Potato Salmon Cakes are a hit in our house, cause they can be dipped in ketchup. Is ketchup a food group in your house? It is here…
If I were to serve a fillet of salmon, my kids would eat a bit but not much. When I serve these, they gobble them down!
Customize Potato Salmon Cakes to make them your own. This recipe is just a frame work. Double the potatoes if you really need to fill up some empty legged boys. Swap for sweet potato. Change the herbs. Use smoked salmon. The world is your oyster, as they say.
For years I sautéed salmon cakes in a frying pan, and while the crust is terrific, the effort is…not always worth it…and it decreased the frequency in which I made them. Which is a bummer because not only is canned salmon frugal to buy and super healthful for you, it’s a local resource for those of us living on the west coast. We have so much home canned salmon!! Baking Potato Salmon Cakes in the oven makes these a cinch to pull off on a weeknight and if you’re having a cooking day, make up the mix ahead of time, store in the fridge and use it within 3-4 days. Using leftover mashed potatoes cuts the prep time to almost nothing, and is a great way to use up an almost not usable amount of leftover potatoes if you’ve got a bunch of mouths to feed.
A note on cans of salmon- if you’re using home canned salmon, this recipe is for a pint (2 half pints) worth of salmon. If you’re buying it, this might be 2 or 3 cans, depending on the size. Don’t split hairs on it being exact, get what’s available, and use that.
Potato Salmon Cakes
- 380 g canned salmon (14 oz), Check if its salted, you may not need to salt in the recipe. Smoked salmon is amazing! If smoked, you probably won’t need to use salt
- 1 cup mashed potatoes, when seasoning with salt, take note of how these are seasoned
- 2 eggs
- 1 Tablespoons dried dill
- 2 teaspoon garlic powder
- 2 Tablespoons onion powder
- Preheat the oven to 400F.
- Mash the canned salmon, juices, skin and all together in a bowl.
- Mix in the remaining ingredients.
- Store in the fridge for up to 4 days or form into patties and put on a prepared baking sheet. (I use a 2 tablespoon ice cream scoop for simplicity.)
- Bake for 15-20 minutes or until gently browned.
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