Dijon-dill salmon with crushed potatoes
Roasted salmon, crushed new potatoes and a cool dill sauce.
About 35 min · 495 kcal · 37 g protein per serving
Baked salmon cakes with dill yoghurt
Lightly crisp salmon cakes with dill yoghurt and a simple cucumber side.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the cakes hold together at this crumb ratio
- Photograph the finished plate
- Time
- About 1 hr 5 min
- estimated
- Serves
- 2
- see below
- Energy
- 395 kcal
- per serving
- Protein
- 40 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, fish, gluten, milk. Check the labels on packaged ingredients:
- tinned salmon. Tins vary: in brine, in oil, with or without bones and skin. This figure is for drained pink salmon without them.
- dried breadcrumbs. Breadcrumbs can contain soya or milk; check the label.
Cooking steps
Boil the potatoes for 15 to 20 minutes, until tender. Drain, mash them and let them cool; warm potato begins to set the egg.
Heat the oven to 200°C / 400°F (180°C fan) and line a tray.
Fold the salmon, egg, breadcrumbs and half the dill into the mash and shape four cakes. If the mixture feels soft, chill it for 20 minutes first.
Put the cakes on the tray, brush with the oil and bake for 20 to 25 minutes, turning once, until browned and set right through.
Cooked when: 71°C / 160°F in the centre. A food thermometer is the reliable way to tell.
Stir the rest of the dill into the yoghurt and serve with the cakes and the cucumber.
The useful detail
Chill shaped cakes briefly if the mixture feels soft. Twenty minutes in the fridge firms the potato starch, and the cakes keep their edges in the oven.
Make it work for you
One serving is Two cakes with half the yoghurt and cucumber. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Tinned tuna instead of salmon
Drier and leaner; add a spoonful of the yoghurt to the mixture.
Per serving: about 60 kcal less, about 6 g less protein, about 4 g less fat.
Tinned mackerel
Stronger in flavour and richer.
Per serving: about 150 kcal more, about 1 g less protein, about 16 g more fat.
Gluten-free breadcrumbs
Bind the same way. Nutrition is not recalculated.
Allergens: Removes gluten.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
Tinned salmon makes this one of the higher-protein plates here, and the cakes are baked rather than fried, with all the oil counted.
| Energy | 395 kcal |
|---|---|
| Protein | 40 g |
| Fat | 12 g |
| of which saturates | 3 g |
| Carbohydrate | 33 g |
| of which sugars | 6 g |
| Fibre | 3 g |
| Sodium | 630 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| potatoes | 200 g | FDC 170026Potatoes, flesh and skin, raw | 154 kcal | 4.1 g |
| tinned salmon | 240 g | FDC 173724Fish, Salmon, pink, canned, drained solids, without skin and bones | 326 kcal | 59.1 g |
| eggs | 56 g | FDC 171287Egg, whole, raw, fresh | 80 kcal | 7.0 g |
| dried breadcrumbs | 25 g | FDC 174928Bread, crumbs, dry, grated, plain | 99 kcal | 3.3 g |
| fresh dill | 5 g | FDC 172233Dill weed, freshFresh dill is 43 kcal per 100 g on FoodData Central 172233, so the few grams a recipe uses add 2 or 3 kcal. That record has no sugars value, so the dill is listed here rather than counted, which keeps the recipe's sugars calculable. | · | · |
| rapeseed or other neutral oil | 4.5 g | FDC 172336Oil, canola | 41 kcal | 0.0 g |
| plain yoghurt | 100 g | FDC 170886Yogurt, plain, low fat | 63 kcal | 5.3 g |
| cucumber | 150 g | FDC 168409Cucumber, with peel, raw | 23 kcal | 1.0 g |
| Whole recipe | Divided by 2 | 785 kcal | 79.8 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 3 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days.
- In the freezer
- The FDA chart gives cooked fish 4 to 6 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
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