Go Back

Salmon, Dill and Potato Patties

Super easy and delicious Salmon and Potato Patties, these are great for lunch or dinner providing a fresh and flavourful meal. Can be made more hearty by adding plenty of vegetables or eat them with a salad for a lighter option on a warm day. A great serving suggestion is to have these with a homemade lemon, dill and yoghurt dressing which can be easily thrown together in seconds!

Course Dinner, Lunch, Main Course
Cuisine American, Australian, Mediterranean
Keyword Salmon and Potato Patties
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 people
Author KiahsKitchen


  • 4 medium white potatoes
  • 1/2 medium red onion
  • 1 210g can wild caught red salmon see note
  • 1 tsp garlic powder
  • 1 large bunch fresh dill
  • 1 tbsp Dijon mustard
  • 1 large egg
  • 1 cup fresh bread crumbs see note
  • 1 tsp salt and pepper to taste
  • 1 whole lemon


  1. Preheat fan-forced oven to 180 degrees Celsius

  2. Wash and chop the potatoes into 1-2 cm cubes and place in steamer over high heat, steam for 10-15 minutes until soft (alternatively you can boil them)

  3. While the potatoes are cooking, finely chop the red onion and fresh dill (reserve a small amount of dill for serving) and finely grate the lemon rind

  4. Prepare a baking tray with non-stick baking paper

  5. Once the potatoes are soft, remove from heat and allow to cool slightly

  6. Transfer potatoes to a large mixing bowl and mash well until smooth with some small chunks

  7. Add the red onion, fresh dill, lemon rind, garlic powder, Dijon mustard and 1/2 cup of breadcrumbs to the potato and mix through well to combine

  8. Drain the liquid from the red salmon and add to the bowl with the other ingredients, stir well to combine ensuring ingredients are evenly distributed

  9. Finally add egg into the bowl and mix though well, season with salt and pepper

  10. Spread remaining breadcrumbs on a plate and using your hands, mould the potato/salmon mixture into 8-12 patties (depending on desired size) and lightly roll in breadcrumbs before placing on prepared baking tray

  11. Press patties down slightly, drizzle with olive oil and place in preheated oven to bake for 20 - 30 minutes until slightly golden and crispy on the outside

  12. Serve with a a wedge of fresh lemon and remaining dill, these are great with a side salad or freshly steamed vegetables

Recipe Notes

Patties can be stored in an airtight container in the fridge for up to two days or placed in the freezer for up to one month for ultimate freshness. These go great with a dill, lemon and yoghurt dressing!

If you don't have bread crumbs on hand (which I never do) leave out four pieces of bread on the counter for 30 minutes or so until they start to go a little stale (speed this up by putting them in the oven for 3-5 minutes) then add to a blender or NutriBullet and blend until you have the right breadcrumb consistency. 

If you are looking for a grain free option, use almond meal instead of breadcrumbs and adjust quantities until the consistency of the mixture is right.

These patties have a very mild salmon flavour, if you want a stronger salmon flavour, add an additional 110g can of wild caught red salmon in addition to the 210g can called for in the recipe.