My husband and I are always looking for ways to integrate more fish into out diets, and canned salmon is an economical, easy way to do it. If you can get over the canned salmon looks, you can acutally just crush up the bones and skin and eat everything that comes out of the can - more calcium for you. I used fat free plain greek yogurt for the sauce because that's what I had in the fridge and it made the sauce super creamy. Sauce definitely makes the cakes. Yum.
Easy Salmon Cakes
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.
114 Reviews for Easy Salmon Cakes
I had no idea how gross canned salmon is. Picking through it to get the bones out is not for the weak of stomach. But if you can get past that icky bit, this recipe is really good, and so is the dill sauce! (P.S. All I had was prepared breadcrumbs and it worked great. Also I cooked & baked the patties in the same large cast iron pan.)
These are the best salmon cakes I've ever had - and I've tried quite a few recipes, as I'm always looking for a way to use no-salt-added wild canned salmon. And the creamy dill sauce really makes the dish, so don't skip that element. But this recipe did need a few tweaks, and I'd suggest the following changes:
1. I added a tablespoon or two of mayonnaise as extra binder - I used 18 oz of salmon instead of 15 oz, so I needed the extra moisture to hold the cakes together. An additional egg (or some egg substitute) would work equally well.
2. Use less than the 1 3/4 cups of bread crumbs that the recipe calls for. I used what I had on hand, just store-bought low-sodium bread crumbs. Eyeball it - just mix the crumbs in with your hands, and you should be able to feel when you have enough crumbs in there.
3. Keep an eye on the cakes in the oven - remove them as soon as they get crisp and hot; for me, that was around 12 minutes.
The dill in the creamy dill sauce is really vital to the dish, as are the scallions - I used only dill in the sauce, no parsley. I also used a few drops of Tabasco, but we like things a little spicy. I served the cakes with lightly steamed broccolini with a squeeze of lemon on top. This recipe is fantastic, you just need to kind of feel your way as you go instead of following the recipe as written.
I am a very experienced cook, and I haven't had a disaster like this in over a decade! I followed the recipe exactly (using the canned salmon). These cakes completely fell apart in the pan, I ended up with salmon breadcrumb scramble. I can't understand how so many others were able to make this, it turned out terribly for us! I've attached a photo of the mess. Thank goodness I wasn't making this for company.