Seafood Recipes

Salmon Head & Frame Fish Cakes with Potato &Herbs

Fish cakes of picked salmon meat, potato, dill, parsley and lemon, pan-fried and served with lemon wedges.

Salmon Head & Frame Fish Cakes with Potato & Herbs
4 People
Serves
25 Mins
Prep Time
30 Mins
Cook Time
Easy
Difficulty
Australian
Cuisine
The Recipe

About This SeafoodDish

Create golden Salmon Head & Frame Fish Cakes with Potato & Herbs using fresh salmon heads and frames from Pearl Seafoods, delivered across Sydney. Tender salmon meat is picked from around the cheeks, collar, backbone and ribs, then combined with creamy potato, lemon and fresh herbs before being shaped and cooked until crisp and golden. Flavourful, satisfying and easy to prepare, these fish cakes are a delicious way to make the most of the whole salmon while turning often-overlooked cuts into a family-friendly meal. Order fresh salmon heads and frames online from Pearl Seafoods and enjoy premium seafood delivered straight to your door.

Ingredients

  1. 500g cooked salmon meat, picked from the heads and frames
  2. 600g potatoes, peeled and cut into chunks
  3. 2 spring onions, finely sliced
  4. ¼ cup flat-leaf parsley, finely chopped
  5. 2 tablespoons fresh dill, finely chopped
  6. 1 lemon, finely grated zest and 1 tablespoon juice
  7. 1 egg, lightly beaten
  8. ½ cup breadcrumbs
  9. 1 teaspoon Dijon mustard
  10. ½ teaspoon sea salt
  11. ¼ teaspoon cracked black pepper
  12. 2 tablespoons olive oil, for cooking
  13. Lemon wedges, to serve

Method

  1. Place the potatoes in a saucepan of salted water and bring to the boil. Cook for 12-15 minutes, or until tender, then drain well and mash until smooth. Allow to cool slightly.
  2. Place the cooked salmon meat in a large bowl, checking carefully and removing any remaining bones.
  3. Add the mashed potato, spring onions, parsley, dill, lemon zest, lemon juice, Dijon mustard, egg, sea salt and cracked black pepper.
  4. Gently mix until combined, taking care not to break the salmon down too finely.
  5. Divide the mixture into 8 portions and shape into round fish cakes. Coat each fish cake lightly with breadcrumbs.
  6. Heat the olive oil in a large frying pan over medium heat. Cook the fish cakes for 4-5 minutes on each side, or until golden and crisp on the outside and heated through.
  7. Transfer to a serving plate and serve immediately with fresh lemon wedges.
From Our Kitchen

Chef's Tip

For the best salmon fish cakes, allow the mashed potato and picked salmon meat to cool before mixing so the cakes hold their shape more easily. Check the salmon carefully for any remaining bones, then mix gently to keep some larger flakes of fish intact. Once shaped, chill the fish cakes for 15-20 minutes before cooking to help them firm up, then fry over medium heat until crisp and golden on the outside and heated through.

FEATURED

FeaturedProduct

Sale
A whole fresh salmon fish with its orange-pink flesh exposed, displayed on crushed ice with parsley, lemon wedges, and a dark cloth on a black surface. An Ocean Fresh logo appears in the top right corner.

Fresh Atlantic Salmon Heads & Frames

1 kg

Fresh Atlantic salmon heads and frames, packed with rich flavour...

$4.00
$4.00
VIEW PRODUCT
NUTRITION

NutritionPerServing

  • Calories 460 kcal
  • Total Fat 19.0 g
  • Total Carbohydrate 39.0 g
  • Protein 32.0 g
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