These salmon fish cakes use fresh salmon fillets and are a great way to get the family to eat more fish. This recipe works equally well with trout. Each serving provides 348 kcal, 19.5g protein ...

Fish cakes were typically loaded with these filler ingredients. I prefer to leave out the fillers, and you can still feed four with one-and-a-half pounds of fresh salmon. You do need just enough ...

These salmon, prawn, and dill fish cakes are a delicious and flavorful seafood dish. Made with fresh salmon, succulent prawns, and fragrant dill, these fish cakes are crispy on the outside and tender ...

These tinned salmon fishcakes are perfect for a family-friendly dinner or summer lunch; you can make them up to a day ahead. Don’t be tempted to use fresh salmon: tinned salmon blends better ...

The recipe makes about 8 three inch wide cakes. Serve two per person for a meal (with salad, bread, etc.), or make them smaller for an appetizer. Fresh salmon is preferred for this, particularly ...

Salmon & Crab Cakes are a delicious seafood twist on the classic crab cake. These cakes are made with a combination of fresh salmon and lump crab meat, mixed with breadcrumbs, mayonnaise, Dijon ...

These fish cakes get even more flavour with the addition of hot-smoked (also called wood-smoked) salmon, which has a very different taste from cured or cold-smoked versions. I like to mix in a ...

Add the salmon to the potatoes. Stir in the spinach and onion and season with salt. Form into 12 patties. In a large nonstick skillet, heat 1/8 inch of oil. Add half of the cakes and fry over high ...

To make the salmon cakes, in a medium bowl, combine the diced salmon with the egg white, rice flour, ginger, wasabi paste, and chopped parsley. In a large sauté pan over medium-high heat ...

Move over taco bowls and rice bowls! Salmon bowls are having a well-deserved moment on social media, and it’s easy to see why ...