These Gluten-Free Simple Salmon Fishcakes were one of my Nan’s most celebrated recipes and a family favourite. Made with tinned red salmon and leftover mashed potatoes, these fishcakes are home comfort cooking at its best.
A batch of my Nan’s Simple Salmon Fishcakes was a welcome treat on Saturday lunchtimes when we came home from school. The sizzle in the frying pan and the smell as we opened the front door are memories I still treasure.
Nan grew up on rationing and simple food, and though she wasn’t flashy in the kitchen, these fishcakes were her signature dish. They are plain, comforting and made from easy ingredients — most importantly, tinned red salmon. The tin gives the cakes a distinct, sweet salmon perfume that infuses the potato, creating a different and delicious flavour from fresh salmon versions.
If you keep a tin of salmon in the larder, these gluten-free fishcakes can be made at short notice, and they’re forgiving: you don’t need to pre-cook the salmon. For me, they’re a regular comfort food.
Why You’ll Love These Salmon Fishcakes
- Made from simple storecupboard ingredients.
- Quick to prepare, especially with leftover mashed potato.
- Easy to make ahead and freeze.
- A family-friendly, comforting main course.
Tinned salmon
These are likely the simplest salmon fishcakes you’ll find, and their secret is tinned red salmon. At first that seemed odd to me, but the flavour is unique: the canned salmon gives a sweet, concentrated note that turns the cakes into more of a potato-centred dish with a delicate salmon blush. The salmon is mixed straight in from the tin, so there’s no need to pre-cook it.
Updating a classic fishcake recipe
Nan’s original instruction was simply “mashed potato and tinned salmon.” I’ve kept that spirit but added a few small tweaks: finely chopped parsley for freshness, a little ground white pepper for warmth, and a pinch of salt. These small additions lift the flavour while keeping the recipe true to its homely roots.
Gluten-free salmon fishcakes
I make these fishcakes gluten-free and the result is indistinguishable from the original. You can use any plain gluten-free flour — a ready blend works well — or a 50/50 mix of tapioca starch and buckwheat flour if you prefer to avoid rice.
For the crumbs, blitz a few slices of good gluten-free bread in a food processor to make fine breadcrumbs. They give a lovely crunchy coating when fried.
Full list of ingredients
- Floury potatoes (King Edward or Maris Piper are good choices).
- Salted butter, at room temperature.
- Wild, skinless and boneless red salmon (tinned).
- Fresh parsley, finely chopped.
- 1 medium egg, lightly beaten.
- Gluten-free breadcrumbs.
- Plain gluten-free flour.
- Salt and ground white pepper.
- Light olive oil for frying.
How to make Easy Salmon Fishcakes
- Boil and mash the potatoes, then chill the mash until it is completely cold.
- Drain the tinned salmon and gently mix it into the cold mashed potato with the chopped parsley.
- Shape the mixture into even patties and chill them for 30 minutes to firm up.
- Set up three bowls: gluten-free flour, beaten egg, and breadcrumbs. Dust each patty in flour, dip in egg, then coat in breadcrumbs.
- Shallow-fry in a wide heavy pan with olive oil, about 5 minutes per side, until golden and crisp.
- Cook in batches and drain briefly on kitchen paper before serving.
Make ahead
You can shape the salmon patties up to 2 days ahead (before coating). Store them in an airtight container in the fridge with baking parchment between layers. If you prefer, fully coated fishcakes can also be refrigerated for a short time before cooking.
How to freeze
Allow cooked fishcakes to cool completely, then layer them in an airtight container with parchment between layers and freeze for up to 2 months. Defrost overnight in the fridge and reheat gently in a frying pan.
Serving suggestions
Our favourite way to serve these fishcakes is with brown sauce — the crunchy breadcrumb shell, the soft salmon-and-potato centre and a tangy drizzle of brown sauce make a classic combination. Note that many commercial brown sauces contain gluten, so check labels or make your own if you need a gluten-free option.
Other good accompaniments include a simple gluten-free parsley sauce and crispy potato wedges or a fresh green salad for contrast.
Other gluten-free fish recipes you’ll love
- Pan-fried fish and chips with a gluten-free coating.
- Cheesy salmon fish pie with a rich filling.
- Crispy salmon nuggets — great for kids and lunchboxes.
Simple Salmon Fishcakes (gluten-free)
Pin Recipe
Ingredients
- 800 g floury potatoes
- 75 g salted butter – at room temperature
- ¼ teaspoon ground white pepper
- 170 g wild skinless and boneless red salmon – 1 tin
- 2 tablespoons parsley leaves – finely chopped
- 1 egg – medium, lightly beaten
- 100 g gluten-free breadcrumbs*
- 75 g gluten-free flour
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- 4 tablespoons olive oil
Instructions
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Peel and quarter the potatoes then place in a large pan of salted boiling water.
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Bring back to the boil then simmer for 20 minutes until the potatoes are soft.
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Drain and return the potatoes to the pan with the butter. Add white pepper and mash until very smooth.
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Tip the mash into a bowl, cool for an hour, then cover and refrigerate for at least 2 hours until cold.
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Drain the salmon and fork it into the cold mash with the parsley until evenly distributed.
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Shape into patties of about 125g each, place on a plate and chill for 30 minutes.
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Set out flour, beaten egg and breadcrumbs in separate bowls. Coat each patty in flour, then egg, then breadcrumbs.
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Heat the olive oil in a wide heavy-based pan until sizzling, then reduce to medium-low.
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Shallow-fry in batches for about 5 minutes each side, spooning oil up the sides so they brown evenly. Drain on kitchen paper.
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Serve hot from the pan.
Notes
- For best texture, use smooth mashed potato. A potato ricer gives lump-free mash without a gummy texture.
- Leftover mashed potato speeds the process. If making mash especially for this recipe, ensure it is completely cold before shaping.
- Try homemade gluten-free breadcrumbs or pre-seasoned store-bought crumbs to boost flavour.
- If avoiding rice flour, a 50/50 mix of tapioca starch and buckwheat flour works well for the coating.
Make ahead
Fishcake patties can be shaped up to 2 days ahead. Store in the fridge before coating, or refrigerate fully coated fishcakes briefly before frying.
Freeze
Cooked fishcakes freeze well for up to 2 months in an airtight container. Defrost overnight in the fridge and reheat in a frying pan.
US Customary Measurements
This recipe was tested using metric measurements; use a scale for the most accurate results when converting to cups.
Nutrition information
Nutrition values are estimates and will vary with ingredient brands and portion sizes. The nutrition per serving (one fishcake) is shown below as a guide.
Nutrition