Dill-Potato Fish Cakes with Chive-Buttermilk Sauce

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender fish cakes with a delicate dill-potato base, finished with a cool, tangy chive-buttermilk sauce that complements the flaky fish perfectly. This seafood recipe, ready in about 32 minutes, layers salmon fillet, potato, fresh dill into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 295 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 12 min Serves 4 295 cal/serving

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Ingredients

180 grams, cooked and flaked salmon fillet
120 grams, boiled and mashed potato
3 tablespoons, finely chopped fresh dill
20 grams, finely minced red onion
1 tablespoon all-purpose flour
1 large egg
2 tablespoons panko breadcrumbs
10 grams, melted butter
2 tablespoons buttermilk
1 tablespoon, finely chopped fresh chives

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Instructions

Step 1: In a large bowl, mix 180 grams flaked salmon, 120 grams mashed potato, 3 tablespoons chopped dill, and 20 grams minced red onion. Add 1 tablespoon all-purpose flour and 1 large egg, mixing gently until combined.
Step 2: Divide mixture into 6 portions, shaping each into a 1-inch thick patty. Lightly coat each patty with 2 tablespoons panko breadcrumbs.
Step 3: Heat 10 grams melted butter in a non-stick skillet over medium heat until hot. Add patties and cook for 3-4 minutes per side until golden brown and crisp.
Step 4: Whisk 2 tablespoons buttermilk with 1 tablespoon chopped chives to make the sauce. Serve cakes immediately with sauce drizzled over the top.