Salmon Potato Mustard Cakes

Golden salmon cakes with fluffy potato centers and a mustard tang. Dry the mashed potato thoroughly so the cakes hold together.

Why you’ll love this recipe

• Golden salmon cakes with fluffy potato centers and a mustard tang.
• Dry the mashed potato thoroughly so the cakes hold together.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 10 oz salmon, skin removed
• 12 oz potatoes, small cubes
• 1 eggs, beaten
• 1 tsp mustard
• 1/3 cup panko breadcrumbs
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Boil potatoes in water for 10–12 minutes until tender

   Boil potatoes in water for 10–12 minutes until tender. Drain well and mash; let steam off for 3 minutes.

2. 02

   Build the flavor

   Meanwhile poach salmon in gently simmering water 6–8 minutes to 145°F. Drain and flake.

3. 03

   Mix potato, salmon, egg, mustard and panko

   Mix potato, salmon, egg, mustard and panko. Form 6 cakes about 1/2 inch thick.

4. 04

   Heat oil in a nonstick skillet over medium

   Heat oil in a nonstick skillet over medium. Cook cakes 4–5 minutes per side until golden and centers reach 160°F.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Dry the mashed potato thoroughly so the cakes hold together.

Make it your own

Use drained canned salmon instead of poached fresh salmon.

What to serve with it

Serve immediately in a single layer on warm plates to protect the browned surfaces. Cut a portion open at the table to show the tender center.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.