Smoke and sizzling butter hit first, then you get that crackly, golden crust that makes everyone drift toward the skillet. Smoky Campfire Salmon & Dill Potato Cakes lean into those crisp edges while keeping the centers soft and hearty—exactly what you want when you’ve been moving all morning and lunch needs to stick.
These cakes come together from flaky salmon and mashed potatoes with fresh dill and onion folded in for lift and bite. Set a cast iron pan over steady coals and let the surface get properly hot before you add the patties; once they brown, they’ll release cleanly and hold their shape instead of tearing. The dill stays bright against the rich fish, and the onion sweetens as it cooks.
If you like to keep camp cooking low-stress, mix everything at home and chill it in a lidded container. At the picnic table, form patties with damp hands, then sear and serve with lemon, hot sauce, or whatever’s riding in your cooler. One bowl and one skillet is about as painless as it gets when water is limited.
Smoky Campfire Salmon & Dill Potato Cakes
Equipment
- Cast iron skillet
- Spatula
- Bowl
Ingredients
- 6 ounces cooked salmon fresh or pouch
- 1 cup mashed potatoes leftover or instant, cooled
- 2 eggs beaten
- 1/4 cup scallions sliced
- 2 tablespoons fresh dill chopped
- 1/4 cup plain breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons oil for frying
Instructions
- Build a campfire and heat cast iron skillet over medium-hot coals.
- In a bowl, flake salmon and mix with mashed potatoes, eggs, scallions, dill, breadcrumbs, salt, and pepper until combined.
- Form mixture into 4 patties.
- Add oil to skillet and fry patties 4–6 minutes per side, until golden and crisp.
- Serve warm, straight from the skillet.