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These salmon patties turn basic ingredients into a fancy-looking dish you'd swear came from a restaurant. They're perfect for busy weeknights or when friends come over. When you bite through the crunchy outside, you'll taste the rich salmon mixed with creamy potatoes and zesty lemon inside.
I came up with these patties when I needed to stretch a tiny bit of leftover salmon into something that would feed my whole family. They turned out so tasty that now my kids actually ask me to make extra mashed potatoes just so we can whip these up the next day.
Ingredients
- Potatoes: Around 3 cups mashed serves as the perfect base that holds everything together and adds a comforting softness
- Canned or fresh salmon: You can use whichever you've got on hand, making this super flexible
- Egg: Works as the glue that keeps all your ingredients stuck together
- Lemon: Both the zest and juice add brightness and cut down the richness
- Flour: Helps everything stay together and creates that yummy crispy outside when cooked
- Fresh herbs: Toss in some parsley or dill for color and extra flavor
- Olive oil: Tastes better than regular vegetable oil when you're frying
- Greek yogurt: Makes the base for that optional but totally worth it sauce
- Chives: Give a light oniony taste to your sauce without going overboard
- Garlic: Just one clove gives enough kick to make your sauce pop
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Step-by-Step Instructions
- Mix everything up:
- Throw your mashed potatoes and salmon into a big bowl, making sure to pick out any skin or bones from the fish first. Add your egg, lemon zest, juice, herbs, flour, salt and pepper. You want it wet but still able to form into a ball without falling apart.
- Shape your patties:
- Grab an ice cream scoop to get even portions so they'll all cook the same. Roll each scoop in flour then gently press down to make a patty about half an inch thick. That flour coating will help you get a nice golden crust.
- Cook them up:
- Get your olive oil hot in a pan over medium heat until it's shimmering. Cook your salmon cakes about 3-4 minutes on each side until they're golden and crispy outside. Don't crowd your pan or they'll steam instead of getting crispy.
- Whip up the sauce:
- While your cakes are cooking, mix Greek yogurt, lemon juice, chopped chives and minced garlic in a small bowl. Add salt and pepper till it tastes right. Let it sit for at least 15 minutes before serving so all the flavors can get friendly with each other.
I can't stress enough how important the lemon is in this dish. One time I made these without it and they just weren't the same. My grandma always told me fish needs something acidic, and now I totally get what she meant. That bit of lemon takes these patties from okay to amazing.
Make Ahead Options
You can get these salmon cakes ready up to the shaping part and keep them in the fridge for a full day before cooking. Just put your shaped patties on a tray lined with parchment paper, wrap with plastic, and stick them in the fridge. This is super handy when you've got company coming since you can do most of the work beforehand and just fry them up when your guests arrive.
Perfect Pairings
These salmon cakes go great with a simple green salad for a lighter meal or next to some roasted veggies for something more filling. They also make awesome sandwiches in a soft roll with some of that yogurt sauce and crispy lettuce. Want to serve them as appetizers? Just make tiny versions and top each one with a small blob of sauce and a little sprig of dill.
Troubleshooting Tips
If your mixture seems too soggy, just add a bit more flour, one tablespoon at a time until it's scoopable. If it's too dry, splash in some milk or a spoonful of mayo to loosen it up. You want a texture that holds its shape when scooped but doesn't stick to everything it touches.
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These salmon cakes are so easy to make and can be used in so many ways. They'll soon become your go-to for quick dinners or when you want to impress your friends without much effort.
Frequently Asked Questions
- → Can I use fresh salmon instead of the canned kind?
Of course! Just cook your salmon and flake it apart into small pieces before mixing it in.
- → What stops my salmon patties from breaking when frying?
Keep the mix firm, not overly wet. Add a bit more flour or chill the patties a bit before cooking.
- → Is baking instead of frying an option?
Yes, bake them at 375°F (190°C) for 15-20 minutes. Flip them halfway for a crispy finish.
- → Would making the yogurt sauce in advance work?
Sure! Prepping it earlier lets the flavors blend even better. Keep it chilled in the fridge and stir before serving.
- → What goes well with salmon patties?
Try a side of greens, roasted veggies, or light grains like couscous or quinoa.
- → Can I freeze uncooked salmon patties?
Yes, freeze the prepared patties in a single layer on a sheet. Once frozen, transfer them to a freezer bag. Cook directly from frozen by baking or frying until done.