Learn how to make our homemade salmon potato cakes! The perfect dish for any seafood lover, also available for purchase in our store!


1 .5 lbs. of Coarsely Chopped Salmon

3 lbs. Idaho Russet Potatoes

2 Eggs

2 Large Chopped Shallots

1 TBSP Dijon Mustard

2 TBSP Mayonnaise

1/2 TSP Onion Powder

Salt & Pepper to Taste

Chef Tony


  1. Take your salmon and ensure it is finely chopped. TIP: Our Wester Ross salmon works great for this recipe! Find it available in our seafood department!
  2. Place all ingredients in a large bowl and mix until combined.
  3. Form the mixture into small cakes roughly 6-8 oz. in size.
  4. In a non-stick pan coat with oil or butter (grapeseed oil is a healthy option if you do not want to use butter).
  5. Place the skillet on medium heat. Place your salmon potato cakes in the pan and cook on each side until golden brown (Flip on each side).
  6. Place on a baking sheet and finish in the oven at 300 degrees for 10-15 minutes.
  7. To prepare the lemon dill sauce mix 1 cup of sour cream, 1 cup of mayonnaise and 1 TSP lemon juice in a bowl. Add chopped dill and scallions to your liking.
  8. Garnish salmon potato pancakes with chopped chives, serve with our lemon dill sauce and enjoy! (Serves 4-8)
Salmon Potato Cakes
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