Salmon Fishcakes

Salmon Fishcakes

These Thai style fish cakes are a perfect family or entertaining meal. With a subtle and delicious flavour

Be the first to rate
  • Serves4
  • Preparation Time35 mins
  • Cooking Time10 mins

Nutrition per serving

  • Energy80 Kcals
  • Sugars0.4g
  • Fat5.9g
  • Saturated Fat1.1g
  • Salt0.3g


  • 450g salmon fillet, skinned and any small bones removed
  • 1 bunch spring onions, trimmed and chopped
  • 1tsp fresh lemon grass puree
  • 1tsp fresh ginger puree
  • 2tbsp chopped leaf coriander
  • 1tsp finely grated lime rind
  • 1tbsp Kikkoman Less Salt Soy Sauce
  • Salt and pepper
  • 1 red chilli, deseeded and finely chopped
  • 4tbsp groundnut oil
For the dip
  • 3 tbsp Kikkoman Less Salt Soy Sauce
  • 1 tbsp sun-dried tomato puree
  • Fine slices of red chilli
  • Shredded coriander leaves
  • Lime wedges, to serve


Cut the salmon into cubes and place in a food processor with the spring onions, lemon grass, ginger puree, coriander, lime rind, soy sauce, seasoning and chilli. Process for a few seconds until the salmon is coarsely minced but not reduced to a mush. Transfer the mixture to a bowl, cover and chill for 1 hour or longer.

With damp hands, shape the mixture into 16 small balls and flatten into cakes.

Heat the oil in a non-stick frying pan and fry the cakes for about 5 minutes on each side until golden brown. Drain on kitchen paper.

For the dip, whisk together the soy sauce and sun-dried tomato puree and pour into a small dish. Add fine strips of red chilli and a few shredded coriander leaves. Serve with the hot fish cakes, accompanied with lime wedges

We use cookies to measure the use of the website and to continuously optimise the website experience for you. By using our website you agree to the use of cookies. Further information