Potato and Salmon Fish Cakes Recipe

There’s something magical about transforming humble ingredients into a dish that delights every time. These Potato and Salmon Fish Cakes bring together fluffy mashed potatoes and rich salmon in a crispy, golden package that’s both comforting and elegant.

They’ve become a staple in my family — from weeknight dinners to brunches and even as a freezer-friendly meal prep hero. Ready to learn the secrets to perfect fish cakes that outshine the rest? Let’s dive in!

💖 Why You’ll Love This Recipe

✅ Incredible Flavor Fusion: Rich salmon meets earthy potatoes, enhanced by fresh herbs, capers, and zesty lemon.
✅ Perfect Texture: Crispy exterior, moist and fluffy interior — no dry or soggy cakes here.
✅ Simple Process: Boil, mash, mix, chill, shape, fry — easy enough for weeknights.
✅ Versatile: Serve as mains, in sandwiches, or mini cakes for appetizers.
✅ Nutritious & Budget-Friendly: High in protein, omega-3s, and adaptable for canned salmon or leftovers.

🛒 Ingredients

Serves 4 (8 fish cakes)

Base:

• 1.5 lbs (680g) floury potatoes (Russet, Maris Piper, or King Edward)
• 1 lb (450g) salmon fillet (fresh or thawed frozen) OR 2 x 7.5 oz (213g) cans good-quality salmon, drained

Binders & Flavor:

• 1 large egg, lightly beaten
• 1 small onion OR 2 shallots, very finely chopped
• ¼ cup fresh dill or parsley, chopped (or mix)
• 1 tbsp capers, rinsed + chopped (optional)
• Zest of ½ lemon
• 1 tbsp fresh lemon juice
• 1 tsp salt (adjust if using salty canned salmon)
• ½ tsp freshly ground black pepper

For Cooking:

• 1 tbsp olive oil or butter (for optional sautéing of onion)
• ¼ cup vegetable oil (or as needed) for frying

Optional Coating:

• ½ cup all-purpose flour (or GF blend)
• ½ – ¾ cup breadcrumbs (Panko preferred)
• 1 additional beaten egg (if doing three-step breading)

👩‍🍳 Step-by-Step Instructions

1️⃣ Prepare the Potatoes

• Peel and chop into even 1–1.5 inch chunks.
• Boil in salted cold water; simmer 15–20 min until very tender.
• Drain well, steam-dry 5+ min in colander.
• Mash until smooth — no milk/butter (keep dry). Lightly season.

2️⃣ Cook the Salmon

Fresh salmon options:

• Poach: Simmer gently in water/broth 8–12 min.
• Bake: 400°F/200°C 12–15 min.
• Pan-sear: 4–6 min per side over medium heat.

Cool slightly, flake with fork (remove bones/skin).

Canned salmon:
Drain thoroughly, flake, and check for bones/skin.

3️⃣ Combine

• Mix salmon, potatoes, onion/shallots, herbs, capers (if using), lemon zest + juice, beaten egg, salt, pepper.
• Combine gently (don’t overmix or mash the flakes).

4️⃣ Chill

• Cover and refrigerate mixture 30 min – 1 hr (or overnight).
• Shape into 8 patties (or smaller for minis), about 1 inch thick.
• Optional: coat in flour / breadcrumbs / three-step breading.
• Chill shaped patties another 15–30 min.

5️⃣ Fry

• Heat oil in heavy pan over medium heat (¼ inch depth).
• Fry cakes 4–6 min per side until golden + cooked through (165°F / 74°C inside).
• Drain on wire rack (not paper towels — keeps crisp).

💡 Expert Tips

• Potatoes: Floury varieties + steam-dry = fluffy mash = no soggy cakes.
• Salmon: Fresh = richer taste; canned = budget-friendly. Just drain really well.
• Chilling: Essential for firm patties that hold together.
• Pan technique: Medium heat, don’t crowd the pan. Wire rack keeps them crispy.
• Mix gently: Avoid gummy potatoes + broken salmon flakes.

🍽 How to Serve

🌿 Classic: With tartar sauce, lemon wedges, green salad, steamed veggies.
🍟 Comfort: Mushy peas, chips, buttered potatoes.
🥗 Elevated: On wilted spinach + dill sauce, roasted veggies.
🍔 Casual: In a brioche bun, lettuce, tomato, tartar sauce.
🥚 Brunch: Topped with a poached egg.
🥢 Appetizer: Mini cakes + dipping sauces (sweet chili, aioli, yogurt-dill).

🧠 Nutrition Info (Per 2 cakes, est.)

(Varies by salmon type + oil absorption)

❓ FAQ

Can I use canned salmon?
✅ Yes! Drain it thoroughly and flake well. Adjust salt if needed.

Why did my cakes fall apart?
❌ Too much moisture? Ensure dry mash + drained salmon. Don’t skip chilling.

Can I bake instead of fry?
✅ Yes! 400°F/200°C, lightly oiled, 20–25 min, flip halfway.

Can I freeze these?
✅ Yes! Freeze uncooked patties on tray, then bag. Cook from frozen or thaw overnight. Cooked cakes also freeze well; reheat in oven/air fryer.

Gluten-free option?
✅ Use GF flour + breadcrumbs; the base mix is naturally GF.

📌 Pin This Recipe for Later

Potato & Salmon Fish Cakes
✔ Crispy outside, soft inside
✔ Fresh or canned salmon
✔ Kid-approved, freezer-friendly
✔ Ready in under 2 hours
#FishCakes #EasyDinner

💬 Join the Conversation!

⭐ Tried this recipe? Rate it below!
👩‍🍳 Fresh or canned salmon — what’s your go-to? Tell us in the comments!