Salmon-Potato Cakes with Roasted Tomato Mayonnaise

Total Time:
1 hr
10 min
50 min
  • 2 pounds skinless salmon fillet
  • Salt and pepper
  • 1 teaspoon cayenne pepper
  • 1/2 cup dry white wine
  • 1 onion, finely chopped
  • 2 teaspoons minced garlic
  • 1 1/2 cups chilled mashed potatoes
  • 1/4 cup chopped fresh herbs (parsley, basil, and tarragon)
  • Bread crumbs
  • Vegetable oil
  • Butter
  • Roasted Tomato Mayonnaise
  • 1 1/2 cups homemade or prepared mayonnaise
  • 8 oven roasted plum tomatoes
  • 3 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon paprika
  • Salt and pepper
  • Season fillets with salt, pepper and cayenne.

  • In a baking dish, place seasoned fish with wine, onions and garlic and bake in a preheated 350 degree oven for about 7 minutes or until fish is cooked through.

  • When fish is completely cooled, flake. Mix the flaked salmon with potatoes and herbs. Roll 6-ounce cakes in bread crumbs. In a saute pan, heat 1 tablespoon oil and 1 tablespoon butter. When hot, saute cakes so that the bread crumbs toast. Cook on both sides and place on sheet tray.

  • After all salmon-potato cakes are toasted, place sheet tray in oven for 10 minutes to heat cakes through.

  • In a blender or food processor combine, mayonnaise, tomatoes, ketchup, Dijon mustard, paprika; season, to taste, with salt and pepper.

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    Recipe courtesy of Melissa d'Arabian