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Salmon and Potato Patties

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These salmon and potato patties use potatoes as a filler rather than bread or cracker crumbs. This simple change makes them so soft and delicious. They are budget friendly and quick to put together, so you have to give them a try!

Freshly cooked salmon potato cakes ready to eat with a squeeze of lemon and tartar sauce.

Salmon potato cakes are a fun, delicious, and economical meal. They are a great meal option during Lent, but we enjoy them all year long. 

My Grandma and Her Salmon Patties

Salmon patties are on regular rotation in my grandma’s kitchen and hearing her talk about them all of them time gets me excited to make them too.

You may remember grandma from the S.O.S. post. After discussing her intent to make them for dinner she didn’t have a can of salmon for the patties she decided she was going to make, and called to let me know she made S.O.S. instead.

Serving tray with several salmon and potato cakes with a bowl of homemade tartar sauce and some lemon wedges.

 It was a whole thing.  You’ll have to read it if you haven’t.

Anyway, it seems like she makes salmon patties for herself and grandpa pretty regularly.  We have talked about it many times.

It is one of those dishes that she doesn’t need a recipe for. She just puts them together and they turn out great every time.

Ingredients including a large potato, lemons, eggs, canned salmon, green onions, and oil ready to be made into salmon patties with potato.

So, I created this recipe to share with you. That way we can all make delicious, fluffy salmon patties with potato any time we want!

Why use potato?

I think the potato gives these salmon patties a softer texture. They get a nice crisp exterior with a pillowy soft potato and salmon interior.

You can throw a potato in the microwave and let it cool to use.  You could use a leftover baked potato… or leftover mashed potatoes would be good too!

Mixing bowl with mashed potato, eggs, and flaked canned salmon ready to be mixed together.

Use as much or as little as you like.  If you need to stretch the salmon, throw a little more potato in.

Making dinner for just one or two? Just use a really small potato or a little leftover potato from dinner the night before.  

Just adjust the number of eggs accordingly to help hold everything together and you are ready to go!

Why use canned salmon?

When making salmon patties, canned salmon really is better than fresh. Here are a few reasons why:

  • It’s easy to get at any grocery store, no trip to the seafood counter required.
  • It is so much more convenient than fresh. No need to cook the salmon before adding it to the salmon cake mixture.
  • It costs a fraction of the price and is shelf stable so you can always keep some in the pantry for when a craving strikes.

How do you prep the canned salmon?

Now to get to the nitty gritty of it all.  I used to pick through the salmon and take out all of the bones.  Grandma said she leaves the bones for calcium and removes the skin.

The bones are soft from being canned.  Don’t believe me, you can smash one of the vertebra between your fingers.  Try it.  You’ll see.

Anyway, you don’t even notice them in your patties.  So now I don’t take anything out.

Mixing bowl with salmon and potato cake mixture inside, showing it all combined and almost making a dough like mixture.

I drain the can and mash it all with the potato.  It’s easy peasy, you don’t notice anything is even in there and there is no fishy smell in your trash can!

I see the disbelief written all over your face.  Just try it…. or don’t! They are your salmon patties, prep the fish however you would like.

What else can you add to make your salmon patties your own?

One last difference between grandma’s patties and mine… she grates onion fine enough grandpa won’t know it’s there.  (Shh, don’t tell!)

I used green onions instead.  She said her mom used to put a squirt of yellow mustard in hers.  I haven’t tried that yet, but could see how that would be good.

Salmon cake mixture formed into round patties cooking in an oil coated nonstick skillet.

For more fresh flavor, you can stir in some fresh herbs. A little chopped dill or parsley would add a bright herbaceous pop that would be tasty.

You can also coat them in a little bit of flour or bread crumbs to make the outsides extra crisp.

Homemade Tartar Sauce Recipe:

  • 1/2 cup mayonnaise
  • 1-2 teaspoons pickle relish
  • 1/2 teaspoon lemon juice

Just stir together and refrigerate until ready to use. You can add fresh herbs like dill or tarragon if you would like.

If you happen to have some tzatziki sauce in the fridge, that makes a great dip for salmon patties as well.

More Great Lent Friendly Recipes

If you are looking for more fish and seafood recipes, you may like my brother’s fish and shrimp chowder

Homemade New England clam chowder is easy to make and is ready to eat in about a half an hour. It’s creamy, comforting and oh so good! 

