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Nigel Slater Salmon Fish Cakes

Nigel Slater Salmon Fish Cakes
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These salmon fish cakes are golden and crisp on the outside, with a tender, flaky interior punctuated by fresh herbs and a hint of lemon. Inspired by Nigel Slater’s approach, they are simple yet refined, perfect for a light main course or a satisfying lunch.

Ingredients

Scale
  • 1 pound skinless salmon fillet
  • 1 large egg, lightly beaten
  • 1/4 cup full-fat Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup fresh dill, finely chopped
  • 2 tablespoons fresh chives, snipped
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup plain dry breadcrumbs, divided
  • 3 tablespoons olive oil, divided

Instructions

  1. Place the salmon fillet in a small skillet or saucepan and add enough cold water to cover it by 1 inch. Bring the water to a gentle simmer over medium heat, then reduce the heat to low, cover, and cook for 6 to 8 minutes until the salmon is opaque and just flakes when pressed with a fork — an instant-read thermometer inserted into the thickest part should register 145°F / 63°C. Using a slotted spatula, transfer the salmon to a plate and let cool for 5 minutes, then flake the flesh into small chunks, discarding any bones or skin.
  2. In a large mixing bowl, combine the flaked salmon, beaten egg, Greek yogurt, lemon juice, lemon zest, dill, chives, salt, pepper, and 1/4 cup of the breadcrumbs. Stir gently with a fork until evenly blended — the mixture should hold together when pressed but remain moist; avoid overmixing or the cakes will become dense.
  3. Spread the remaining 1/4 cup breadcrumbs on a shallow plate. Divide the salmon mixture into 8 equal portions, each about 1/3 cup, and shape into patties about 3/4 inch thick. Gently press each patty into the breadcrumbs on both sides to coat evenly, then transfer to a parchment-lined tray. Refrigerate the patties uncovered for 15 minutes — this firms them up so they hold together during frying.
  4. Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium heat until the oil shimmers and flows like water. Carefully place 4 patties in the skillet without crowding — they should sizzle gently when they hit the oil. Cook for 3 to 4 minutes per side, until the undersides are deep golden brown and crisp, flipping once with a thin spatula. Transfer the cooked cakes to a paper towel-lined plate and keep warm in a 200°F / 93°C oven while you cook the remaining batch. Add the remaining 1 tablespoon olive oil to the skillet before frying the second batch.
  5. Serve the fish cakes immediately with lemon wedges, a dollop of Greek yogurt, or a simple green salad on the side.

Notes

Store leftover fish cakes in an airtight container in the refrigerator for up to 3 days. To freeze, arrange the uncooked breaded patties in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag for up to 3 months — cook directly from frozen, adding 2 minutes to the frying time. To reheat, place cooked cakes on a baking sheet in a 350°F / 177°C oven for 8 to 10 minutes until heated through; avoid microwaving as it softens the crust.

Nutrition

Keywords: salmon fish cakes, fish cakes recipe, British fish cakes, pan-fried fish cakes, salmon patties, easy salmon cakes, fresh herb fish cakes, lemon dill salmon cakes, weeknight dinner, make ahead fish cakes

Find it online: https://britishrecipes.uk/nigel-slater-salmon-fish-cakes/