Salmon Cakes
A simple, comforting dish of salmon cakes served with creamy mashed potatoes.
Allergens: contains eggs, fish, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 30g carbs · 2g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's | Morrisons |
|---|---|---|---|
| Salmon filletsuse 400g | 2 × £4.50240g · £1.88 per 100g | £13.95700g · £1.94 per 100g | £8.50450g · £1.93 per 100g |
| Potatoesuse 500g | £1.562kg · £0.08 per 100g | £1.322kg · £0.07 per 100g | 2 × £0.85300g · £0.28 per 100g |
| Red onionpack 1kg · use 1 onion | £0.95£0.10 per 100g | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Plain flouruse 2 tbsp | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g | £0.53480g · £0.11 per 100g |
| Unsalted butterpack 250g · use 2 tbsp | £1.85£0.74 per 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Eggspack 6 pack · use 1 egg | £1.80£0.30 each | £2.40£0.40 each | £1.80£0.30 each |
| Semi skimmed milkuse 50ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Basket total (full packs) | £16.81 | £21.77 | £16.18 |
| Cost of what this recipe uses | £8.66 | £8.96 | £9.87 |
| Per serving | £2.17 | £2.24 | £2.47 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prep the salmon: Flake the salmon fillets into small pieces using a fork. Set aside. 5 minutes
- Prep the potatoes: Peel and chop the potatoes into small cubes. Place them in a saucepan and cover with cold water. Bring to the boil, then reduce the heat to low and simmer for 10-12 minutes or until tender. Drain and mash the potatoes. Leave to cool slightly. 15 minutes
- Prep the onion: Peel and finely chop the red onion. Place a large frying pan on the hob over a medium heat. Add the butter and let it melt. Add the chopped onion and cook for 5-7 minutes or until softened and translucent. 10 minutes
- Combine the ingredients: In a large bowl, mix together the mashed potatoes, flaked salmon, softened onion, flour, egg, and semi-skimmed milk. Season with salt and black pepper to taste. Taste the mixture and adjust the seasoning if needed. 5 minutes
- Form the cakes: Divide the mixture into 4 equal portions. Shape each portion into a round cake, about 2 inches in diameter and 1/2 inch thick. Place the cakes on a plate and cover with cling film. Chill in the fridge for 20-30 minutes to firm up. 10 minutes
- Cook the cakes: Heat a large frying pan on the hob over a medium heat. Add a little vegetable oil to the pan. Once hot, add the salmon cakes and cook for 3-4 minutes on each side or until golden brown and cooked through. 10 minutes
- Serve the cakes: Transfer the cooked salmon cakes to a serving plate. Serve immediately with your choice of accompaniments, such as lemon wedges, tartar sauce, or a side salad. 2 minutes
Tips
- To make the recipe cheaper, swap the salmon for white fish fillets, such as cod or haddock.
- To batch-cook and portion the salmon cakes for the week, cook a larger batch and portion them into individual containers. Freeze the portions for up to 1 month. To reheat, thaw the frozen cakes in the fridge overnight and reheat in a preheated oven at 180°C (160°C fan)/Gas 4 for 15-20 minutes or until steaming hot throughout.
- To make the recipe vegetarian, swap the salmon for canned tuna or chickpeas.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Potatoes · about 1.5kg left
Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Chicken and Sweet Potato Tray Bake, Beef & Potato. - Red onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Plain flour · about 1.482kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Unsalted butter · about 222g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Semi skimmed milk · about 950ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).