Whip up these simple salmon cakes for a delicious midweek supper – they’re far quicker to make than you might expect

Delicious fish cakes that can be frozen

Credit : Haarala Hamilton and Valerie Berry

Diana Henry

The Telegraph's award-winning cookery writer

Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.

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Published 21 May 2026 9:11am BST

You can add other things to the fish cakes – chopped spring onions, anchovy paste – but why make things difficult? These are plain and good and very much elevated by the sauce. I prefer fish cakes made from tinned rather than fresh salmon.…