Easy Salmon Cakes

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

Your rating: None Average: 3.7 (963 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. "

116 Reviews for Easy Salmon Cakes


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.



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.


To make things easier on yourself, use canned boneless, skinless salmon!


These were very good. Next time I won't use so many bread crumbs. I used Fat Free tartar sauce that I found in the grocery store instead of making the dill sauce to go with it. It was yummy. Definately making this dish again!


I love salmon and have been hoping to find a good weeknight dinner recipe using canned boneless skinless sockeye since it's much less expensive than fresh salmon filet. This was a *total* home run. I followed the instructions exactly the first time, but in subsequent rounds I have started to omit the onion and saute the patties in a minute amount of butter brushed on both sides (less than 1 tsp. per patty). I think it helps the patties stick together to let the mixture sit for ten minutes so the breadcrumbs can absorb a bit of moisture , but the staying-together issue has been a little hit or miss for me. I didn't make the sauce, I was happy with the patties and a simple salad on their own. I also tried this with chopped raw shrimp and it was awesome, too. This kind of find is exactly why I love EatingWell!


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