Salmon Fishcakes with Cilantro, Chili, and Lime (Easy Recipe Using Tinned Salmon)

Gluten-free | Budget-Friendly | Seafood Recipe

---

Table of contents:

---

---

How to Make Salmon Fishcakes with Cilantro, Chili, and Lime

Ingredients

• 2 large potatoes, approx 14 oz. (400g) peeled
• 1/2 courgette, grated (7 oz. 200g)
• 1 small white onion, finely chopped
• 7 oz. (200g) tin pink salmon
• 1 egg 
• Small bunch of cilantro, half chopped, half for garnish
• 2-3 tablespoons flour (all-purpose)
• 1 teaspoon chili flakes
• 1 teaspoon sweet paprika
• Salt and black pepper (to taste)
• 1 lime (for serving)
• 1-2 tablespoons olive oil (for frying)

---

Equipment

• Large skillet 
• Large pot with lid
• Sharp kitchen knife and cutting board
• Spatula
• Colander

---

Instructions

Step 1 – Boil and Mash Potatoes

Cut potatoes into half and boil covered for 15 minutes with a generous pinch of salt. 

Strain potatoes and mash in the pot. Set potatoes aside to cool for around 10 minutes.

Step 2- Prepare Veggies and Salmon

• Meanwhile, slice the onion and grate the courgette then sprinkle with a little salt (this helps remove any excess moisture). 
• Remove the salmon from the tin and strain off any excess liquid. 
• Chop half of the cilantro (keep the other half for garnish).

Step 3 – Make Fishcakes

• Add the grated courgette, onion, and salmon to the pot with the mashed potato. 
• Add the flour, paprika, chili flakes, and seasoning (to taste). 
• Give everything a good mix, then crack in the egg and mix again. If too dry, add another egg, if too moist, add more flour (or breadcrumbs) until you have the desired consistency (it should hold onto a spoon for a second or two when placed upside down). 

Step 4 – Fry Fishcakes

• Add the olive oil to a hot skillet or pan on medium heat.
• Add a heaped tablespoon of the mixture then squish it down and cook for 4-5 minutes per side or until the fishcakes firm up and become golden. 
• Cook in batches and don’t overcrowd the pan 
• Once cooked transfer fishcakes onto some kitchen towel to drain off any excess oil. 

Step 5 – Serve

• Serve with lots of chopped cilantro and a few wedges of fresh lime. Optionally, serve alongside some sweet chili sauce.

---

Cooking tips:

• Use tinned salmon in water: Be sure to use tinned salmon in water and strain off any of the excess water. Salmon preserved in oil tends to make the fishcakes flakey and fall apart easily. 
• Remove excess liquid: Once you have grated the courgette, Sprinkle it with salt and leave it for 5 minutes, this will help remove any excess liquid. Alternatively, squeeze the grated courgette to remove any excess liquid. 
• Use olive oil for frying: Olive oil is a healthier choice for frying foods. It is very stable and does not lose nutrients when frying (even at high temperatures). Use medium heat for frying, and if the oil starts to smoke, remove it from the heat immediately and reduce heat before warming again. 
• Virgin olive oil has a smoke point of 410 °F/210°C, and extra virgin olive oil is lower at 374 °F/190°C. Sunflower oil has a smoke point of 450°F/232°C.

---

---

Serving Options

We love serving up salmon fishcakes in a big stack with plenty of freshly chopped cilantro and a few wedges of lime. We serve them as a side dish and this recipe makes enough for 2-4 fishcakes each (depending on how big and thick you make them). 

If you want to serve them as part of a main meal, we suggest serving them with a green salad like our Horiatiki Greek Salad and top it off with some creamy Greek tzatziki. 

Another option is to make burgers with the fishcakes, they’re basically a delicious patty! Load your burger with lettuce, and add some zingy aioli or tartar sauce and you’re in burger heaven!

---

Health and Nutrition 

Salmon fishcakes are considered a healthy dinner option. They are high in protein and high in omega 3 thanks to the salmon used. Salmon fishcakes can also offer a good amount of essential vitamins and minerals such as vitamin D, B vitamins, and selenium. 

Check the sodium level of the tinned salmon too, as some brands will preserve the salmon using salt as an additive. We added a small amount of salt (around ½ teaspoon) to help enhance the flavor of the ingredients. We always prefer to use Pink Himalayan salt or coarse sea salt (two of the healthiest salt options). 

