Lazy Salmon Cakes

These earn the “lazy” label honestly. A can of salmon, a leftover baked potato, an egg, an onion and whatever fresh or dried herbs you’ve got on hand. That’s the whole grocery list. The mashed potato replaces the breadcrumbs that most salmon cakes call for, which means there’s no flour, no breading station, and no extra dishes.

The potato isn’t just a binder. It carries the lemon juice, dill and onion through the whole patty so every bite tastes seasoned, not just salmon-with-flecks-of-herb. It also keeps the cakes tender while the egg and natural fish proteins do the structural work.

A short pan-fry over medium heat is enough to brown the outside and warm the canned fish through. Five minutes per side and you’re at the table with a lemon wedge and dinner.

Pro Tips

• Make sure the potato is fully cool before mixing in. Warm potato cooks the egg as you mix and gives a grainy, scrambled texture.
• Drain the canned salmon thoroughly. Excess liquid makes the cakes fall apart in the pan.
• Form the patties firmly and let them rest in the fridge for 15 minutes before frying. Cold patties hold their shape; warm ones spread.
• Don’t move them in the pan for the first 4 minutes. Fish cakes need time to develop a crust before flipping or they’ll tear.
• Use canned wild salmon if you can find it. Pink and sockeye both work and have more flavor than farmed.

Variations

• Use canned tuna in place of salmon for a milder, more economical version.
• Stir in 1 tablespoon of Dijon mustard or capers for sharper flavor.
• Serve on a bed of greens with a quick yogurt-dill sauce, in a brioche bun with tartar sauce, or over rice with a soy-ginger dipping sauce.