Easy Salmon Cakes

Easy Salmon Cakes

116 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.

Ingredients 4 servings

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  • 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

Preparation

  • Active

  • Ready In

  1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition information

  • 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:
  • Exchanges: 1½ starch, ½ vegetable, 3½ lean protein, 1 fat

Reviews 116

May 04, 2017
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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
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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
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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
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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
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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
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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
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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
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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!!
August 19, 2013
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By: EatingWell User
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