Salmon Cakes I Recipe -
Salmon Cakes I Recipe
  • READY IN 20 mins

Salmon Cakes I

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  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.
Kitchen-Friendly View


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Jan 30, 2004

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.

Most Helpful Critical Review
Aug 10, 2003

I tried a variation of this recipe using only one large potato and some matzo meal. Even with that variation, the cakes had too much potato flavor. I find it hard to believe that you're supposed to mix five potatoes to one average-sized can of salmon. Why even bother to add the salmon at all in this recipe? It's simply a waste --- you CAN'T TASTE THE SALMON!!!

Jan 30, 2004

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.

Jan 30, 2004

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!

Oct 09, 2003

I found this recipe to be very good. I live in an area where pacific salmon is very prevelant and I needed a recipe that would use up the leftovers from my catch of salmon. This was great. My family and I are not the greatest salmon fanciers and enjoyed how this recipe did not have an overpowering taste of salmon. If you like but dont love salmon this is a good recipe, mind you when frying the patties, they absorb a tremedous amount of oil. Make sure you pan is hot.

May 23, 2005

These were very tasty. i made a few changes. i drained all the water from the potatoes and left none. i added about a tsp. of Hidden Valley Ranch Dressing mix to the flour before coating the cakes. Then, i fried them in extra-virgin olive oil. We really enjoyed them!

Jul 13, 2003

The patties tasted good, but they would have been even better with less potatoes. It tasted like a potato pattie instead of fish pattie.

Jul 13, 2003

The fish cakes did taste nice, but the preparation was a bit of a nightmare. Frying them took ages and also caused some of them to burn, it may take practice, but its not the easiest recipe in the world.


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  • Calories
  • 398 kcal
  • 20%
  • Carbohydrates
  • 46.3 g
  • 15%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 18.3 g
  • 37%
  • Sodium
  • 209 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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