Easy Salmon Cakes

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

Your rating: None Average: 3.7 (1011 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. "

117 Reviews for Easy Salmon Cakes

Pretty good

I used two cans of salmon. If I make these again I will use real fillets. The skin, bones and smell were pretty gross. I also used spicy chipotle panko bread crums. Instead of celery I sauteed garlic with the onions. After putting them together I wasnt expecting to like them. Although slightly dry, (should have used a second egg), these were pretty darn tasty. My husband and even my 10 year old liked them. I think the spicy panko gave it a really nice punch.

Quick, easy
Building on others comments

1 3/4 cup bread crumbs is definitely too much. 1 cup would be plenty. With whole wheat breads crumbs maybe less, depending on the size of the egg. One time I used panko which I preferred. I also used grated zucchini and a little paprika which added nice substance and flavor.

I serve this with Fried Green Tomatoes :)

Quick and Easy Dinner

Quick and easy dinner to make! I added 1 tbs of mayo as a extra binder as another user suggested, and shredded zucchini to the mixture to add some texture. I actually did not have salmon on hand, so I used canned tuna instead, which still worked out very well. The dill sauce goes perfectly with this dish. Served with home made coleslaw. Delish!

Cheap ingredients

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

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