Easy Salmon Cakes

  • Yum

CookbookThis Easy Salmon Cake recipe can be pulled together in a flash with some leftover mashed potatoes and canned salmon. I consider this recipe, from the excellent cookbook Dietitians of Canada Cook!: 275 Recipes Celebrate Food from Field to Table, to be a great starting point for many variations. Feel free to use any fresh veggies and herbs you have on hand. I usually dish this up with a spinach or lettuce salad on the side! Note: these freeze nicely, so go ahead and make a big batch for future meals.




  • 1 can salmon, drained, skin and large bones removed (or use 6 oz leftover cooked salmon)
  • 1 cup puréed or mashed potatoes
  • 1/4 cup finely chopped green onion
  • 1/4 cup finely chopped red bell pepper
  • 3 tbsp chopped fresh dill
  • 3 tbsp milk (or soy/rice milk)
  • salt and pepper, to taste
  • 1 egg, beaten



  1. Preheat broiler. In a medium bowl, combine salmon, potatoes, green onion, red pepper, dill and milk. Season to taste with salt and pepper. Gently stir in egg. Form mixture into 2-cm thick cakes. Cover and refrigerate for at least 30 minutes or overnight to let flavour develop.
  2. Lightly spray a baking pan with vegetable oil. Arrange salmon cakes on tray in an a single layer, and place 4 to 6″ under flame. Broil for 3 minutes per side, or until cakes are lightly browned and hot in the centre.

Image: Sprat Shots via Flickr

  • Yum

I'm a Canadian mother of two with a passion for food and cooking. I'm increasingly discovering that delicious food can also be healthy! So, I am sharing my favourite recipes with like-minded home cooks. Along the way, I'll also be writing about food-related topics such as gadgets, books and television. Let the culinary adventures begin!

Be first to comment