Gordon Ramsay Salmon Cakes are the ultimate comfort food makeover. It is made with flaky poached salmon, fluffy mashed potatoes, fresh dill, and a zesty lemon crunch coating. The result is a light, airy interior encased in a shatteringly crisp breadcrumb shell that is never greasy. It is perfect for a light lunch with a side salad or a hearty appetizer dipped in tartare sauce.
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Why You Will Love This Salmon Cakes Recipe:
- The Ultimate Texture Contrast: By using Panko breadcrumbs instead of standard breadcrumbs, you get a shatteringly crisp exterior that protects the fluffy, cloud-like potato and fish filling inside.
- Zero Waste Hero: This is hands-down the most delicious way to repurpose leftover cooked salmon or mashed potatoes. It transforms “yesterday’s dinner” into a brand-new, exciting meal.
- Budget-Friendly Luxury: You only need a small amount of salmon to make a large batch of cakes because the potatoes bulk up the volume. It stretches expensive fish into a family-sized feast.
- Kid-Approved: The mild potato filling and crunchy coating make this a fantastic gateway dish for children or picky eaters who might normally be hesitant about eating fish.
Gordon Ramsay Salmon Cakes Ingredients
- 1 lb fresh salmon fillets (or leftover poached salmon)
- 1 lb Yukon Gold or Maris Piper potatoes, peeled and chopped
- 3 green onions, thinly sliced
- 1/4 cup fresh dill, chopped
- 1 tbsp lemon zest
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1.5 cups Panko breadcrumbs
- 3 tbsp olive oil, for frying
How To Make Gordon Ramsay Salmon Cakes
- Boil the potatoes. Place the peeled and chopped potatoes in a pot of salted cold water, bring to a boil, and cook for 15 minutes until tender, then drain and let them steam dry completely in the colander.
- Cook the salmon. While potatoes cook, season the salmon and pan-sear or poach it for 6-8 minutes until just cooked through; let it cool slightly and flake it into large chunks.
- Mash the base. Pass the warm, dry potatoes through a ricer or mash them until smooth, ensuring there are no lumps.
- Form the mixture. In a large bowl, gently fold together the mashed potatoes, flaked salmon, green onions, dill, lemon zest, salt, pepper, and cayenne, being careful not to break up the fish too much.
- Shape and chill. Shape the mixture into 4 large or 8 small patties, place them on a baking sheet, and refrigerate for at least 20 minutes to firm up.
- Bread and fry. Dip each cake into the flour, then the beaten egg, and finally coat generously in Panko breadcrumbs; fry in hot oil for 3-4 minutes per side until golden brown.
Recipe Tips
- Steam drying is vital. After draining the potatoes, let them sit in the colander for 5 minutes. Excess water in the potatoes is the number one reason fish cakes fall apart in the pan.
- Don’t over-mash. You want the potatoes smooth, but do not turn them into a gluey paste. A potato ricer is the best tool for this.
- Chill before frying. Do not skip the 20-minute refrigeration step. The cold solidifies the starches in the potato, acting as a binder so the cake holds its shape in the hot oil.
- Season the flour. For an extra layer of flavor, add a pinch of salt and paprika to your flour coating station.
What To Serve With Salmon Cakes?
Serve these crispy Salmon Cakes with a classic homemade tartare sauce or a spicy lemon aioli for dipping. A fresh peppery arugula salad with vinaigrette helps cut through the richness of the fried exterior. For a refreshing drink an iced tea with lemon pairs perfectly.
How To Store Leftovers Salmon Cakes?
- Uncooked (Best for Meal Prep) Form the patties and coat them in breadcrumbs, then place them on a baking sheet lined with parchment paper. Freeze until solid (about 2 hours), then transfer them to a freezer-safe bag. They will keep for up to 2 months.
- Cooked (Best for Lunch) Allow the fried cakes to cool completely to room temperature. Place them in a single layer in an airtight container with a paper towel on the bottom to absorb any excess oil. Store in the refrigerator for up to 3 days.
How To Reheat Leftover Salmon Cakes?
- The Oven or Air Fryer Method (Restores Crispiness) This is the best way to bring the crunch back to the Panko crust. Preheat your oven or air fryer to 375°F (190°C). Heat for 10 to 12 minutes until they are sizzling and hot all the way through.
- The Stovetop Method (Quick & Effective) If you don’t want to wait for the oven, use a non-stick skillet. Heat a teaspoon of oil or butter over medium heat. Add the cakes and fry for 3 minutes per side.
FAQs
Yes, you can use high-quality canned salmon ensure you drain it thoroughly and remove any skin or bones before mixing it with the potatoes.
This usually happens because the mixture was too wet (watery potatoes) or they weren’t chilled long enough. If the mix feels too loose, add a tablespoon of flour to bind it before shaping.
Yes spray the breaded cakes with olive oil spray and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through. They won’t be quite as crispy as frying, but they will still be delicious.
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Salmon Cakes Nutrition Facts
- Calories: 380 kcal
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 110mg
- Sodium: 550mg
- Total Carbohydrate: 28g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 26g
Gordon Ramsay Salmon Cakes
Course: Dinners, Salmon, Lunch, MainCuisine: American, BritishDifficulty: Easy6
servings25
minutes15
minutes380
kcalGordon Ramsay Salmon Cakes are the ultimate comfort food makeover. It is made with flaky poached salmon, fluffy mashed potatoes, fresh dill, and a zesty lemon crunch coating. The result is a light, airy interior encased in a shatteringly crisp breadcrumb shell that is never greasy. It is perfect for a light lunch with a side salad or a hearty appetizer dipped in tartare sauce.
Ingredients
1 lb fresh salmon fillets (or leftover poached salmon)
1 lb Yukon Gold or Maris Piper potatoes, peeled and chopped
3 green onions, thinly sliced
1/4 cup fresh dill, chopped
1 tbsp lemon zest
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper (optional)
1/2 cup all-purpose flour
2 large eggs, beaten
1.5 cups Panko breadcrumbs
3 tbsp olive oil, for frying
Directions
- Boil the potatoes. Place the peeled and chopped potatoes in a pot of salted cold water, bring to a boil, and cook for 15 minutes until tender, then drain and let them steam dry completely in the colander.
- Cook the salmon. While potatoes cook, season the salmon and pan-sear or poach it for 6-8 minutes until just cooked through; let it cool slightly and flake it into large chunks.
- Mash the base. Pass the warm, dry potatoes through a ricer or mash them until smooth, ensuring there are no lumps.
- Form the mixture. In a large bowl, gently fold together the mashed potatoes, flaked salmon, green onions, dill, lemon zest, salt, pepper, and cayenne, being careful not to break up the fish too much.
- Shape and chill. Shape the mixture into 4 large or 8 small patties, place them on a baking sheet, and refrigerate for at least 20 minutes to firm up.
- Bread and fry. Dip each cake into the flour, then the beaten egg, and finally coat generously in Panko breadcrumbs; fry in hot oil for 3-4 minutes per side until golden brown.
Notes
- Steam drying is vital. After draining the potatoes, let them sit in the colander for 5 minutes. Excess water in the potatoes is the number one reason fish cakes fall apart in the pan.
Don’t over-mash. You want the potatoes smooth, but do not turn them into a gluey paste. A potato ricer is the best tool for this.
Chill before frying. Do not skip the 20-minute refrigeration step. The cold solidifies the starches in the potato, acting as a binder so the cake holds its shape in the hot oil.
Season the flour. For an extra layer of flavor, add a pinch of salt and paprika to your flour coating station.
