Salmon 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.
