Salmon and potato cakes
Delight your taste buds with these delicious Salmon, Dill, and Potato Cakes! This easy-to-follow recipe combines succulent salmon with creamy potatoes, fresh parsley, fragrant dill, and zesty scallions. Perfectly bound with an egg and crunchy bread crumbs, then lightly sautéed using a simple cooking spray. Ideal for a savory appetizer or a wholesome meal. Ready to impress your guests or satisfy your family's cravings!
- 30 Nov 2025
- Cook time 40 min
- Prep time 95 min
- 4 Servings
- 8 Ingredients
Salmon, dill, and potato cakes are a tasty and nutritious dish that's perfect for any meal. Combining fresh salmon, herbs, and potatoes, these cakes are not only delicious but also packed with nutrients. Here’s a simple guide to make them effortlessly at home.
Ingredients:
Instructions:
- Peel and cut the potatoes into chunks.
- Add the potato chunks to a pot of salted water and bring to a boil.
- Cook the potatoes until they are tender when pierced with a fork, about 10-15 minutes.
- Drain the potatoes thoroughly and mash them in a large bowl. Set aside to cool.
- Preheat your oven to 375°F (190°C).
- Place the salmon on a baking sheet lined with parchment paper or aluminum foil.
- Bake the salmon in the preheated oven for about 15-20 minutes, or until it flakes easily with a fork.
- Allow the salmon to cool slightly, then flake it into small pieces using a fork. Remove any bones.
- Add the flaked salmon to the bowl with the mashed potatoes.
- Stir in the chopped parsley, dill, and scallions until well combined.
- Add the beaten egg and mix until all ingredients are evenly distributed.
- Stir in the bread crumbs to help bind the mixture together.
- Using your hands, shape the mixture into patties. Aim for a uniform size so they cook evenly.
- Heat a large non-stick skillet over medium heat.
- Lightly coat the pan with a short spray of cooking spray oil.
- Place the salmon cakes in the skillet, being careful not to overcrowd the pan. Cook in batches if necessary.
- Cook each side for 4-5 minutes, or until they are golden brown and crispy on the outside and heated through on the inside.
6. Serve:
- Once cooked, transfer the salmon cakes to a plate lined with paper towels to absorb any excess oil.
- Serve your salmon, dill, and potato cakes warm with a side of your favorite dipping sauce, salad, or vegetables.
Tips:
- Ensure the potatoes are well-cooked for easy mashing and incorporation into the mixture.
- If you prefer a smoother texture, you can blend the salmon mixture slightly before forming the cakes.
- Chill the mixture for about 15-20 minutes in the fridge before shaping the cakes. This helps them hold together better while cooking.
- Use fresh herbs for the best flavor. If you can’t find fresh dill or parsley, dried herbs can be used but in smaller quantities.
- Make sure your pan is hot before adding the cakes to ensure a nice, crispy exterior.
- Serve the cakes with a squeeze of lemon and a side of green salad for a complete meal.
Salmon, dill, and potato cakes are a versatile and satisfying dish that can be enjoyed by the whole family. With simple ingredients and straightforward preparation, you can bring a gourmet touch to your dining table. Try making these at home and enjoy their delightful flavors!
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 290kcal | 14% |
| Protein | |
| Protein 30g | 19% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 2.97g | 8% |
| Sugar 2.30g | 2% |
| Fat | |
| Fat 7g | 8% |
| Saturated 1.49g | 5% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 160mg | 30% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 11mg | 68% |
| Vitamin B6 1.03mg | 61% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 4.87ug | 203% |
| Vitamin C 27mg | 29% |
| Vitamin E 0.63mg | 4% |
| Vitamin K 66ug | 54% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.22mg | 24% |
| Iron, Fe 2.26mg | 21% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 400mg | 32% |
| Potassium, K 980mg | 29% |
| Selenium, Se 44ug | 78% |
| Sodium, Na 200mg | 13% |
| Zinc, Zn 1.12mg | 10% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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