Golden Salmon and Potato Patties with Fresh Herbs

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 8 patties)
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 lb (450 g) Yukon Gold potatoes, peeled and cubed
• 12 oz (340 g) cooked salmon (or well-drained canned salmon)
• 2 tbsp unsalted butter
• 2 tbsp finely chopped onion or shallot
• 1 small garlic clove, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped (or 2 tsp dried)
• 1 large egg
• 1/2 cup (30 g) panko breadcrumbs, plus extra for coating
• 1 tsp lemon zest + 1 tbsp lemon juice
• 3/4 tsp fine sea salt, 1/2 tsp black pepper
• 3–4 tbsp olive oil (or neutral oil) for frying

Do This

• 1. Boil potatoes in salted water for 12–15 minutes until very tender; drain and mash with butter. Cool slightly.
• 2. Flake salmon, discarding skin and bones if needed. Pat dry to remove excess moisture.
• 3. In a bowl, combine mashed potatoes, salmon, onion, garlic, herbs, lemon zest and juice, egg, panko, salt, and pepper.
• 4. Mix gently until just combined. Shape into 8 patties about 3 inches wide and 3/4 inch thick. Chill 15–20 minutes if you can.
• 5. Lightly coat patties in extra panko. Heat 2 tbsp oil in a large skillet over medium to medium-low heat.
• 6. Pan-fry patties 3–4 minutes per side until deep golden and heated through, adding more oil as needed.
• 7. Serve warm with lemon wedges and your favorite sauce or a quick lemon-herb yogurt sauce.

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Why You’ll Love This Recipe

• Tender inside and golden-crisp outside, like a cozy fish cake meets mashed potatoes.
• Packs in protein from salmon while still being kid-friendly and mild in flavor.
• Uses simple, affordable ingredients you may already have on hand.
• Great for using leftover salmon or pantry-friendly canned salmon.

Grocery List

• Produce: Yukon Gold potatoes, onion or shallot, garlic, fresh parsley, fresh dill, lemon
• Dairy: Unsalted butter, plain Greek yogurt (for optional sauce), mayonnaise (for optional sauce)
• Pantry: Cooked or canned salmon, panko breadcrumbs, olive oil or neutral oil, fine sea salt, black pepper

Full Ingredients

For the Golden Potato and Salmon Patties

• 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1 tsp fine sea salt (for the potato cooking water)
• 2 tbsp unsalted butter
• 12 oz (340 g) cooked salmon, flaked
  • Use leftover baked/poached salmon, or well-drained, boneless canned salmon
• 2 tbsp very finely chopped onion or shallot
• 1 small garlic clove, finely minced
• 2 tbsp chopped fresh flat-leaf parsley
• 2 tbsp chopped fresh dill (or 2 tsp dried dill)
• 1 tsp finely grated lemon zest (from about 1/2 lemon)
• 1 tbsp fresh lemon juice
• 1 large egg, lightly beaten
• 1/2 cup (30 g) panko breadcrumbs
• 3/4 tsp fine sea salt (for the mixture, adjust to taste)
• 1/2 tsp freshly ground black pepper

For Coating and Pan-Frying

• 1/2 cup (30 g) panko breadcrumbs (for coating the patties)
• 3–4 tbsp olive oil or neutral cooking oil (such as canola or avocado oil), divided

Optional Lemon-Herb Yogurt Sauce

• 1/2 cup (120 g) plain Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh dill or parsley
• 1/4 tsp fine sea salt, or to taste
• Freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Cook and mash the potatoes

Place the peeled and cubed potatoes in a medium saucepan and cover with cold water by about 1 inch. Add 1 teaspoon of salt to the water. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 12–15 minutes, until the potatoes are very tender when pierced with a fork.

Drain the potatoes thoroughly in a colander, then return them to the hot pan over low heat for 30–60 seconds, shaking gently, to let excess moisture steam off. Remove from the heat, add the 2 tablespoons of butter, and mash until smooth but not gluey. Spread the mashed potatoes out slightly in the pot or in a shallow bowl to help them cool for about 5–10 minutes. They should be warm, not hot, before you mix in the salmon.

Step 2: Prepare the salmon and aromatics

While the potatoes cook or cool, prepare the salmon. If using leftover cooked salmon, remove any skin and pin bones, then flake into medium pieces with a fork. If using canned salmon, drain it very well and flake, discarding any skin and large bones if preferred (small soft bones are edible and will mash in easily).

Finely chop the onion or shallot and mince the garlic. Chop the fresh parsley and dill. Zest the lemon to get 1 teaspoon of zest, then cut and juice it to measure 1 tablespoon of lemon juice. Having everything ready makes the mixing step quick and easy.

