Gluten-Free Salmon Fish Cakes Recipe for Quick Weeknight Meals

A batch of my Nan’s Simple Salmon Fishcakes was always a welcome treat after Saturday school. The aroma and the sizzle in the frying pan when we stepped through the door are memories I treasure.

Nan wasn’t a fancy cook — she came from an era of rations and making do — but everyone agreed these fishcakes were her little masterpiece.

True to her style, they’re simple and rely on easy, store-cupboard ingredients. Nan used tinned red salmon rather than fresh, and that’s part of the charm: the tins give the cakes a distinct, sweet salmon fragrance. There isn’t a huge amount of salmon in each cake — they’re really mashed potato cakes with a blush of salmon to perfume the whole thing. If you keep a tin in the larder, you can make them any time.

Why You’ll Love These Salmon Fishcakes

• Made with simple store-cupboard ingredients.
• Quick to prepare, especially using leftover mash.
• Easy to make ahead and freeze.
• Family-friendly and satisfying.

Tinned salmon

These are likely the simplest salmon fishcakes you’ll find, and their secret is tinned red salmon. At first that felt odd to me, but the flavour is special — a sweeter, more concentrated salmon note than fresh fish. The salmon is dispersed through the mash so each bite has a subtle, fragrant salmon presence rather than a strong fishy texture.

Updating a classic fishcake recipe

Nan’s version was simply mashed potato and tinned salmon. I’ve made a couple of small changes: a handful of chopped parsley for brightness and a touch more seasoning with ground white pepper and salt. Nan rarely seasoned heavily, so this is my slight modern tweak while keeping the spirit of her recipe intact.

Gluten-free salmon fishcakes

I make these gluten-free and Nan would have approved — there’s no noticeable difference in flavour. Any plain gluten-free flour will work for dusting; a ready mix or a 50/50 blend of tapioca starch and buckwheat flour will also do if you prefer to avoid rice flour.

For the crumbs, pulse slices of good gluten-free bread in a food processor to make fresh breadcrumbs, or use ready-made gluten-free crumbs.

Full list of ingredients

• Floury potatoes (King Edward or Maris Piper work well).
• 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 for dusting.
• Salt and ground white pepper.
• Mild olive oil for frying.

How to make Easy Salmon Fishcakes

1. Boil and mash the potatoes, then chill the mash until completely cold.
2. Drain the salmon and mix it into the cold potato with the chopped parsley and seasoning.
3. Shape the mixture into patties and let them rest in the fridge for 30 minutes.
4. Coat each patty: dust with gluten-free flour, dip in beaten egg, then press into breadcrumbs.
5. Shallow-fry in preheated olive oil for about 5 minutes on each side until golden and crisp.
6. Fry in batches and drain briefly on kitchen paper before serving.

Make ahead

You can form the salmon patties up to 2 days in advance. Store them in an airtight container in the fridge, layered with baking parchment between layers. Don’t coat them until you’re ready to fry.

How to freeze

Cool cooked fishcakes completely, then layer in an airtight container with parchment between layers and freeze for up to 2 months. Defrost overnight in the fridge before reheating in a frying pan.

Serving suggestions

Our favourite way to eat Nan’s fishcakes has always been with brown sauce — the tangy depth contrasts wonderfully with the crunchy crumb and the soft, slightly sweet interior. Note that many commercial brown sauces contain gluten, so check labels or make your own for a guaranteed gluten-free option.

Other good accompaniments include a gluten-free parsley sauce or crispy potato wedges for a heartier meal.

Other gluten-free fish recipes you’ll love

• Pan-Fried Fish and Chips
• Cheesy Salmon Fish Pie
• Crispy Salmon Nuggets