Recipe courtesy of Tanya Holland

Salmon-Potato Cakes with Roasted Tomato Mayonnaise

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  • Total: 1 hr
  • Prep: 10 min
  • Cook: 50 min
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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


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


  1. Season fillets with salt, pepper and cayenne.
  2. 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.
  3. 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.
  4. After all salmon-potato cakes are toasted, place sheet tray in oven for 10 minutes to heat cakes through.
  5. In a blender or food processor combine, mayonnaise, tomatoes, ketchup, Dijon mustard, paprika; season, to taste, with salt and pepper.