Salmon Potato Cakes

Salmon Potato Cakes

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Main Course
Cuisine American
Servings 6


  • 3 cups potatoes peeled, and rinsed and drained well (or frozen hash browns)
  • 2 7.5-ounce cans wild Alaskan sockeye salmon I like Trader Joe's
  • 1/4 large white onion grated
  • 4 large eggs
  • 2 teaspoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon dill
  • 1/4 teaspoon garlic powder


  • Peel and grate about 3 to 4 white potatoes and place in bowl of water. Rinse until water runs clear. Strain and dry on a clean kitchen towel to squeeze as much water as possible from grated potato. Salmon cakes will be crumbly if there is too much water.
  • Drain liquid from canned salmon. Combine salmon with remaining ingredients.
  • Heat olive oil over medium heat in cast iron skillet. Form each cake with about 1/4 cup of salmon mixture, flattening a little as necessary.  Cook each cake for about 2 to 3 minutes or until ready to flip. Continue cooking until heated through.


These are great served over lettuce with tzatziki on the side. Or you could serve them with guacamole or traditional tartar sauce.
Keyword Salmon potato cakes



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