New England Potato Salmon Cakes
Savor the classic coastal flavors of New England with these homemade Potato Salmon Cakes, a perfect blend of rustic comfort and refined taste. Made with creamy russet potatoes and tender cooked salmon, these golden patties are elevated by the fresh vibrancy of dill, parsley, and green onions. Panko breadcrumbs add just the right amount of crunch, while a hint of garlic and a splash of lemon juice bring brightness to every bite. Gently pan-fried until crisp and golden, these salmon cakes are as versatile as they are delicious—serve them with lemon wedges and tartar sauce for a classic touch, or pair them with a crisp green salad for a light, satisfying meal. Ready in under 45 minutes, this easy recipe is ideal for both weeknight dinners and elegant brunches.
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Recipe Information
Ingredients
- 2 large russet potatoes
- 1.5 cups cooked salmon (fresh or canned, drained)
- 0.5 cups panko breadcrumbs
- 2 green onion, finely chopped
- 2 tablespoons dill, fresh and chopped
- 2 tablespoons parsley, fresh and chopped
- 2 cloves garlic, minced
- 1 large egg
- 2 tablespoons mayonnaise
- 2 teaspoons fresh lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 tablespoons olive oil
- optional garnish: lemon wedges and tartar sauce
Instructions
Peel and dice the potatoes into small cubes for quicker cooking. Place them in a medium pot, cover with cold salted water, and bring to a boil. Simmer for 10-12 minutes or until the potatoes are fork-tender. Drain and transfer to a mixing bowl. Mash the potatoes until smooth and set aside to cool slightly.
In the bowl with the mashed potatoes, add the cooked salmon, panko breadcrumbs, green onions, dill, parsley, garlic, egg, mayonnaise, lemon juice, salt, and black pepper. Mix gently but thoroughly until the mixture holds its shape.
Divide the mixture into 8 equal portions and shape each portion into a 3-inch patty. Place the patties on a baking sheet lined with parchment paper and refrigerate for at least 15 minutes. This helps them firm up and hold their shape while cooking.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the salmon cakes in a single layer, careful not to overcrowd the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy. Remove cooked cakes and set them on a plate lined with paper towels to drain. Repeat with the remaining patties, adding more oil as needed.
Serve warm with lemon wedges and tartar sauce on the side, if desired. Pair with a fresh green salad or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
2157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 2857 mg | 124% | |
| Total Carbohydrate | 174.8 g | 64% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 12.4 g | ||
| Protein | 107.5 g | 215% | |
| Vitamin D | 51.9 mcg | 259% | |
| Calcium | 245 mg | 19% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4674 mg | 99% | |
*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.
