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Salmon fishcakes with lemon mayonnaise

Salmon fishcakes with lemon mayonnaise


We've used ready-made mash for the salmon fishcakes to make this tasty dinner quick and easy to prepare.

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    3203kj 768kcal
  • Fat
    High 66%
  • Saturates
    High 66%
  • Sugar
    Low 9%
  • Salt
    High 40%

% of adult’s reference intake | Carbohydrates per serving : 57g

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  • 2 x 220g packs Co-op salmon fillets
  • 3 tbsp Co-op olive oil
  • 2 x 400g packs Co-op Irresistible buttered mashed potato
  • 3 tbsp Co-op tomato ketchup
  • 30g capers, rinsed and roughly chopped
  • 90g fresh white breadcrumbs
  • 1 tbsp chopped parsley
  • 4 tbsp Co-op plain white flour
  • 100g reduced fat mayonnaise
  • Zest and juice of 2 lemons
  • Co-op watercress, spinach and rocket salad, to serve


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Put the salmon, skin-side-down, on a lightly greased baking tray
  3. Brush the fillets with 1 tbsp of the olive oil, season and cook for 10-12 mins, or until cooked through
  4. Put the mash, ketchup, capers, breadcrumbs and parsley in a bowl and mix together with a fork
  5. Flake in the salmon, lightly mix and divide into four
  6. Shape into fishcakes, then chill in the fridge for 30 mins
  7. Put the flour on a plate, season, and dip each fishcake in it to coat
  8. Fry the fishcakes in the remaining oil until golden on each side
  9. Transfer to a lightly greased baking tray and cook for 10 mins, until piping hot
  10. Meanwhile, mix together the mayonnaise, lemon zest and juice
  11. Serve the fishcakes with the lemon mayo and the salad leaves on the side

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