Try roasted shrimp for a fast and flavorful appetizer or entree. With 5 ingredients and only 6 minutes in the oven, it doesn’t get much easier! 

Close up of golden brown salmon patties with potato, ready to eat.

Or try making tuna burgers for a fun dinner. Serve them on buns for the full burger experience, or leave the bun off and enjoy them as tuna patties.

For another fun twist on a classic, try MiMi’s creamy tuna casserole. There’s not pasta, it’s a creamy mixture that is baked and served over rice and is a Lenten favorite for our family.

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

Golden salmon potato cakes topped with green onion and served on a plate with lemon wedges and tartar sauce.

Salmon Patties With Potato

Servings: 6 Servings
Author: Carlee
These salmon patties have potato in them rather than bread or cracker crumbs, making the texture and flavor fabulous. You have to give them a try! 
4.70 from 13 ratings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients
 

  • 15 oz can of salmon drained and cleaned to your liking
  • 1-2 teaspoons lemon juice
  • 1 large baked potato cooled and skin removed
  • 2 large eggs
  • 2 Tablespoons chopped green onion optional
  • salt and pepper or Cavendar’s to taste
  • 3 Tablespoons oil for cooking

Instructions
 

  • Mash the potato in a medium to large mixing bowl.
    1 large baked potato
  • Add the salmon, a squirt of lemon juice, and eggs.
    15 oz can of salmon, 1-2 teaspoons lemon juice, 2 large eggs
  • Mix and mash with fork until you have reached your desired consistency. You can leave it a little bit chunky, but you do want it to be well mixed.
  • Stir in onion and seasonings.
    2 Tablespoons chopped green onion, salt and pepper or Cavendar’s to taste
  • Heat oil in a skillet over medium heat. Once oil is hot, form patties out of salmon mixture and place a couple at a time into hot skillet. Cook for 1-2 minutes per side. Flip once they are nice and browned. Cook for 1-2 minutes on the second side.
    3 Tablespoons oil for cooking
  • Put cooked patties on a paper towel lined baking sheet. If desired, keep warm in a preheated 300°F oven. Continue until all salmon mixture is used.
  • Serve with lemon or lime wedges, and/or tartar sauce.

Notes

  1. I usually just microwave a potato until it is soft, then let it cool and remove the skin for this recipe. You can use use a leftover baked potato if you happen to have one.
  2. Most people prefer to remove the skin and bones from the canned salmon, though it is not completely necessary. Do whatever makes you feel comfortable.

Video

Nutrition

Serving: 1ServingCalories: 229kcalCarbohydrates: 14gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 11gCholesterol: 86mgSodium: 136mgFiber: 2gSugar: 1g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Loved this recipe?Pin this recipe for later & follow @cookingwcarlee for more
salmon and potato cakes with lime wedge and chives

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4.70 from 13 votes (9 ratings without comment)
Recipe Rating




Jaxon

Tuesday 30th of April 2024

You have been living under a rock if you have not tried these and if you don't try them you must be moving under a rock because you are missing out on the best thing ever!

Carlee

Tuesday 30th of April 2024

😆 I am glad you like them that much!

C Koontz

Sunday 21st of January 2024

Bland. Gotta get more seasoning in these.

Carlee

Sunday 21st of January 2024

You can certainly up the seasoning if you would like. There are all sorts of tasty ways to amp them up.

Sandy Rees

Friday 19th of February 2021

Salmon patties have always been a favorite of mine. I can’t wait to try these

Linda

Thursday 18th of February 2021

I like both salmon patties and potato patties. Sorry for the typo in my proceeding comments.

Carlee

Thursday 18th of February 2021

I do too. Now I want to make some potato patties!

Linda

Thursday 18th of February 2021

This sounds so good. If I wanted to just make potato patties do you have a recipe for that? My mom made both salmon patties and potato patties with leftover mashed potatoes. I’m,Ike. Oth and will try your recipe. Thank you for all of the great recipes.

Carlee

Thursday 18th of February 2021

I don't have a recipe on my site yet, but these look tasty and easy enough! https://www.ladybehindthecurtain.com/leftover-mashed-potato-patties/