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Serves 4

Salmon Fishcakes

This will make 12 fishcakes. You could have these as a starter (1 fishcake) or great as a main. If you like tartar sauce they go really well with this.


  • 1kg potatoes, peeled, chopped into small cubes
  • 440g wild salmon
  • 2 tbsp freshly chopped parsley
  • 6 spring onions, finely sliced
  • Juice from 1/2 lemon
  • 50g almond flour
  • 2 tbsp coconut oil
  • 100g salad leaves
  • 160g cherry tomatoes, halved
  • 200g cucumber, chopped
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Lemon wedges for serving


  • Boil the potatoes in a pan of boiling water for 15 minutes or until soft. Drain and mash.
  • Cook the salmon under a hot grill, skin side up, for 4 minutes and then turn over and cook for a further 6 minutes or until cooked through.
  • Remove from the heat, discard the skin, and flake. Add the salmon to the mash along with parsley, spring onions, juice from 1/2 lemon, and season with salt and pepper. Gently mix it all together.
  • Shape the mixture into 12 balls. Pop the almond flour onto a plate and roll each ball in it. Flatten each ball slightly to make a fish cake shape.
  • In a large bowl mix together the salad leaves, tomatoes, cucumber, olive oil, and balsamic vinegar. Divide and serve up the salad over 4 plates.
  • Pop 2 large frying pans on medium/high heat and add 1 tbsp coconut oil to each pan. Place 6 fishcakes into each pan and cook until golden brown on the bottom (3-4 minutes). Flip and do the same on the other side.
  • Serve 3 fish cakes on each dish and pop the lemon wedges on the side.
  • Kcal: 632
  • Protein: 33g
  • Fat: 31g
  • Carbs: 50g
  • Fibre: 8.2g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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