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. Source: EatingWell Magazine, Winter 2004

EatingWell Test Kitchen
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Ingredients

Associated Recipes

Directions

  • Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.

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  • Heat 1 1/2 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 2 1/2 inches wide.

  • Heat remaining 1 1/2 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.

Tips

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 1/3 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.

Nutrition Facts

350 calories; 13.7 g total fat; 1.4 g saturated fat; 126 mg cholesterol; 761 mg sodium. 169 mg potassium; 25.8 g carbohydrates; 5.7 g fiber; 5 g sugar; 34.4 g protein; 419 IU vitamin a iu; 7 mg vitamin c; 26 mcg folate; 60 mg calcium; 2 mg iron; 59 mg magnesium;

Reviews (120)

Read More Reviews
121 Ratings
  • 5 star values: 9
  • 4 star values: 98
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 6
Rating: 1 stars
01/13/2020
Your recipe calls for the same amount of salmon and bread crumbs! That’s ridiculous... cut the breadcrumbs to no more than 1/2 cup and add 1 tsp. of Old Bay seasoning. This recipe, as written is not healthy, it’s inedible. Read More
Rating: 1 stars
11/21/2019
There have got to be better salmon cake recipes. The proportions of this are terrible. The ingredients leave a bit to be desired too. Be wary of what canned salmon you buy. Some have bones and skins. Read More
Rating: 4 stars
09/05/2018
Use RED salmon not pink. There is a huge flavor difference. Substituted 1-C Panko bread crumbs for wheat added 1/2 red bell pepper and 2t diced shallot. Sauteed pepper and shallot and added to bowl with parsley. Pulsed salmon in food processor added all the liquid from can added egg panko And sprinkled 1t celery salt and the Dijon mustard. Mix well and chill in fridge for 1-2 hours. Use a 1/4C measuring cup to pack mix and turn over to form patties. My husband is now a reformed salmon lover! (He ate 3!!!) Read More
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Rating: 2 stars
08/08/2017
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). Read More
Rating: 3 stars
05/04/2017
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. Read More
Rating: 4 stars
04/01/2017
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. Read More
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Rating: 5 stars
01/27/2015
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!!! Read More
Rating: 1 stars
11/27/2014
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! Read More
Rating: 4 stars
07/16/2014
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. Read More
Rating: 1 stars
04/23/2014
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 Read More
Rating: 4 stars
03/29/2014
way to much bread crumbs should be reduced to 1/2 or 3/4 cup not 1 and 3/4 cup!!!!!! crazy Read More
Rating: 4 stars
09/13/2013
Loved these salmon cakes--just added some sweet red pepper & a few chili flakes- Served them with chili sauce- Thank You Eating Well!! Read More
Rating: 4 stars
08/19/2013
Delicious fried fish cake taste without the guilt These baked salmon cakes are absolutely delicious and taste as good as some fried fish cakes I've had at fish restaurants. I substituted chopped green pepper for the celery and used the specified amount of breadcrumbs as it extends the protein and balances the strong fish flavor. They're so low in fat though that they fell apart; I think I'd add an extra egg next time. One of the best uses of canned salmon I've ever found! Pros: Flavorful easy healthy economical Cons: low in fat; hard to keep together Read More
Rating: 2 stars
07/10/2013
Way to much bread crumbs Cut the amount of bread crumbs to 1/2 cup keep everything else the same amount of ingredients use the creamy dill sauce and it will be fine. 1 3/4 cups of bread crumbs will give you fried bread balls. Pros: Tastie with the dill sauce Cons: Very dry and bland using the recommended amount of bread crumbs Read More
Rating: 4 stars
05/10/2013
blunderbus Many thanks to my USA friends for some awesome menus Read More
Rating: 4 stars
02/16/2013
Easy Entertaining These were easy and delicious. They are a great dish for entertaining too. They look very elegant and perfect to make ahead. I'm going to add something more for flavour next time - this is an easy recipe to adapt to your tastes. It's a dry dish and the sauce was essential. Maybe if I increase the veggies in it it will be more moist. Pros: Easy yummy elegant simple Cons: a bit dry a bit bland Read More
Rating: 5 stars
01/16/2013
