Woodee Salmon Fish Cakes

Fantastic fish! Another great recipe from Woodee Chef Sue:


  • 450g floury potatoes (such as King Edward or baking potatoes) and cut into chunks

  • 350g Salmon (about 3 fillets)

  • 3 spring onions finely sliced

  • Zest 1/2 lemon, plus wedges to serve

  • 1 small bunch chopped parsley

  • 1 small bunch chopped dill or chives

  • 1 beaten egg

  • Salt and pepper

  • Plain flour

Let’s Cook

Light your fire pit and allow it to get to a hot steady heat - we used charcoal from @birchwoodforestry

Add the cooking tray and allow to heat up

Place the peeled potatoes into a pan of water, bring to a boil, cover and cook for 15-20 mins or until tender. Drain, then leave to steam dry, then mash

Meanwhile, season the salmon fillet and place it on the cooking tray and cook for 3-5 mins on each side or until just cooked. Take off the heat and allow to cool slightly before flaking the flesh away from the skin

Put the mashed potatoes into a large bowl together with the spring onion, lemon zest, herbs and season well. Lightly mix in the salmon, adding a little beaten egg to help bind it together. Divide the mixture into 6-8 equal portions

Using your hands and a little flour, shape the cakes into r kinds then place them onto the hot cooking tray; FB lattes with your hands

Cook each one for 5-8 mins on one side then turn over and cook the other side or until golden brown and crispy on the outside

Serve with a green salad and lemon wedges.


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