Salmon Potato Cakes are a cozy, crowd-pleasing favorite that always bring warmth and nostalgia to the table. Imagine perfectly golden, crispy-edged cakes filled with tender salmon, creamy potatoes, and herby dill, all balanced out by a vibrant mustard-honey sauce. Whether you’re using up leftovers or popping open a can of salmon, these easy cakes are a wonderful way to serve a delicious meal that feels both special and comforting. And best of all, they’re as approachable as they are flavorful.

Salmon Potato Cakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Salmon Potato Cakes lies in their simplicity. Each ingredient plays a unique role, so don’t skip a thing! Here’s why each one matters for taste, binding, or that irresistible crispy finish.

Salmon: Use canned, pouch, or leftover cooked salmon; flaked, it provides the rich seafood flavor and protein that define these cakes.
Mashed potatoes: Creamy mashed potatoes are the secret weapon for binding everything together and giving the cakes their soft, pillowy interior.
Bread crumbs: Essential for texture—bread crumbs help the cakes hold their shape and give that perfect subtle crunch.
Dry dill: This aromatic herb instantly livens the cakes with fresh, bright notes that complement salmon beautifully.
Olive oil: A drizzle in the pan ensures the Salmon Potato Cakes cook up perfectly golden while staying wonderfully moist.
Dill mustard: Offers zesty tang in the sauce, amplifying the dill flavor in the cakes and adding an extra touch of brightness.
Dijon mustard: Blends smoothness with a just-right heat, making the sauce unforgettable.
Honey: Just a touch rounds out the dish, giving a subtle sweetness that balances the savoriness of the cakes and sharpness of the mustards.

How to Make Salmon Potato Cakes

Step 1: Prepare the Salmon

Start by flaking your salmon in a large bowl using a fork. This breaks the salmon into gentle, bite-sized pieces and creates that signature texture that’s irresistible in every forkful of Salmon Potato Cakes.

Step 2: Mix the Base

Add the mashed potatoes, bread crumbs, and dry dill to the bowl of flaked salmon. Stir everything together until well mixed—you’re looking for a mixture that comes together easily and has little flecks of green dill throughout.

Step 3: Shape the Patties

With clean hands, divide the mixture into 8 equal portions for hearty cakes, or 12–16 smaller patties if you’re after more crispy edges or snackable sizes. Gently press them into compact round cakes so they hold together during cooking.

Step 4: Optional Crispy Coat

For an extra-crunchy crust and a little insurance against sticking to the pan, you can dredge each patty lightly in additional bread crumbs. This step isn’t required, but highly recommended if you’re a crispy fan!

Step 5: Test a Patty (Optional)

If you want extra peace of mind, fry a single test patty. This gives you a chance to tweak heat or texture before cooking the batch, and ensures nothing sticks before your Salmon Potato Cakes hit the real show.

Step 6: Pan Fry to Golden Perfection

Heat a non-stick skillet over medium heat and add 1–2 tablespoons of olive oil. Carefully lay half (about 4) of the patties in the pan and let them sizzle away for 3–4 minutes per side, carefully flipping with a silicone spatula. You want them golden brown and just set—don’t overcrowd the pan! Set cooked patties on a plate lined with a paper towel and repeat with the remaining cakes, adding more oil as needed.

Step 7: Make the Signature Sauce

In a small bowl, combine the dill mustard, Dijon mustard, and honey. Whisk until smooth. Drizzle generously over your freshly cooked Salmon Potato Cakes for a pop of color and an unforgettable tangy-sweet finish.

How to Serve Salmon Potato Cakes

Garnishes

For that finishing chef’s touch, sprinkle your Salmon Potato Cakes with a little extra dill or sliced green onions. A few capers add an elegant briny punch, and a wedge of lemon brightens everything up.

Side Dishes

Serve your Salmon Potato Cakes with a crisp green salad tossed in a lemony vinaigrette, roasted asparagus, or buttery peas. For something heartier, try them with fluffy rice pilaf or baby potatoes—each side highlights the comforting appeal of these cakes.

