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This salmon cake recipe transforms simple ingredients into a restaurant-worthy meal that's perfect for weeknight dinners or casual entertaining. The crispy exterior gives way to a flavorful interior where the salmon shines alongside creamy potatoes and bright lemon notes.
I first made these cakes when trying to stretch a small amount of leftover salmon into a full family meal. The result was so delicious that my children now specifically request I make extra mashed potatoes just so we can have these the next day.
Ingredients
- Potatoes: About 3 cups mashed creates the perfect binding base and adds comforting texture
- Canned or fresh salmon: Either works beautifully making this flexible based on what you have available
- Egg: The crucial binding agent that helps everything hold together
- Lemon: Both zest and juice brighten the flavors and cut through the richness
- Flour: Creates structure and helps form a crispy exterior when fried
- Fresh herbs: Parsley or dill add color and complementary flavor notes
- Olive oil: For frying gives a better flavor than vegetable oil
- Greek yogurt: Forms the base of the optional but recommended sauce
- Chives: Add a mild onion flavor to the sauce without overpowering
- Garlic: A single clove provides just enough punch to the sauce
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Step-by-Step Instructions
- Prepare the mixture:
- Combine mashed potatoes and salmon in a large bowl carefully checking for and removing any skin or bones from the salmon. Add the egg lemon zest and juice herbs flour salt and pepper. The texture should be moist but hold together if you form a ball.
- Form the cakes:
- Use an ice cream scoop to portion the mixture ensuring all cakes cook evenly. Roll each portion in flour and gently flatten to create a patty about half an inch thick. The flour coating will help develop that desirable golden crust.
- Fry to perfection:
- Heat olive oil in a skillet over medium heat until shimmering. Cook the salmon cakes for 3 to 4 minutes per side until deeply golden and crispy on the outside. Avoid overcrowding the pan which causes steaming instead of crisping.
- Make the sauce:
- While the cakes cook combine Greek yogurt lemon juice chopped chives and minced garlic in a small bowl. Season with salt and pepper to taste. Allow the sauce to rest for at least 15 minutes before serving which lets the flavors meld together beautifully.
The lemon is my favorite ingredient in this recipe. I discovered its importance one day when I made these without it and found them lacking that special brightness. My grandmother always said fish needs acid and now I understand exactly what she meant. The lemon transforms these from good to magnificent.
Make Ahead Options
These salmon cakes can be prepared up to the forming stage and refrigerated for up to 24 hours before cooking. Simply place the formed patties on a parchment lined tray cover with plastic wrap and refrigerate. This makes them perfect for entertaining as you can do most of the work in advance and simply fry them when guests arrive.
Perfect Pairings
Serve these salmon cakes alongside a simple green salad for a light lunch or with roasted vegetables for a more substantial dinner. They also make excellent sandwiches tucked into a soft roll with some of the yogurt sauce and crisp lettuce. For an appetizer version make mini cakes and top each with a small dollop of the sauce and a sprig of dill.
Troubleshooting Tips
If your mixture seems too wet simply add a bit more flour a tablespoon at a time until it reaches a scoopable consistency. Conversely if it feels too dry add a splash of milk or a tablespoon of mayo to loosen it up. The key is achieving a texture that holds together when scooped but isn't overly sticky.
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Enjoy these salmon cakes knowing how easy and versatile they are—perfect for quick weeknight meals or impressing guests.
Frequently Asked Questions
- → Can I use fresh salmon instead of canned?
Yes, you can use fresh cooked salmon. Simply flake it into small pieces before mixing it into the base ingredients.
- → How do I prevent the salmon cakes from falling apart during frying?
Ensure the mixture isn't too wet. Adding a little more flour or chilling the patties before frying can help them hold together.
- → Can I bake the salmon cakes instead of frying?
Yes, you can bake them at 375°F (190°C) for 15-20 minutes, flipping halfway, until they are golden and crispy.
- → Can I make the yogurt sauce ahead of time?
Yes, making the sauce in advance enhances the flavors. Store it in the refrigerator and stir before serving.
- → What are good side dishes for salmon cakes?
They pair well with a simple salad, roasted vegetables, or a light grain such as quinoa or couscous.
- → Can I freeze the salmon cakes?
Yes, shape and freeze the uncooked patties on a tray, then transfer them to a freezer bag. Cook directly from frozen by frying or baking until heated through.