Jamie Oliver 5 Ingredients Salmon Cakes

These delicious Jamie Oliver 5 Ingredients Salmon Cakes are a quick and healthy meal packed with vibrant flavors from lemongrass, ginger, and coriander. Topped with a glossy chilli jam glaze, they’re perfect for a light lunch or dinner. I made them on a weeknight with fresh salmon and was blown away by how easy and tasty they were. You can dial up or down the spice, and they still deliver every time. (inspired by Jamie Oliver)

Ingredients Needed

• 1 stick of lemongrass
• 6 cm piece of ginger
• ½ a bunch of fresh coriander (15g)
• 500 g salmon fillets, skin off, pin-boned
• 4 teaspoons chilli jam
• 1 tablespoon olive oil (optional)
• Sea salt and black pepper (to taste)

How To Make Jamie Oliver 5 Ingredients Salmon Cakes

1. Start by whacking the lemongrass against your counter to release those amazing citrus oils, then peel off the tough outer layers. Peel the ginger and finely chop it along with the lemongrass core and most of the coriander—including the stalks. Save a few fresh coriander leaves in a bowl of cold water for garnish later.
2. Chop the salmon into 1cm chunks. Mix the chunks with your chopped herbs on a chopping board. Push half the mixture aside and chop the remaining half more finely—almost to a paste. Recombine the two textures and season well with salt and pepper.
3. Divide the mixture into four equal parts and form into 2cm-thick patties. They’ll feel soft, but they firm up nicely when cooked.
4. Heat olive oil in a large non-stick frying pan over medium-high heat. Add the patties and cook for 2 minutes on each side until golden and cooked through.
5. Now, spoon chilli jam over the top and add a splash of water to loosen the glaze. Turn off the heat and give the pan a little jiggle to coat the cakes in that sticky, glossy sweetness.
6. Top with your drained coriander leaves and serve immediately!

Why I Love This Recipe

I made these salmon cakes after a long day and was amazed by how flavorful and fast they were. The mix of textures—chunky and minced salmon—is genius. The chilli jam glaze feels restaurant-level, but it’s just a spoonful from a jar! It’s the kind of dish you can impress with but still make half-asleep.

Recipe Tips

• Use fresh lemongrass for the most vibrant flavor. If it feels soft or dry, skip it.
• Chop ginger finely to avoid big fibrous bites.
• If your salmon cakes are too loose, add a teaspoon of breadcrumbs or a beaten egg.
• Can’t find chilli jam? Sweet chilli sauce with a splash of soy sauce is a great stand-in.
• Add finely chopped red chilli if you want a spicy kick.

How To Store Jamie Oliver 5 Ingredients Salmon Cakes

• At Room Temperature: Keep leftovers out for no longer than 2 hours.
• In the Fridge: Cool completely, then store in an airtight container for up to 3 days.
• In the Freezer: Not recommended—freezing can ruin the texture.

• Reheating:
  • Oven: 350°F (175°C) for 10 minutes.
  • Microwave: 30–40 seconds with a damp paper towel on top.
  • Pan: 2 minutes per side on medium heat.

FREQUENTLY ASKED QUESTIONS

• How do I keep the patties from falling apart?
  Make sure to chop the salmon finely and press firmly. If needed, add a small egg as a binder.
• Can I make the patties ahead of time?
  Yes! Store them in the fridge up to a day ahead before cooking.
• How do I know when they’re cooked through?
  They should be golden on the outside and no longer translucent in the middle.
• What can I use instead of chilli jam?
  Sweet chilli sauce mixed with soy sauce works really well.

Nutrition Facts

• Calories: 277
• Carbs: 4.8g
• Protein: 25.7g
• Fat: 17.2g
• Sugar: 3.8g
• Fibre: 0.1g
• Sodium: 0.7g

Try More Jamie Oliver 5 Ingredients Recipes:

• Jamie Oliver 5 Ingredients Asparagus Pasta
• Jamie Oliver 5 Ingredients Sausage Stuffing
• Jamie Oliver 5 Ingredients Aubergine Curry
• Jamie Oliver 5 Ingredients Cauliflower Curry