These low FODMAP Salmon Fish Cakes are a delicious, IBS-friendly way to enjoy fresh fish without triggering digestive symptoms. Made with tender salmon, fluffy potato, and coated in crispy golden breadcrumbs, these fish cakes are perfect for anyone following a low FODMAP diet. Whether you’re looking for a satisfying main meal or a lighter lunch option, these salmon fish cakes deliver on both flavour and gut-friendly nutrition.
Makes 4 fish cakes
Ingredients:
- 2 fresh salmon fillets
- Splash white wine (optional, or use water)
- 1 large floury potato, peeled and quartered
- Generous knob unsalted butter
- 1 tbsn tartare sauce
- ½ unwaxed lemon, finely grated zest only
- 60g frozen peas, defrosted
- 2 large spring onions (green parts only), finely sliced
- 1 small free-range egg, lightly beaten
- 55g wheat-free flour
- 40g wheat-free breadcrumbs
- Sea salt and freshly ground black pepper to taste
Method:
- Preheat the oven to 200°C. Place the salmon fillets on a large sheet of kitchen foil. Season generously with salt and pepper before adding the wine (or water). Gather the edges of the foil up to seal the packet, place in a roasting tin and bake for 12 minutes. Remove from the oven, carefully open the foil to let out the steam and leave to cool
- Meanwhile, cook the potato until tender. Drain, mash well with the butter and stir in the tartare sauce and lemon zest
- Flake the salmon away from the skin and add to the potato mixture along with the peas and spring onions (green parts only). Carefully fold the vegetables and salmon into the potato mixture until just combined, trying not to break up the salmon flakes. Chill in the fridge for 10 minutes
- Meanwhile, place the egg, flour and breadcrumbs in three wide, shallow dishes. Remove the chilled fishcake mixture from the fridge and carefully shape into four smooth patties. Coat each patty first in the flour, then the egg, then the breadcrumbs. Use one hand for the dry ingredients and another for the wet to stop you getting breadcrumbs on your fingers
- Bake the fishcakes for 15 minutes, or until the breadcrumbs have turned golden. Serve immediately
TIPS:
- These fish cakes freeze beautifully! Freeze uncooked after coating in breadcrumbs. If cooking from frozen, add an extra 5 minutes to the baking time
- Serve with a simple green salad and lemon wedges for a complete low FODMAP meal
- Looking for more main meal ideas? If you enjoyed these low FODMAP Salmon Fishcakes, try this low FODMAP Pad Thai or low FODMAP Aubergine and Tomato Curry
- Make sure to use only the green parts of spring onions to keep this recipe low FODMAP-friendly
Change your life in just three sessions
Need help to manage your IBS symptoms? I have a base in Cardiff and Bristol, but work with IBS sufferers across the UK through online sessions. The vast majority of my clients have found that only three sessions are needed before they feel confident to move forward on their own. I will send you booklets, which have an extensive list of all the foods you can eat on the low FODMAP diet. I’m available for advice and support between sessions. Find out more about my IBS services. I offer a free initial telephone call for you to decide whether the low FODMAP diet is right for you. So give me a call or fill out the contact form.
Many of my clients say that working with a specialist IBS dietitian has been life-changing, and are finally managing to live more comfortable lives. See their success stories
