Mary Berry Salmon Fish Cakes Recipe – Crispy Golden Fish Cakes

These Mary Berry Salmon Fish Cakes combine flaky salmon and smoked haddock with soft mashed potatoes, Parmesan, Dijon mustard, fresh herbs, spring onion, and lemon. A crisp coating of flour, beaten egg, and breadcrumbs gives the fish cakes a golden exterior while keeping the centre tender and flavourful.

The fish cakes can be pan-fried until crisp and golden or baked in the oven, then served hot or warm with lemon wedges and your chosen accompaniments. Continue below for the ingredients, equipment, cooking method, serving suggestions, storage guidance, FAQs, and nutrition information.

If you’re looking for more ways to enjoy salmon, explore our Mary Berry salmon recipes for a collection of creamy dishes, pastry bakes, quiches, pasta, starters and more.

Equipment

Equipments for Mary Berry Salmon Fish Cakes Recipe:

A few basic kitchen tools make preparing these Mary Berry Salmon Fish Cakes simple and enjoyable. Using the right equipment helps you cook the fish evenly, create a smooth potato mixture, shape the fish cakes easily, and achieve a crisp, golden finish.

• Saucepan – For boiling the potatoes until tender.
• Milk pan – Useful for gently poaching the salmon or smoked haddock.
• Mixing bowl – Combines the fish, potatoes, and other ingredients.
• Potato masher – Creates smooth mashed potatoes for the filling.
• Whisk – Helps mix any sauce smoothly if serving with cheesy fondant sauce.
• Shallow bowl – Ideal for coating the fish cakes with breadcrumbs.
• Plate – Holds the shaped fish cakes before cooking.
• Board – Provides a clean surface for preparing and shaping the mixture.
• Rolling pin – Crushes breadcrumbs if a finer coating is needed.
• Frying pan – Cooks the fish cakes until crisp and golden when pan-frying.
• Fish spatula – Makes turning the fish cakes easier without breaking them.
• Tongs – Safely handle and turn the fish cakes while cooking.
• Baking tray – Supports the fish cakes if baking in the oven.
• Baking sheet – Prevents sticking and makes cleanup easier.
• Oven – Bakes the fish cakes to a crisp, evenly cooked finish.
• Freezer bag – Stores uncooked fish cakes for freezing if making ahead.

Ingredients

Ingredients for Mary Berry Salmon Fish Cakes Recipe:

This Mary Berry Salmon Fish Cakes Recipe uses simple ingredients that come together to create crisp, flavourful fish cakes with a soft centre. Fresh salmon and smoked haddock fillets provide a rich seafood flavour, while floury potatoes give the mixture a light texture. A crunchy coating of breadcrumbs or fine panko breadcrumbs makes every bite wonderfully golden and crisp.

Ingredient	Quantity
Salmon fillets	400g
Smoked haddock fillets	200g
Floury potatoes	700g, peeled and chopped
Butter	30g
Milk	2–3 tbsp
Dijon mustard	1 tsp
Parmesan cheese, finely grated	30g
Egg	1, beaten
Plain flour	50g
Fine panko breadcrumbs (or regular breadcrumbs)	100g
Parsley, chopped	2 tbsp
Dill, chopped	1 tbsp
Spring onion, finely sliced	2
Lemon juice	1 tbsp
Salt	To taste
Freshly ground black pepper	To taste
Sunflower oil, vegetable oil, or olive oil	2–3 tbsp, for frying
Lemon wedges	To serve

How to Make Mary Berry Salmon Fish Cakes

1. Preheat oven to 200°C (or 180°C fan, Gas 6) if you plan to bake the fish cakes. Line a baking tray with baking paper and set it aside. If frying, you can skip this step.
2. Boil potatoes in boiling salted water for 10–12 minutes, or until tender. Drain them well and mash potatoes until smooth. Leave them to cool slightly before mixing.
3. Place the salmon and smoked haddock into a pan of simmering water and poach salmon for 5–7 minutes. Remove the fish, then flake salmon into large pieces and discard bones or skin if needed.
4. In a large bowl, combine ingredients by mixing the mashed potatoes, flaked fish, Dijon mustard, Parmesan, herbs, spring onion, and lemon juice. Season to taste with salt and black pepper. Mix gently to keep the fish pieces intact.
5. Divide into portions and shape patties into even-sized shape fishcakes. Place them on a plate and chill in the fridge for 20–30 minutes so they become firm.
6. Coat each fish cake by first dust with flour, then dip into the beaten egg, and finally coat in breadcrumbs. Lightly press breadcrumbs onto the surface so the coating sticks well.
7. To fry, heat oil over medium heat. Cook the fish cakes for 3–4 minutes each side, or until golden brown and crisp.
8. If baking, arrange the fish cakes on the prepared tray and bake for 20–25 minutes, turning halfway through. They should be crisp on the outside and cooked through.
9. Once cooked, serve the fish cakes piping hot and serve warm with lemon wedges or your favourite side dishes.

