Thai Salmon Fishcakes

4 x 213gm tins of pink or red salmon

1 ½ cups Panko bread crumbs

1 large egg lightly whisked

¼ tsp freshly ground black pepper

¾ cup oil for frying

3 tblsp coconut milk

2 tblsp fish sauce

½ tsp shrimp paste

½ tblsp chilli powder

1/3  tsp cumin

¼ tsp ground coriander

½ tsp brown sugar

6 Kaffir lime leaves ( cut into thin strips with scissors)

3 Spring onions

2 cm piece fresh ginger (grated)

3 cloves garlic (grated)

I red chilli, sliced finely


Sweet chilli sauce


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  1. Mix together the salmon, 1 cup of the breadcrumbs, the egg and the pepper in a medium size bowl.
  2. Mix together the coconut milk, fish sauce, shrimp paste, chilli powder, cumin, ground coriander and brown sugar in a bowl.
  3. Add to this the lime leaves, green onions, ginger, garlic and chilli and mix in.
  4. Pour this mixture into the salmon and bread crumb mix and blend well.
  5. Form the mixture into 9 x 3 inch cakes.
  6. Press the cakes into the remaining Panko bread crumbs.
  7. Heat half a cup of the oil in a deep frying pan over medium heat until the oil shimmers.
  8. Fry in small batches for approximately 4 minutes each side until golden brown. You may need to add the remaining oil to cook the final batch.
  9.  Place the cakes on kitchen paper to drain and serve hot.
  10. Serve with leaf salad, sweet chilli sauce and mayonnaise with some chilli sauce mixed in.

5 thoughts on “Thai Salmon Fishcakes

  1. Dear Karen…these are so wonderful and tasty!!!Since I have Celiac Disease, I had to converse the recipe a little but that was easy. I have made them several times now. Last time I made a bigger batch, put part of it in the freezer. They warm up nice and crunchy at 30 minutes at 4ooF. Another part we ate right away of course and the cold left overs were just as tasty on a picnic lunch. Big Hit!!
    Thank you for sharing, xoxoxo Johanna.

    • Oh Johanna, thank you so much for such a lovely message! I am so pleased that you used and adapted the recipe to suit your needs. It is a shame that the Panko breadcrumbs are not gluten free because they are so crisp. Thanks so much for the tip about baking them in the oven.
      You are the first person to have cooked one of my dishes. Hooray! You have made my day.

      x x x

  2. Well, I am surprised to be the first one. I am sure more people have cooked your delectable recipes but just not commented. The photos are so pretty btw. Making a recipe GF is really easy especially since a couple of years when GF food became fab food. And living in the US makes it even easier since the rules for labeling are very strict here. No having Celiac is nothing to complain about…I only have to watch my food and I always feel good. I bet there are scores of people willing to switch places any time! But is a bonus to love cooking and find good recipes at beautiful bogs! Thank you, Karen!

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