Easy Salmon Cakes with Chive and Garlic Sauce

Easy Salmon Cakes — a simple, tasty weeknight winner

If you want a fuss-free dinner that turns leftovers into gold, Easy Salmon Cakes pull that trick off every time. Flaked salmon and creamy mashed potato form tender patties that fry or air-fry to a crisp outside and soft center — fast, frugal, and totally satisfying.

Brief introduction to the recipe

This is a throttle-back, pantry-friendly recipe for turning cooked or tinned salmon and leftover mash into neat little rounds of joy. They take minutes to mix, about ten minutes to cook, and they work as snacks, mains, or party bites. Wanna keep it lighter? Air-fry them. Want classic comfort? Pan-fry in olive oil until they sing.

Why you’ll love this recipe

Because it solves three problems at once: uses up leftovers, cooks in a flash, and tastes way better than the sum of its parts. Add a bright lemon zing and fresh herbs and you’ve got something that looks restaurant-level but required zero drama. Who doesn’t love that?

The story behind the recipe

This dish grew from the smart thrifty kitchens that don’t waste food. Folks who roast a whole salmon for a family dinner often end up with a few perfect flakes and some mashed potato left over. Rather than toss them, people learned to mash them together with an egg and a little flour — and voilà: the humble Salmon And Potato Fish Cakes were born. I swapped my oil-splattered pan for an air fryer and never looked back.

Ingredients breakdown (short blurbs)

• Mashed potatoes (3 cups / 4–5 medium potatoes) — the soft binder. Leftovers speed things up.
• 450 g canned or cooked salmon — flake it, check for bones. Good salmon = better cakes.
• 1 egg — helps everything stick together.
• 1 tbsp flour + extra for dusting — firms the patties and gives a light crust.
• Zest and juice of 1 lemon — brightens and balances the richness.
• 2 tbsp chopped parsley or dill — fresh herbs lift every bite.
• Salt and pepper — keep it simple and season to taste.
• 2 tbsp olive oil — for frying, or swap for cooking spray if air-frying.
  For the sauce: Greek yogurt + chives + garlic + lemon — cool, creamy, and essential.

How to make it — Step-by-step “How to Make It” (aka How To Make Salmon Cakes With Mashed Potatoes)

1. Combine the mashed potato and flaked salmon in a large bowl. Remove any skin or stray bones.
2. Crack in an egg, add the lemon zest and juice, sprinkle in the flour, and toss in the chopped herbs. Season with salt and pepper. Mix until uniform.
3. Use an ice-cream scoop (or tablespoon) to portion the mix, then place each mound on a floured surface and flatten into a patty about ½ inch thick. Dust lightly with flour.
4. To pan-fry: heat olive oil over medium heat and fry 3–4 minutes per side until golden and crisp. To air-fry: preheat to 200°C (about 390°F), spray the cakes lightly with oil, and cook 8–10 minutes, flipping halfway.
5. Drain briefly on paper towels (if pan-fried) and serve hot with the chive-and-garlic yogurt.

This method equals the classic Salmon Cakes Recipe With Mashed Potatoes, but you can scale, tweak, and adapt easily.

Pro tips for perfect results

• Pat the salmon dry before mixing — less moisture = firmer cakes.
• Don’t overwork the mash; mix just until everything holds. Overmixing makes dense cakes.
• Chill the shaped patties for 20 minutes if they feel soft; chilling firms them up and reduces breakage during cooking.
• Use an ice-cream scoop for even sizes — even cooking = no sad undercooked centers.
• Run a hot knife under warm water between slices for cleaner presentation.

Variations to try

• Make Salmon Cakes With Chive And Garlic Sauce the star by adding extra chives into the cake mix.
• Swap parsley for dill if you want that classic salmon-pairing flavor.
• Turn them into mini muffins — press the mixture into a greased muffin tin and bake for an easy Salmon Muffin twist.
• Low-carb? Skip the flour and pan-sear smaller patties for fewer carbs.
• Got salmon odds and ends? This recipe doubles as a brilliant Salmon Scraps Recipe — no shame in using what’s on hand.

Best ways to serve

Serve hot with the chilled chive-garlic yogurt on the side, a wedge of lemon, and a crisp green salad. They also play well in lettuce wraps or sandwiched between toasted buns with tartar or remoulade. For a heartier plate, make a duo with sautéed greens and new potatoes.

Quick tips for storage and leftovers

• Store cooked cakes in an airtight container in the fridge for up to 3–4 days. Reheat in a skillet or oven to re-crisp.
• Freeze shaped raw patties on a tray, then bag them for up to 3 months. Cook from frozen, adding a few minutes to the time.
• If you used leftover mash, remember the “no leftovers from leftovers” rule for food safety — use your best judgment and chill promptly.

FAQs

Final thoughts wrap-up

These Salmon Cakes With Mashed Potatoes prove thrift and taste pair beautifully. They highlight the salmon rather than hiding it, give you maximum flavor for minimal effort, and adapt to whatever you have in the fridge. Whether you call them Salmon And Potato Fish Cakes, a leftover rescue, or a clever Salmon Scraps Recipe, they deserve a permanent slot in your recipe rotation.

So next time you have leftover salmon or a pot of mash staring at you, don’t overthink it. Scoop, shape, and sizzle — and enjoy a plateful of golden, herb-bright goodness. Ready to try the air-fryer hack and skip the oil smell forever? Trust me — your hair will thank you.

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