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Easy Salmon Cakes

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

Your rating: None Average: 3.7 (956 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. "

116 Reviews for Easy Salmon Cakes

01/07/2011
What a disaster

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.

a way to used canned salmon
Salmon Cakes Disaster
Comments (1)

73 comments

 
paula.wilson wrote 3 years 49 weeks ago

My mom made this once a month as a treat for our family. We loved it with her 'special' white sauce. Her trick was to freeze the patties for about a 1/2 hour before putting them in the pan, they remained together and were cooked perfectly. Oh how I miss my mom. Please try her freezing trick.

12/30/2010
Good but not the best

I use Panko Breadcrumbswhich add more crunch, saute in a skillet with a little olive oil for 5 min on each side. Used yogurt in the sauce. Yum served over mesculin salad mix.

fast
Comments
12/12/2010
Healthy, tasty, and easy!

Instead of the breadcrumbs, I soaked 2 slices of rye bread (my preferred choice) in the liquid from the can. You can add more water to cover the slices, and then drain extra. Mash right into the mix - no need to cut or use food processor. Saves you time not dealing with crumb-making, and prevents cakes from being too dry. I will try using oatmeal flakes instead of breadcrumbs next time, as a few reviewers suggested.

Frying on high heat on both sides helps seal the moisture in, and then you can either finish them in the oven, or cover and cook on a slow heat.

I will try adding shredded carrot next time, as one of the reviewers suggested - sounds interesting. This time I added 1tsp of ground mustard instead of Dijon, next time I'll add 2 instead.

The dill sauce is awesome, although I used parsley instead, and no mayo, only plain Greek yogurt.

Easy and delicious.
Comments
12/04/2010
Anonymous

''Crumbs from the crust have more fiber, so it's good to use them. ''

There is nothing true about this statement at all.

Comments
12/01/2010

I would suggest less bread crumbs (a little at a time and judge from there). Adding a little hot sauce is a nice touch, too. Definately no more than 10 mins in the oven!
Overall, they were yummy and a "make-again" recipe.

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