Love a creamy white wine sauce? Check out my Chicken Supreme! This post contains affiliate links. When you purchase through our links, we may earn a commission. It took me years to train my children to like and eat fish! It’s the same usual complaints… Too fishy. Too boney. I don’t like the smell. I don’t like the taste. Sigh. If you are in the same boat, these salmon fishcakes are for you. They are ‘good for you’ food masquerading as ‘fast food’. My kids LOVE them and never complain when these are for dinner. They are crispy on the outside but light and tender inside. The taste is mild so even people who aren’t big into fish will be coming back for more. And the elegant, creamy white wine sauce? That’s here to take these salmon patties to the next level!
Salmon patties
There are a few different ways to make salmon fishcakes but the main ingredients are usually either salmon and mashed potatoes or salmon and bread crumbs. I’ve used breadcrumbs in my recipe. Most salmon fishcakes use precooked or canned salmon but I wanted to use raw salmon in my recipe in hopes that the fish would maintain moisture if not cooked twice. Using raw fish for salmon patties was also the way my mom made them. I was rewarded with very juicy and fluffy salmon cakes, the recipe for which I am sharing with you today! When it comes to fishcakes we expect a certain crispy exterior, so I had two options here. I could roll them in flour and fry them or roll in breadcrumbs. I was really after a very crispy salmon cake, so I chose breadcrumbs.
Cooking method
There are two options here as well. You can cook them in the oven but I chose to pan fry them. As I’d mentioned earlier, I was after fishcakes that are very crispy on the outside and fluffy on the inside! The non-stick coating ensures that delicate salmon patties don’t get stuck and are easy to flip. And using a skillet with a thick, heavy bottom provides excellent heat distribution, which is so important for pan frying.
Serving suggestions
Salmon fishcakes definitely need a sauce or a dip of some kind, so I made a creamy white wine sauce and flavoured it with fresh parsley and dill. The sauce recipe itself is a classic and would go well with almost anything. I especially like it with chicken! Depending on your eating habits these salmon cakes are great with potatoes. If you want to walk on the lighter side, just a simple salad will do.
