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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

05/02/2011
Lemon and fresh dill makes this delicious

I doubled the recipe but felt it needed one more egg for the double batch. Probably depends on the bread crumbs, plus I used smaller eggs. This were still great warmed up in the microwave. Just added a squeeze of fresh lemon before adding a dollop of sauce.

I especially loved the sauce and felt the yogurt makes it even better. I'm considering baking up a batch and then freezing them, thinking they could be thawed in the microwave, then finished up in a skillet. Maybe mini ones on a toothpick with the sauce would make a good appetizer as well.

The sauce, easy
Comments
05/01/2011
How do I make this gluten free?

I really want to try this recipe and am just beginning to live without gluten in my diet. Could someone recommend to me how I could prepare these without the breadcrumbs?

Comments (3)

73 comments

 
irishguurl wrote 3 years 23 weeks ago

I would try to substitute ground flaxmeal for the bread crumbs. I have used ground flaxmeal as a substitute for breadcrumbs in a meatloaf and it turns out great. You might not get as much crunchiness though.

 
sweetsoprano wrote 3 years 26 weeks ago

Find a gluten-free dried cereal that is not sweetened, and turn it into "bread crumbs" with a food processor.

 
dmyershyatt wrote 3 years 33 weeks ago

Try a Google search on "gluten free salmon patties." I found gluten-free bread crumbs, corn meal, rice cereal. If you're on a gluten-free diet, you probably have a suitable substitute already in your pantry.

03/08/2011
Economical Yummy Fish Recipe

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.

Omega 3s!
Comments
02/28/2011
Great Tasting, healthy way to get Salmon

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.)

Comments (3)

73 comments

Anonymous wrote 2 years 17 weeks ago

You can buy smaller cans of

You can buy smaller cans of skinless & boneless salmon, but you will use 2 cans which makes 6 instead of 8 patties. Also, if you have kitties, give them the juice, skin & bones, they love it & it's good for them.

 
dmyershyatt wrote 3 years 33 weeks ago

You can buy skinned and boned canned salmon. I used Trader Joe's.

 
j_x_healey wrote 3 years 42 weeks ago

Rebecca, I'm really going to gross you out...I pick out the bones and eat them! Not just a nice hit of calcium, they taste good and have a cool sort of crunch.

02/19/2011
Needs a few tiny tweaks, but overall DELICIOUS!!

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.

Comments (1)

73 comments

Anonymous wrote 2 years 42 weeks ago

Maybe you drained the canned

Maybe you drained the canned salmon omitting the extra moisture?

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