2 x 213g cans Princes Red Salmon
2 eggs
1lb/454g cold mashed potatoes
5 tbsp freshly chopped parsley
1oz/28g fresh wholemeal breadcrumbs
Spray oil

For the tartare sauce:
3 tbsp natural fromage frais
2 tbsp Greek yoghurt
2 mini gherkins
1 tbsp capers

Baked Salmon Cakes

4 servings

Our baked salmon cakes are a healthy take on a family favourite and are full of omega 3.

Where can I buy Princes Wild Pacific Red Salmon?

Princes Wild Pacific Red Salmon is available in selected Sainsbury's and Tesco stores

Nutritional information for this recipe

Calories Sugars Fat Saturated Fat Salt
per 100g 329kcal 2g 13.4g 5.6g 1.8g
RI% 16% 2% 19% 28% 30%


  1. Preheat the oven to 200°C/400°F/Gas 6. Flake the Princes Red Salmon into a bowl. Beat an egg and add to the salmon with the mashed potato, 4 tbsp of parsley and some black pepper. Mix well, cover and chill for 30 minutes.
  2. Divide the mixture into 8 equal portions and form into fish cakes about 1in/2.5cm thick. Place on a baking sheet lined with baking parchment.
  3. Beat the remaining egg, brush over each fish cake and sprinkle over a few breadcrumbs. Spray lightly with oil and bake for 15-20 minutes until golden and cooked through.
  4. Meanwhile, prepare the tartare sauce. Mix together the fromage frais and Greek yoghurt. Finely chop gherkins and capers and add to the fromage frais mixture with the remaining parsley and some seasoning. Cover and chill until required.
  5. Serve the fish cakes with the tartare sauce, lemon wedges and mixed salad leaves.

N.B: The salmon cakes can be frozen for up to 1 month.