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Norwegian Salmon Potato Cakes

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 12 (3-inch) patties 1x


A delicious way to eat more fish – make salmon potato cakes.


  • 1 pound potatoes (about 3 medium), peeled and diced in 1-inch pieces
  • 1 large red onion, diced
  • 6 peppercorns
  • 2 bay leaves
  • ¼ teaspoon kosher salt
  • pounds salmon or cod fillets, fresh (if frozen, thawed)
  • ½ cup chopped fresh dill
  • 1 large egg
  • ¾1 cup Italian seasoned breadcrumbs


  1. In a large pot, add potatoes, half of the chopped onions, peppercorns, bay leaves and salt. Add water until potatoes and onions are just covered. Bring to a boil and then turn down to a simmer. Lay salmon fillets on top of vegetables. Simmer about 10 minutes (until salmon is cooked through and the potatoes are soft.) Drain in colander. Gently stir to remove all water. Remove peppercorns and bay leaves.
  2. Transfer cooked ingredients to large bowl. Add remaining raw onions and dill. Gently start to mix (the fish will naturally break into chunks.) Stir in egg and enough breadcrumbs to make a moist mixture (similar to when making meatballs.) Season with more salt, as needed. Shape into 3-inch patties.
  3. Heat olive oil in large skillet over medium heat. Cook fish cakes (about 5 -8 minutes each side), turning when golden brown. Serve with spicy mustard.


Fish cake freeze well.