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Leftover Salmon Cakes

Updated: Feb 3, 2022

This recipe is actually what I make when I have leftover salmon and mashed potatoes. So first, quickly, the salmon and mashed potatoes that I make the day or so before. This is for a family of 5. Whenever I buy salmon, I intentionally buy too much just so I can make these salmon cakes!

2 lbs. salmon with skin on, season with salt & pepper. Bake at 450º for 15-20 minutes

Mashed Potatoes

3 lbs red potatoes, cut into 1/2" slices

Water to cover the potatoes, salt the water. Cover and bring to a boil. Turn down to a soft boil, cook until soft, 15 or so minutes. Drain most of the water off, but not all. Mash in the pot it cooked in. Season with salt & pepper to taste. Glam up with roasted garlic or chopped herbs if you're feeling fancy. If you need more liquid or want to use something other than the boiling water, use broth or leftover tea (if you make a pot, like I do, every day).

That is a delicious meal!

I'll serve it with broccoli or whatever vegetable I have in the fridge.

Then in a day or two, I make salmon cakes with the leftovers. I started making these from Ina Garten's recipe for salmon cakes, but it has morphed into this. If you follow her recipe, I use rolled oats instead of bread crumbs (mixed with a little water) and vegan mayo and skip the eggs altogether.

And now onto the main event: Leftover Salmon Cakes

  • 1/2 pound of cooked salmon, flaked into a big bowl

  • 1 red onion, minced

  • 1 sweet bell pepper, diced

  • 2 stalks of celery, finely chopped

  • 1-2 cups leftover mashed potatoes (this acts as a binder) or 1 cup of rolled oats soaked in some water for about 5 minutes. If using oats, let the oats absorb the water and drain off any extra.

  • 1/4 cup or so of mayo

  • 1 tablespoon capers

  • 1 handful of chopped fresh parsley or dill

  • 2 teaspoons dijon mustard

  • salt & pepper to taste

Add everything to a large bowl and mix until well blended.

Preheat oven to 450º

Line a large baking sheet with parchment paper. Make 10 balls and space equal distances apart on the sheet and then press lightly to flatten out a bit into thick patties. Bake for 30-45 minutes until toasty brown. Serve with sautéed greens and roasted potatoes.

Oh, I usually make a dill chimichurri with this recipe and use it on both the original salmon and the salmon cakes. It comes together quickly, so don't fret, plus you'll have the added benefit of fresh herbs and raw garlic to add some great nutrition to your meal. If you don't like dill, substitute with extra parsley.

Dill Chimichurri

  • 2 tablespoons white wine vinegar

  • 1/2 teaspoon salt

  • 1/2 cup olive oil

  • 2 scallions, sliced

  • 1/4 cup fresh dill, chopped

  • 1/4 cup fresh parsley, chopped

  • 4 cloves garlic, minced

  • 2 tablespoons capers, chopped

  • Dash of red pepper flakes (optional)

  • black pepper to taste

Place vinegar and salt in a bowl. Stir to dissolve. Whisk in the olive oil until blended. Add in the remaining ingredients and stir well. Cover and let rest at room temperature for about an hour to develop flavors or eat immediately. It'll be better the next day for your leftover recipe.

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