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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.



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. "

114 Reviews for Easy Salmon Cakes

03/22/2010
Anonymous

Based on the comments so far I altered the recipe slightly: I used 15oz of salmon from a pouch so it was already boneless/skinless, substituted 1 cup of Panko bread crumbs for the 1 3/4 cups of whole wheat crumbs, added 1tbsp of light mayo and the juice of 1/2 lemon to the mixture (other ingredients as recipe directs). I then browned the patties for a few minutes on both sides before transferring them to a baking sheet then finishing them at 450 for 11-12 minutes - they were great! The dill sauce was a perfect topper, I substituted smart balance sour cream for the non-fat yogurt and it was delicious.

Comments
02/14/2010
Anonymous

As with most of the others I substituted, cilatro for parsley, and used less bread crumbs! They were really tasty! Looking forward to having these again soon.
Pat, Pennsylvania

Comments
02/08/2010
Anonymous

I made this strictly by the recipe but the salmon patties fell apart when turning them over onto a baking sheet. I used the amount of bread crumbs, egg, salmon, oil as required. It was a mess. I ended up adding more water and some melted butter in the last half. This worked well..

Comments
01/18/2010
Anonymous

I'm always on the lookout for healthy recipes and this one fit the bill nicely. I used rolled oats (cooked before incorporating, as I couldn’t find whole-wheat breadcrumbs or whole-grain crackers at the grocery store). I think this may have helped prevent the dryness others complained about (and I also added a little milk per other’s suggestions). My guy wasn’t too excited about the prospect of eating salmon, but he commented that this was the “best tasting salmon” he ever had. Also, I recommend making the dill sauce to go with it. It really does enhance the flavor of the cakes. The only thing I did differently with the sauce was use full-fat mayo as opposed to reduced (which I dislike, greatly). All in all, this was a fantastic dish-one that I will be making again.

Brandy

Comments
01/07/2010
Anonymous

Genuinely easy. Used a food processor for the veggies, and added a bit of fresh thyme and some coriander. Great moist texture using no-drain package of salmon.

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