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Home > salmonrosti

Salmon r�sti

Recipe Information

Preparation Time20 Minutes
Cook Time15 Minutes
Total Time35 Minutes
Main IngredientSalmon
MealLunch; Dinner
TypeMain Dish; Side Dish
Cook MethodBaking; Frying
DietLow Calorie; Low Carb; Heart Healthy; High Protein; Gluten Free


  • Two 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained

  • 1/2 cup red onion, finely chopped

  • 2 large eggs

  • 1 large egg white, lightly beaten

  • 1 tablespoon whole-grain mustard

  • 3 tablespoons fresh dill, chopped, or 3 teaspoons dried dill, divided

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 teaspoon salt

  • 4 cups (about 12 ounces) frozen hash-brown shredded potatoes

  • 2 tablespoons extra-virgin olive oil, divided

  • 1/3 cup reduced-fat sour cream

  • 1 tablespoon capers, rinsed and chopped

  • 1 teaspoon lemon juice


  • Combine the salmon, onion, eggs, egg white, mustard, 2 tablespoons of fresh dill (or 2 teaspoons of dried dill), pepper, and salt in a large bowl. Add the potatoes, and stir to combine.

  • Preheat the oven to 200�F.

  • Heat 1 tablespoon of oil in a large nonstick skillet over medium heat until shimmering. Fill a 1-cup measure two-thirds full with the salmon mixture and firmly pack it down. Unmold into the pan and pat to form a 3-inch cake. Repeat, making 3 more cakes.

  • Cover and cook until browned on the bottom, 3-5 minutes. Gently turn over and cook, covered, until crispy on the other side, 3-5 minutes more. Transfer the cakes to a baking dish; keep warm in the oven. Wipe out the skillet and cook 4 more cakes with the remaining 1 tablespoon of oil and the remaining salmon mixture.

  • Combine the sour cream, capers, lemon juice, and remaining dill in a small bowl. Serve the salmon cakes with the dill sauce.

Nutrition (per serving)

  • Calories: 317 cal

  • Total fat: 18g

  • Saturated fat: 4g

  • Cholesterol: 143mg

  • Sodium: 559mg

  • Potassium: 605mg

  • Carbohydrate: 19g

  • Fiber: 2g

  • Protein: 27g