Salmon Cakes Recipe

Name: Salmon Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds baking potatoes, peeled, cut into 1-inch pieces; Salt and pepper; 2 tablespoons unsalted butter; 1 14.75-oz. can pink salmon, drained, skin and bones removed, fish flaked; 1 teaspoon dried dill; 1 tablespoon chopped fresh parsley; 2 scallions, white and light green parts, finely chopped; 2 large eggs; 1/2 cup all-purpose flour; 1 cup plain dry bread crumbs; 2 tablespoons vegetable oil

Servings: persons

3 pounds baking potatoes, peeled, cut into 1-inch pieces
Salt and pepper
2 tablespoons unsalted butter
1 14.75-oz. can pink salmon, drained, skin and bones removed, fish flaked
1 teaspoon dried dill
1 tablespoon chopped fresh parsley
2 scallions, white and light green parts, finely chopped
2 large eggs
1/2 cup all-purpose flour
1 cup plain dry bread crumbs
2 tablespoons vegetable oil

1
Place potatoes in a pot, cover with water and add 1 tsp. salt. Bring to a boil over high heat, reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Drain; mash with butter until smooth. Set aside to cool.
2
Stir salmon, dill, parsley and scallions into potato mixture. Taste; add additional salt and pepper, if desired. Beat 1 egg; stir into potato mixture. Cover and chill for at least 30 minutes.
3
Divide mixture into 6 pieces; shape into disks. Beat remaining egg. Place flour and bread crumbs in shallow bowls. Coat a disk with flour, dusting off excess, dip in egg, then dip into bread crumbs; pat to adhere. Repeat with remaining disks. (Cakes may be kept covered and chilled for up to 2 days.)
4
Warm oil in a large skillet over medium-low heat. Working in batches, fry cakes until heated through, 7 to 8 minutes per side.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds baking potatoes, peeled, cut into 1-inch pieces, Salt and pepper, 2 tablespoons unsalted butter, 1 14.75-oz. can pink salmon, drained, skin and bones removed, fish flaked, and more.

Yes, Salmon Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Salmon Cakes

How did you like this recipe?

Frequently Asked Questions