Ingredients
Scale
- 1 large russet potato
- 4 oz. thick-cut bacon
- â…“ cup diced yellow onions
- 1 large egg
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp granulated sugar
- 1 tsp lemon zest
- 14.75– oz. can wild salmon
- ½ cup vegetable oil or canola oil
- {garnish} chopped fresh parsley
- ½ cup mayonnaise
- 2 tbsp dill pickle relish
- ½ tsp yellow mustard
- ½ tsp lemon juice
- ½ tsp granulated sugar
- ¼ tsp ground black pepper
- ¼ cup italian seasoned panko breadcrumbs
- 2 tbsp grated parmesan cheese
- ¼ tsp black pepper
Instructions
- Bake or boil the potato until fork tender (boiling takes about 35-40 minutes, while baking may take longer depending on potato size).
- In a large skillet, cook the bacon over medium heat until crispy. Remove bacon and set aside, reserving 1 tablespoon of the bacon fat in the skillet.
- Add the diced onions to the skillet and sauté for 3-4 minutes or until translucent.
- In a large bowl, combine the sautéed onions and crumbled bacon. Add the egg, mayonnaise, sour cream, mustard, garlic powder, onion powder, smoked paprika, sugar, and lemon zest; stir until well combined.
- Gently fold in the salmon until evenly mixed with the other ingredients.
- Fluff the cooked potato with a fork, then add it to the bowl and mix until combined.
- Divide the mixture into 12 equal patties (about 3 inches wide and 1 inch tall) and set aside.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure not to overmix the patty mixture to keep them tender.
You can use leftover salmon or canned salmon for a quicker prep time.
Serve the salmon cakes with a side of tartar sauce or lemon wedges for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 290
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 45mg