Salmon Fish Cakes recipe

Thai flavoured salmon fish cakes

These Thai salmon fish cakes from the BBC Good Food website are simple, quick and incredibly versatile. They can be served with salad, vegetables, rice or noodles and an Indian curry paste can be substituted for the Thai curry paste.

You'll need a food processor to blend the ingredients and the mixture will feel very wet when combined. The fish cakes seem like they might fall apart in the frying pan without eggs, breadcrumbs or flour to bind them but they won't. I make six small fish cakes but you could make two larger ones; just make sure that they aren't too thick or they'll take longer to cook and the outsides might burn.

You don't need fancy salmon for this dish; cheaper offcuts work well and I usually use (defrosted) frozen salmon fillets.

  • Wet your hands thoroughly before shaping the fish cakes to help stop the mixture sticking to your hands.
  • Plenty of people in the BBC Good Food comments add a tablespoon of flour to the mixture and put the shaped fish cakes into the fridge to firm up before cooking. I never bother and the fish cakes still hold together well (the ones in the picture have nothing to bind them).
  • I use 2 tablespoons of Thai curry paste (I like Thai Taste) but use 1 tablespoon if you want the flavour to be more subtle.


Serves: 2

Fish cakes

  • 1 tbsp vegetable oil
  • 2cm chunk of fresh ginger
  • medium sized bunch coriander
  • ½ tsp soy sauce
  • 1-2 tbsp Thai red curry paste (see notes)
  • 2 boneless, skinless salmon fillets roughly chopped (around 350g)

Serve with

  • sweet chili sauce (or sriracha)
  • lemon wedges


  1. Place a medium frying pan over a medium heat and pour in 1 tablespoon of vegetable oil.
  2. Peel and roughly chop a 2cm chunk of ginger and add to a food processor along with most of a medium sized bunch of coriander (stalks included), ½ a teaspoon of soy sauce and 1-2 tablespoons of Thai curry paste (adjust depending on how potent your paste is and how strong you want the flavour to be). Process briefly then add 350g of roughly chopped boneless/skinless salmon. Blitz until the ingredients have combined and no large pieces remain.
  3. Turn the mixture out into a bowl, thoroughly wet your hands and shape into 6 small patties. 
  4. Gently place the fish cakes into the frying pan and cook for around 3 minutes on each side until they turn golden brown and are cooked all the way through.
  5. Serve with coriander sprigs, sweet chilli dipping sauce and lemon wedges.