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Canned Salmon Cakes with Roasted Potatoes

Serves 4 (two of eight cakes and one-quarter of the potatoes)

60 min prep/cook

Ingredient allergen flags: Egg; Fish (salmon); Wheat

Check actual labels and cross-contact. Allergen guidance and swaps

Crisp salmon-and-breadcrumb cakes with golden roasted potato cubes.

AI-generated illustration of Canned Salmon Cakes with Roasted Potatoes, showing the base recipe

Ingredients

  • 12 oz (340 g) canned pink salmon, drained, skin and bones removed
  • 1 large egg (50 g without shell)
  • 1/2 cup (60 g) plain dry breadcrumbs
  • 2 Tbsp (30 g) lemon juice
  • 1 1/3 lb (600 g) potatoes, cut into small cubes
  • 1 Tbsp (13.5 g) olive oil, divided
  • 1/8 tsp (0.75 g) salt, divided
  • 1/4 tsp (0.5 g) black pepper, divided

Method

  1. Heat oven to 375°F. Toss potatoes with half the oil and half the salt and pepper in a bowl. Spread on one tray; roast 35-40 minutes until tender and browned.
  2. Flake the drained salmon, removing any remaining bones. Mix in egg, breadcrumbs, lemon and the remaining salt and pepper. Do not taste the raw-egg mixture. Shape into eight thin cakes, about 1/2 inch thick.
  3. Heat remaining oil in a nonstick skillet over medium heat. Cook cakes about 3-4 minutes per side. Cook until the center of each cake reaches 165°F. Check the center of the thickest cake with a thermometer inserted from the side (F5, Sources).
  4. If a cake browns before its center reaches 165°F, transfer it to a second tray and finish in the oven at 375°F until the center reaches 165°F. Serve with the potatoes.

Allergy / dietary substitutions

Fish: use another recipe for a fish allergy. Egg: no egg-free binder is specified. Wheat: use labeled wheat-free breadcrumbs, checking milk, egg, soy and other ingredients.

Training-day additions

Add extra potatoes and fruit.

Store / pack

Refrigerate promptly in shallow containers at 40°F or below; use within 3 days. Reheat cakes to 165°F; pack cold with two ice sources. Salmon is on the FDA/EPA 'Best Choices' list (F6, Sources).

Approximate nutrition / serving

340 kcal · Protein 28 g · Carbohydrate 38 g · Fat 9 g

Approximate per serving of the specified base recipe, computed from FDC SR Legacy ingredient grams. Add-ons and substitutions are excluded; see How the estimates are made.

Food images are AI-generated illustrations. This recipe is not medical or nutrition advice.

The fish is already cooked (canned). The recipe uses a conservative 165°F mixed-dish target; the F5 egg-dish minimum for the raw-egg binder is 160°F. See F5, Sources.

Breadcrumbs may add milk, egg, soy or sesame; check the actual package.

Safety: food-safety basics · Allergies: allergen guidance · nutrition method.

How the nutrition estimates are made

Each recipe reports approximate calories, protein, carbohydrate and fat per equal serving of its stated base batch. P = protein; C = carbohydrate; F = fat.

One ingredient, one weighed amount

The source stores edible ingredient grams and a USDA FoodData Central SR Legacy record. Dry pasta, oats, rice and lentils use dry weights; raw and cooked meat use matching records. Water and measured seasonings are included.

The calculation

For each nutrient: multiply ingredient grams by the USDA value per 100 g, divide by 100, sum the batch and divide by servings. Round calories to the nearest 10 kcal and macronutrients to the nearest gram.

What can change the result

Brand, draining, natural variation and cooking losses affect the real meal. Canned black/white beans use cooked unsalted bean proxies. Red lentils use generic lentils. The method assumes all listed oil and edible food are consumed; it does not model nutrient retention or evaporation.

What the estimate does not claim

Sides, training-day additions, substitutions and allergy swaps are excluded. Sodium, vitamins and minerals are not reported. These are ingredient estimates, not laboratory results, an assessment of your whole diet or a daily intake target.

Sources and ingredient records
  • 12 oz (340 g) canned pink salmon, drained, skin and bones removed — USDA SR Legacy FDC 173724; 340 edible g
  • 1 large egg (50 g without shell) — USDA SR Legacy FDC 171287; 50 edible g
  • 1/2 cup (60 g) plain dry breadcrumbs — USDA SR Legacy FDC 174928; 60 edible g
  • 2 Tbsp (30 g) lemon juice — USDA SR Legacy FDC 167747; 30 edible g
  • 1 1/3 lb (600 g) potatoes, cut into small cubes — USDA SR Legacy FDC 170026; 600 edible g
  • 1 Tbsp (13.5 g) olive oil, divided — USDA SR Legacy FDC 171413; 13.5 edible g
  • 1/8 tsp (0.75 g) salt, divided — USDA SR Legacy FDC 173468; 0.75 edible g
  • 1/4 tsp (0.5 g) black pepper, divided — USDA SR Legacy FDC 170931; 0.5 edible g
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