Expert Tips for Mary Berry Salmon Fish Cakes Recipe

I’ve found that a few small techniques make a big difference when preparing homemade salmon fish cakes. Taking your time with the mixture and coating helps create crisp, well-shaped fish cakes with a moist, flavourful centre every time.

• Keep the fish in chunky flakes instead of breaking it up too much for a good texture and better flavour.
• Let the cool mashed potatoes reach room temperature before mixing to prevent a soft mixture.
• Always chill before frying to help the fish cakes hold their shape. This is one of the easiest ways to avoid fish cakes fell apart during cooking.
• If the mixture seems too soft, firm up mixture by chilling it longer or reduce milk slightly next time.
• A little extra add butter keeps the filling rich and gives the fish cakes a wonderfully moist texture.
• For an extra crunchy coating, double coat in breadcrumbs. Panko breadcrumbs stay crisp especially well after frying or baking.
• If your breadcrumbs are coarse, use very fine breadcrumbs or crush coarse breadcrumbs with a rolling pin for a more even finish.
• Lightly oil your hands or use wet hands when shaping the fish cakes, then flatten gently to help them cook evenly.
• If serving with a cheese-filled centre or sauce, carefully encase cheese sauce inside the mixture and avoid overmixing so you retain salmon texture.
• These fish cakes are easy to prepare ahead, and you can even fry ahead and gently reheat them. Any leftover fondant sauce can be kept and warm through before serving.

Serving Suggestions

How to serve Mary Berry Salmon Fish Cakes:

These Mary Berry Salmon Fish Cakes are best served hot or warm as a satisfying main course. They work equally well for a relaxed family dinner or an elegant dinner party, and the right sides and garnishes make them feel like a special meal.

• Serve with lemon wedges and a squeeze of lemon for a fresh finish.
• Add a spoonful of tartar sauce for a classic British pairing.
• Enjoy with a crisp side salad or dressed lamb’s lettuce.
• Pair with steamed vegetables such as green beans, peas, or broccoli.
• Offer a little mayonnaise with extra herbs for dipping.
• Serve alongside roasted baby potatoes for a hearty dinner.
• Finish the meal with a light lemon cheesecake or fresh berry dessert.
• Pair with sparkling water, iced tea, or a chilled white wine for special occasions.

Storage

How to store Mary Berry Salmon Fish Cakes:

Room Temperature

• Let the fish cakes cool completely before storing.
• Do not leave them out for longer than 2 hours.

Refrigerator

• Store in an airtight container in the fridge.
• Refrigerate up to 3 days for the best quality.
• To reheat, reheat in oven at 180°C (350°F) for 10–12 minutes until hot throughout.
• You can also pan-fry for 2–3 minutes each side or use an air fryer for 5–6 minutes.
• Avoid reheating multiple times to maintain the best texture and food safety.

Freezer

• Freeze uncooked fish cakes after shaping and coating them.
• Separate each fish cake with parchment paper before freezing.
• They freeze well uncooked for up to 2 months.
• Thaw overnight in the refrigerator before cooking.
• You can also prepare the day before or make them up to 8 hours ahead and keep chilled until ready to cook.

FAQs

Q: Can these salmon fish cakes be baked instead of fried?

Yes, they can be baked for a lighter option. Bake them until they are crisp and golden, turning them halfway through for even browning.

Q: Can I cook them in a frying pan?

Absolutely. They can be pan-fried with a little oil until both sides are golden and crisp. This method gives a delicious crunchy coating.

Q: Can I freeze the fish cakes?

Yes, they can be frozen and are very freezer friendly. Freeze them before cooking for the best texture, then thaw overnight before baking or frying.

Q: Can I prepare them in advance?

Yes, you can prepare ahead by shaping and coating the fish cakes several hours before cooking. Keep them covered in the refrigerator until needed.

Q: Can I use different types of fish?

Yes. You can use leftover salmon, use tinned salmon, use trout, or use cod if preferred. Each option gives a slightly different flavour but still works well.

Q: What can I use instead of regular potatoes or breadcrumbs?

You can use sweet potatoes for a sweeter flavour. If needed, use gluten-free flour and skip breadcrumb coating or replace it with gluten-free crumbs for a gluten-free version.

Q: Why are my fish cakes falling apart?

Fish cakes falling apart usually means the mixture is too wet or wasn’t chilled long enough. Chilling before cooking and handling them gently helps them stay together.

Q: Can I reheat leftover fish cakes?

Yes. For the crispiest results, use the oven or an air fryer instead of the microwave. Proper reheating and careful storing help maintain the best texture and flavour. You can also use panko breadcrumbs, or flavour the mixture with parsley, dill, chives, or coriander, and even coat them with crushed cornflakes for extra crunch.

Nutrition

The following nutrition information is an approximate estimate for one serving of Mary Berry Salmon Fish Cakes. Values may vary depending on the exact ingredients used and whether the fish cakes are fried, made with baked salmon, air-fry cooking, sweet potatoes, or prepared as a gluten-free version.

Nutrient	Amount Per Serving
Calories	390 calories
Protein	32g
Carbohydrates	25g
Sugars	2g
Fat	18g
Saturated Fat	6g
Fibre	2g
Sodium	360mg