Salmon Potato Pancakes Recipe

Name: Salmon Potato Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) can salmon; 2 medium sized white onions, chopped; 1/4 cup chopped green onion; 1/4 cup very finely chopped celery; 1 tablespoon onion powder; 2 tablespoons black pepper; 3 large eggs, well beaten; 1/3 cup flour; 1/2 cup matzo meal; 2 cups corn oil; 16 ounces refrigerated diced potatoes (could also be shredded potatoes); 1 cup chicken stock; 3 tablespoons salt; 3 tablespoons butter

Servings: persons

1 (16 ounce) can salmon
2 medium sized white onions, chopped
1/4 cup chopped green onion
1/4 cup very finely chopped celery
1 tablespoon onion powder
2 tablespoons black pepper
3 large eggs, well beaten
1/3 cup flour
1/2 cup matzo meal
2 cups corn oil
16 ounces refrigerated diced potatoes (could also be shredded potatoes)
1 cup chicken stock
3 tablespoons salt
3 tablespoons butter

1
In a saute pan, melt the butter and then add white onions and saute till translucent, then add in the green onions and celery. Saute till everything is simmered and softened.
2
Beat the eggs in a small mixing bowl and set aside. In a larger mixing bowl pour in the chicken stock and add the onion powder, pepper, drained salmon and mix together using a wooden spoon or rubber spatula until incorporated.
3
Preheat an electric skillet with the corn oil to 350F, or medium heat.
4
Back to the mix: add the cooked celery and onions to the salmon mixture and mix gently. Now add in salted diced/shredded potatoes. The very last ingredients added should be the flour/matzo meal and the eggs. At this point, the mixture should form clumps, which can be shaped into pancakes.
5
Drop each pancake into the hot oil and fry for 15 min or until lightly golden. Drain on paper towels.

589

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 (16 ounce) can salmon, 2 medium sized white onions, chopped, 1/4 cup chopped green onion, 1/4 cup very finely chopped celery, and more.

Yes, Salmon Potato Pancakes 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!

Salmon Potato Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions