Potato Cakes Recipe With Salmon

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This yummy potato cakes recipe with salmon can be made with leftovers or start with a basic potato cakes recipe and jazz it up with your best ingredients.

Potato Cakes Recipe With Salmon

Salmon Potato Cakes Recipe


  • 1 (15 1/2 oz.) can pink salmon (bones, skin, dark flesh & water removed), leftovers from a salmon fillet dinner or any other pre-packaged salmon.
  • 4 lg. potatoes, peeled, boiled and mashed
  • 1 med. onion, diced
  • 1 egg
  • Seasoned bread crumbs
  • Black pepper to taste
  • Garlic powder to taste
  • Oil for frying


Flake salmon in a large bowl and set aside. Boil potatoes until soft. Drain and mash adding onion powder, garlic powder and salt if desired. Add onion, whole egg and enough bread crumbs to absorb egg. Add the salmon to this and mix very well to evenly distribute the salmon. Form into patties 1/4" thick and 1" round. Pat each salmon cake into bread crumbs. Fry over medium heat in butter until dark brown, turning frequently. 

This variation on the Potato Cakes Recipe with Salmon uses dry potato flakes.


  • 1 (14.75 ounce) can salmon, drained and flaked
  • 2 eggs, beaten
  • 1/4 cup garlic and herb seasoned dry bread crumbs
  • 1/4 cup dry potato flakes
  • 1 medium onion, minced
  • 1 clove garlic, minced
  • 1/4 teaspoon dried dill weed
  • 1/4 teaspoon celery salt
  • Salt and pepper to taste
  • 2 tablespoons olive oil
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In a large bowl combine salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. 

Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.

Heat the olive oil in a large skillet over medium heat. Fry the potato cakes for about 5 minutes on each side or until lightly browned. 

Salmon Potato Cakes Recipe with Fresh Salmon


  • 1 pound fresh cooked salmon
  • 3 cups leftover or prepared mashed potatoes
  • 2 egg whites
  • 1 tbsp. chopped parsley
  • 1/2 cup diced green onion
  • Salt and pepper to taste
  • Seasoned bread crumbs


Combine mashed potatoes, egg whites and parsley in a large bowl. Mix until smooth. Break the salmon into small pieces and fold into the potatoes. Add the diced green onions and mix well. Season to with salt and pepper.

Heat a small amount of oil in a large skillet over medium heat. Form the salmon-potato mixture into patties (about the size of a hamburger patty) and roll each patty in the bread crumbs. Fry the potato cakes in the hot oil, turning once, until browned on both sides...3 to 5 minutes. Drain on paper towels.

Makes about 1 dozen salmon-potato cakes

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