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The Cook Book

Salmon cakes with cucumber dill sauce

A burger in the fresh fish style

Total time
90 mins

Recipe by:

Cheryl Ng Collett writes for the Dallas Morning News, D Magazine, and more. Her blog, IttyBittyFoodies chronicles her yummy adventures with her two kids and is a useful tool for parents looking to expand their children’s palates.

INGREDIENTS - 4 servings
  • 5 Tablespoons Olive oil
  • 2 potato(es) quartered
  • 14 Cup whole milk
  • 2 Tablespoons chives
  • 1 egg(s) lightly beaten
  • 1 12 Cups panko
  • Sea Salt
  • black pepper, cracked
  • 1 Tub cucumber dill sauce
  • 1 cucumber(s) sliced
  • 2 tomato(es)
  • Peel potatoes and boil in water for 10 minutes or until soft. While the potatoes are boiling, start working on the salmon: in a non-stick pan, heat 1 tablespoon of olive oil on medium high heat and pan fry salmon 2 minutes on each side. Transfer the salmon onto a plate and discard skin. Set aside.
  • Drain potatoes and transfer to a large bowl and add remaining 2 tablespoons of olive oil and mash. Pour in milk and continue mashing the potatoes till fluffy and soft. Add more milk if potatoes seem dry. Add chives, salmon and salt and pepper till well combined.
  • Set out your egg and Panko bread crumbs into two bowls. Scoop out a little bit of the salmon mixture with a spoon and form patties in the palm of your hand. Dip the salmon patty in the egg and then coat with Panko breadcrumbs and set aside. Repeat till all the salmon mixture is formed into patties.
  • Place the salmon patties in fridge for at least 20 minutes.
  • Preheat oven 375 degrees Fahrenheit
  • When ready to cook, add 2 tablespoons of oil to a nonstick fry pan on medium high heat and brown each side for about 30-45 seconds. (Stop here if you intend to pre-make the salmon patties for another night – see Cook’s Tip) Place patties on an oven tray and cook 10 minutes in the oven.
  • Set out four dinner plates and arrange cucumber and tomato slices. Place 2-3 salmon cakes on each plate and add a dollop of creamy cucumber dill sauce.
  • Cook’s tip: If you are entertaining, salmon cakes can be pre-made and left in the fridge overnight (omit the last step). When guests are ready to eat, take the patties out of the fridge and put them in the oven for 15-20 minutes.

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