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 210g 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), 15g fat (including 4g saturated fat), 40g carbohydrate (including 2g sugars), 3g fibre and 568mg 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.