Dill Salmon with Potato Patties

Dill Salmon with Potato Patties

Thought by 1st-century Romans to be a good-luck symbol, dill has almost disappeared from the kitchens of Southern Europeans. However, it is widely used in Scandinavia and Russia, mostly in herring and salmon marinades.

2 servings
Preparation 20 min
Cooking 30 min

410 calories per serving 


1 1/2 potatoes, unpeeled   300 g
1 eggs size large    
2 green onions/scallions, finely chopped   30 g
3 tbsp fresh dill, finely chopped   5 g
55 g feta cheese, crumbled    
2 tsp lemon juice, freshly squeezed   1/4 lemon
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
300 g salmon fillet, or trout fillet    
1 tbsp olive oil   15 mL
1 tbsp chives, fresh, finely chopped   3 g
1/2 tbsp canola oil   8 mL

Before you start

Keep the serving plates warm by placing them on the stove while you're preparing the dish.


  1. Preheat the oven to 215°C/425°F.
  2. Boil the potatoes in their skins until soft, about 15-20 min depending on the potato size. Drain, then peel when still warm. Place the potatoes in a bowl and mash.
  3. Beat the egg then add it to the potatoes. Finely chop the scallions and 2/3 of the dill, then add them to the bowl. Crumble the feta cheese and add it to the mixture. Pour in the lemon juice and season with a little salt and pepper. Stir well. Chill the mixture in the refrigerator for a few minutes until firm.
  4. Meanwhile, prepare the fish: cut into pieces of comparable size, as per the number of servings required. Pour the olive oil on a baking sheet, put the fish pieces on the sheet, skin side down, and brush them with the oil. Add salt and pepper, then cover with the chives and the remaining dill.
  5. Place the fish in the middle of the oven and bake for about 10 min for a 2 to 2,5 cm thick fillet. Since the cooking time depends on the fillet thickness and the actual temperature of the oven, it is important to check with a fork to see if the fish is cooked through.
  6. While the fish is cooking, finish the patties. Heat the canola oil in a thick-bottom pan over medium-high heat. Divide the potato-egg mixture into golfball size balls, then flatten them slightly. When the pan is hot, add the potato patties and cook about 3 min per side, turning once, until golden-brown.
  7. Arrange the fish pieces and the potato patties on the individual plates then serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (320g)


% DV*

* DV = Daily Value




19 g

29 %

Saturated 7 g
+ Trans 0.1 g

33 %


155 mg


430 mg

18 %


27 g

9 %


2 g

9 %


3 g


35 g

Vitamin A

10 %

Vitamin C

40 %


20 %


15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: ½ serving
Meat and Alternatives: serving

More info


Free :
Added Sugar
Low :
Source of :
Fibre, Iron, Manganese, Omega-3, Vitamin A
Good source of :
Calcium, Copper, Selenium, Vitamin B1, Vitamin C, Zinc
Excellent source of :
Folacin, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin D, Vitamin E, Vitamin K

More info

This recipe is in the following categories: Fish | Main courses/Entrées | Diabetes-friendly | Halal | High Calcium | High Vitamin D | Kosher | Low Sodium | Source of Omega-3

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