Salmon Korokke

Salmon Korokke, are, simply, fishcakes. Korokke refers to panko coated potato cakes that are then deep fried; the word being a Japanese derivation of croquette. You can mix anything you like with the mash potato, be it vegetables, meat or seafood.

Estimated reading time: 2 minutes

Salmon korokke
Salmon korokke

Here, as the title suggests, we’re using salmon for these korokkes. The ratio of salmon to potatoes here gives you a a fishcake with a very obvious fish “filling”. You can always play around with the ratio, to your liking.

Also, more often than not, the fishcakes are made up with raw salmon. I prefer to cook my salmon first, for two reasons: First, I love the deeper flavour that a cooked, crispy on the edges salmon gives to the final result. Second, as the fish is cooked, there is no need to deep fry the salmon, a quick, light, shallow fry will suffice, giving you a crispy on the outside, soft on the inside fishcake.

I love making these in little balls & serving them up as canapés or a very popular request when I cater, is for them to be served with shiitake ceviche, as pictured, a fabulous amuse-bouche. All that’s needed on the side is a little dipping sauce, be it tonkatsu, shop bought chilli sauce, mayonaisse or a simple homemade concoction as suggested below.


Now, shall we get our aprons on?

salmon korokke
salmon korokke
salmon korokke

If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!

And if you make the recipe, share it on any platform and tag me @azlinbloor. 

Lin xx

Salmon korokke

Salmon Korokke

Recipe for salmon korokke with shiitake ceviche. Korokke means croquette.
5 from 1 vote
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Course: Side Dish, Starter
Cuisine: Japanese
Keyword: fish, salmon, seafood
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4
Calories: 296kcal
Author: Azlin Bloor


  • 2 salmon fillets about 150g each, skinless, boneless
  • 500 g potatoes pre peeled weight, about 4 medium
  • 2 spring onions chopped medium fine
  • ½ tsp salt
  • 1 dash white (or black) pepper
  • 2 eggs beaten
  • flour to coat fishcakes as needed
  • panko or ordinary breadcrumbs as needed
  • oil for frying

Simple dipping sauce

  • 1 Tbsp rice vinegar or ordinary malt
  • 1 Tbsp light soy sauce
  • juice of ½ a lime
  • 2 Tbsp sugar
  • 1 pinch salt


  • Peel & chop potatoes up in cubes and boil in lightly salted water until soft.
  • Mash the potatoes & leave to cool.
  • While the potatoes are boiling, cook the salmon. If you are using a good non stick pan, you shouldn't need any oil for this, as the salmon is oily enough. A couple of minutes each side ought to do, depending on the thickness. Leave to cool slightly.
  • In a large bowl, break the salmon up into flakes & add the mash.
  • Add the spring onions, salt & pepper and mix thoroughly.
  • Form into 4 fishcakes or little balls if you fancy.
  • Heat the oil up in a roomy frying pan on medium heat. Oil should come up to about 1 cm/half an inch.
  • Coat the fishcakes in this order: flour, egg, panko.
  • Fry the fishcakes in two's or single, depending on the size of your pan. A minute or so on each side will do.
  • Serve on a bed of salad, with sauces mentioned.

Dipping sauce

  • Mix the ingredients for the dipping sauce together.


Calories: 296kcal | Carbohydrates: 32g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 368mg | Potassium: 1003mg | Fiber: 3g | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 26mg | Calcium: 44mg | Iron: 3mg
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