I would give the Salmon Cakes five stars...used parsley flakes rather than fresh. would make this again. Read More
Rating: 4 stars
12/25/2012
Loved it but had to modify the recipe a little. My husband and I really enjoyed the salmon cakes. We live in Southern California so we had leftover grilled salmon (we grill all year). I cut back to one cup of bread crumbs since I noticed that was a common thread in reviews. I also added a jalapeno pepper that was diced into very small pieces. When I mixed all the ingredients the mixture would not hold together so I added an extra egg and it was the perfect texture. Read More
Rating: 5 stars
10/24/2012
One of our favorites! This is a great light dinner. I have to make a substitution because I've never been able to find a 7 ounce can of salmon in our area. I use 2 - 5 ounce cans and less bread crumbs. I also use the whole egg instead of just the egg white. Pros: It's easy to keep the ingredients for this dish on hand with canned salmon Read More
Rating: 3 stars
10/19/2012
Recipes looks good so it's on my to try list. Handy tip for fresh breadcrumbs - freeze left over rolls and when breadcrumbs are needed just grate from frozen. Works like a dream. Read More
Rating: 4 stars
08/26/2012
Best Salmon Patties ever! Simple basic recipe for the first time. Add more seasonings to taste. I added lemon pepper & more mustard. Also didn't have parsley so added celery leaves & another celery stalk. My daughter loved them...my family of three both had two since I used the smaller cans...2 (5.5 oz) which made 6 patties instead of 8. We all agreed that we should have these more often! Pros: By first sauteing the veggies in EVOO made these so more flavorable! Cons: Less bread crumbs about half & I used roasted garlic ones too. Read More
Rating: 4 stars
07/02/2012
Tasty Due to my own lack of planning I was forced to make a some changes and it still turned out great. I ended up using Arctic Char instead of salmon. I poached it in salt water with lemon. No fresh breadcrumbs so I added about a 1/4 cup water to the ones I had and it was too hot to turn on the oven so I cooked them in a non-stick pan with a little canola oil. The cakes held together well and were great with the dill sauce-its a necessity. Pros: Actually got me to eat fish Cons: Modified Read More
Rating: 4 stars
06/12/2012
Yummy everyone in my family loved this! I added mushroom and chives. I doubled the recipe and did not feel the need to bake it after pan frying lightly in olive oil. Will make again and again! Read More
Rating: 4 stars
06/10/2012
Great way to use leftover salmon Excellent recipe for leftover salmon. I had 3/4 cup of salmon so cut the recipe in half which was perfect for 2 people. Used 1/2 cup of Panko breadcrumbs and 1 egg. Also added a touch of salt. Saw no need to put it in the oven. Browned patties on both sides in a saute pan and they were perfect. This recipe is definitely a keeper! Pros: Easy and tasty Cons: None Read More
Rating: 4 stars
05/23/2012
Easy is Correct! This recipe is true to its name-easy simple delicious and healthy! The creamy dill dressing was also a hit with my family. Had to go back and make more. We loved it! Pros: Quick Read More
Rating: 4 stars
04/25/2012
Kids loved it too! I added a little grated carrots and red pepper. Yummy. My 6 and 4 year old kids loved it too. Also used spelt breadcrumbs but had to add a little regular breadcrumbs to make it stay together better. Read More
Rating: 4 stars
03/25/2012
Easy and delicious I made my own bread crumbs using 3 1/2 slices of whole grain bread and I didn't have any problems with it being too dry...probably ended up being about 1 1/2 cups of bread crumbs total. I also added some cayenne pepper to zing it up and squeezed some fresh lemon juice on top before serving. Really delicious with the dill sauce (recommend adding more lemon i.e. juice from 1 whole lemon and more dill) and on top of mixed baby greens with a few fresh veggies. Pros: Quick easy cheap Read More
Rating: 4 stars
03/22/2012
I made this tonight with leftover salmon from last night - Awesome! I had a lot of dill spices left on it and added cilantro instead of parsley (as that is what I had in my fridge) and only had 1.5cups of Panko crumbs. Loved it and kids too (the cilantro and dills from the leftovers made the huge punch in flavour) Read More
Rating: 1 stars
03/11/2012
Way too dry... I must preface this by saying that I'm not a fan of salmon. However I know this is a good fish with lots of healthy nutrients and this recipe seemed much less awful than the one my mother made. I went into this very hopeful. I made these with white bread crumbs because that's all I had; everything else was followed to the letter. There was very little flavor and what little there was was flat. I am not sure I would make these again. However if I did I would reduce the amount of bread crumbs add more seasonings and 2 eggs.. Pros: simple to make Cons: too many bread crumbs...very dry Read More
