Easy Smoked Salmon with Dill Fish Cakes Recipe
These crispy-on-the-outside, creamy-on-the-inside potato Salmon Cakes are filled with flaky hot smoked salmon, fresh dill, and briny capers.
They’re basically everything I love about Polish comfort food, pan-fried to golden perfection.
This recipe is easy and versatile. It’s also a clever way to stretch a small piece of smoked salmon into something hearty and totally satisfying.
Why you will love this recipe
Crispy, golden edges – the outside gets beautifully crisp in the pan, while the inside stays soft and creamy.
Big flavor – hot smoked salmon brings instant savory richness, and the combo of horseradish, dill, and capers adds just the right amount of zing.
Versatile – serve them as an appetizer, light lunch, or brunch main. Swap ingredients to create a flavor profile that suits you.
Ingredients, Variations and Substitutions
For the base, I use Yukon Gold potatoes; they’re naturally creamy and hold together well when mashed. Russets work great too if that’s what you have. If you happen to have leftover mashed potatoes, even better, this recipe is perfect for them, as long as they’re not overloaded with milk or butter.
Hot smoked salmon – flaky, savory, and sturdy enough to hold up in the mix. If you only have cold-smoked salmon on hand, it’ll still work, but chop it finely and expect a silkier texture and saltier finish. You can also use canned salmon.
Shallot – adds a mild, sweet depth. If you’re out, you can sub in finely minced red onion or even a couple of scallions. Speaking of which, green onions (just the green parts) add a fresh bite and some nice color; chives are great as well.
Fresh dill, well, because I’m Polish :), and yeah, it pairs beautifully with salmon. If you’re out of fresh, a pinch of dried dill weed will work (start with ½ teaspoon and taste from there).
Capers add a briny punch. If you’re not a caper person, chopped cornichons, olives or a touch of grainy mustard can offer a similar zing.
Horseradish and Dijon mustard add heat and tang, totally optional, but highly recommended.
An egg is needed to help bind the mixture together. If the mixture still feels too soft to shape, add breadcrumbs. I usually add ¼ cup, but you can adjust as needed based on your potatoes.
Lastly, neutral vegetable oil like canola or sunflower works best for pan-frying. You want a nice golden-brown crust on the salmon cakes.
Salt and black pepper – use to taste.
Equipment you will need
- Medium pot
- Potato masher or fork
- Mixing bowl
- Chef’s knife & cutting board
- Measuring cups & spoons
- Frying pan or large skillet
- Spatula
- Colander
- A plate or a small baking sheet lined with paper towels or a cooling rack
Top Tips
Start with dry potatoes – after boiling, let them steam dry for a minute or two before mashing. Too much moisture = soggy cakes that fall apart in the pan.
Cool it down – let the mashed potatoes cool a bit before adding the egg.
Don’t overmix – stir everything just until combined. Overmixing can make the texture gluey and break up the salmon too much.
Bread crumbs are optional but helpful – if the mixture feels too soft or sticky to form into patties, a spoonful or two of breadcrumbs will firm things up without drying them out.
Chill if you have time – a short rest in the fridge (20–30 minutes) helps the cakes hold their shape and makes them easier to fry.
Use a hot pan, but not blazing – medium-high heat is your friend here. You want the cakes to develop a golden crust without burning before the inside heats through.
Flip gently – use a thin spatula and flip once the underside is nicely browned and crisp, it’ll help the cake hold together and prevent sad pancake accidents.
Step-by-step instructions
- Place the peeled and chopped potatoes in a medium pot and cover with cold, salted water.
- Bring to a boil over medium-high heat, then reduce to a simmer and cook for about 12–15 minutes, or until the potatoes are fork-tender.
- Drain well, then mash until the mixture is smooth. Let cool slightly.
- If your mashed potatoes seem a bit dry, or you’re using leftover mash that’s been chilling in the fridge, stir in a splash of half and half (or milk or cream). Just 1 to 2 tablespoons is enough to add moisture and creaminess without making the mixture too soft to shape.
- In a large mixing bowl (or bowl of a food processor), combine flaked smoked salmon, shallot, green onion, lemon juice, dill, capers, horseradish, mustard, and egg. Pulse a few times until well combined.
- Add this salmon mixture to the bowl with mashed potatoes.
- Season with salt and black pepper to taste.
- Mix gently until everything is well combined but not overworked.
- If the mixture feels too soft or loose to form patties, mix in panko breadcrumbs a couple of tablespoons at a time until it holds together well.
- Chill the mixture for 20–30 minutes; it makes shaping easier.
- Divide the mixture into equal portions. You can do it two ways: scoop about ¼ cup of mixture and shape into a ¾ to 1-inch-thick patty. You can also weigh each scoop to make sure they are the same size.
- Repeat until all salmon patties are formed. You should get about 10 –12 cakes.
- Heat a thin layer of oil in a nonstick or cast-iron skillet over medium heat.
- Working in batches, cook the cakes for 3–4 minutes per side, or until golden brown and crisp.