Be mindful of the amount of oil used for frying the fishcakes (we suggest using 1 tablespoon of extra virgin olive oil or olive oil in a nonstick pan). Baking or grilling salmon fishcakes is healthier than frying, as it reduces the amount of added fat and calories.

Nutrition Facts

Servings: 4
Amount per serving
Calories	209
% Daily Value*
Total Fat 6.6g	9%
Saturated Fat 1.2g	6%
Cholesterol 67mg	22%
Sodium 170mg	7%
Total Carbohydrate 24.3g	9%
Dietary Fiber 4.2g	15%
Total Sugars 3.1g
Protein 14.4g
Vitamin D 4mcg	19%
Calcium 40mg	3%
Iron 2mg	10%
Potassium 801mg	17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Is Tinned Salmon Healthy?

Yes, tinned salmon is a healthy choice and offers comparable nutritional benefits to fresh salmon. When choosing tinned salmon, it’s advisable to look for varieties that are packed in water rather than oil to reduce unnecessary calories and fat. Additionally, opting for wild-caught salmon such as Blue Harbor Fish Co. Wild Caught Pink Salmon can be more nutritious and sustainable compared to farmed salmon.

Here are a few health benefits of tinned salmon:

• High in Protein: Tinned salmon is a good source of high-quality protein, which is essential for muscle growth and repair, and overall health.
• Rich in Omega-3 Fatty Acids: Salmon is well-known for its high content of omega-3 fatty acids, which are beneficial for heart health, brain function, and reducing inflammation.
• Contains Essential Vitamins and Minerals: Tinned salmon is packed with essential nutrients such as vitamin D, B vitamins (especially B12), selenium, and potassium.
• Low in Mercury: Compared to some other types of seafood, salmon generally has lower mercury levels, making it a safer option for regular consumption.
• Convenient and Long-Lasting: Tinned salmon is convenient, has a long shelf life, and can be easily incorporated into various dishes, making it a practical option for healthy eating.

A 100g serving of fresh salmon typically contains between 1.5 to 2.5 grams of omega-3 fatty acids. The exact amount can vary depending on whether the salmon is wild-caught or farmed

---

FAQs

How to stop fishcakes from falling apart?

Use a binder such as flour and egg to prevent your fishcakes from falling apart while cooking. Also, be sure to use a little oil in a non-stick pan or skillet. This really helps when it comes time to flip your fishcakes. Use salmon that has been tinned in water, not oil. 

Mushy fishcakes? Here’s how to fix them.

Mushy fishcakes are often due to excess moisture from the veg or salmon. Make sure you squeeze out as much moisture as you can from the veggies (especially the courgette). Do the same with the salmon. 

Can other types of fish be used to make fishcakes?

Absolutely, any tinned fish works well, although be mindful of the flavors in other tinned fish varieties. Salmon is good as it has a very mild flavor that compliments the veggies. Mackerel or sardines are very strong-flavored and oily fish that may overpower the veggies and spices used. 

Are these fishcakes spicy?

No. We used 1 teaspoon of mild chili flakes so they are very mild. They have a little heat but are still suitable for serving to children or adults who are not used to eating spicy food. 

Can fresh salmon be used instead of tinned salmon?

Yes absolutely. Bake or lightly fry skinless salmon fillets first before flaking them and adding them to the mixture.

Are salmon fishcakes gluten-free?

This recipe is gluten-free. Salmon does not contain gluten but be sure to check the tin packaging to ensure no additives have been used that contain gluten. Eggs, potatoes, and courgettes are gluten-free, as are the herbs and spices used in this recipe. Always check the labeling of ingredients used to ensure all are gluten-free.

---

More Mediterranean Recipes

• Healthy Mediterranean Chicken in a Tangy Lemon, Oil, and Herb Marinade
• Beet and Quinoa Salad with a Lime and Mustard dressing
• Baked Mediterranean Chicken Thighs
• Melitzanosalata (Greek Eggplant Dip)
• Turkish Beetroot Yogurt Dip with Seasonal Roasted Veg
• How to Make Homemade Sun-Dried Tomatoes (3 Cooking Methods Explored)
• Za’atar With Roasted Eggplant and Artichoke Hearts
• Homemade Garlic Confit (Easy 2 Ingredient Recipe)

---