Salmon Potato Cakes

Salmon Potato Cakes

  • Servings: 5 to 6
  • Difficulty: easy
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  • 3 cups potatoes, peeled, and rinsed and drained well (or frozen hash browns)
  • 2 7.5-oz. cans wild Alaskan sockeye salmon (I got mine at Trader Joe’s)
  • 1/4 white onion, grated
  • 4 eggs
  • 2 t. lemon juice
  • 1 t. salt
  • 1/2 t. dill
  • 1/4 t. garlic powder



  1. 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.
  2. Drain liquid from canned salmon. Combine salmon with remaining ingredients.
  3. 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.



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