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


  • 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


  • 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


Adam Bush Chef Portrait
Adam BushDeputy food editor

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