Step 3: Mix the patty mixture

In a large mixing bowl, combine the warm mashed potatoes, flaked salmon, chopped onion or shallot, minced garlic, parsley, dill, lemon zest, and lemon juice. Gently toss with a fork or your hands to distribute everything evenly without breaking the salmon down too much.

Add the beaten egg, 1/2 cup of panko breadcrumbs, 3/4 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix just until the ingredients come together into a cohesive mixture. It should be soft but able to hold its shape when pressed. If it feels very wet, sprinkle in an additional 1–2 tablespoons of panko.

Step 4: Shape and chill the patties

Place the remaining 1/2 cup of panko for coating in a shallow dish or plate. With slightly damp hands, divide the mixture into 8 equal portions. Shape each portion into a patty about 3 inches (7.5 cm) wide and 3/4 inch (2 cm) thick, pressing gently to compact but not overworking.

Lightly press each patty into the panko on both sides to coat, shaking off any excess. Arrange the patties on a plate or small tray. For best results, cover and chill them in the refrigerator for 15–20 minutes; this helps them firm up and hold together well during pan-frying. If you are short on time, you can skip chilling, but handle the patties gently.

Step 5: Pan-fry to golden perfection

Heat 2 tablespoons of oil in a large nonstick or well-seasoned cast-iron skillet over medium to medium-low heat. You want the pan hot enough to sizzle gently when the patties go in, but not so hot that the coating browns before the center heats through.

Working in batches to avoid crowding the pan, add the patties in a single layer. Cook for 3–4 minutes on the first side, until deeply golden brown and crisp. Carefully flip with a thin spatula and cook for another 3–4 minutes on the second side. Adjust the heat as needed to maintain a steady, gentle sizzle. Add more oil between batches if the pan looks dry. Transfer cooked patties to a paper towel–lined plate to drain while you cook the remaining patties.

Step 6: Make the optional lemon-herb yogurt sauce

While the patties cook or rest, make the sauce if using. In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, chopped dill or parsley, salt, and a few grinds of black pepper. Taste and adjust seasoning with more lemon, salt, or herbs as desired.

Cover and refrigerate the sauce until ready to serve. This cool, tangy sauce pairs beautifully with the warm, crispy patties and adds a fresh, creamy element.

Step 7: Serve and enjoy

Serve the golden potato and salmon patties warm, topped with a spoonful of lemon-herb yogurt sauce or your favorite tartar or aioli. Add lemon wedges on the side for extra brightness. They are lovely with a simple green salad, steamed vegetables, or buttered peas for a complete family meal.

For younger eaters, you can serve the patties plain or with ketchup or a mild dipping sauce. The soft, tender interior and mild herb flavor make these especially friendly for kids and picky eaters.

Pro Tips

• Dry is key: Drain potatoes and salmon very well. Excess moisture is the main reason patties fall apart.
• Chill for firmness: A short chill in the fridge helps the patties hold together and brown more evenly.
• Gentle heat: Medium to medium-low heat gives you a deep golden crust without burning or drying out the patties.
• Use the right potatoes: Yukon Gold potatoes give a creamy texture and natural buttery flavor, but russets will also work in a pinch.
• Taste and adjust: If you are comfortable tasting the mixture, taste a tiny bit before adding the egg to adjust salt, pepper, and lemon.

Variations

• Cheesy version: Stir 1/3 cup of finely shredded sharp cheddar or Parmesan into the mixture for extra richness and a subtle cheesy bite.
• Veggie boost: Add 1/2 cup of very finely grated carrot or zucchini (well-squeezed dry in a towel) to sneak in extra vegetables.
• Spiced-up patties: Add 1/2 tsp smoked paprika and a pinch of cayenne or red pepper flakes for a lightly smoky, gently spicy twist.

Storage & Make-Ahead

Make-ahead: Shape the uncooked patties, coat in panko, and refrigerate them on a covered tray for up to 24 hours before cooking. Let them sit at room temperature for 10–15 minutes while you heat the pan, then cook as directed.

Refrigerating leftovers: Store cooked, cooled patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a lightly oiled skillet over medium-low heat for 3–4 minutes per side, or in a 350°F (175°C) oven for 10–12 minutes until hot.

Freezing: Freeze cooked patties in a single layer on a baking sheet until solid, then transfer to a freezer bag or container for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 15–18 minutes, flipping once, until heated through and crisp.

Nutrition (per serving)

Approximate values per serving (2 patties, without sauce): about 450 calories; 24 g protein; 23 g fat; 34 g carbohydrates; 3 g fiber; 650 mg sodium. Values will vary based on exact ingredients, oil absorption, and portion sizes.