Salmon Cakes

This is a first for my blog…I did not cook these delicious Salmon Cakes. Beeb makes the best Salmon Cakes ever and I wanted to share them with all of you. Of course I had to follow her around and write down every thing she did because she doesn’t have a recipe. I recorded her every step in photos and ingredients just for you. These are the best salmon cakes you could ever have.

As we get ready for Easter, this would be a lovely recipe for Easter Dinner or Easter Sunday Brunch. Served with roasted asparagus and Champagne.

You will need to plan some time for this recipe. Not a lot but you will need to give yourself time to poach the salmon and let it coool before you make the cakes. Make sure to cover the salmon with water while it poaches. Just about cover the salmon with water, then add a cup of wine, green onion and salt and pepper to poach.

Poaching-SalmonMake sure you poach with skin side down.

Poaching-Salmon-Skin-DownPoach until your salmon is light pink all over.

Poached-SalmonLet your salmon cool and then remove salmon skin.

Skinned-SalmonCombine large chunks of salmon with mashed potatoes that you have previously made and cooled.

Salmon-Pieces-and-PotatoMake the salmon cakes and refrigerate for 2 hours.

Salmon-Potato-CakeRemove cakes from fridge and cook to heat through in a pan set to medium heat with olive oil and butter.

Salmon-Cakes-FryingTop with hollandaise sauce and serve with roasted asparagus.


Salmon Cakes

Serves 4

Salmon Cakes


  • 1 1/2 lb. Salmon
  • 5-6 Yukon gold potatoes
  • I cup white wine
  • green onion
  • Kosher salt and fresh ground pepper
  • 2 Tbsp. butter
  • Hollandaise Sauce cooked as directed on package


  1. Almost cover the salmon with water. Skin side down. Top with 1 cup of wine and 3 green onion, salt and pepper. Poach for about 15 minutes until salmon is light pink all over. At the same time or previously, cook potatoes and mash with 2 Tbsp. butter and salt and pepper. Do not add milk or use left over mashed potatoes. They will not hold up well as you cook the cakes. Let the potatoes cool. When cooled, add 3 diced green onion.
  2. When salmon is pink, remove from poaching liquid and let cool. When cooled, add large chunks to the potatoes. Form into cakes. Refrigerate for 2 hours. Remove from fridge and fry in a pan with olive oil and butter for taste. Cook on medium high heat, turn and cook on medium heat until warmed through.
  3. Top Hollandaise sauce and serve.


Recipe from Beeb

Photography from Renee @ Renee's Favorite Dishes


Leave a Reply

Your email address will not be published. Required fields are marked *