Creative Ways to Present

Stack mini Salmon Potato Cakes on a bed of arugula for a light lunch, tuck them into soft rolls with lettuce and tomato for an impromptu salmon burger, or serve bite-sized cakes as passed appetizers at your next get-together. The versatility is half their charm!

Make Ahead and Storage

Storing Leftovers

Let leftover Salmon Potato Cakes cool to room temperature, then transfer them to an airtight container in single layers—separated by parchment if you want to keep them extra tidy. They’ll keep well in the fridge for up to three days.

Freezing

For longer storage, freeze cooked (and cooled) cakes by layering them with parchment in a freezer-safe container. They’ll last for up to two months, making last-minute meals or quick snacks a breeze.

Reheating

To reheat, warm Salmon Potato Cakes in a skillet over medium-low heat for a few minutes per side, or on a baking sheet in a 350°F oven until heated through and crisply refreshed. The microwave works for busy days, but the cakes will be softer.

FAQs

Can I use fresh salmon instead of canned?

Absolutely! Simply cook and cool your fresh salmon, then flake it just as you would with canned. The flavor will be even richer, making your Salmon Potato Cakes a real treat.

Do I have to use mashed potatoes from scratch?

Nope! Leftover mashed potatoes, store-bought, or even instant mashed potatoes work just fine here—just make sure they’re not too runny, so your cakes hold together.

How do I keep the patties from falling apart?

The key is well-chilled ingredients and enough bread crumbs to bind. If your mixture feels too loose, sprinkle in a little extra bread crumb, and don’t skimp on forming firm, compact patties.

What if I want gluten-free Salmon Potato Cakes?

Just swap regular bread crumbs for your favorite gluten-free style, and verify your mustards and other condiments are gluten-free. The cakes are just as delicious and satisfying!

Can I bake the Salmon Potato Cakes instead of frying?

Yes, you can bake them on a parchment-lined sheet at 400°F for about 15–18 minutes, flipping halfway. They won’t have quite the same golden crust, but they’ll still taste fantastic.

Final Thoughts

Salmon Potato Cakes truly are the ultimate comfort food—simple, nourishing, and endlessly adaptable. Give them a try, and don’t be surprised if they earn a permanent spot in your rotation. Sharing with friends is highly encouraged!

Salmon Potato Cakes Recipe

★★★★★

4.9 from 19 reviews

Author: Noah
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Pescatarian

Print Recipe

Description

These Salmon Potato Cakes are a delightful combination of tender salmon, creamy mashed potatoes, and flavorful dill, pan-fried to golden perfection. Topped with a tangy dill and Dijon mustard sauce, they make a satisfying and easy-to-make meal.

Ingredients

Scale

Salmon Potato Cakes:

14 oz salmon (canned, pouch, or cooked and cooled)
2 cups mashed potatoes
½ cup bread crumbs
1 tablespoon dry dill
1–2 tablespoons olive oil (for cooking)

Sauce:

4 tablespoons dill mustard
4 tablespoons Dijon mustard
2 tablespoons honey

Instructions

Flake the salmon: Using a fork, flake the salmon into a large bowl.
Combine ingredients: Add mashed potatoes, bread crumbs, and dill to the salmon. Mix until well-combined.
Form patties: Shape the mixture into 8 equal patties or 12-16 mini patties for more crispy edges.
Optional dredging: Coat patties with extra breadcrumbs for crispiness.
Fry patties: Pan-fry patties in olive oil until golden brown on both sides.
Prepare sauce: Mix dill mustard, Dijon mustard, and honey in a bowl.
Serve: Drizzle sauce over cooked patties before serving.

Notes

You can dredge the patties in extra breadcrumbs for added crispiness.
Test-fry a patty to ensure it doesn’t stick to the pan before cooking the rest.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer, Main Course
Method: Pan-Frying
Cuisine: International

Nutrition

Serving Size: 1 patty
Calories: 280
Sugar: 5g
Sodium: 450mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 20g
Cholesterol: 45mg

Keywords: Salmon Potato Cakes, Salmon Patties, Seafood Cakes, Dill Mustard Sauce