There is something satisfying about a recipe that comes together in one bowl and one skillet. This salmon rosti is one of those. It is based on a traditional Swiss potato pancake, but swaps in canned salmon for a version that is just as crispy on the outside and a lot more nutritious on the inside.
A lot of people don’t realize that canned salmon is one of the easiest ways to get omega-3 fatty acids into a weeknight meal without any prep work. Using boneless canned salmon means no filleting and no bones to remove. You open a can, and you are most of the way to dinner.
Why Omega-3s Matter, Especially as We Get Older
DHA is one of the most abundant omega-3 fatty acids in the brain and is an important structural component of brain cell membranes (1). Some observational studies have suggested that people who eat more fish may have a lower risk of cognitive decline, although clinical trials of omega-3 supplements have produced mixed results (2). That does not mean one dinner changes everything. But it is one more reason to lean toward foods like salmon on a regular basis instead of treating it as an occasional treat.
The omega-3 fats DHA and EPA are found mainly in seafood. While the body can convert a small amount of the plant-based omega-3 fat ALA into DHA and EPA, the conversion is limited, making foods like salmon one of the most reliable ways to obtain them (1). Salmon, including the canned variety, is one of the more accessible sources.
If you have been looking into ways to round out your diet with more brain-supporting nutrients, it may be worth exploring additional options that fit your routine alongside meals like this one.
What Makes This Recipe Work
This rosti uses canned wild-caught salmon instead of fresh fillets, which keeps the ingredient list simple and the cost down. Each serving delivers about 21 grams of protein, along with calcium and potassium. Calcium content can vary depending on the product, since it is higher in salmon with edible bones and lower in the boneless variety used here. Potassium plays a role in normal cell function and fluid balance throughout the body, and many adults do not meet the recommended intake through diet alone (3).
The hash brown potatoes give the patties their crisp, golden exterior, while the eggs and mustard hold everything together. Fresh dill adds a bright, herby note that keeps the dish from tasting heavy.
Savory Salmon Rosti
Prep time: 30 minutes Serves: 4
Ingredients
- 2 6- to 7-ounce cans boneless, skinless, wild-caught salmon, drained
- 1/2 cup finely chopped red onion
- 2 large organic eggs, plus 1 large egg white, lightly beaten
- 1 tablespoon whole-grain mustard
- 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 4 cups frozen organic hash brown shredded potatoes (about 12 ounces)
- 2 tablespoons oil, divided
Directions
- Combine the salmon, onion, eggs, egg white, mustard, dill, pepper, and salt in a large bowl. Add the potatoes and stir until everything is well combined.
- Preheat the oven to 200°F. This will keep finished cakes warm while you cook the rest.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium heat until it shimmers. Fill a 1-cup measure two-thirds full with the salmon mixture and pack it down firmly.
- Unmold the mixture into the skillet and pat it into a 3-inch cake. Repeat to make three more cakes in the pan.
- Cover and cook until browned on the bottom, about 3 to 5 minutes. Flip gently and cook, covered, until crispy on the other side, another 3 to 5 minutes.
- Transfer the cooked cakes to a baking dish and keep them warm in the oven. Wipe out the skillet, add the remaining oil, and cook the last four cakes with the remaining salmon mixture.
- Serve warm. A little ketchup or a squeeze of lemon on the side is never a bad idea.
A Few Notes Before You Start
The mixture will feel a little loose before cooking. That is normal. Packing it firmly into the measuring cup is what helps it hold together in the skillet.
If your rosti cakes fall apart when you flip them, they likely need another minute or two on the first side before turning. A well-set bottom crust makes the flip much easier.
Frequently Asked Questions
Can I use fresh salmon instead of canned? Yes. Cooked, flaked salmon works well in this recipe. You will need about 2 cups of flaked salmon to replace the two cans called for above.
Can I make these ahead of time? The cakes reheat well in a skillet or oven. They tend to lose some crispness in the microwave, so a quick pan reheat is usually the better option.
Can I freeze salmon rosti? Yes. Let the cooked cakes cool completely, then freeze them in a single layer before transferring to a freezer bag. They will keep well for up to two months.
A Simple Way to Round Out Your Routine
Meals like this one are an easy, low-effort way to work more omega-3s into your week. For some people, food alone covers what they need. Others find it helpful to look into additional options that support brain health alongside meals like this, especially if fish is not something they eat often. Either way, small, consistent choices tend to matter more than any single dish.
Learn More About Liver Support
Sources
- National Institutes of Health, Office of Dietary Supplements. Omega-3 Fatty Acids: Fact Sheet for Consumers. https://ods.od.nih.gov/factsheets/Omega3FattyAcids-Consumer/
- National Institutes of Health, Office of Dietary Supplements. Omega-3 Fatty Acids: Fact Sheet for Health Professionals. https://ods.od.nih.gov/factsheets/Omega3FattyAcids-HealthProfessional/
- National Institutes of Health, Office of Dietary Supplements. Potassium: Fact Sheet for Consumers. https://ods.od.nih.gov/factsheets/Potassium-Consumer/