Easy Salmon Cakes

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

Your rating: None Average: 3.7 (950 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.

"''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


I made this recipe exactly as written and it turned out great. Very tasty, very easy to make. The real stand out was the creamy dill dressing that accompanies the recipe. Leftovers were made into a fish sandwich with dill sauce the next day.

tasty, easy, quick

I ended up having to use 1/4 cup of egg whites and reduced the bread to 1 cup. As written, I definitely don't think there was enough moisture from just the one egg. Came out great, crunchy/crispy on the outside. I served it with the Green Goddess Sauce from this site.

Simple and tasty
easy weekday supper

Used Chicken of the Sea boneless, skinless salmon. Lovely texture, no "grey matter". Made sauce with low fat sour cream, out of yoghurt, but will try next time.

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
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)


irishguurl wrote 3 years 19 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 21 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 29 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.

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