Fish Cakes

Crispy on the outside, tender on the inside fish cakes made with smoked salmon and sauteed bell peppers, garlic, and green onion. These fish cakes are full of incredible flavor and are so easy to make!

Why this recipe works

These fish cakes are packed with deep smokey flavor complimented with other flavorful ingredients, shaped into patties, and fried to a beautiful golden brown. Red bell pepper, minced garlic, green onion, smoked salmon, horseradish sauce, mayo, mustard, and bread crumbs are your main components for deliciously crisp fish cakes.

We normally buy a heap of smoked salmon to make both these fish cakes and smoked salmon dip for parties and get-togethers. The flavor is undeniable, and both are eaten up quickly!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

FISH – We are using smoked salmon and it’s what we suggest for great flavor. You can buy salmon already smoked from the grocery store. If you prefer, you can use any cooked, flaky fish such as haddock, cod, tilapia, etc. You can also use canned or pouch tuna or salmon. Be sure you use cooked fish.

How to Make Fish Cakes

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Melt butter in a skillet over medium heat.
2. Sauté red bell pepper, garlic, and green onions in melted butter until tender, about 5 minutes. Remove from heat.
3. Place smoked salmon into a large bowl. With gloved hands, break the salmon up until it is well flaked.
4. To the salmon in the bowl, add the sautéed vegetables, egg, horseradish sauce, mayonnaise, mustard, and bread crumbs. Use your gloved hands to combine all the ingredients well.
5. Form mixture into 5 equally sized 1-inch thick patties.
6. Heat olive oil in a large skillet over medium-high heat until hot, but not smoking. Oil will be shimmering.
7. Carefully add fish patties to the hot oil. Cook over medium-high for 1.5 minutes per side. Flip again, cooking an additional 1.5 minutes per side for a total of about 6 minutes. Your fish is already cooked, so the only thing you are doing is cooking the egg and browning the outside of the patties.
   
   EXPERT TIP – It’s best to use a fish turner or spatula rather than tongs to avoid the possibility of breaking the patties.
   
   
8. Remove from heat and drain on paper towels.
9. Serve with tartar sauce, ketchup, or cocktail sauce.

Frequently Asked Questions & Expert Tips

Yes, you can freeze the unbaked fish cakes. I would recommend flash freezing the patties until they are no longer sticky to touch, then wrap the patties in plastic wrap or aluminum foil and store in a large zip-top baggie or air-tight container in the freezer for up to 2 months.

Store leftover fish cakes in an air-tight container in the refrigerator for 2-3 days. I personally like to reheat them in the air-fryer to crisp them back up but you can easily throw them over medium heat in a skillet as well.

Serving Suggestions

Fish cakes make the perfect party appetizer, but can also be enjoyed as a main course. Serve fresh with tartar sauce, ketchup, or cocktail sauce, and get to dippin!

More Seafood Recipes

• Crab Dip
• Lobster Roll
• Korean Fish Cakes
• Air Fryer Crab Cakes
• Crab Cakes
• Baked Orange Roughy
• Salmon Croquettes

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!