Salamon Cakes

Salamon Cakes

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Ida Thompson


These are really yummy, I always double the recipe, freeze if there are any leftovers the second day!


★★★★★ 1 vote

20 Min
20 Min


  • 2
    strips bacon
  • 1/2 c
    onion, small dice
  • 1
  • 1 1/2 c
  • 2 tsp
    dijon mustard
  • 2 tsp
  • 1
    lemon, zested--reserve 1/2 for sauce
  • 1 can(s)
    wild salmon--check for large bones
  • 1
    baked russet potato, peeled and fluffed with a fork
  • 1/4 c
    panko bread crumbs
  • 2 Tbsp
    grated parmesan cheese
  • ·
    salt and pepper to taste
  • 1/2 c
    vegetqabel oil

  • 1 1/2 Tbsp
    capers, rinsed, drained and chopped
  • 1 Tbsp
    lemon juice
  • ·
    zest from 1/2 lemon
  • 1/2 tsp
    dill weed
  • 1/2 tsp
  • ·
    salt and pepper to taste

How to Make Salamon Cakes


  1. Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool
  2. Mix the bacon, onion, egg, mayonnaise, mustard, sugar and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition.
  3. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, parmesan salt and pepper to taste.
    Coat the patties in the bread crumbs, set on tray to rest while making the sauce.
    Mix together the Greek Yogurt capers, lemon juice and zest, dill horshradish and salt and pepper.
  5. Heat 1/4 cup oil in a large skillet over medium heat. Cook the patties in batches until golden, about 3 to 4 minutes per side, remove and add more oil as needed to finish the rest of the patties.
  6. Arrange on platter and serve with the yogurt sauce.
  7. Note; these can be a little fragile handling, sometimes I find adding a second egg, helps hold them together.

Printable Recipe Card

About Salamon Cakes

Course/Dish: Fish

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