Rating: 5 stars
02/23/2012
Great tasty and 2 year old loved it! I made this last night and followed the recipie except that I used only 1 cup of breadcrumbs and honey dijon mustard. It had excellent taste and moisture! My two year old thought it was amazing! He kept asking for more and was making his yum yum sound with every bite. I will definately make this inexpensive meal again. Also I served this with sauted baby bok choy in garlic with mushrooms and red peppers. Delicious! Read More
Rating: 2 stars
02/08/2012
Not too bad I served mine with a poached egg on top added much needed moisture since the recipe called for WAY too many breadcrumbs... Cons: Don't use 1 3/4 cups of bread crumbs!!!!! Read More
Rating: 2 stars
01/29/2012
This recipe as is not very good. Definitely too much bread crumbs...I would do 1 cup of bread crumbs 2 cans of salmon and 2 eggs next time. The Dill Sauce is excellent!! I could put that on anything!! Read More
Rating: 4 stars
01/12/2012
Very tasty dinner! I took someone's advice and used 1 cup breadcrumbs instead of 1 3/4 cups and thought it tasted very good. I also added a second celery stalk. These were a delicious healthy and filling dinner especially with the dill sauce. A tip to those seeking more calcium and Omega-3s I highly suggest leaving the bones and skin in. The bones crush easily between your fingers and the skin breaks apart nicely - you'll never even taste it. Pros: Easy to make good source of Omega-3s Cons: Took longer to prepare than recipe said Read More
Rating: 5 stars
01/02/2012
Best Salmon Cake Recipe EVER - even with a HUGE mistake! I just was re-reading this recipe after making it for dinner tonight and realized I omitted the egg and mustard! I'm actually pretty shocked about that because I thought this recipe was the best salmon patty recipe I have ever made (and I've been making them for 20 years)! My husband who doesn't even like fish said that this one was a winner. It was crispy on the outside and soft on the inside (I think it is vital that the breadcrumbs be fresh and fine). The dill sauce was perfect for it! I will be making these again and again! Pros: tasty healthy Cons: none Read More
Rating: 3 stars
12/20/2011
Pretty good I used two cans of salmon. If I make these again I will use real fillets. The skin bones and smell were pretty gross. I also used spicy chipotle panko bread crums. Instead of celery I sauteed garlic with the onions. After putting them together I wasnt expecting to like them. Although slightly dry (should have used a second egg) these were pretty darn tasty. My husband and even my 10 year old liked them. I think the spicy panko gave it a really nice punch. Pros: Quick easy Cons: canned salmon is a little gross Read More
Rating: 4 stars
10/31/2011
These comments were great because they addressed a couple of problems I have had in the past when fixing salmon patties. I'll use their suggestions tonight and hope to overcome the drynessissue by adding liquid from the can and the holding together issue by rolling in breadcrumbs. In the past I rolled them in seasoned flour. I've also found that putting the patties in the frig for a while before frying/baking helps them hold together better. Patricia Irvine CA Read More
Rating: 4 stars
10/31/2011
I loved this recipe. I will confess I have not done soft breadcrumbs often and found that challenging. But the taste is wonderful... especially with the yogurt sauce. Jenny Valparais0 IN Read More
Rating: 4 stars
10/31/2011
OMG it was so delicious! I LOVE it!!! I divided the recipe in half used 1/2 cup double bran fresh crumbs (1 1/2 pieces of bread) 1/2 teaspoon dried parsley (I didn't have fresh) and about 1/2 tablespoon low-fat mayonaise. I started to preheat the oven but changed my mind and here is what I did: brushed the non-stick pan with few drops of olive oil (you may use cooking spray) and cooked it covered on medium-low for about 20 minutes turning once. Victoria Montreal Qu Read More
Rating: 4 stars
10/31/2011
Although I cut the breadcrumbs added a little more egg and mustard and some thyme and fried them (I know but I knew they would be drier in the oven) I found these to be too dry. Judy Houston TX Read More
Rating: 4 stars
10/31/2011
Too much bread crumbs still even though I cut it down to cup. Patties would not stick together. Did not taste salmon at all. Marilyn Sirkis Grimsley TN Read More
Rating: 4 stars
10/31/2011
