Fish is an important part of a family diet, but it can be tricky to find interesting ways to cook it. Here’s my Salmon Rissoles recipe which our family loves.

I find fish one of the hardest meats to feed my family, not because they don’t like it, just trying to come up with something that’s different, rather than a fish fillet…. which in saying that is perfectly fine, but sometimes can be a little bland as one of my children would say.

I love salmon and would happily eat it in fillet form at any opportunity, but one of my kids doesn’t love it, so I blitz it in the food processor and make it into salmon rissoles…. he loves rissoles.

This recipe makes 4 rissoles – the kids and hubby like 2 each so I usually double the recipe. This would also make a delicious burger, place pattie on to a bun with salad for a light meal.

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salmon rissoles

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  • Author: Katrina - The Organised Housewife
  • Total Time: 1 hour 20 mins
  • Yield: 4 1x


  • 500g salmon fillet, cut into 1-inch cubes
  • 1 teaspoon of garlic
  • 1/2 small red onion, roughly chopped
  • 1/3 cup coriander leaves, chopped
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil


1. Place the salmon on a plate. Place it in the freezer for 15 minutes, or just until it gets very cold but isn’t frozen solid.

2. Place the slightly frozen salmon into a food processor and blitz until it looks like mince.

3. Spoon the minced salmon in a large mixing bowl.

4. Without cleaning the bowl, add the garlic, red onion, coriander leaves, soy sauce, sesame oil, salt, and pepper into food processor and pulse the mixture until it’s finely chopped.

5. Using a spoon or your hands, combine the mixture with the salmon mince, then form into enough patties to feed your family.

6. Place patties onto a clean plate and refrigerate for one hour.

7. Heat oil in frying pan over medium heat, cook until golden brown and cooked through, approximately 3 to 4 minutes each side.

8. Serve with vegetables or salad

  • Prep Time: 10 mins
  • Cook Time: 1 hour 10 mins

Kat’s tip: Make these ahead of time to ease the stress during the afternoon. Time in the fridge also helps the rissoles stay in shape while cooking.

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