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Dilly Salmon Cakes

Dilly Salmon cakes make an excellent dish for a smaller setting. Serving two as an entree and four an appetizer, this salmon recipe is very versatile.

Serves: 2

  • 1 large russet potato, baked and chilled
  • 4 ounces (1/2 packed cup) poached salmon
  • 1/2 cup coarsely chopped sweet onion
  • 1 tablespoon chopped fresh dill, plus some for garnish
  • 2 plump garlic cloves, smashed and minced
  • 1 large egg yolk
  • 2 tablespoons unsalted butter, melted
  • kosher salt and freshly ground white pepper
  • 1/3 cup fine dry bread crumbs
  • 3 tablespoons canola oil
  1. Remove potato skin and slice potato.
  2. In the bowl of a food processor fitted with the metal blade, combine potato, salmon, onion and dill.
  3. Pulse until mixture is very coarse; turn into large mixing bowl and blend thoroughly with garlic, egg yolk, butter and generous amounts of salt and pepper.
  4. Divide mixture into four portions and pat into four cakes about 2 1/2 inches in diameter and 3/4 inch high.
  5. Pour bread crumbs onto a plate, then coat fish cakes evenly on all sides.
  6. Heat oil in a large cast iron or stamped steel skillet over high heat; place fish cakes in skillet, cover and reduce heat to medium.
  7. Fry for 3 minutes or until golden on the bottom; turn, cover, and fry until other side is golden brown 3 -4 minutes.
  8. Serve on heated plates garnished with fresh dill.


  • 2 as main course
  • 4 as appetizer

This tasty recipe was featured in 15 Appetizer Recipes in 15 MinutesFor more fun appetizer recipes you can make in under 15 minutes, check out the article!

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