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

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!
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)


Anonymous wrote 2 years 12 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 29 weeks ago

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

j_x_healey wrote 3 years 38 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.

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)


Anonymous wrote 2 years 37 weeks ago

Maybe you drained the canned

Maybe you drained the canned salmon omitting the extra moisture?

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)


paula.wilson wrote 3 years 44 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.

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.


Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner