Salmon Fishcakes

Salmon Fishcakes

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

  • 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