Seafood
Salmon, Potato & Dill Cakes
Canned salmon folds into cooked potato with dill and lemon, forming crisp skillet cakes served with a small yogurt-mustard sauce.
Inspired by Home-style canned-salmon fish cakes
Prep
25 min + 20 min chilling
Cook
30 min
Serves
4 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 12 ingredients
- • 1 pound potatoes, peeled and cut into small chunks
- • 2 cans salmon (6 ounces each), drained
- • 1 large egg
- • 1/2 cup plain breadcrumbs, divided
- • 2 tablespoons chopped dill, divided
- • 1 tablespoon lemon juice
- • 1 teaspoon Dijon mustard for cakes
- • 1/4 teaspoon kosher salt
- • 1/4 teaspoon black pepper
- • 2 tablespoons neutral oil
- • 1/2 cup plain Greek yogurt
- • 1 teaspoon Dijon mustard for sauce
View ingredient-by-ingredient match
- 1 pound potatoes, peeled and cut into small chunksMissing
- 2 cans salmon (6 ounces each), drainedMissing
- 1 large eggMissing
- 1/2 cup plain breadcrumbs, dividedMissing
- 2 tablespoons chopped dill, dividedMissing
- 1 tablespoon lemon juiceMissing
- 1 teaspoon Dijon mustard for cakesMissing
- 1/4 teaspoon kosher saltMissing
- 1/4 teaspoon black pepperMissing
- 2 tablespoons neutral oilMissing
- 1/2 cup plain Greek yogurtMissing
- 1 teaspoon Dijon mustard for sauceMissing
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Method
Recipe notes
Canned salmon makes this a practical fish meal without requiring fresh fillets. Firm drained mashed potatoes supply the structure, and chilling gives the egg-bound mixture time to hold its shape. Some canned salmon contains soft edible bones; check the product and remove any hard pieces or skin that you prefer not to use.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked fish cakes promptly and use within 2–3 days. Reheat to 165 F in an oven or skillet to restore the surface; keep yogurt sauce chilled in its own covered container.
Make-ahead tips
Cook and chill potatoes a day ahead. Shape cakes and refrigerate covered up to one day before cooking, keeping raw egg mixture separate from the ready-to-eat yogurt sauce.
What to serve with it
- - A crisp green salad
- - Steamed green beans
- - Lemon-dressed cabbage
Equipment needed
- - Potato saucepan and masher
- - Wide nonstick skillet
- - Turning spatula and thermometer
Difficulty explained
Thorough draining, cooling, and a short chilling stage help the cakes stay intact; careful turning and medium heat finish them without breaking.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
High-protein dairy-free yogurt
Use the same amount of a thick, plain, high-protein dairy-free yogurt.
Bottled 100% lemon juice
Use slightly less bottled lemon juice, then adjust after tasting.
Meyer lemon juice
Use the same amount of Meyer lemon juice.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Wet potatoes create a loose mixture that spreads instead of keeping a cake shape in the pan.
- Mixing egg into very hot potatoes partly cooks the binder before the cakes are formed.
- Flipping repeatedly before a crust sets breaks fragile cakes; turn once when the underside is golden.
Nutrition Context
- The estimate covers two salmon-potato cakes, their breadcrumbs and cooking oil, and a measured share of yogurt sauce.
- Canned salmon supplies protein, potatoes provide starch, and sauce contributes dairy; sodium depends on the fish and mustard labels.
FAQ
Can I use cooked fresh salmon?
Yes. Use about twelve ounces cooked flaked salmon, keeping the egg-bound mixture and finished cakes safely handled.
Why chill the mixture?
It firms the potato and breadcrumb mixture and makes the cakes easier to turn without falling apart.
Are the canned bones edible?
Many canned salmon bones are soft, but inspect your product and remove hard fragments or any bones you prefer not to use.
Can I skip the yogurt sauce?
Yes. It is a finishing accompaniment; the cake texture does not depend on it.
How many cakes is a serving?
The recipe makes eight equal cakes for four servings, with two cakes and a share of sauce per person.
What sides pair best with this dish?
Good pairings include A crisp green salad; Steamed green beans; Lemon-dressed cabbage. Choose one or two based on how substantial you want the meal to be.