If you love a dish that’s comforting, flavorful, and packed with wholesome ingredients, then you are going to adore this Salmon Potato Cakes with Dill Mustard Sauce Recipe. These golden, crispy cakes combine tender salmon and creamy mashed potatoes for a perfect balance of texture and taste, while the zesty dill mustard sauce adds a bright, tangy finish that makes every bite sing. Whether you’re cooking for a quick weeknight dinner or impressing guests, this recipe brings simple ingredients together in a way that feels both special and satisfying.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Salmon Potato Cakes with Dill Mustard Sauce Recipe. Each component plays a crucial role, adding layers of flavor, texture, and that beautiful balance that makes the dish so memorable.
- 14 oz salmon: Whether canned, pouched, or freshly cooked and cooled, it provides the rich, savory foundation.
- 2 cups mashed potatoes: These bring a creamy, smooth texture that holds the cakes together perfectly.
- ½ cup bread crumbs: Essential for binding and giving the cakes a light, crispy exterior.
- 1 tablespoon dry dill: Adds a fresh, herbaceous note that complements salmon beautifully.
- 1-2 tablespoons olive oil: For frying, adding a subtle richness and ensuring a golden crust.
- 4 tablespoons dill mustard: Infuses the sauce with herbaceous tang and depth.
- 4 tablespoons Dijon mustard: Brings that classic sharp mustard flavor for balance.
- 2 tablespoons honey: Adds a touch of sweetness to mellow the mustard’s bite, adjustable to your taste.
How to Make Salmon Potato Cakes with Dill Mustard Sauce Recipe
Step 1: Flake the Salmon
Start by flaking the salmon into a large bowl with a fork. This step helps break the fish into manageable pieces that will blend seamlessly with the potatoes, ensuring every bite bursts with salmon flavor without large chunks.
Step 2: Mix Ingredients Together
Next, add your creamy mashed potatoes, bread crumbs, and dry dill to the flaked salmon. Mix everything thoroughly but gently; you want the mixture fully combined so the flavors marry well and the cakes hold together when cooked.
Step 3: Form the Patties
Shape the mixture into 8 equal patties for main-dish portions, or create 12-16 mini patties if you prefer more crispy edges or want bite-sized snacks for a salad topper or appetizer. The size you choose affects the cooking time and overall texture, so pick what suits your meal best.
Step 4: Optional Breadcrumb Coating
If you want extra crunch and to prevent sticking while frying, you can dredge each patty lightly in additional breadcrumbs. This small step elevates the crispiness and gives that golden coating we all love.
Step 5: Test Fry One Patty
Before cooking the whole batch, frying one test patty lets you check if the pan is at the right temperature and that the patties won’t stick. Adjust your heat or add a bit more oil if needed to get that perfect sear.
Step 6: Fry the Patties
Preheat a large non-stick skillet and add 1-2 tablespoons of olive oil. Carefully place 4 patties into the hot oil. Cook over medium heat for 3-4 minutes on each side, flipping with a silicone spatula to avoid scratching your pan. Look for a golden brown color. Once cooked, transfer to a paper towel-lined plate to absorb excess oil, then fry the remaining patties in batches.
Step 7: Prepare the Dill Mustard Sauce and Serve
In a small bowl, whisk together the dill mustard, Dijon mustard, and honey until smooth and well combined. Drizzle generously over the warm Salmon Potato Cakes just before serving for a lively burst of flavor that perfectly complements the cakes.
How to Serve Salmon Potato Cakes with Dill Mustard Sauce Recipe
Garnishes
Fresh herbs like chopped dill or parsley sprinkled over the top add a lovely green hue and extra burst of fresh herb flavor. A few lemon wedges on the side brighten the dish beautifully and invite guests to personalize their plates with a squeeze of citrus.
Side Dishes
Crisp green salads, steamed asparagus, or roasted seasonal vegetables all pair wonderfully with the hearty salmon potato cakes. The combination brings balance to the plate, making the whole meal feel refreshing yet satisfying.
Creative Ways to Present
For a unique twist, serve mini salmon potato cakes on skewers or atop a crisp bed of mixed greens with a dollop of the dill mustard sauce. You can also arrange them as sliders with fresh lettuce and tomato for a fun handheld option that’s great for parties or casual lunches.
Make Ahead and Storage
Storing Leftovers
Store any leftover Salmon Potato Cakes in an airtight container in the refrigerator for up to 3 days. They hold their texture well and make a delicious next-day meal or snack.
