Community recipe
Herby Salmon Cakes with Roasted Potatoes and Cucumber Yogurt
Golden, lemony salmon cakes made with fresh dill and parsley, served alongside crisp roasted potatoes and a cool cucumber-yogurt sauce.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 1.5 lb baby potatoes
- 1 tbsp olive oil
- 0.25 tsp kosher salt
- 0.25 tsp black pepper
- 1 lb salmon fillet, skin removed, pin bones removed, finely chopped
- 1 shallot, peeled and finely minced
- 2 tbsp fresh dills, chopped
- 2 tbsp fresh parsleies, chopped
- 1 lemon, zested and juiced
- 1 egg
- 0.5 cup panko breadcrumbs
- 1 tsp dijon mustard
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 1 cucumber, grated and squeezed dry
- 0.75 cup plain greek yogurt
- 0.25 tsp kosher salt
- 2 tbsp olive oils
Make it
Instructions
- 01
Start the roasted potatoes
Set a rack in the middle of the oven and heat to 425°F (220°C). Line a large rimmed baking sheet with parchment. Wash and dry 1½ lb baby potatoes, then halve them (quarter any large ones). On the sheet, toss with 1 tbsp olive oil, ¼ tsp kosher salt, and ¼ tsp black pepper. Spread cut sides down in one layer and roast for 15 minutes before turning them in step 5. | Why: Dry potatoes and room on the sheet help their edges brown rather than steam.
- 02
Prepare the salmon and aromatics
While the potatoes roast, check 1 lb salmon fillet for pin bones, remove any you find, pat dry with paper towels, and finely chop into roughly ¼-inch pieces; keep it chilled until mixing. Peel and finely mince 1 shallot. Rinse and dry 2 tbsp fresh dill and 2 tbsp fresh parsley, then finely chop them. Scrub and dry 1 lemon; finely zest it, then squeeze out the juice into a small bowl. Keep the zest and juice separate. | Why: Small, dry pieces of salmon bind into tender cakes, while fresh aromatics brighten their flavor.
- 03
Mix and shape the salmon cakes
In a medium bowl, beat 1 egg. Stir in ½ cup panko breadcrumbs, 1 tsp Dijon mustard, ½ tsp kosher salt, and ¼ tsp black pepper. Add the chopped salmon, shallot, dill, parsley, lemon zest, and 1 teaspoon of the reserved lemon juice; mix gently until evenly combined. With clean hands, shape into 4 patties about ¾ inch thick. Place on a clean plate and refrigerate for 10 minutes while you make the sauce. | Why: The binder and brief chill help the cakes hold together without making them dense.
- 04
Make the cucumber yogurt
Wash and dry 1 cucumber; grate it on the large holes of a box grater and squeeze it firmly in a clean towel to remove excess liquid. In a small bowl, stir it into ¾ cup plain Greek yogurt with ¼ tsp kosher salt and the remaining reserved lemon juice. Taste and refrigerate until serving. | Why: Squeezing the cucumber keeps the sauce thick and cool against the hot cakes.
- 05
Finish the potatoes
When the potatoes have roasted for 15 minutes, turn them with a spatula. Roast another 15–20 minutes at 425°F (220°C), until golden, crisp-edged, and easily pierced with a fork. Leave them on the sheet in a warm spot while you finish the cakes. | Why: Turning exposes another surface to the hot sheet for more even browning.
- 06
Pan-sear the salmon cakes
After the cakes have chilled for at least 10 minutes, set a large nonstick skillet over medium heat for 2 minutes. Add 2 tbsp olive oil and swirl to coat. Carefully place the 4 cakes in the skillet, leaving space between them. Cook 4–5 minutes per side, turning once with a thin spatula, until deep golden on both sides and the centers reach 145°F (63°C) on an instant-read thermometer. If they brown too quickly, reduce the heat slightly. Transfer to a clean plate and rest for 2 minutes. | Why: Moderate heat builds a crisp crust while cooking the salmon safely through.
- 07
Serve
Divide the roasted potatoes among 4 plates. Add one salmon cake to each, spoon the chilled cucumber yogurt alongside, and serve immediately while the cakes are crisp and the potatoes are hot. | Why: Serving the cool sauce on the side preserves the cakes’ golden crust.
