Potatoes and  Salmon cakes. A new creation from my kitchen.

As I was planning a very simple rendition of our dinner, mashed potatoes and bake salmon, the idea of incorporating the two came along and , Why not? The result a new dinner . Potatoes and salmon prepared in perfect harmony, complimenting each other.
A fun dinner for all of us.

Baking in the oven just finishes the cooking.

Mayonnaise and lemon juice mixed together was a perfect dipping sauce. I also sprinkled some lemon juice over the cakes and I like it, my son on the other hand, not so much.

I will leave that up to you to decide which one you like best.


Potatoes and Salmon Cakes

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potatoes and salmon cakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4


  • 1 pound salmon fillets 1 pound skinless salmon fillets
  • 1.5 lbs potatoes 1 1/2 pound peeled and diced potatoes
  • 3 scallions 3 scallions
  • 3 eggs 3 egg(s)
  • 2 garlic 2 minced garlic cloves
  • 0.25 cup parmesan cheese 1/4 cup parmesan cheese
  • 0.25 cup panko 1/4 cup panko
  • lemon juice of half lemon
  • marjoram dry sage and marjoram marsala
  • 2 tbsps bread crumbs 2 tablespoons bread crumbs


  • Preheat oven at 350°. In a large pot place the peeled and diced potatoes, add the garlic cloves minced and cover with water. Add salt and bring to boil. Keep to a gentle boiling roll until the potatoes are tender, about 10-15 minutes.
  • When the potatoes are done, drain and place them in a large bowl. Mash them.
  • Meanwhile in a cookie sheet lined with aluminum foil, place the skinless salmon fillets and bake for 10 minutes. Salmon should be medium rare.
  • Flake the salmon and add it to the potatoes bowl.
  • Add the scallions, lemon juice, eggs, parmesan, panko, sage and marjoram and bread crumbs. Mix well. Season with salt and pepper to taste. Form the mixture into patties.
  • In a large skillet add the cooking oil, ¼ inch. Working in batches add a few patties at the time and over medium high heat, fry until nicely browned and crisp on each side. Remove and place on a cookie sheet. Repeat until all the cakes are done.
  • Place all the fried cakes in the oven and bake for 10 minutes.
  • Serve with a lemon mayonnaise sauce.


Calories: 371kcal | Carbohydrates: 29g | Protein: 34g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 189mg | Sodium: 279mg | Potassium: 1338mg | Fiber: 4g | Vitamin A: 360IU | Vitamin C: 21.5mg | Calcium: 182mg | Iron: 7.6mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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