A lower-calorie way to make Salmon Fishcakes
Salmon Fishcakes: crisp oven cakes packed with salmon, potato, and dill
Flaked salmon and coarse potato form substantial fishcakes with dill, capers, and a toasted oat crumb that crisps in the oven. This measured British recipe serves 8 at about 390 kcal per portion.
Salmon Fishcakes should still taste and look like the familiar dish, even when its richest ingredient is reduced. This version uses use equal weights salmon and potato, pre-toast the crumb, and bake sixteen cakes with 20 g oil instead of shallow-frying. Rich salmon, lemon zest, dill, capers, mustard, black pepper, and a crisp toasted crumb preserve the familiar British fishcake contrast.
What changes—and what stays
From fried fishcakes with mayonnaise often contain 500–650 kcal to 390 calories
use equal weights salmon and potato, pre-toast the crumb, and bake sixteen cakes with 20 g oil instead of shallow-frying. Rich salmon, lemon zest, dill, capers, mustard, black pepper, and a crisp toasted crumb preserve the familiar British fishcake contrast.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | use equal weights salmon and potato, pre-toast the crumb, and bake sixteen cakes with 20 g oil instead of shallow-frying | Rich salmon, lemon zest, dill, capers, mustard, black pepper, and a crisp toasted crumb preserve the familiar British fishcake contrast. |
How the flavor stays
Rich salmon, lemon zest, dill, capers, mustard, black pepper, and a crisp toasted crumb preserve the familiar British fishcake contrast.
A cost rule that survives inflation
Tinned or leftover cooked salmon combines with economical potatoes to make sixteen freezer-friendly cakes for eight servings.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 900 gcooked or tinned salmon
- 900 gfloury potatoes
- 180 goats
- 3eggs
- 120 gspring onions
- 30 gcapers and Dijon mustard
- 20 grapeseed oil
- 35 glemon zest, dill, parsley, and black pepper
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare the measured components
Steam potatoes until tender, dry them thoroughly, flake salmon, and remove every skin and bone.
Look for: Potatoes look floury and salmon separates into moist large flakes without liquid.
Step 2 · follow the visible cue
Build the defining flavour
Crush potato coarsely and fold with salmon, egg, spring onion, capers, mustard, lemon, and herbs.
Look for: Mixture holds together while visible salmon flakes and potato pieces remain distinct.
Step 3 · follow the visible cue
Cook with controlled heat
Shape sixteen equal cakes, chill, coat in toasted oats, and brush both faces with measured oil.
Look for: Cakes are firm with a thin dry crumb that does not fall away when lifted.
Step 4 · follow the visible cue
Finish and check the texture
Bake on a preheated tray at 220 °C, turning once, until crisp and at least 63 °C inside.
Look for: Both faces are deep gold and the centre is hot, moist, and visibly flaky.
Calories at the same serving size
176 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Salmon Fishcakes promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Cool Salmon Fishcakes promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Frequently asked questions
Can I prepare Salmon Fishcakes ahead?
Yes. Complete the preparation stages in advance, then do the final crisping, dressing, or assembly close to serving so Salmon Fishcakes keeps its intended texture. Cool Salmon Fishcakes promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Does the calorie estimate for Salmon Fishcakes include sides?
No. The estimate covers one portion made from the measured ingredients listed here; drinks, chips, salad dressing, and other side dishes need to be counted separately. use equal weights salmon and potato, pre-toast the crumb, and bake sixteen cakes with 20 g oil instead of shallow-frying.
- cooked or tinned salmon900 g
- floury potatoes900 g
- oats180 g
- eggs3
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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