I made this with the following modifications and it came out fantastic: - 12 oz salmon (because that's what came in two cans) - kosher salt to taste - added fresh dill and green onions to the salmon mixture in addition to everything else the recipe calls for - used only 1/2 a beaten egg but added approximately 1 heaping tbsp. light mayo to moisten the mixture. My mixture was very dry before this addition. - did not pan-fry at all; instead just baked the cakes for 17 or so minutes - used only 1/2 c. or so bread crumbs Annie Arlington VA Read More
Rating: 4 stars
10/31/2011
This recipe was great... The second time I made them I only used half of the breadcrumbs in the salmon cakes and used the second half to coat them just before cooking... Suzi phoenix AZ Read More
Rating: 4 stars
10/31/2011
I substitute quick oats for breadcrumbs in my salmon cakes. It adds real whole grain (and nutrition value) is very convenient (eliminates the breadcrumb-making process) doesn't change the texture or taste and nobody notices the difference. Alice Brighton MI Read More
Rating: 4 stars
10/31/2011
Instead of using bread crumbs try using stuffung or tear some slices of regular bread. Dale Frock Hanover PA Read More
Rating: 4 stars
10/31/2011
Everyone loves these. i add horseradish and some mayo. i also double recipe and freeze. chana Huntington VT Read More
Rating: 4 stars
10/31/2011
Try red peppers celery and onion mustard but NO NEED to saute; just chop and mix add 2 slices bread crumbs TWO eggs but add a 2 teaspoons of BAY SEASONINGS for a little kick then saute lightly in the olive oil till golden on both sides. NO need oven! delicious and quicker! Joe Conlon San Mateo CA Read More
Rating: 4 stars
10/31/2011
How was this easy...? Cindy How was this easy...? Cindy R Qu NY Read More
Rating: 4 stars
10/31/2011
I used 2 eggs added some chopped up some red pepper and also added some corn kernels. it came out great and tasted quite yummy. i didn't make the sauce in the recipe these cakes taste perfectly fine without the sauce. i will definately be making these again but i think i may add a little cayenne pepper. jacky NJ Read More
Rating: 4 stars
10/31/2011
By far the best dinner i've had all week (it's friday.) I took the advice of previous posters cut the bread crumbs in half and used half of the water that was in the can of salmon. I had absolutely no problem with dryness at all. Not a huge fan of celery so i used shredded carrot instead and i added some corn. It turned out so good! I can't believe that i made something so yummy! Will definately be making over and over again... Anonymous Honolulu HI Read More
Rating: 4 stars
10/31/2011
This is good but if you want super easy super quick...just use one can of salmon about 8 crushed saltines (I use wheat saltines) and one beaten egg. Mix just enough to distribute the crackers and egg form patties. Makes about 4 per can of salmon. This is my standby meal on a busy night. My mother always served these with rice and peas. Sarah Roanoke VA Read More
Rating: 4 stars
10/31/2011
Instead of fewer breadcrumbs or extra egg - I need all the fiber and as little cholesterol as I can get - just don't drain the liquid! And I have some recipes that puree the canned fish with the skin and bone for maximum nutrition. Vee Hawthorne Mt. Calm TX Read More
Rating: 4 stars
10/31/2011
My husband and I loved it. I agree that it was a bit too dry so next time I too will add more eggs (I used egg beaters) and less bread crumbs. Mary Leasburg NC Read More
Rating: 4 stars
10/31/2011
I'm not always the biggest fan of salmon so I was a little leary of trying this but I need to start eating more fish. I was pleasantly surprised. It was very easy to make and very good. Even my 1 year old ate one. I agree that they are a little dry so I am going to try to add an extra egg next time. Becky Greene IA Read More
Rating: 4 stars
10/31/2011
These were easy to make and very filling and my family loved them. Sherri Phillipsburg NJ Read More
Rating: 4 stars
10/31/2011
Yet another great recipe! My 11 year old son thought these were fantastic and went back for seconds! My husband really like them too. Thanks for making such great healthy recipes for my family so easily accessible. Crystal B. Mustang OK Read More
Rating: 4 stars
10/31/2011
My family really enjoyed these salmon patties. Very easy prep too. Tynne Read More
Rating: 4 stars
10/31/2011
Used leftover baked salmon but substituted almond meal (from Trader Joe's) for the bread crumbs. I had to use bread crumbs one night when we were out of almond meal and the cakes were much less moist that time. Carolyn St. Louis MO Read More
Rating: 4 stars
10/31/2011
