Salmon Potato Cakes with Mustard Tartar Sauce
Crisp, golden, and irresistibly flavorful, these Salmon Potato Cakes with Mustard Tartar Sauce are a true seafood delight perfect for lunch or dinner. Made with tender, flaked salmon and creamy mashed russet potatoes, these pan-fried cakes boast a delicate crunch thanks to a coating of panko breadcrumbs. Fresh green onion and dill add vibrant bursts of flavor, while a tangy homemade mustard tartar sauce—featuring zesty Dijon mustard, chopped pickles, and capers—elevates each bite. Ready in under an hour, this recipe combines simple ingredients with easy techniques for an impressive dish that’s sure to please. Serve these salmon cakes as an appetizer or pair them with a fresh salad for a satisfying and elegant main course. Keywords: salmon potato cakes, mustard tartar sauce, seafood recipe, crispy salmon cakes, easy salmon patties.
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Recipe Information
Ingredients
- 300 grams Salmon fillet (skinless)
- 300 grams Russet potatoes (peeled and cubed)
- 2 large Eggs
- 120 grams Panko breadcrumbs
- 2 stalks Green onion (finely chopped)
- 2 tablespoons Fresh dill (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil (for frying)
- 120 milliliters Mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons Pickles (finely chopped)
- 1 tablespoon Lemon juice
- 1 tablespoon Capers (chopped)
Instructions
Boil the cubed potatoes in a large pot of salted water for 10-12 minutes or until fork-tender. Drain and set aside to cool slightly.
While the potatoes are boiling, cook the salmon. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the salmon for 3-4 minutes per side, or until fully cooked and opaque. Let it cool slightly before flaking into small pieces.
Mash the boiled potatoes in a large bowl until smooth. Add the flaked salmon, 1 egg, chopped green onion, fresh dill, salt, and black pepper. Mix until well combined.
Form the mixture into small patty-shaped cakes, about 2 inches in diameter, and set aside.
Place the panko breadcrumbs in a shallow dish. Beat the remaining egg in another shallow dish. Dip each patty first into the beaten egg, then coat with the panko breadcrumbs, pressing lightly to adhere.
Heat the remaining olive oil in a large skillet over medium heat. Cook the salmon potato cakes in batches for 3-4 minutes per side, or until golden brown and crisp. Transfer to a plate lined with paper towels to drain excess oil.
For the mustard tartar sauce, combine mayonnaise, Dijon mustard, chopped pickles, lemon juice, and capers in a small bowl. Mix well until smooth.
Serve the salmon potato cakes hot, accompanied by the mustard tartar sauce for dipping.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.3 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 686 mg | 15% | |
*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.
