You can find many recipes of salmon cakes in cookbooks and on the internet. Most of those recipes use canned salmon and bread crumbs. In our recipe today, we use fresh salmon, and it’s also gluten-free and dairy-free. The taste is amazing especially when served with tartar sauce and fresh lime. Kids love these salmon cakes and they enjoy them as a main meal or as a snack. Salmon has many benefits as it is an excellent source of B12, vitamin D, and selenium. It is also rich with omega-3 fatty acids.


Yields: 12-14 cakes

- 300 grams fresh salmon fillet
- 4-5 tbsp. vegetable oil (I use canola oil)
- 4 medium size potatoes, peeled and cubed
- 1 tsp salt for boiling the potatoes
- 1 tsp lemon zest
- 2 tbsp. fresh fennel hair, finely chopped
- 3 green onions, finely chopped
- 1 egg
- 1 tsp salt
- Freshly ground black pepper
- ¼ tsp ground nutmeg


  1. Heat the oven to 225°C.
  2. Put the oil in a deep frying pan on the stove.
  3. Sprinkle some salt and black pepper on the salmon fillet.
  4. Put the salmon in the frying pan and cook on medium heat.
  5. Use a spoon to drizzle the hot oil over the salmon fillet to cook it from all sides (See photo).
  6. Put the salmon in the hot oven for 7 minutes to make sure that it is well-cooked.
  7. Let the salmon cool down then shred it into small pieces with your fingers or with two forks.
  8. Make sure there’s no bone or skin left.
  9. Meanwhile, put the potatoes in a pot and cover with water.
  10. Add 1 tsp salt.
  11. Boil the potatoes for around 15-20 minutes or until tender.
  12. Drain the water and mash the potatoes while still hot.
  13. Once the potatoes are cool, add the lemon zest, fennel, green onions, egg, salt, pepper, and nutmeg.
  14. Mix well.
  15. Finally, add the shredded salmon and mix gently.
  16. Form the patties with your hands and put on a silicon sheet on an oven pan.
  17. Brush the patties with oil.
  18. Bake in the oven for 15 minutes or until they are golden brown.
  19. Serve the salmon cakes with tartar sauce and slices of lemon.