Irish Salmon Cakes
Elevate your mealtime with these golden-crisp Irish Salmon Cakes, a delightful fusion of flaky salmon, creamy mashed potatoes, and vibrant fresh herbs like parsley and green onions. Perfectly seasoned with Dijon mustard, salt, and pepper, these cakes are coated in breadcrumbs for a satisfyingly crunchy exterior. The recipe features a classic three-step breading technique and pan-fried perfection for irresistible flavor and texture. Whether you're crafting a hearty brunch or a quick dinner, these salmon cakes come together in just 50 minutes! Serve them with fresh lemon wedges for a zesty finish, and enjoy a dish that’s both comforting and sophisticated. A must-try for seafood lovers or anyone in search of an easy, Irish-inspired recipe!
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Recipe Information
Ingredients
- 500 grams fresh salmon fillets
- 2 medium russet potatoes
- 2 tablespoons butter
- 3 stalks green onions (finely chopped)
- 2 tablespoons parsley (finely chopped)
- 1 teaspoon Dijon mustard
- 1 large egg
- 120 grams breadcrumbs
- 60 grams all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 tablespoons olive oil
- 4 pieces lemon wedges (for serving)
Instructions
Begin by peeling and cubing the russet potatoes. Place them in a pot of salted water and boil until tender, about 15 minutes.
While the potatoes boil, preheat the oven to 180°C (350°F) and place the salmon fillets on a baking sheet lined with parchment paper.
Bake the salmon for 10-12 minutes, or until fully cooked. Remove from the oven and let cool slightly before flaking it into small pieces with a fork.
Once the potatoes are soft, drain them and mash them with 2 tablespoons of butter in a mixing bowl. Allow them to cool slightly.
Add the flaked salmon, green onions, parsley, Dijon mustard, egg, 60 grams of breadcrumbs, salt, and black pepper to the mashed potatoes. Mix thoroughly until evenly combined.
Shape the mixture into 8 patties of equal size. Place them on a plate or tray and refrigerate for 20 minutes to firm up.
Prepare three shallow dishes: one with all-purpose flour, one with the remaining 60 grams of breadcrumbs, and one with a lightly beaten egg. Coat each salmon patty in flour, then egg, and finally breadcrumbs.
Heat the olive oil in a large skillet over medium heat. Fry the salmon cakes for 3-4 minutes on each side, or until golden brown and crisp.
Transfer the cooked salmon cakes to a plate lined with paper towels to drain any excess oil.
Serve warm with lemon wedges on the side and enjoy!
Nutrition Facts
Calories |
2667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 5002 mg | 217% | |
| Total Carbohydrate | 227.1 g | 83% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 17.1 g | ||
| Protein | 168.6 g | 337% | |
| Vitamin D | 47.7 mcg | 239% | |
| Calcium | 301 mg | 23% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4036 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
