Mary Berry Salmon Fish Cakes Recipe

The Mary Berry Salmon Fish Cakes recipe is a wonderful way to turn simple ingredients into a comforting, flavorful meal. With a golden crispy exterior and soft, flaky salmon filling inside, these fish cakes are light, satisfying, and perfect for both family dinners and entertaining guests.

Mary Berry’s version combines mashed potatoes, fresh salmon, and a touch of lemon and herbs, creating a well-balanced dish that pairs beautifully with salad or tartar sauce.

What are Mary Berry Salmon Fish Cakes?

Mary Berry’s Salmon Fish Cakes are tender patties made from cooked salmon, mashed potatoes, and fresh herbs, then coated in breadcrumbs and lightly fried or baked until golden. They offer a perfect balance of creamy, flaky, and crispy textures. These fish cakes are a classic British comfort dish, ideal for using up leftover salmon or serving as an elegant yet easy main course.

Other Mary Berry Salmon Recipes

• Mary Berry Salmon Terrine
• Mary Berry Salmon Mousse
• Mary Berry Salmon Fish Cakes
• Mary Berry Salmon Risotto
• Mary Berry Salmon Tray Bake
• Mary Berry Salmon en Croûte
• Mary Berry Salmon with Lemon Sauce

Why This Recipe Is Worth Trying

• Simple and affordable ingredients – Uses everyday kitchen staples.
• Crispy outside, tender inside – Perfect contrast of textures.
• Versatile meal – Great for lunch, dinner, or picnics.
• Make-ahead friendly – Can be prepared and chilled before frying.
• Family favorite – Loved by adults and children alike.

Essential Ingredients to Make Mary Berry Salmon Fish Cakes

• 400g salmon fillets (fresh or leftover, skin removed)
• 500g potatoes, peeled and chopped
• 1 tbsp butter
• 1 tbsp milk (for mashing)
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley or dill
• 1 spring onion, finely chopped (optional)
• 1 egg, beaten (for coating)
• 100g breadcrumbs (fresh or dried)
• 2 tbsp plain flour (for dusting)
• Salt and black pepper, to taste
• 2 tbsp vegetable or olive oil (for frying)

Handy Kitchen Tools for Best Results

• Saucepan for boiling potatoes
• Frying pan or baking tray
• Mixing bowl
• Potato masher
• Fish spatula
• Whisk and tongs

Step-by-Step Guide to Making Mary Berry Salmon Fish Cakes

Step 1: Cook the Potatoes

Boil the peeled and chopped potatoes in salted water for 10–12 minutes until tender. Drain well, then mash with butter, milk, salt, and pepper. Allow to cool slightly.

Step 2: Cook the Salmon

Poach the salmon in a pan of simmering water for 5–7 minutes or until cooked through. Remove and flake into large pieces, discarding any bones.

Step 3: Combine Ingredients

In a large bowl, mix the mashed potatoes with flaked salmon, lemon juice, parsley, and spring onions. Gently combine without overmixing so the salmon retains texture. Season to taste with salt and pepper.

Step 4: Shape the Fish Cakes

Divide the mixture into 8 equal portions and shape into round patties. Chill in the fridge for 20–30 minutes to firm up before coating.

Step 5: Coat the Fish Cakes

Dust each patty lightly with flour, dip it into the beaten egg, and coat it in breadcrumbs until evenly covered. Place on a tray ready for cooking.

Step 6: Cook the Fish Cakes

Heat the oil in a large frying pan over medium heat. Fry the fish cakes for 3–4 minutes on each side until golden brown and crisp. Alternatively, you can bake them in a preheated oven at 200°C (400°F) for 20–25 minutes, turning halfway through.

Step 7: Serve and Enjoy

Serve warm with a squeeze of lemon, tartar sauce, or a side salad. They also go well with steamed vegetables or a dollop of mayonnaise.

What I Got Wrong (And How I Fixed It)

• Fish cakes fell apart: Chilled them longer before frying to firm up.
• Too soft inside: Reduced milk in the mash for a firmer texture.
• Too dry: Added a small spoon of butter to keep them moist.
• Coating uneven: Rolled the fish cakes gently in breadcrumbs twice for a better crust.

