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Salmon Cakes

Photo: Kate Sears, Food Styling: Paul Grimes
Prep time 25 mins
Chill time 30 mins
Cook time 20 mins
Yield Serves 6
Baking potatoes aid in the heartiness of these crispy Salmon Cakes.


  • 3 pounds baking potatoes, peeled, cut into 1-inch pieces
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • 1 14.75-oz. can pink salmon, drained, skin and bones removed, fish flaked
  • 1 teaspoon dried dill
  • 1 tablespoon chopped fresh parsley
  • 2 scallions, white and light green parts, finely chopped
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1 cup plain dry bread crumbs
  • 2 tablespoons vegetable oil

Nutrition Information

  • calories 452
  • fat 13 g
  • satfat 4 g
  • protein 24 g
  • carbohydrate 63 g
  • fiber 4 g
  • cholesterol 105 mg
  • sodium 547 mg

How to Make It

  1. Place potatoes in a pot, cover with water and add 1 tsp. salt. Bring to a boil over high heat, reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Drain; mash with butter until smooth. Set aside to cool.

  2. Stir salmon, dill, parsley and scallions into potato mixture. Taste; add additional salt and pepper, if desired. Beat 1 egg; stir into potato mixture. Cover and chill for at least 30 minutes.

  3. Divide mixture into 6 pieces; shape into disks. Beat remaining egg. Place flour and bread crumbs in shallow bowls. Coat a disk with flour, dusting off excess, dip in egg, then dip into bread crumbs; pat to adhere. Repeat with remaining disks. (Cakes may be kept covered and chilled for up to 2 days.)

  4. Warm oil in a large skillet over medium-low heat. Working in batches, fry cakes until heated through, 7 to 8 minutes per side.