freezer bag for up to 3 months. Cook from frozen by baking at 200°C for 20 to 25 minutes, turning once, or thaw overnight in the fridge and fry gently.

Nutrition

Calories: 420 kcal
Carbohydrates: 38g
Protein: 27g
Fat: 18g
Saturated fat: 4g
Sodium: 650mg

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

FAQs

Can I use canned salmon for salmon fish cakes?

Yes. Drain it very well and flake it, then mix it into the mashed potato as you would baked salmon. Canned salmon is usually saltier, so season carefully and taste before adding extra salt.

Do I have to chill the fish cakes before frying?

Chilling is strongly recommended. It firms up the potato mixture, helps the cakes keep their shape, and makes the coating stick better. If you are short on time, 15 minutes in the freezer also works.

Can I bake salmon fish cakes instead of frying?

Yes. Place the crumbed cakes on a lightly oiled tray, spray or drizzle the tops with a little oil, and bake at 220°C (200°C fan) for 18–22 minutes, turning once, until crisp and hot through.

What sauce goes best with salmon fish cakes?

Tartare sauce is the classic choice, but lemon mayonnaise, dill crème fraîche, or a simple yogurt and cucumber sauce are all lovely. A squeeze of lemon right before serving makes a big difference.

Why are my fish cakes dry?

Dry fish cakes usually mean the salmon was overcooked or the potato mixture is too firm. Bake the salmon only until it just flakes, and add a touch more mayonnaise or crème fraîche if the mixture seems dry before shaping.