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Salmon Cakes
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  • CourseMain Dish
  • 6 oz pan-fried salmon
  • 1 cup mashed potatoes, skin on
  • 3 whole scallions, finely sliced
  • 2 Tbsp soy or Worcestershire sauce
  • 1 Tbsp fresh lemon juice
  • 2 tsp lemon zest
  • 2 tsp parsley, finely chopped
  • 2 tsp fresh dill, minced (optional)
  • 1 tsp sea salt
  • 1 pinch back pepper
  • 1/2 cup all-purpose flour
  • 1 Tbsp extra virgin olive oil
  1. Remove skin from salmon and discard. Flake the salmon with a fork; place in a medium mixing bowl.
  2. Add a cup of mashed potatoes to salmon and mix lightly with a fork.
  3. Add scallions, soy or Worcestershire sauce, lemon juice, lemon zest, dill, and parsley; toss lightly. Taste to see if any salt is needed. Add pepper.
  4. Set out a plate or high-sided pan and add flour to it. Form fishcakes about the size of ping-pong balls between your hands and flatten them until they're about 1/2-inch thick. Dredge them in flour and set the floured fishcakes on a plate near stovetop.
  5. When all the fishcakes have been formed, heat skillet on medium-high and then add sufficient extra-virgin olive oil to form a film about 1/8-inch deep. Allow oil to heat until it shimmers; lower heat to medium.
  6. Put in fishcakes, but do not crowd them, or they will not become browned and crispy. Fry for 4 minutes; lift with spatula to see if they have become browned. When you're satisfied with their color, flip them over and fry the other side.
Recipe Notes

A little salad and a piece of your favorite fruit is all you need for a beautiful meal.

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