Irish Salmon Cakes Recipe

Name: Irish Salmon Cakes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 1.5 lbs Yukon Gold potatoes; 1 lb salmon fillet; 1/4 cup milk; 2 tbsp fresh tarragon; 2 tbsp fresh parsley; Salt & freshly ground black pepper, to taste; 2 large eggs; 1/2 cup all-purpose flour; 1 cup plain breadcrumbs; 1 tbsp water; 2 tbsp vegetable oil; Lemon wedges, for garnish; Fresh parsley, for garnish; Sour cream, for serving

Delight in these authentic Irish Salmon Cakes! Flaky salmon meets creamy mashed potatoes in a symphony of textures and flavors. This recipe is quick, easy, and perfect for a delicious weeknight dinner or a special occasion. Impress your guests with this elevated take on a classic.

Prep Time 20 mins

Cook Time 45 mins

Calories 331.9 kcal

Protein 60g

Rating 3.7 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Irish Salmon Cakes

1.5 lbs Yukon Gold potatoes
1 lb salmon fillet
1/4 cup milk
2 tbsp fresh tarragon
2 tbsp fresh parsley
Salt & freshly ground black pepper, to taste
2 large eggs
1/2 cup all-purpose flour
1 cup plain breadcrumbs
1 tbsp water
2 tbsp vegetable oil
Lemon wedges, for garnish
Fresh parsley, for garnish
Sour cream, for serving

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How to Make Irish Salmon Cakes

Peel and cube 1.5 lbs of potatoes. Place in a large saucepan, cover with cold salted water, and bring to a boil. Cook until tender, about 12-15 minutes.
Meanwhile, place 1 lb salmon fillet in a large, shallow skillet. Season lightly with salt and pepper. Add ½ cup of water or white wine, cover halfway, bring to a boil, then reduce to a simmer. Poach gently, turning once halfway through, until opaque in the center (about 8-10 minutes).
Remove salmon from pan; set aside to cool. Once cool enough to handle, remove skin and bones, and flake into medium-sized chunks.
Drain cooked potatoes and return them to the pan. Mash thoroughly with ¼ cup of milk until fluffy and smooth.
Stir in 2 tablespoons chopped fresh tarragon and 2 tablespoons chopped fresh parsley.
Gently fold in the flaked salmon.
Season generously with salt and pepper to taste.
Once cooled slightly, stir in 1 large egg. Mix well to combine.
Refrigerate for at least 10 minutes to firm up.
Shape the mixture into 8-10 evenly sized cakes.
Lightly dredge each cake in ½ cup all-purpose flour, then dip in a beaten egg (1 egg + 1 tbsp water), and finally coat in 1 cup breadcrumbs.
Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat.
Add the cakes to the skillet, ensuring not to overcrowd. Cook in batches if necessary.
Cook for 3-4 minutes per side, or until golden brown and heated through.
Drain on paper towels and serve immediately. Garnish with lemon wedges, fresh parsley, and a dollop of sour cream or crème fraîche.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

Fat

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Seafood Salmon Recipes European

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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Main Dish Seafood Easy European Beginner Cook Holiday Event Low Fat Irish Salmon Fish Dietary Low Sodium Seasonal Low Saturated Fat Low Calorie Low Carb Low In Something Saltwater Fish Brunch Number Of Servings