Why You’ll Love These Potato and Salmon Fish Cakes
Looking for a protein-packed, budget-friendly meal that even picky eaters will love? These golden-brown salmon and potato cakes check every box. They’re:
- Flaky and flavorful
- Crispy on the outside, soft on the inside
- Freezer-friendly and great for batch cooking
- Made with pantry staples and minimal prep
Whether you’re using canned salmon or fresh, this recipe adapts easily to your kitchen and schedule. It’s perfect for weeknight dinners, healthy lunchboxes, or elegant brunches.
Ingredients You’ll Need
Here’s everything required to make the perfect salmon fish cakes:
Base:
- 2 cups mashed potatoes (about 3 medium, boiled and mashed)
- 1 cup cooked salmon (canned or fresh, skinless and flaked)
Flavor & Binding:
- 1 egg (lightly beaten)
- 1/4 cup breadcrumbs (plus more for coating)
- 2 tablespoons chopped green onions
- 1 tablespoon fresh parsley (or 1 tsp dried)
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt & black pepper, to taste
For Cooking:
- 2–3 tablespoons olive oil (or butter) for frying
Optional Add-Ins for Extra Flavor
- A squeeze of lemon juice or zest
- Chili flakes for heat
- Capers or dill for a briny kick
- Swap breadcrumbs for panko for extra crunch
How to Make Potato and Salmon Fish Cakes (Step-by-Step)
1. Prep the Mash & Fish
Use leftover mashed potatoes or boil fresh ones until fork-tender. Drain, mash, and cool slightly. Flake cooked or canned salmon into small pieces.
2. Mix the Base
In a large bowl, combine mashed potatoes, salmon, egg, breadcrumbs, green onions, parsley, mustard, and garlic. Season with salt and pepper. Mix gently until well combined but not mushy.
3. Shape the Patties
Form into 6–8 equal-sized patties. Chill in the fridge for 15–30 minutes to help them hold their shape.
4. Coat & Cook
Coat each patty lightly with breadcrumbs. Heat oil in a skillet over medium heat and fry the cakes for 3–4 minutes per side until golden brown.
5. Drain & Serve
Remove and place on a paper towel-lined plate. Serve hot with your favorite dip or salad.
What to Serve With Salmon Fish Cakes
Pair these crispy cakes with:
- Tzatziki or tartar sauce
- Green salad or steamed greens
- Roasted vegetables
- Lemon wedges and yogurt dip
- Pickled onions or cucumber ribbons
Pro Tips for Best Results
- Use cold mashed potatoes – they bind better than warm ones.
- Don’t overmix – keep the texture light and flaky.
- Chill before frying – helps them hold shape.
- Use fresh herbs for a flavor boost.
- Double the batch and freeze for later!
How to Store and Reheat
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Layer parchment in a freezer-safe box. Lasts 2–3 months.
- Reheat: Bake at 375°F (190°C) for 10–12 mins or pan-fry to re-crisp.
FAQs About Potato & Salmon Fish Cakes
Can I use canned salmon?
Absolutely! Just make sure to drain it well and remove any bones or skin.
Can I bake instead of frying?
Yes! Brush cakes with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Are these gluten-free?
Use gluten-free breadcrumbs and mustard to make the recipe fully gluten-free.
Can I make these dairy-free?
Yes, this recipe contains no dairy unless you add butter. Use oil for cooking.
Variations to Try
- Asian twist: Add soy sauce, ginger, and sesame oil
- Spicy Cajun: Add paprika, cayenne, and scallions
- Scandinavian-style: Use dill, lemon zest, and serve with sour cream
Final Thoughts
These Potato and Salmon Fish Cakes are the kind of comfort food that feels fancy but is secretly simple. Crispy, wholesome, and full of flavor, they’ll win over kids and adults alike. Whether you’re cooking from scratch or repurposing leftovers, this recipe is your ticket to a satisfying, well-balanced meal.
Want more easy dinner inspiration? Explore our collection of healthy, high-protein recipes made with real ingredients and big flavor!
