Salmon Potato Cakes Recipe

by Brenda Langton, Tastemaker in Residence  - Spoonriver Cookbook

Salmon cakes are a delicious way to serve canned fish. This recipe can easily be made with leftover mashed potatoes. Serve the salmon cakes with a green salad, coleslaw, or braised vegetables. Serves 4


15 oz. canned wild salmon
2 cups cooked and gently mashed potatoes
1 bunch green onions, sliced into thin rounds
1 egg, beaten
1 tsp. salt
Freshly ground pepper 
Bread crumbs or cracker crumbs 
Vegetable Oil
Pinch of smoked paprika or chipotle powder (optional)


  1. Remove the skin from the salmon. Leave the bones, they have lots of calcium and are very soft. Put the salmon in a mixing bowl.
  2. Add the mashed potatoes, green onions, egg, salt, and pepper. Mix together well. Form the mixture into 8 patties, dredge them in bread crumbs, and set them on a plate. 
  3. Heat a large skillet and add 3 Tbsp. of oil. When the oil is hot, place the patties in the pan with some space between them. You may have to cook them in batches or use two pans. Cook over medium heat for 3 to 5 minutes per side until they are golden brown. 

Braised vegetables are a great accompaniment to Salmon Potato Cakes.