Crispy Salmon Potato Cakes with Dill and Lemon

Why You’ll Love This Recipe

• Golden-crisp cakes outside, tender salmon and creamy potato inside—maximum texture in every bite.
• Bright, fresh flavors from dill and lemon balanced by a cool cucumber-herb yogurt.
• Weeknight-friendly steps with make-ahead options for effortless entertaining.
• Flexible: use fresh salmon or swap in canned salmon; easy to make gluten-free.

Grocery List

• Produce: Yukon Gold potatoes, lemons, fresh dill, chives, parsley or mint, Persian cucumber, garlic, shallot, salad greens
• Dairy: Greek yogurt, unsalted butter, 1 large egg
• Pantry: Salmon fillet (seafood counter), panko breadcrumbs, Dijon mustard, capers, extra-virgin olive oil, neutral oil, honey, kosher salt, black pepper

Full Ingredients

Salmon & Potato Cakes

• 1 lb (450 g) skinless salmon fillet, pin bones removed
• 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1 large egg
• 2 tbsp Dijon mustard
• 2 tbsp fresh dill, finely chopped
• 1 tbsp chives or green onion, finely chopped
• 1 tbsp capers, rinsed and finely chopped
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• 1 cup (50 g) panko breadcrumbs, divided (1/2 cup for mixture, 1/2 cup for coating)
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For Pan-Crisping

• 3 tbsp neutral oil (avocado, canola, or grapeseed), divided
• 1 tbsp unsalted butter, divided

Cucumber-Herb Yogurt

• 1 cup plain Greek yogurt (2% or whole milk)
• 1/2 cup finely grated Persian cucumber (about 1 small), squeezed very dry
• 1 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley or mint, finely chopped
• 1 small garlic clove, grated or minced
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Simple Green Salad

• 5 oz (140 g) tender mixed greens (spring mix, arugula, or baby spinach)
• 1 small shallot, very thinly sliced
• 1 tbsp fresh lemon juice
• 3 tbsp extra-virgin olive oil
• 1/2 tsp honey
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Step-by-Step Instructions

Step 1: Boil and steam-dry the potatoes

Place potatoes in a medium pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil, then reduce to a brisk simmer and cook until very tender, 12–15 minutes. Drain well, return to the hot pot, and let steam-dry 2 minutes. Mash until mostly smooth. Spread the mash thinly on a plate to release steam and cool for 10 minutes.

Step 2: Gently cook the salmon

In a wide skillet, bring 1/2 inch of water to a gentle simmer with a pinch (about 1/4 tsp) of salt. Slide in the salmon, cover, and simmer on low until just opaque and it flakes easily, 6–8 minutes (125–130°F for moist salmon, or 145°F for fully cooked according to USDA). Transfer to a plate to cool for 5 minutes, then flake into 1-inch pieces, discarding any pin bones.

Step 3: Mix the salmon–potato base

In a large bowl, combine the cooled mashed potatoes, egg, Dijon, lemon zest, lemon juice, dill, chives, capers, 1/2 cup panko, 3/4 tsp salt, and 1/4 tsp pepper. Fold gently to combine. Add the flaked salmon and fold just until distributed—you want some larger flakes for texture. If the mixture seems loose, sprinkle in up to 2 tbsp more panko.

Step 4: Shape and chill

Line a sheet pan with parchment. Divide the mixture into 8 equal portions (about 1/3 cup each) and shape into 2.5–3-inch patties. Press both sides lightly into the remaining 1/2 cup panko to coat. Arrange on the sheet and refrigerate until firm, 20 minutes (or freeze 10 minutes for a speed-chill).

Step 5: Make the cucumber-herb yogurt

Wrap the grated cucumber in a clean towel and squeeze firmly to remove excess moisture. In a bowl, stir together yogurt, cucumber, lemon juice, lemon zest, olive oil, dill, parsley or mint, garlic, salt, and pepper. Taste and adjust seasoning. Refrigerate until serving.

Step 6: Pan-crisp the cakes

Heat 1.5 tbsp neutral oil and 1/2 tbsp butter in a large nonstick or cast-iron skillet over medium heat until shimmering (oil should be about 325–350°F). Add 4 cakes and cook until deep golden and crisp, 3–4 minutes per side. Transfer to a wire rack or paper towel–lined plate. Repeat with remaining oil and butter and the remaining cakes. For food safety, ensure the center of the cakes reaches 145°F if measuring.

Step 7: Toss the salad and serve

In a large bowl, whisk lemon juice, olive oil, honey, salt, and pepper. Add greens and shallot; toss to lightly coat. Serve 2 cakes per plate with a generous spoonful of cucumber-herb yogurt. Garnish with extra dill and a little lemon zest if desired, and add the simple green salad on the side.

Pro Tips

• Steam-dry the potatoes after draining—excess moisture makes cakes loose and prone to breaking.
• Fold the salmon in last and minimally to keep big, tender flakes.
• Chill shaped patties before frying; cold cakes brown better and hold together.
• Use moderate heat: too hot and the crust burns before the center warms; too low and they absorb oil.
• Test one small patty first to check seasoning and texture; adjust salt or panko as needed.

Variations

• Canned salmon swap: Use two 6-oz cans (well-drained, skin and bones removed). Skip Step 2.
• Gluten-free: Use gluten-free panko or crushed gluten-free crackers.
• Herb & spice twist: Add 1 tsp Old Bay or 1/2 tsp smoked paprika; swap chives for finely minced shallot.

Storage & Make-Ahead

Shape patties up to 24 hours ahead; cover and refrigerate. Freeze uncooked patties on a sheet until solid, then store in a freezer bag up to 2 months (thaw overnight and pat dry before frying). Cooked cakes keep 2 days refrigerated; reheat on a wire rack in a 375°F oven for 10–12 minutes until hot and crisp. Cucumber-herb yogurt keeps 3 days chilled. Dress the salad just before serving.

Nutrition (per serving)

Approximate: 620 calories; 34 g protein; 41 g carbohydrates; 33 g fat; 3 g fiber; 840 mg sodium.