My southern family tradition made fried salmon patties. This recipe helps with the heart healthy menus. The egg added is tradition in a patty like this--try egg beaters. I suggest mashed potatoes leftovers instead of bread crumbs. You may also consider leaving out the bread crumbs and just added potato instant flakes or cracker crumbs--roll the patties in them. Baking is an excellent idea. What we do to cut out fat gives our children better dietary habits. Sally Parma OH Read More
Rating: 4 stars
10/31/2011
These cakes tasted just ok. They were very dry. I even put in 2 eggs to increase the moisture content. I would revise the recipe to either double the salmon or cut in 1/2 the bread crumbs. I would also double the dijon mustard for some added flavor. And maybe even add some dill or tarragon for more flavor. Anonymous Oak Park IL Read More
Rating: 4 stars
10/31/2011
This was an good recipe over all. I felt it was a little too dry so I added less bread crumbs. I also thought the oven was either too hot or they needed less time because the outside was so dry. Amazingly though they still tasted great. I think frying and then baking them sealed in the moisture and the taste. Anonymous MA Read More
Rating: 4 stars
10/31/2011
I loved this recipe. I used 2 large eggs but you could also use chopped hard-boiled eggs. Our family loves salmon and this recipe was a treat! Anonymous Bethlehem PA Read More
Rating: 4 stars
10/31/2011
This recipe is delicious! I used leftover broiled salmon. Made the dill sauce but used daisy light sour cream instead of yogurt. My husband and I loved it! Anonymous Ogallala NE Read More
Rating: 4 stars
10/31/2011
Whenever I buy salmon now I get twice as much to cook and use the leftovers for this recipe which my kids absolutely love. Anonymous Read More
Rating: 4 stars
10/31/2011
Even my housemate who doesn't like salmon had a few bites! i make these almost every week! Anonymous Read More
Rating: 4 stars
10/31/2011
I liked these but I thought there were too many breadcrumbs. The mixture didn't hold together when I formed the patties. Also I would make the dill sauce in advance to chill. Angela Read More
Rating: 4 stars
10/31/2011
Nothing special. I still prefer my "old" recipe. Carol Read More
Rating: 4 stars
10/31/2011
Even some who say they don't like salmon thought these were very tasty. Anonymous Read More
Rating: 4 stars
10/30/2011
To overcome the dryness use crumbled crackers (yes there are whole wheat ones) and soak them in milk just enough so the crackers soak it up and are moist. You can use breadcrumbs if you wish but my family used crackers. Love salmon cakes! Read More
Rating: 4 stars
10/30/2011
i made these tonight i am from florida so i love sea food and made these with Manhattan clam chowder soup they were good. i think i made them a little too thin but i did everything the recipe says except no parsley i added the veggies in raw like the one person suggested and added one tablespoon mayo like another suggested. unfortunately i only had butter and no olive oil tonight so thats what i seared the bottoms of the cakes with in the pan. olive oil would have been much better and then when it says to flip them over onto the baking sheet i didn't understand if they meant the side already seared in the pan or the raw side up so i did half and half and the half that i had already cooked faced down didn't stick so that was a plus. i think an addition of some olive oil and salt right into the mix would be good. but all the bread crumbs were needed to make it all stick together. so anyways all in all they were really good healthy home made salmon cakes. Read More
Rating: 4 stars
10/30/2011
I loved these! They were very easy to make. If you are a squeamish person beware with the canned salmon you really have to get your hands dirty picking out the bones and spines but it's really not that gross. I was afraid these would be really dry because the mix seemed that way but I made them exactly as prescribed and they came out perfect. The creamy dill sauce is a MUST to accompany them though. I made extra and added a little salt to that as I thought it needed it. Definitely making again! Read More
Rating: 4 stars
10/30/2011
I love salmon and have been hoping to find a good weeknight dinner recipe using canned boneless skinless sockeye since it's much less expensive than fresh salmon filet. This was a total home run. I followed the instructions exactly the first time but in subsequent rounds I have started to omit the onion and saute the patties in a minute amount of butter brushed on both sides (less than 1 tsp. per patty). I think it helps the patties stick together to let the mixture sit for ten minutes so the breadcrumbs can absorb a bit of moisture but the staying-together issue has been a little hit or miss for me. I didn't make the sauce I was happy with the patties and a simple salad on their own. I also tried this with chopped raw shrimp and it was awesome too. This kind of find is exactly why I love EatingWell! Read More
