Potatoes and Salmon Cakes

  • 40 mins total
  • 20 mins prep
  • 20 mins cook
  • serves 4 

IntroductionSkip To The Recipe

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.

Giangi's Kitchen Signature


Nutrition Facts
Potatoes and Salmon Cakes
Amount Per Serving
Calories 371 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 189mg63%
Sodium 279mg12%
Potassium 1338mg38%
Carbohydrates 29g10%
Fiber 4g17%
Protein 34g68%
Vitamin A 360IU7%
Vitamin C 21.5mg26%
Calcium 182mg18%
Iron 7.6mg42%
* Percent Daily Values are based on a 2000 calorie diet.
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Potatoes and Salmon Cakes

  • 40 mins total
  • 20 mins prep
  • 20 mins cook
  • serves 4 


Original recipe yields 4 servings

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


  1. 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.

  2. When the potatoes are done, drain and place them in a large bowl. Mash them.

  3. Meanwhile in a cookie sheet lined with aluminum foil, place the skinless salmon fillets and bake for 10 minutes. Salmon should be medium rare.

  4. Flake the salmon and add it to the potatoes bowl.

  5. 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.

  6. 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.

  7. Place all the fried cakes in the oven and bake for 10 minutes.

  8. Serve with a lemon mayonnaise sauce.


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