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Easy Salmon Cakes

Winter 2004, EatingWell Serves Two, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.7 (953 votes)

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.



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. "

114 Reviews for Easy Salmon Cakes

09/23/2009
Anonymous

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

Comments
09/23/2009
Anonymous

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

Comments
09/23/2009
Anonymous

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

Comments
09/23/2009
Anonymous

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

Comments
09/23/2009
Anonymous

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

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