Healthier Version of Mary Berry Salmon Fish Cakes

Use baked salmon instead of fried, and air-fry the fish cakes with a light oil spray for a crispy finish. Substitute regular potatoes with sweet potatoes for added nutrients, and skip the breadcrumb coating for a gluten-free, lighter version.

Ingredient Substitutions for Mary Berry Salmon Fish Cakes

• Salmon: Use tinned salmon, trout, or cod for variation.
• Breadcrumbs: Replace with crushed cornflakes or panko for extra crunch.
• Parsley: Try dill, chives, or coriander for different flavors.
• Flour: Use gluten-free flour if preferred.
• Butter: Replace with olive oil for a lighter touch.

Pairing Ideas: What to Serve With Mary Berry Salmon Fish Cakes

• Tartar sauce – A classic creamy dip for fish dishes.
• Green salad – Adds freshness and lightness.
• Steamed vegetables – Carrots, peas, or broccoli pair beautifully.
• Lemon wedges – Brighten up the flavor.
• Homemade coleslaw – Adds a crunchy contrast.

Expert Tips for Perfect Mary Berry Salmon Fish Cakes

• Cool the mash before shaping: Prevents the mixture from becoming sticky.
• Chill before frying: Helps fish cakes hold their shape.
• Use fresh herbs: Adds aroma and freshness.
• Handle gently: Keeps the salmon flakes intact for texture.
• Don’t overcrowd the pan: Ensures even browning and crispiness.
• Use leftover salmon: It saves time and reduces waste.
• Add extra zest: Lemon zest adds a vibrant twist to the flavor.

Creative Ways to Customize Mary Berry Salmon Fish Cakes

• Add cheese: A little grated cheddar or parmesan for a creamy bite.
• Make it spicy: Add chili flakes or Dijon mustard for a kick.
• Add vegetables: Include finely chopped spinach, peas, or corn.
• Use smoked salmon: For a luxurious and smoky version.
• Serve mini-sized: Perfect for appetizers or party platters.
• Add garlic: Infuses more depth and savory aroma.

Storing Mary Berry Salmon Fish Cakes the Right Way

• Cool completely before storing.
• Refrigerate up to 3 days in an airtight container.
• Freeze uncooked fish cakes for up to 2 months (layer with parchment paper).
• Thaw overnight in the fridge before frying.
• Avoid reheating multiple times, as it can dry out the fish.

How to Reheat Salmon Fish Cakes (If Needed)

• Oven method: Reheat at 180°C (350°F) for 10–12 minutes until hot and crisp.
• Stovetop method: Pan-fry gently for 2–3 minutes on each side.
• Air fryer method: Heat at 180°C (350°F) for 5–6 minutes.

Nutritional Breakdown (per serving)

• Calories: 390
• Protein: 32g
• Fat: 18g
• Carbohydrates: 25g
• Fiber: 2g
• Sugar: 2g
• Sodium: 360mg

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FAQs

How do I stop salmon fish cakes from falling apart?

To prevent salmon fish cakes from breaking, make sure the mashed potatoes are cooled before mixing and the cakes are chilled for at least 30 minutes before frying. Chilling helps them firm up, making them easier to handle during cooking.

Can I use tinned salmon instead of fresh salmon?

Yes, tinned salmon works perfectly for this recipe. Just drain it well and remove any bones or skin before mixing it with the mashed potatoes and seasonings. It saves time and still delivers a rich flavor.

Why are my salmon fish cakes too soft inside?

Fish cakes can turn too soft if the mashed potatoes are overly moist or if there’s too much milk or butter in the mix. Use dry, fluffy mash and avoid overmixing. Letting the mixture rest in the fridge before shaping also improves texture.

Can I bake salmon fish cakes instead of frying?

Absolutely. To bake, preheat your oven to 200°C (400°F) and place the fish cakes on a greased baking tray. Bake for 20–25 minutes, flipping halfway through, until they are golden and crisp on the outside.

Wrapping It Up

The Mary Berry Salmon Fish Cakes are a delightful blend of simplicity and flavor. Crispy on the outside, soft and flaky inside, they capture everything we love about home cooking—comfort, freshness, and versatility.