Salmon-Potato Cakes with Roasted Tomato Mayonnaise

Name: Salmon-Potato Cakes with Roasted Tomato Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds skinless salmon fillet; Salt and pepper; 1 teaspoon cayenne pepper; 1/2 cup dry white wine; 1 onion, finely chopped; 2 teaspoons minced garlic; 1 1/2 cups chilled mashed potatoes; 1/4 cup chopped fresh herbs (parsley, basil, and tarragon); Bread crumbs; Vegetable oil; Butter; Roasted Tomato Mayonnaise; 1 1/2 cups homemade or prepared mayonnaise; 8 oven roasted plum tomatoes; 3 tablespoons ketchup; 1 tablespoon Dijon mustard; 1 teaspoon paprika; Salt and pepper

Servings: persons

2 pounds skinless salmon fillet
Salt and pepper
1 teaspoon cayenne pepper
1/2 cup dry white wine
1 onion, finely chopped
2 teaspoons minced garlic
1 1/2 cups chilled mashed potatoes
1/4 cup chopped fresh herbs (parsley, basil, and tarragon)
Bread crumbs
Vegetable oil
Butter
Roasted Tomato Mayonnaise
1 1/2 cups homemade or prepared mayonnaise
8 oven roasted plum tomatoes
3 tablespoons ketchup
1 tablespoon Dijon mustard
1 teaspoon paprika
Salt and pepper

1
Season fillets with salt, pepper and cayenne.
2
In a baking dish, place seasoned fish with wine, onions and garlic and bake in a preheated 350 degree oven for about 7 minutes or until fish is cooked through.
3
When fish is completely cooled, flake.
4
Mix the flaked salmon with potatoes and herbs.
5
Roll 6-ounce cakes in bread crumbs.
6
In a saute pan, heat 1 tablespoon oil and 1 tablespoon butter.
7
When hot, saute cakes so that the bread crumbs toast.
8
Cook on both sides and place on sheet tray.
9
After all salmon-potato cakes are toasted, place sheet tray in oven for 10 minutes to heat cakes through.
10
In a blender or food processor combine, mayonnaise, tomatoes, ketchup, Dijon mustard, paprika; season, to taste, with salt and pepper.

1221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 pounds skinless salmon fillet, Salt and pepper, 1 teaspoon cayenne pepper, 1/2 cup dry white wine, and more.

Yes, Salmon-Potato Cakes with Roasted Tomato Mayonnaise 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.

That's it — enjoy your meal!