Potato’n Salmon Cakes: A Comfort Food Classic

The scent of frying salmon cakes always takes me back to my grandmother’s kitchen. I can almost see her now, standing at the stove, humming a tune as she carefully flipped each golden-brown patty. The aroma, a comforting blend of savory salmon and warm potatoes, would fill the entire house, promising a delicious and satisfying meal. It wasn’t fancy, but it was made with love, and those simple suppers are some of my fondest culinary memories. Now I’m excited to share that tradition with you.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 6 cakes
• Yield: 6 cakes
• Dietary Type: Pescatarian

Ingredients

• 1 (213 g) can salmon, skin & bones removed (I prefer sockeye but in this recipe pink is fine too)
• 1 1/2 cups left over mashed potatoes (use plain cooked potatoes mashed with no added ingredients)
• 1 egg, beaten
• 1/2 cup flour
• Salt & pepper to taste
• 3 tablespoons parsley, chopped
• 4 tablespoons onions, minced
• 3/4 cup fresh breadcrumbs (Panko are best)
• Vegetable oil cooking spray, for frypan (or if you wish use butter mixed with oil for really crisp cakes but watch the calories go up)
• Optional: 1/2 tsp hot pepper flakes (if you want a little spice)

Equipment Needed

• Large Mixing Bowl
• Fork
• Measuring Cups and Spoons
• Frypan or Skillet
• Spatula

Instructions

1. In a large mixing bowl, combine the salmon, leftover mashed potatoes, beaten egg, flour, salt, pepper, parsley, and minced onions.
2. Stir all the ingredients together thoroughly until well combined. Make sure there are no large lumps of potato or salmon remaining.
3. In a separate shallow dish, spread out the fresh breadcrumbs.
4. Take a portion of the salmon mixture (about 1/2 cup) and form it into a cake shape. Repeat with the remaining mixture until you have 6 cakes.
5. Gently coat each salmon cake with the breadcrumbs, ensuring they are fully covered on all sides. Press the crumbs lightly to help them adhere.
6. Heat a frypan or skillet over medium heat. Spray the pan with vegetable oil cooking spray (or use a combination of butter and oil for extra crispiness).
7. Carefully place the breaded salmon cakes in the hot pan, ensuring not to overcrowd.
8. Fry the salmon cakes for approximately 5 minutes on each side, or until they are nicely browned on the outside and heated through.
9. Once cooked, remove the salmon cakes from the pan and place them on a plate lined with paper towels to drain any excess oil.
10. Serve immediately.

Expert Tips & Tricks

• Don’t overmix the ingredients: Overmixing can result in tough salmon cakes. Mix just until everything is combined.
• Chill the mixture: For easier handling, chill the salmon mixture in the refrigerator for about 30 minutes before forming the cakes. This helps them hold their shape better.
• Use day-old potatoes: Using potatoes that have been cooked the day before allows some of the moisture to evaporate, resulting in a less soggy salmon cake.
• Adjust seasoning to taste: Taste the salmon mixture before forming the cakes and adjust the salt and pepper as needed.
• For extra crispy cakes: Use a combination of butter and oil when frying. The butter adds flavor, while the oil helps prevent burning. Be sure to monitor closely as butter can burn at lower temperatures.
• Spice it up: For a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the salmon mixture.
• Make ahead: Prepare the salmon cakes ahead of time and store them in the refrigerator until ready to fry.

Serving & Storage Suggestions

Serve these Potato’n Salmon Cakes hot and fresh from the pan for the best flavor and texture. I love to serve them with a dollop of tartar sauce or a squeeze of fresh lemon juice. They also pair well with a simple green salad or steamed vegetables.

Leftover salmon cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can pan-fry them again until heated through, or bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes. You can also microwave them, but they may lose some of their crispness. For longer storage, you can freeze the cooked salmon cakes. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	195.2 kcal	N/A
Calories from Fat	31 g	16%
Total Fat	3.5 g	5%
Saturated Fat	0.9 g	4%
Cholesterol	48.4 mg	16%
Sodium	297.4 mg	12%
Total Carbohydrate	27.7 g	9%
Dietary Fiber	1.9 g	7%
Sugars	2 g	N/A
Protein	12.3 g	24%

Variations & Substitutions

• Gluten-free: Use gluten-free flour or a gluten-free breadcrumb alternative to make these cakes gluten-free.
• Dairy-free: Ensure your mashed potatoes are made without milk or butter.
• Herb variations: Experiment with different herbs such as dill, chives, or thyme to customize the flavor.
• Vegetable additions: Add finely diced vegetables such as bell peppers, celery, or carrots to the salmon mixture for added nutrients and flavor.
• Spice level: Adjust the amount of hot pepper flakes or cayenne pepper to suit your spice preference.
• Other Fish: Try using canned tuna or cooked flaked cod as a substitution for salmon.

FAQs (Frequently Asked Questions)

Q: Can I use fresh salmon instead of canned salmon?
A: Yes, you can use fresh salmon. Be sure to cook it thoroughly and flake it before adding it to the mixture.

Q: Can I bake these salmon cakes instead of frying them?
A: Yes, you can bake them. Place the formed cakes on a baking sheet lined with parchment paper and bake at 375°F (190°C) for about 20-25 minutes, or until golden brown and heated through.

Q: What is the best way to remove the bones from canned salmon?
A: While the bones in canned salmon are edible and rich in calcium, you can easily remove them by gently pressing along the spine of the salmon with a fork.

Q: Can I make these salmon cakes ahead of time and freeze them?
A: Yes, you can. Form the cakes, wrap them individually in plastic wrap, and then place them in a freezer bag. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before cooking.

Q: What can I serve with these salmon cakes?
A: These salmon cakes pair well with a variety of sides, such as tartar sauce, lemon wedges, a simple green salad, steamed vegetables, or even a side of rice.

Final Thoughts

These Potato’n Salmon Cakes are a comforting and satisfying dish that’s perfect for a quick and easy weeknight meal. Feel free to experiment with the ingredients and seasonings to create your own unique version. I hope this recipe brings as much joy to your table as it has to mine over the years. Don’t hesitate to share your feedback and any variations you try – happy cooking!