Easy Thai salmon cakes

Written by Catherine Saxelby on Tuesday, 11 August 2009.
Tagged: easy, light meal, main course, seafood

  • Ready In: 25 minutes
  • Prep Time: 15 minutes
  • Cooking Time: 10 minutes
  • Serves: 4
Easy Thai salmon cakes


Everyone loves these delicious salmon cakes and they're quick and easy to make. An interesting alternative to mince.


  • 2 x 210 g cans red or pink salmon
  • 1 onion
  • 3-4 fresh chillies or 1 teaspoon chilli paste (more - if you like food hot)
  • 2 teaspoons peanut oil
  • 6 slices wholemeal bread, crusts removed
  • ½ cup chopped fresh coriander leaves
  • 2 eggs, beaten
  • 1 teaspoon grated lime or lemon rind
  • plain flour, for coating
  • Oil, for cooking
  • Cooked basmati rice

Nutrition per serve

1621 kilojoules (387 Calories), 15 g fat (including 4 g saturated fat), 40 g carbohydrate (including 2 g sugars), 3 g fibre and 570 mg sodium. Read our nutrition rating system.


1. Drain salmon well and remove any silver skin or small bones. Place in a small mixing bowl.

2. In a food processor, process the onion and chilli in short bursts until finely chopped, but not minced (alternatively you can chop finely by hand).

3. Heat the oil on a non-stick frypan. Cook the onion mixture for 1 to 2 minutes or until onion turns transparent.

4. Process the bread and coriander into crumbs. Add crumbs, onion mixture, egg and rind to the salmon. Mix together well with a fork.

5. Shape mixture into 8 cakes. Cover and refrigerate for 20-30 minutes before cooking. Coat lightly with flour, shaking off excess.

6. Add oil to a hot frypan and cook salmon cakes over medium heat for 5 minutes on each side or until golden. Alternatively you can spray them with oil and bake 20 minutes in a medium oven.

7. Serve with steamed Basmati rice, lime or lemon wedges, extra coriander and sliced red chilli (or chilli sauce) on the side.



  • Use the finished salmon cakes to make a healthy home-made burger on toasted wholemeal bread with lettuce, cucumber, grated carrot and chilli sauce.
  • Use other leafy herbs for a flavour change - Thai basil, chives or parsley all work well.
  • Got leftover mashed potato? Use 3/4 to 1 cup mash in place of the breadcrumbs to bind the salmon ingredients.