Freezing
You can freeze the cooked cakes by placing them in a single layer on a baking sheet until solid, then transferring to a freezer bag. This method prevents sticking and ensures they freeze individually. Frozen cakes last up to 2 months and are perfect for quick meals later on.
Reheating
For best results, reheat salmon potato cakes in a skillet over medium heat with a splash of oil to bring back the crispiness. Microwaving is faster but can make them a little soggy. Oven reheating at 350°F for about 10 minutes is another excellent way to restore their golden crust.
FAQs
Can I use fresh salmon instead of canned in this Salmon Potato Cakes with Dill Mustard Sauce Recipe?
Absolutely! Fresh cooked salmon works beautifully and can add a bit more texture, but be sure it’s cooled and flaked well before mixing to avoid soggy cakes.
What can I substitute if I don’t have dry dill?
Fresh dill is a great substitute—just use about three times as much since fresh herbs are less concentrated. If dill isn’t an option, tarragon or chives can add a lovely herbal note.
Are these salmon potato cakes gluten-free?
They can be, if you swap out regular bread crumbs for gluten-free ones. Just make sure all other ingredients, like mustard, don’t contain hidden gluten.
Can I bake the salmon potato cakes instead of frying?
Yes! Baking at 400°F for 15-20 minutes, flipping halfway through, yields delicious cakes with less oil and a slightly different but still tasty texture.
How long does it take to make this dish from start to finish?
The Salmon Potato Cakes with Dill Mustard Sauce Recipe takes about 25 minutes, making it a quick yet impressive dish for busy weeknights or last-minute guests.
Final Thoughts
There’s something truly comforting and satisfying about these Salmon Potato Cakes with Dill Mustard Sauce Recipe that makes them an instant favorite in my kitchen. The flavors are balanced, the textures perfect, and the sauce adds that extra zing that keeps you coming back for more. I can’t wait for you to try making them and discovering how easy it is to create a dish that feels so special yet is made with everyday ingredients.
PrintSalmon Potato Cakes with Dill Mustard Sauce Recipe
These Salmon Potato Cakes are a quick and delicious dish combining tender salmon with creamy mashed potatoes, flavored with dry dill and crispy bread crumbs. They are pan-fried to a golden brown and served with a tangy dill mustard sauce that adds a perfect balance of sweetness and zest, making them ideal for a satisfying lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 14 oz salmon (canned drained, pouch, or cooked and cooled) – just under 2 cups flaked
- 2 cups mashed potatoes
- ½ cup bread crumbs
- 1 tablespoon dry dill
- 1–2 tablespoons olive oil (for cooking)
Sauce Ingredients
- 4 tablespoons dill mustard
- 4 tablespoons Dijon mustard
- 2 tablespoons honey (or more to taste)
Instructions
- Flake the salmon: Use a fork to flake the salmon finely in a large mixing bowl to ensure it blends smoothly with the other ingredients.
- Mix ingredients: Add the mashed potatoes, ½ cup bread crumbs, and dry dill to the flaked salmon. Stir thoroughly until all components are well combined into an even mixture.
- Form patties: Shape the salmon-potato mixture into 8 equal-sized patties. Alternatively, you can make 12-16 smaller mini patties for more crispy edges or as perfect salad toppings.
- Optional dredging: If desired, coat each patty lightly with extra bread crumbs to prevent sticking during frying and to achieve extra crispiness.
- Test fry: Fry a single test patty in a small amount of oil to check that it doesn’t stick and cooks properly, adjusting breading if needed.
- Cook patties: Heat a large non-stick skillet over medium heat and add 1-2 tablespoons of olive oil. Carefully place 4 patties in the skillet and cook for 3-4 minutes on each side until they turn golden brown. Flip gently using a silicone spatula to avoid scratching the pan. Remove cooked patties to a plate lined with paper towels and add more oil to the pan before cooking the remaining patties.
- Prepare sauce: In a small bowl, stir together the dill mustard, Dijon mustard, and honey until smooth and well combined.
- Serve: Drizzle the prepared sauce over the cooked salmon potato cakes and serve immediately for the best flavor and texture.
Notes
- Using canned salmon makes this recipe quick and convenient, but fresh cooked salmon works just as well.
- Dredging patties in breadcrumbs is optional but helps prevent sticking and adds extra crunch.
- Adjust honey in the sauce to your preferred sweetness level.
- Use a silicone spatula to flip patties gently to avoid breaking them and protect your non-stick skillet.
- These patties reheat well and can be made ahead for meal prep.
