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Potato and Salmon Cakes with Ginger and Scallions

  • Author: adapted slightly from Food & Wine Annual Cookbook: 2013
  • Prep Time: 40 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 4-6 1x


Units Scale
  • 2 lbs medium red-skinned potatoes, scrubbed
  • sea salt
  • 1 lb salmon fillet
  • safflower or sunflower oil, for greasing and frying
  • 1 bunch scallions (about 6), chopped
  • 3 large eggs, slightly beaten
  • 2 Tbsp fresh ginger, minced
  • 1/2 medium onion, minced
  • 1 Tbsp soy sauce
  • 1 Tbsp toasted sesame oil
  • 1/2 cup plain dry bread crumbs
  • 1 cup plain Greek yogurt
  • 2 Tbsp fresh lemon juice
  • 1/4 cup chopped dill


  1. Preheat the oven to 350 F.
  2. In a large saucepan, cover the potatoes with cold water and add a pinch of sea salt. Cover, and bring to a boil. Simmer until the potatoes are tender — about 20 minutes.
  3. Drain the potatoes and let them cool until you can comfortably handle them. Peel the potatoes, then transfer them to a large bowl and mash well.
  4. While the potatoes are cooking, put the salmon (skin side down if it has skin) on a lightly oiled baking sheet. Season with salt and pepper, and bake until medium-rare on the inside (about 15 minutes).
  5. Gently flake the salmon into the mashed potatoes and add 1/2 tsp each salt and pepper, scallions, eggs, ginger, onion, soy sauce, and sesame oil. Mix well, then fold in the bread crumbs.
  6. In a heavy skillet, heat 1/8" oil until shimmering. Form the mixture into small patties and fry in batches over moderately high heat until crisp — about two minutes per side. Remove and set on a baking sheet until all remaining patties are cooked.
  7. In a small bowl, combine the yogurt, lemon juice, and dill. Serve with the patties.