Salmon fishcakes with dill and olives

We usually eat fish a couple of times a week, but I must admit that I do tend to stick to the same tried and tested recipes. We eat quite a bit of tinned tuna, but I was feeling adventurous and decided to mix things up a bit by using some tinned salmon – crazy, right?! It’s years since I had it, and most of my childhood memories of it were how my grandma used to make it – mashed with minced onion and vinegar. I felt sure I could do better than that!

After a little thought I decided to make salmon fishcakes (burgers), which I’m happy to say were easy to make and a big hit all round. Salmon burgers usually use breadcrumbs or potato to bind but I wanted to make these carb-free to make it easy for DH (who is diabetic) to eat as much as he wanted.

Easy to make salmon fishcakes (burgers) flavoured with fresh dill, spring onions & olives. A delicious & economical family supper that's packed with protein.

Tinned salmon is a bit more fiddly than tinned tuna, as it’s necessary to remove the bones and skin from the fish after taking it out of the can. That said, it only takes a few moments and the flavour of the fish is lovely, so definitely worth the effort.

I added more delicious and complementary flavours by using dill, spring onions, and chopped olives. When I described these salmon burgers to my Mum, she told me that she’d done something similar a few days before, with regular onions and capers – great minds think alike! I think there are many variations of the ‘additions’ that would be really yummy in these burgers.

The mixture made four salmon fishcakes, and as I had the spare one cold for my lunch the next day, I can definitively report that these are lovely both hot and cold. A squeeze of lemon elevates them to something fabulous. We enjoyed them with vegetables and salad, but I’m sure they’d be great in a bun with lettuce and mayonnaise. Maybe a slice or two of tomato. Mmmm.  

It’s good to ring the changes once in a while. I’ll have to see what other fishes come in tins 🙂


Easy to make salmon fishcakes (burgers) flavoured with fresh dill, spring onions & olives. A delicious & economical family supper that's packed with protein.

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Salmon fishcakes with dill and olives
Yields 4
Write a review
Total Time
15 min
Total Time
15 min
319 calories
5 g
161 g
17 g
37 g
3 g
186 g
246 g
1 g
0 g
11 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 319
Calories from Fat 147
% Daily Value *
Total Fat 17g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 161mg
Sodium 246mg
Total Carbohydrates 5g
Dietary Fiber 2g
Sugars 1g
Protein 37g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 small tins pink salmon (213g each)
  2. 3 spring onions
  3. 6 green olives
  4. 6 black olives
  5. 50g ground almonds (scant half cup)
  6. 2 eggs
  7. 1 tbsp chopped fresh dill
  8. Pinch ground black pepper
  9. Olive oil for frying
  1. Tip the salmon into a bowl and use your fingers and a fork to remove as much of the skin and bones as possible. Mash the remaining salmon with a fork.
  2. Trim and thinly slice the spring onions. Chop the green and black olives.
  3. Add the spring onions and olives to the salmon with the ground almonds, eggs, dill and pepper. Mix everything together very thoroughly.
  4. Dampen your hands and shape the mixture into four patties.
  5. Heat a few mm depth of olive oil in a frying pan over a medium-high heat. Cook the salmon burgers for 2-3 minutes on each side until golden and crispy and cooked through. Drain on absorbent paper, then serve.
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  1. I don’t like olives or capers, any idea what I could use instead? Thanks!

    • You can just leave them out, but I do like something a bit salty and tangy with the salmon. You could try chopped cornichons or something like that? I hope you like them!

  2. Delicious Helen, I must try these! I too have a tin of salmon lurking that would be ideal for me to finally use up using your recipe. #cookblogshare

  3. I never eat enough fish, but my favourite is salmon and I do love fishcakes! This has inspired me to go try some tinned salmon and give these a go… Thanks !

  4. hijackedbytwins

    Oooh Helen these fishcakes look so good! I love fish and try to have it as often as we can and these are a great meal that I know my family would love. They are going onto my to try list! Thank you for sharing with #CookBlogShare x

  5. These sound delicious, easy & quick for a week night, I dislike olives so could I sub capers?
    Btw your post arrives in my junk mail!

    • I’m sure capers would be yummy too! If you add the email address to your contacts then hopefully future mail will come to your inbox ?

  6. Can I substitute the ground almonds with matzo meal?

    • Yes, but you may not need as much as its a bit more absorbent. Add a little bit at a time and see. I’d also give the mixture 10 minutes or so before frying so the matza meal can swell. Let me know how you get on! Helen x.

  7. I like that these are with ground almonds! And I adore dill and olives together.

    • Thanks Katherine. I quite often substitute ground almonds for breadcrumbs – they work surprisingly well, and mean that DH can eat without worry.

  8. This is so funny, I have had a tin of salmon in my cupboard for about 2 months now. Whenever I go to grab a tin of tuna, I put the salmon back on the pile having zero inspiration for what to do with it! So thank you 🙂
    Janie x

  9. I love a good fishcake and been thinking I need to up my calcium intake with some tinned salmon – the small bones are edible and mush up easily although I agree take the big bits out!

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