Salmon Fish Cakes with Dill and Spinach Sauce

Transform your dinner table with these irresistible Salmon Fish Cakes with Dill and Spinach Sauce—a delightful combination of crispy, golden-brown patties and a creamy, herby sauce. Made with flaked fresh salmon and fluffy mashed potatoes, these fish cakes are infused with zesty lemon and fragrant dill, then coated in breadcrumbs for the perfect crunch. Paired with a velvety spinach sauce enriched with garlic and heavy cream, this recipe strikes a perfect balance of indulgence and freshness. Ready in under an hour, these salmon cakes are ideal for weeknight dinners or elegant entertaining. Serve them with a crisp side salad or steamed veggies for a wholesome and satisfying meal.

Nutriscore Rating: 63/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 400 grams Fresh salmon fillets
• 300 grams Potatoes
• 2 tablespoons Fresh dill
• 100 grams Breadcrumbs
• 2 large Eggs
• 1 teaspoon Lemon zest
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 tablespoons Olive oil
• 150 grams Baby spinach leaves
• 200 milliliters Heavy cream
• 2 cloves Garlic
• 1 tablespoon Butter

Directions

Step 1

Peel and dice the potatoes. Place them in a pot of salted water, bring to a boil, and cook until soft, approximately 12-15 minutes.

Step 2

While the potatoes are cooking, season the salmon fillets with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat and cook the salmon for 3-4 minutes per side until just cooked through. Remove from heat, let it cool slightly, then flake into small pieces.

Step 3

Drain the cooked potatoes and mash them until smooth. Let cool for a few minutes, then combine with the flaked salmon in a large mixing bowl.

Step 4

Add 1 tablespoon of chopped dill, 1 beaten egg, lemon zest, 1/2 teaspoon of salt, and black pepper to the salmon-potato mixture. Gently mix until well combined, but do not overwork.

Step 5

Shape the mixture into 8 small patties. Place the breadcrumbs in a shallow dish. Lightly beat the second egg in another dish. Dip each patty into the beaten egg, then coat in breadcrumbs. Place the coated patties on a plate and refrigerate for at least 15 minutes to help them firm up.

Step 6

While the salmon cakes chill, prepare the dill and spinach sauce. Heat 1 tablespoon of butter in a skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.

Step 7

Add the spinach leaves and cook until wilted, about 2-3 minutes. Lower the heat, pour in the heavy cream, and simmer gently for 2-3 minutes until slightly thickened. Stir in the remaining 1 tablespoon of dill and season with salt and black pepper to taste. Set the sauce aside and keep warm.

Step 8

Heat the remaining 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Fry the salmon cakes for 3-4 minutes per side until golden brown and heated through.

Step 9

Serve the salmon fish cakes hot, drizzled with the dill and spinach sauce. Enjoy with a side salad or steamed vegetables.

Nutrition Facts

Serving size	(1324.8g)

Amount per serving	% Daily Value*
Calories	2741.8

Total Fat 167.2g	0%
Saturated Fat 65.3g	0%
Polyunsaturated Fat 4.3g
Cholesterol 849.1mg	0%
Sodium 4626.4mg	0%
Total Carbohydrate 151.6g	0%
Dietary Fiber 14.6g	0%
Total Sugars 11.7g
Protein 140.9g	0%

Vitamin D 1564.8IU	0%
Calcium 384.7mg	0%
Iron 16.9mg	0%
Potassium 3925.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.3%

Protein: 21.1%

Carbs: 22.7%