Dinner

Salmon and Dill Fish Cakes with Peas

Name: Salmon and Dill Fish Cakes with Peas
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 130 g Salmon fillet; 120 g Potato; 1 large, about 55 g Egg; 12 g Panko breadcrumbs; 20 g Spring onion; 6 g Olive oil; 80 g Frozen peas; A small handful, chopped Fresh dill; Of half a lemon Lemon zest

Two fish cakes of poached salmon and dry mash, rolled in panko and fried until the crust crackles. 41 g of protein for 593 kcal.

Calories: 593kcal
Protein: 41g
Fat: 29g
Carbs: 39g

Per serving, makes 1. 30 minutes of work, then thirty minutes to chill. Published 8 September 2026.

Allergens

Gluten
Eggs
Fish

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Salmon and Dill Fish Cakes with Peas, plated and ready to serve. — The finished recipe. Salmon and Dill Fish Cakes with Peas

Ingredients 1 to 6 for salmon and dill fish cakes with peas arranged separately on a dark worktop. — Ingredients 1 to 6. 130 g Salmon fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.). 120 g Potato (A floury variety, mashed with nothing added. Wet mash makes cakes that fall apart in the pan. Raw, peeled weight.). 1 large, about 55 g Egg. 12 g Panko breadcrumbs. 20 g Spring onion. 6 g Olive oil

Ingredients 7 to 9 for salmon and dill fish cakes with peas arranged separately on a dark worktop. — Ingredients 7 to 9. 80 g Frozen peas. A small handful, chopped Fresh dill. Of half a lemon Lemon zest

Salmon and Dill Fish Cakes with Peas, preparation step 1: Boil the potato in chunks until tender, drain well and let it steam dry in the pan for a minute before mashing. — Step 1. Boil the potato in chunks until tender, drain well and let it steam dry in the pan for a minute before mashing.

Salmon and Dill Fish Cakes with Peas, preparation step 2: Lower the salmon into barely simmering water for six minutes, lift it out and flake it, discarding the skin. — Step 2. Lower the salmon into barely simmering water for six minutes, lift it out and flake it, discarding the skin.

Salmon and Dill Fish Cakes with Peas, preparation step 3: Fold the salmon through the mash with the spring onion, dill, zest and plenty of salt and pepper. Shape into two cakes and chill for thirty minutes. — Step 3. Fold the salmon through the mash with the spring onion, dill, zest and plenty of salt and pepper. Shape into two cakes and chill for thirty minutes.

Salmon and Dill Fish Cakes with Peas, preparation step 4: Beat the egg. Dip each cake in it, press into the crumbs, and fry in the oil over a medium heat for four minutes a side until deep gold. — Step 4. Beat the egg. Dip each cake in it, press into the crumbs, and fry in the oil over a medium heat for four minutes a side until deep gold.

The finished salmon and dill fish cakes with peas. — Step 5. Boil the peas for three minutes and serve alongside with more lemon.

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Ingredients

Salmon fillet130 g
Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.
Potato120 g
A floury variety, mashed with nothing added. Wet mash makes cakes that fall apart in the pan. Raw, peeled weight.
Egg1 large, about 55 g
Panko breadcrumbs12 g
Spring onion20 g
Olive oil6 g
Frozen peas80 g
Fresh dillA small handful, chopped
Lemon zestOf half a lemon

Method

Boil the potato in chunks until tender, drain well and let it steam dry in the pan for a minute before mashing.
Lower the salmon into barely simmering water for six minutes, lift it out and flake it, discarding the skin.
Fold the salmon through the mash with the spring onion, dill, zest and plenty of salt and pepper. Shape into two cakes and chill for thirty minutes.
Beat the egg. Dip each cake in it, press into the crumbs, and fry in the oil over a medium heat for four minutes a side until deep gold.
Boil the peas for three minutes and serve alongside with more lemon.

Worth knowing

Chilling is the step people skip and then wonder why the cakes split. Cold cakes hold their shape in the oil.
The oil in the pan is 6 g and the cakes absorb most of it. Doubling it to get a deeper fry adds about 55 kcal.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.