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!!!)
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).
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.
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.
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!!!
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!
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.
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
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
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
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.
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
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.
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
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
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.
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
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)
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
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!
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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!
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.
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!
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!
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!
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
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..
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.
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!
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!
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!!
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!!!
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!):)
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.
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.
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.
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.