Rating: 4 stars
10/30/2011
These were very good. Next time I won't use so many bread crumbs. I used Fat Free tartar sauce that I found in the grocery store instead of making the dill sauce to go with it. It was yummy. Definately making this dish again! Read More
Rating: 4 stars
10/30/2011
To make things easier on yourself use canned boneless skinless salmon! Read More
Rating: 4 stars
10/30/2011
Genuinely easy. Used a food processor for the veggies and added a bit of fresh thyme and some coriander. Great moist texture using no-drain package of salmon. Read More
Rating: 4 stars
10/30/2011
I'm always on the lookout for healthy recipes and this one fit the bill nicely. I used rolled oats (cooked before incorporating as I couldn't find whole-wheat breadcrumbs or whole-grain crackers at the grocery store). I think this may have helped prevent the dryness others complained about (and I also added a little milk per other's suggestions). My guy wasn't too excited about the prospect of eating salmon but he commented that this was the "best tasting salmon" he ever had. Also I recommend making the dill sauce to go with it. It really does enhance the flavor of the cakes. The only thing I did differently with the sauce was use full-fat mayo as opposed to reduced (which I dislike greatly). All in all this was a fantastic dish-one that I will be making again. Brandy Read More
Rating: 4 stars
10/30/2011
I made this strictly by the recipe but the salmon patties fell apart when turning them over onto a baking sheet. I used the amount of bread crumbs egg salmon oil as required. It was a mess. I ended up adding more water and some melted butter in the last half. This worked well.. Read More
Rating: 4 stars
10/30/2011
As with most of the others I substituted cilatro for parsley and used less bread crumbs! They were really tasty! Looking forward to having these again soon. Pat Pennsylvania Read More
Rating: 4 stars
10/30/2011
Based on the comments so far I altered the recipe slightly: I used 15oz of salmon from a pouch so it was already boneless/skinless substituted 1 cup of Panko bread crumbs for the 1 3/4 cups of whole wheat crumbs added 1tbsp of light mayo and the juice of 1/2 lemon to the mixture (other ingredients as recipe directs). I then browned the patties for a few minutes on both sides before transferring them to a baking sheet then finishing them at 450 for 11-12 minutes - they were great! The dill sauce was a perfect topper I substituted smart balance sour cream for the non-fat yogurt and it was delicious. Read More
Rating: 4 stars
10/30/2011
We LOVE this recipe. It's a regular on our menu. I do find it tedious to make and serve but since I've started doing OAMC I make it in double or triple batches and freeze them in packs of four. Since the prep is already done they cook up in no time - perfect for busy nights. I've also shared the recipe with my mom who adores them just like we do. Everyone gets excited when I say it's salmon cakes for dinner! Read More
Rating: 4 stars
10/30/2011
Sounds great and easy! I'm going to get right now and try this! Bernard Read More
Rating: 4 stars
10/30/2011
too much sodium Read More
Rating: 4 stars
10/30/2011
My husband and I adore this recipe (and I do recommend using only a cup of breadcrumbs). The creamy dill sauce makes it stellar. I'm going to make this a regular weeknight dinner. Read More
Rating: 4 stars
10/30/2011
I only use 3/4 cup of bread crumbs and that's plenty. I also added some red pepper flakes for an extra kick. Delicious! Read More
Rating: 4 stars
10/30/2011
Where is creamy dill sauce to go with it??? Read More
Rating: 4 stars
10/30/2011
Very tasty! We all love the the creamy dill sauce and have used it with other fish. Like the others we have reduced the bread crumbs to 1 cup. Read More
Rating: 4 stars
10/30/2011
Great use of canned salmon. Creamy dill sauce could be used for other fish or chicken. I used light salad dressing because we don't like mayo. Still very tasty. Rita Read More
Rating: 4 stars
10/30/2011
we will makw it again Read More
Rating: 4 stars
10/30/2011
My husband and I make this at least once a week. We make it very budget-friendly by not using the fresh herbs (or dill sauce) and extra healthy by using quick-cooking oats instead of the bread crumbs and adding Swiss Chard to the veggie mixture. Last week we even made it without an egg (because we were out) and just added 1 tablespoon of German mustard. Yum! We both agreed it was delicious and we'll make it that way from now on. Such a a wonderful versatile recipe! Read More
