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Salmon Cakes I

Salmon Cakes I

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A salmon, potato and egg mixture, lightly seasoned and fried to a golden crisp. Flaky and crispy on the outside, moist and tender on the inside. Very Tasty!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet


  1. In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
  2. In a large bowl, mix together salmon, egg, potatoes, salt and pepper. Mold the mixture into patties (whatever size you choose). Coat both sides of the patties with flour.
  3. Heat oil over a medium-high heat in a large skillet. Fry the patties (2 or 3 at a time) on both sides until golden brown. Drain on paper towels before serving.
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Excellent! The potatoes make the patties creamy. Because of the reviews, I only put in one potato so I could still taste the salmon. I also added a chopped onion for flavor. Make sure you chop it really fine so it doesn't interrupt the creamy texture. Also, you don't need that much oil. I just put in enough to coat the pan.


Overall very tasty! But 5 large potatoes is too much. We could barely taste the salmon b/c the potatoe over-powered the overall taste. I would use only 3.


This was actually quite good. But I did tweak it a little. Gotta have onions in a salmon cake! I added a small, finely chopped onion and some parsley, and coated the cakes in cornmeal instead of flour to give it some texture. Yum. Not bland, but a slightly 'muted' salmon flavor. Great w/homemade tarter sauce. I confess I had seconds!