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These delicious salmon fishcakes are one of the most popular seafood appetizers of all time. Good quality canned salmon makes much nicer fishcakes than fresh salmon, so use a can. You could also use canned mackerel or canned tuna for making fishcakes. Homemade fishcakes are always delicious because they taste so fresh, even if you are making them with canned fish.
If you like seafood appetizers like shrimp appetizers, you will also very much like these salmon fishcakes with a cucumber dipping sauce. The fishcakes are simple to make and so is the sauce. These easy party appetizers are nice served warm. Whether you are looking for holiday appetizer recipes, fancy appetizer recipes, or simply easy party appetizers, these delicious salmon fishcakes fit the bill nicely.

Salmon Fishcakes with Thai Dipping Sauce

These seafood appetizers are suitable for any kind of dinner party or buffet and everyone will love how the fishy flavor of the fishcakes contrasts with the cool cucumber sauce. The dipping sauce has a Thai flavor, largely because of the peanuts, soy sauce, and chili. If you wanted to, you could serve a lemon mayonnaise or a salsa instead of this dipping sauce. There are lots of dip recipes, which would be good to use, or you could serve a store-bought dip.

Salmon Fishcakes Ingredients

1. 2 cups canned salmon
2. 2 teaspoons lemon juice
3. 1 cup cold mashed potatoes
4. ½ cup minced onion
5. ½ cup all purpose flour
6. ½ cup oil
7. ½ teaspoon salt
8. ½ teaspoon black pepper
9. 2 beaten eggs
10. Arugula, to serve
11. Slices of lemon, to serve

Thai Dipping Sauce Ingredients

1. 2 shallots
2. 2 inches cucumber
3. 1 teaspoon grated fresh ginger
4. 1 green chili, de-seeded
5. 1 carrot
6. 1 tablespoon brown sugar
7. 4 fl oz wine vinegar or rice vinegar
8. 1 tablespoon roasted peanuts
9. 1 tablespoon groundnut oil
10. 1 tablespoon light soy sauce

Salmon Fish Cakes Preparation

1. First, make the dipping sauce. Put the shallots, cucumber, carrot, ginger, peanuts, and chili in a food processor and process the mixture until everything is finely chopped.
2. Transfer the mixture to a bowl.
3. Dissolve the sugar in the vinegar, and then pour this mixture over the vegetables.
4. Add the groundnut oil and soy sauce and chill the dipping sauce until you need it.
5. Next, make the fishcakes. Mix together the salmon, lemon juice, mashed potatoes, onion, eggs, salt and pepper.
6. Divide the mixture into 8 and make patty shapes.
7. Dredge each one in flour, then fry the fishcakes in hot oil for 10 minutes or until they are golden brown, turning them once.
8. Drain well. Serve the fishcakes warm, on a bed of arugula, with the cucumber dipping sauce and some slices of lemon.

(Serves 8)

Salmon Fishcake Recipe

These appetizing salmon fishcakes look great and taste even better. This is an attractive looking appetizer recipe, as you can see from the photo, and a bed of arugula is a great way to present these tasty seafood appetizers. Some slices of lemon look nice and you can also serve wedges of lemon for people to squeeze over the fishcakes. Lemon goes really well with salmon. These are easy party appetizers because you just need to combine the ingredients to make the fishcakes, and then fry them. The sauce is very easy to make too and again you just need to combine everything.

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