two plates filled with golden fish cakes and salad leaves with a small pot of spicy mayo

Cajun salmon fishcakes

Name: Cajun salmon fishcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4 as a starter
Ingredients: 1 tbsp extra virgin olive oil; 1 onion finely chopped; 1 green pepper deseeded and finely chopped; 3 garlic cloves finely chopped; 2 tbsp cajun seasoning; 2 skinless salmon fillets; breadcrumbs; 6 tbsp mayonnaise; 1 tbsp hot sauce

Adam Bush

Published: August 24, 2022 at 11:58 AM

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Serves 4 as a starter

Easy

Prep: 10 mins

Cook: 20 mins

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Cajun seasoning and hot sauce give these super-simple fishcakes a real kick. Serve with green leaves as a starter or add potatoes and veg for a hearty main

Freezable

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Make these cajun-flavoured fishcakes, then check out our smoked salmon and sweet potato fishcakes, teriyaki salmon and more salmon recipes.

Ingredients

Nutrition

1 tbsp extra virgin olive oil
1 onion

finely chopped
1 green pepper

deseeded and finely chopped
3 garlic cloves

finely chopped
2 tbsp cajun seasoning
2 skinless salmon fillets
breadcrumbs
6 tbsp mayonnaise
1 tbsp hot sauce

Nutrition: per serving

kcal350
fat28.9g
saturates3.4g
carbs7.7g
sugars3.9g
fibre2g
protein13.9g
salt0.7g

Method

step 1

Heat the olive oil in a frying pan over a medium heat with the onion, pepper, garlic and a big pinch of salt. Cook gently for 10 mins until softened but not coloured. Stir in the cajun seasoning, cook for another minute and tip into a bowl to cool.
step 2

Put the salmon into the bowl of a food processor and pulse until finely chopped. Tip into the cooled onion mixture, along with the breadcrumbs, 2 tbsp of mayo and plenty of seasoning. Form into 8 small patties and put onto a tray.
step 3

Mix together the remaining mayo and the hot sauce.
step 4

Heat a drizzle of oil in a large, non-stick frying pan over a medium heat. Cook the fishcakes for 4-5 mins on each side or until caramelised and cooked through. Serve with the hot sauce mayo.

Check out more great salmon recipes

Cajun salmon with rosemary sweet potato wedges

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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