Delicious Salmon Rosti

Eating healthy can really affect how your brain works and how you feel throughout the day. Brain foods are rich in antioxidants, good fats, vitamins and minerals to provide energy and aid in protecting against brain diseases.

Salmon is one of the most brain-friendly and nutritious foods you can eat. It is packed with omega-3 fatty acids to keep your brain running smoothly and helps improve memory. Make sure you are eating Alaskan wild-caught salmon instead of farm-raised. Farm-raised can be filled with mercury and toxins, which quickly will make a healthy food unhealthy.

Including olive oil in your diet is also important since it is great for your brain due to the powerful antioxidants known as polyphenols that are found in the oil. They help to improve learning, memory and reverse many age- and disease-related health changes.

Photo Credit: A Healthier Michigan

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  • Two 6-7 oz. cans boneless, skinless wild Alaskan salmon, drained
  • 1/2 cup finely chopped red onion
  • 3 eggs, slightly beaten
  • 1 Tbsp. whole-grain mustard
  • 3 Tbsp. chopped fresh dill or 3 teaspoons dried, divided
  • 1/2 tsp. freshly ground pepper
  • 1/4 tsp. salt
  • 4 cups frozen hash-brown shredded potatoes (about 12 oz.)
  • 2 Tbsp. extra-virgin olive oil, divided
  • 1/3 cup plain Greek yogurt
  • 1 Tbsp. capers, rinsed and chopped
  • 1 tsp. lemon juice

Salmon Rosti

1. Combine salmon, onion, eggs, mustard, 2 tablespoons fresh dill (or 2 teaspoons dried), pepper and salt in a large bowl. Add potatoes and stir to combine.
2. Preheat oven to 200°F.
3. Heat 1 tablespoon 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 to 5 minutes. Gently turn over and cook, covered, until crispy on the other side, 3 to 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 oil and the remaining salmon mixture.
4. Combine plain Greek yogurt, capers, lemon juice and the remaining dill in a small bowl. Serve the salmon cakes with the dill sauce. Enjoy!

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Read 4 Comments

  1. Well fooey!! I just sat down in front of the computer to read stuff and eat my salmon patties and mashed potatoes. I used my old recipe, but will use this one next time. I never thought of putting the potatoes IN the salmon!! Next time. Thanks for the idea!!

  2. Unfortunately, Alaska caught salmon OR farm raised, it will still have pollutants, possibly miniscule pieces of plastic and radiation from Fukashima in it! But I’ll eat it anyway because I’m old and ready to go anyway.

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