Salmon Cakes Recipe

5 from 1 vote

Tempt even the fish-haters with these light-tasting salmon cakes full of fresh herbs.

Course Appetizer

Cuisine American

Keyword cake, salmon

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 289kcal

Cost 10

Place the potatoes into a medium saucepan and add cold water to cover by at least an inch.
2 large russet or sweet potatoes
Bring the water to a boil over high heat. Reduce the heat, cover, and let simmer for 15 to 20 minutes.
Drain the water and place the potatoes into a large bowl. Mash with a fork and let cool.
Stir in the salmon, green onions, dill, mustard, lemon zest, egg, sea salt, and black pepper.
12 oz. cooked salmon, 3 green onions, 1 tbsp. fresh dill, 1 tbsp. Dijon mustard, 1 tsp. lemon zest, 1 egg, Sea salt and freshly ground black pepper
Mix everything until well combined.
Form the salmon mixture into equal-sized patties.
Melt the coconut oil in a skillet over medium-high heat, and cook the patties for 4 to 5 minutes per side.
2 tbsp. coconut oil
Serve the salmon cakes with lemon wedges.
Lemon wedges