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Salmon Cakes with Potato and Fire Roasted Corn Salsa

4.15 from 7 votes
Servings 4
Calories 441 kcal



  • 2 medium russet potatoes, peeled and quartered
  • 1 can salmon (6 ounces), drained
  • 1 small onion, chopped or grated
  • 1 egg
  • 1/4 cup flour
  • 1/4 cup fresh dill, chopped
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 6 tbsp extra virgin olive oil for frying


  • 2 large ears corn, shucked
  • 1 medium red pepper, diced
  • 1  jalapeño, diced
  • 12 cherry tomatoes, cut in half
  • 2 tbsp cider vinegar
  • Salt and pepper, to taste


  • Make Fire Roasted Salsa. Peel and roast corn on a gas burner or on a grill. Shave corn off the cob with a knife into a mixing bowl.
  • Add rest of salsa ingredients. Mix well. Salt and pepper, to taste.
  • Next make the salmon cakes. Boil peeled potatoes until soft, then drain in a colander. Mash potatoes with a fork.
  • In a large bowl, flake salmon with a fork. Add onion, egg, flour, dill, 1/4 teaspoon salt, 1/4 teaspoon pepper and potatoes. Mix well with a fork.
  • Make 12 patties. Heat olive oil on medium heat in a frying pan. Fry until golden brown on each side (about 5 minutes per side). Drain on a paper towel.
  • Serve salmon cakes with fire roasted salsa.


Calories: 441kcalCarbohydrates: 40gProtein: 17gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 76mgSodium: 345mgPotassium: 968mgFiber: 4gSugar: 7gVitamin A: 1619IUVitamin C: 67mgCalcium: 162mgIron: 3mg
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