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Easy Salmon Cakes
Easy Salmon Cakes
117 Reviews
From: EatingWell Magazine, Winter 2004
If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 3 teaspoons extra-virgin olive oil, divided
- 1 small onion, finely chopped
- 1 stalk celery, finely diced
- 2 tablespoons chopped fresh parsley
- 15 ounces canned salmon, drained, or 1½ cups cooked salmon
- 1 large egg, lightly beaten
- 1½ teaspoons Dijon mustard
- 1¾ cups fresh whole-wheat breadcrumbs, (see Tip)
- ½ teaspoon freshly ground pepper
- Creamy Dill Sauce, (recipe follows)
- 1 lemon, cut into wedges
- Associated Recipes:
- Creamy Dill Sauce
Preparation
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Active
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Ready In
- Preheat oven to 450°F. Coat a baking sheet with cooking spray.
- Heat 1½ teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
- Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2½ inches wide.
- Heat remaining 1½ teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
- Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.
- Make Ahead Tip: Prepare through step 3. Cover and refrigerate for up to 8 hours.
- To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about ⅓ cup.
- Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
- Per serving: 350 calories; 14 g fat(1 g sat); 6 g fiber; 26 g carbohydrates; 34 g protein; 26 mcg folate; 126 mg cholesterol; 5 g sugars; 419 IU vitamin A; 7 mg vitamin C; 60 mg calcium; 2 mg iron; 761 mg sodium; 169 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: 1½ starch, ½ vegetable, 3½ lean protein, 1 fat
Reviews 117
August 08, 2017
By: LuWilson
Add more herbs and spices and reduce the amount of breadcrumbs to actually experience the taste of the salmon.
Also a hint from a European: extra virgin/virgin olive oils are for dipping/non-heating recipes, as heating burns the oil and ruins the taste. If you want to use olive oil for cooking/heating, you should stick to standard olive oil (or light olive oil).
May 04, 2017
By: prototd
I couldn't make the recipe as it stood. Even after cutting the breadcrumbs in half after reading previous reviews, the mixture was still too dry to hold a patty shape. I added a second egg to help keep it together, which sort of worked, but it was still what I would consider dry. After cooking, the final product was dry and not very flavorful, though edible. The saving graces were the lemon wedges and especially the dill sauce. The dill sauce is fantastic. I used what was left over the next day to make pasta salad with crab and it was unbelievably good. The time the flavors had to meld made it even better. That suggestion was the best thing about this recipe.
April 01, 2017
By: Karen
I really liked this recipe the second time I made it, I found the first time it had way to many bread crumbs so all you could taste was the bread crumbs, perhaps it is a typo in the ingredients but the second time I cut the bread crumbs in half and it was much better.
January 26, 2015
By: EatingWell User
NOT YOUR AVERAGE FISH PATTY FOR SURE
I needed to provide some meat in our meal and we had several cans of salmon. Upon reading the ingredients, I thought this might be ok, something to fill the hole but I have to say, this patty was addictive. Even my daughter who isnt crazy about fish had 4 of her own. I actually shred some asiago cheese on the top of ours for the last few baking moments and man it put the flavor rater over the top with seperate flavors and aromas. This recipie is well worth putting in our Family Cookbook and it will be worth putting in yours as well.
Pros: Easy, Tasty, Satisfy your Family, Able to use cans of salmon
Cons: Digging through, seperating and flaking salmon was yuckie!!!
November 27, 2014
By: EatingWell User
ATTN: Eating Well, YOU featured a statement by two commenters on your permanent front page for this recipe that says the following:
READER'S COMMENT:
''Crumbs from the crust have more fiber, so it's good to use them. There is nothing true about this statement at all.
IN FACT: The ORIGINAL POSTER WAS CORRECT! There is substantial difference between the crust and crumb!!!!
YOU should do your research before you post UNTRUTHS!
July 16, 2014
By: EatingWell User
Simple and simply delicious
I've made this recipe several times and, with a LOT less bread crumbs, the recipe is terrific as it stands. When forming the patties it helps keep the mixture together if your hands are wet.
April 23, 2014
By: EatingWell User
bread crumb salmon flavored cakes
This is the recipe for you if you want to mask the salmon with bread crumbs, celery & onion.
Cons: salmon is lost in the bread crumbs, celery & onions
March 29, 2014
By: EatingWell User
way to much bread crumbs should be reduced to 1/2 or 3/4 cup not 1 and 3/4 cup!!!!!! crazy
September 13, 2013
By: EatingWell User
Loved these salmon cakes--just added some sweet red pepper & a few chili flakes-
Served them with chili sauce-
Thank You Eating Well!!
