Salmon is one of the favorite fish in my house. Fried, baked, or even in tomatoes, salmon are regular dishes on our menu, but our favorite dish is patties. Together with salsa, they create the perfect composition of flavors, and even without salsa, they are perfect as a snack for the youngest 🙂


500 g salmon
250 g potatoes
1 fresh red chili
1 spring onion
a few sprigs of fresh parsley
zest of 1 lemon
½ teaspoon of garlic powder
freshly ground black pepper
olive oil



1 red bell pepper, quartered and deseeded
10 cherry tomatoes
1 fresh red chili, halved lengthwise and deseeded
1 spring onion
a few sprigs of fresh basil
2 tablespoons olive oil
juice of half lemon
salt and pepper


Boil the potatoes into a large pot of salted boiling water and cook for 15-20 minutes. Drain the potatoes and place into a bowl.  At the same time steam the salmon for 10-15 minutes and let it cool. Once cool, remove the meat from the skin and add them into the potatoes. Add the garlic powder and a pinch of salt and pepper and mash them together. Finely chop the chili, spring onion, parsley and zest of a lemon onto the board and put them into the bowl. Mash them all together until well combined. Divide into portions and shape each into a patty. Refrigerate for 2 hours or preferably for a night. Heat the oil into a pan over high heat. Fry each cake for 5-6 minutes on both sides or until it turns into golden crisp.
For the Salsa, heat the oil into a large pan over high heat. Blacken the bell pepper, chili and tomatoes. Let it cool. Once cool, chop the blackened vegetables, spring onion and basil and place into a bowl. Add juice of a lemon, olive oil and a pinch of salt and pepper. Lay the Salmon cakes into a plate and top with the salsa. Serve. 


basil, bell pepper, chili pepper, chili, fish, garlic, lemon juice, lemon, olive oil, onion grass, onion, parsley, pepper, potatoes, salmon, salsa, salt, tomatoe

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