Salmon is one of those health foods that is really worth the hype. Most people know it as a source of Omega 3’s but it’s also an AMAZING source of Vitamin B12 which is a pretty common deficiency in people with IBS. It’s also an excellent source of selenium (ladies with hypothyroidism- get your selenium!) and Vitamin D.

I can never bring myself to eat a big ‘ol slab of fish so I made these hybrid salmon potato cakes from three different Martha Stewart recipes and I loved them. Salmon cakes are usually made with bread crumbs and mayo but I subbed in potato and a delicious herbed Dijon sauce to make it healthier and easier on the gut. If you aren’t on a Low FODMAP diet, I recommend leaving in the red onion (you’ll see what I mean below) for extra yum factor.



  • 1 lb wild salmon, cooked (I baked mine in the oven with lemon, butter and dill)
  • 1 lb white nugget potatoes, peeled and cut into 1/2 inch pieces
  • 2 tbsp. unsalted butter
  • 1 red onion, roughly chopped
  • 3 stalks celery, finely diced
  • 2 tbsp. finely chopped fresh flat-leaf parsley
  • 2 handfuls of baby kale, finely chopped (you can use any leafy green)
  • 1 leek, green part only, rinsed well and thinly sliced
  • 1 tbsp. drained capers
  • 1 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1/2 c Dijon mustard
  • 4 tbsp. fresh lemon juice
  • 1 tsp. extra-virgin olive oil
  • 3 tbsp. chopped fresh dill
  • 4 tbsp. extra-virgin olive oil
  • 3 tbsp. chopped fresh basil


  1. In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer. Cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain; transfer to a large bowl. Cool slightly; with a fork, mash potato.
  2. Heat 2 tablespoons of oil in a large saute pan over medium-low heat. Add red onion. Sauté until tender, 8 to 10 minutes. Remove onion from oil. Add kale, celery, parsley, capers, salt, and pepper; cook until tender, 8 to 10 minutes. Remove from heat; set aside; cool slightly.
  3. While vegetable mixture is cooling, combine lemon juice, Dijon mustard, olive oil, dill and basil in a small bowl.
  4. In a large bowl, combine potato, cooked salmon, vegetable mixture and herbed Dijon sauce.
  5. With damp hands, form cakes using about 1/4 cup of salmon mixture. Heat butter and remaining oil in same sauté pan that you used for the vegetable mixture. Cook cakes, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Serve warm.

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