Ingredients:

  • 14.75 oz (418g) can of boneless, skinless salmon, drained well
  • 1 medium russet potato (about 6 oz/170g), peeled and cubed
  • 1/4 cup (30g) all-purpose flour, plus more for dredging
  • 1/4 cup (60ml) mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped fresh parsley
  • 1 green onion (scallion), thinly sliced
  • 1 large egg, lightly beaten
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • Pinch of cayenne pepper (optional)
  • 2 tablespoons olive oil, for pan-frying

Instructions:

  1. Boil the cubed potato in salted water until tender. Drain well and mash until smooth. Let cool slightly.
  2. In a large bowl, combine the drained salmon, mashed potato, flour, mayonnaise, Dijon mustard, lemon juice, parsley, green onion, egg, black pepper, paprika, garlic powder, and cayenne pepper (if using). Gently mix until just combined.
  3. Form the mixture into four equal-sized patties, about 3/4 inch (2 cm) thick.
  4. Lightly dredge each patty in flour, ensuring they are coated on all sides.
  5. Heat olive oil in a large skillet over medium heat. Carefully place the salmon cakes in the hot oil, being careful not to overcrowd the pan.
  6. Cook for 5-7 minutes per side, or until golden brown and heated through. The internal temperature should reach 145°F (63°C).
  7. Serve hot with your favorite sides and sauces. Enjoy your salmon cakes with canned salmon!