- Transfer cakes to a paper towel-lined plate to drain excess oil. You can also place salmon cakes on a cooling rack.
- Serve warm, topped with a dollop of sour cream, extra dill or green onion, and a squeeze of fresh lemon juice.
Best ways to enjoy Salmon Cakes.
Classic style – serve warm with a dollop of tartar sauce or dill sauce, fresh herbs, and lemon zest or fresh lemon wedges.
As a main dish – pair with a light green salad, sautéed greens, roasted beets, or braised cabbage.
Make it a sandwich – tuck a warm cake into a pretzel bun with arugula, red onion, and a creamy yogurt sauce.
Other Salmon Recipes You may also like:
Storage instructions, reheating
To store:
Let the salmon fish cakes cool completely, then transfer them to an airtight container. You can stack them with parchment or wax paper between layers to prevent sticking. They’ll keep in the fridge for up to 3 days.
To freeze:
Arrange the cooked cakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag or container. They’ll keep for up to 2 months. Thaw in the fridge before reheating.
To reheat:
The best way to restore their crispiness is to bake them in a hot oven (375°F / 190°C) for about 10–12 minutes, flipping them halfway through. You can also reheat them in an air fryer (400°F for 5–6 minutes) or a nonstick skillet with a light splash of oil until warmed through and crisp again. The microwave works in a pinch, but the texture will be softer.
Easy Smoked Salmon with Dill Fish Cakes Recipe
Equipment
- medium pot
- Chef's knife & cutting board
- mixing bowls
- frying pan
- measuring cups and spoons
- skillet
- spatula
- cooling rack
Ingredients
For the cakes
- 1 ½ lbs Yukon Gold or Russet potatoes peeled and cut into chunks
- 5 oz hot smoked salmon flaked (skin removed)
- 1 small shallot finely minced
- 2 green onions finely chopped
- 2 tbsp fresh dill chopped
- 1 tbsp capers
- 2 tsp horseradish
- 2 tsp Dijon or stone-ground mustard
- 1 large egg
- Squeeze of fresh lemon juice
- Salt and black pepper to taste
- ¼ cup plain breadcrumbs as needed to bind
- neutral oil for pan-frying (canola or sunflower)
Instructions
- Place the peeled potato chunks in a pot of salted cold water.
- Bring to a boil and cook until fork-tender, about 12–15 minutes.
- Drain well, then mash until smooth. Let cool slightly (warm is okay, just not piping hot).
- If your mashed potatoes seem a bit dry, or you’re using leftover mash that’s been chilling in the fridge, stir in a splash of half and half (or milk or cream). Just 1 to 2 tablespoons is enough to add moisture and creaminess without making the mixture too soft to shape.
- In a large bowl (or food processor), combine flaked smoked salmon, shallot, green onion, lemon juice, dill, capers, horseradish, mustard, and egg. Pulse a few times until well combined.
- Add this mixture to the bowl with mashed potatoes.
- Season with salt and pepper to taste.
- Mix gently until everything is well combined but not overworked.
- If the mixture feels too soft or loose to form patties, mix in breadcrumbs a couple of tablespoons at a time until it holds together well but isn’t dry.
- Chill the mixture for 20–30 minutes; it makes shaping easier.
- Scoop about ¼ cup of mixture and shape into a patty about ¾ inch thick.
- Repeat until all cakes are formed. You should get about 10–12 cakes.
- Heat a thin layer of oil in a nonstick or cast-iron skillet over medium heat.
- Working in batches, cook the cakes for 3–4 minutes per side, or until golden brown and crisp.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm, topped with a dollop of sour cream, extra dill or green onion, and a squeeze of lemon if you like.
Notes
Chill the mixture and the cakes – a short rest in the fridge helps to shape the cakes. They will hold their shape and make them easier to fry. Flip gently – use a thin spatula and flip once the underside is nicely browned and crisp.
Nutrition
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Conclusion
These Polish-inspired smoked salmon potato cakes are easy to make and packed with flavor. Creamy mashed potatoes, flaky salmon, fresh herbs, and a crispy exterior deliver a very satisfying and contrasting texture; even a picky eater will enjoy.
Making them is a great way to use leftover salmon and mashed potatoes.
FAQ
What’s the difference between hot-smoked and cold-smoked salmon?
Hot smoked salmon is fully cooked and flaky, with a savory, almost roast-like flavor. Cold-smoked salmon (like lox) is silky and cured but not cooked. You can use it here, but chop it finely and expect a slightly softer texture and saltier bite.
Can I make these gluten-free?
Absolutely. Just swap the breadcrumbs for your favorite gluten-free alternative. Be sure to double-check that your mustard and horseradish are also gluten-free.
Can I add milk or cream to the mixture?
Yes! If your potatoes are on the dry side, adding a tablespoon or two of half-and-half, milk, or cream can make the cakes softer and creamier on the inside. Just go easy. Too much liquid can make the patties difficult to shape.
