Rating: 3 stars
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These crispy salmon potato cakes come together quickly when you use shortcut ingredients like canned salmon and frozen hash browns. Serve these cakes with your favorite dipping sauce or over a bed of leafy greens.


Credit: Photography / Jennifer Causey, Styling / Chelsea Zimmer / Kay Clarke

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Partially mash potatoes in a bowl with a fork until they begin to hold together. Add salmon, egg white, mayonnaise, capers, scallion, salt and pepper. Shape the mixture into 4 cakes, each about 1/2 inch thick.

  • Heat oil in an ovenproof nonstick skillet over medium heat. Add the salmon cakes and cook until browned on the bottom, 4 to 5 minutes. Carefully turn the cakes over with a spatula and transfer the pan to the oven. Bake until heated through and golden brown on the second side, 5 to 7 minutes.


Ingredient note: Wild-caught salmon from the Pacific (Alaska, California, Washington and Oregon) is considered the best choice for the environment. For more information, visit Monterey Bay Aquarium Seafood Watch (mbayaq.org/cr/seafoodwatch.asp).

Nutrition Facts

323 calories; protein 24.3g; carbohydrates 30.5g; dietary fiber 2.5g; sugars 0.6g; fat 12.6g; saturated fat 2.4g; cholesterol 64.9mg; vitamin a iu 95.5IU; vitamin c 14.4mg; folate 12.9mcg; calcium 182.8mg; iron 2.3mg; magnesium 22mg; potassium 501.3mg; sodium 762.3mg; thiamin 0.2mg.

2 starch, 3 lean meat, 1 fat