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Crispy Salmon Cakes with Chive and Garlic Sauce

Flaky, tender salmon cakes bound with savory mashed potatoes and pan-fried to golden perfection, served with a creamy homemade garlic and chive sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 cakes
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Salmon Cakes
  • 1 lb cooked salmon flaked (fresh roasted or canned)
  • 1.5 cups mashed potatoes cold and stiff
  • 1 large egg lightly beaten
  • 0.25 cup fresh chives finely chopped
  • 0.25 cup fresh parsley finely chopped
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup Panko breadcrumbs for coating
  • 3 tbsp olive oil or neutral oil for frying
Chive and Garlic Sauce
  • 0.5 cup sour cream or plain greek yogurt
  • 0.25 cup mayonnaise
  • 2 cloves garlic minced
  • 2 tbsp fresh chives chopped
  • 1 tbsp lemon juice freshly squeezed

Equipment

  • Large mixing bowl
  • Large Skillet
  • Fish spatula
  • Baking sheet

Method
 

  1. In a large bowl, combine cold mashed potatoes, lightly beaten egg, chopped chives, parsley, garlic powder, salt, and pepper until uniform.
  2. Gently fold the flaked salmon into the potato mixture, being careful not to overmix and break up the large chunks of fish.
  3. Using wet hands, form the mixture into 6 to 8 thick, round patties.
  4. Place the shaped cakes on a parchment-lined baking sheet and chill in the refrigerator for at least 30 minutes to set the binder.
  5. Place Panko breadcrumbs in a shallow dish and lightly coat the exterior of each chilled salmon patty.
  6. Heat oil in a large skillet over medium heat. Fry the salmon cakes for 3-4 minutes per side until deeply golden and crispy. Drain on a paper towel.
  7. For the sauce: whisk together sour cream, mayonnaise, minced garlic, chives, lemon juice, salt, and pepper in a small bowl.
  8. Serve the hot, crispy salmon cakes immediately, topped with a generous dollop of the chive and garlic sauce.

Notes

Ensure your mashed potatoes are cold and relatively dry for the best binding results. Chill time is essential to prevent the cakes from falling apart in the pan.