Rating: 4 stars
10/30/2011
Don't let all the steps fool you... it is very easy and very delish!! I double the recipe so that I have leftovers to eat with a Salad the next day for lunch... I don't use all the bread because I use a very coarse bread.. Don't forget the Dill Sauce.... Yummy!! Read More
Rating: 4 stars
10/30/2011
We loved this recipe. I used a 15 oz can of salmon. Did not bother to remove bones or skin. Just mashed them into the salmon until they disappeared. I decided not to spend extra money buying the parsley and just used dill which I had purchased for the sauce. I am gluten intolerant so I decided to use quinoa (3/4 cup) instead of the bread crumbs and increased the number of eggs to 2. I followed the directions however I would not cook them for 20 min next time (more like 12 - 15. I also would not pan fry first. I would just pop them in the oven. I generally hate fish but found this to be exceptionally good!!! Read More
Rating: 4 stars
10/30/2011
Similar to an old recipe given me by my grandmother many years ago--only you make your own breadcrumbs from any left over bread or used crushed crackers It is good without all the additional ingredients if one is in a hurry-just egg crumbs drizzle olive oil on hot skillet- fry for a min on each side Yummy--- you really cannot hurt this by whatever you add to the major three things-the salmon the thickener (cracker or bread crumbs) and egg--you just cannot mess it up! Easy economical good for you and everybody always ate every bite (because they wanted to!):) Read More
Rating: 4 stars
10/30/2011
Canned Salmon is too high in sodium for me so I use generic frozen salmon instead -- reduces sodium portion from salmon from 285 to 40 a big change. Once the fish is thawed I don't dice it but shred it by hand in to little bits. Also lower the bread crumbs as others have suggested to 3/4 cup -- a far better salmon/bread ratio. Instead of Dijon mustard I like the impact of spicy brown mustard instead. I once used "Mae Ploy" Thai Sweet Chili Sauce instead of the mustard and that was a huge hit. If you go that route nix the dill sauce and go with a tomato/pepper sauce instead. Awesome. Also I don't have the patience to dice the onion so i use a coarse cheese grater and shred them. It doesn't work too well with celery but the onion is very fine and mixes very well. Read More
Rating: 4 stars
10/30/2011
I love this recipe very easy to make. Did the whole cooking on the stovetop made into only 5 cakes so they all fit in the pan at once. After I browned one side I lovered the temp and put on a lid and cooked through about 20 min. Also made with oatmeal instead of breadcrumbs and we ate it with no fat Chobani Greek yogurt to dip.This yogurt is thick and perfect for dipping no spices needed. Read More
Rating: 4 stars
10/30/2011
Too many breadcrumbs in this recipe. I even added an extra egg and my cakes were having a hard time holding together. Final product was a little dry and crumbly. Read More
Rating: 4 stars
10/30/2011
I'll make some for my ramadhan tonite...thanks very much Sharon Read More
Rating: 4 stars
10/30/2011
I've made this recipe for a bunch of different occasions and I haven't met anyone who doesn't like it. It's simple and not too time consuming. Perfect for any setting! Read More
Rating: 4 stars
10/29/2011
I don't really eat salmon but I will be using this recipe from now on. Read More
Rating: 4 stars
10/29/2011
I made this last night and it turned out great! Although it took longer to prepare than I expected it was definitely worth the wait! Read More
Rating: 4 stars
10/29/2011
I made this recipe and it was a disappointment. It calls for way too much breadcrumb and the cooking time is a bit too long. I will try it again but with less than half of the breadcrumb and I hope that solves the problem. It honestly felt as if I as eating dried toast. Yuk. Read More
Rating: 4 stars
10/29/2011
I'll use other oil (Canola?) no mustard and no dill. I don't like the flavor of them even though olive oil is probably the healthiest. Crumbs from the crust have more fiber so it's good to use them. The bones in canned salmon are edible and rich in calcium so I'd use them. I lost 20 pounds just by eliminating desserts and jams with sugar but I need to lose about 60 more. I was addicted to sugar but it doesn't bother me much to do w/o it now. It's a little bit of a struggle when I do a week's grocery shopping but I buy 3 slices of watermelon and eat that when I get home. Any recipe calling for all purpose or any other white flour I plan to replace with whole wheat pastry flour and hope it works. Read More