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Easy Salmon Cakes

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

Your rating: None Average: 3.7 (901 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. "

112 Reviews for Easy Salmon Cakes

09/06/2010
Anonymous

I've made this recipe for a bunch of different occasions and I haven't met anyone who doesn't like it. It's simple and not too time consuming. Perfect for any setting!

Comments
08/19/2010
Anonymous

I'll make some for my ramadhan tonite...thanks very much
Sharon

Comments
08/07/2010
Anonymous

Too many breadcrumbs in this recipe. I even added an extra egg and my cakes were having a hard time holding together. Final product was a little dry and crumbly.

Comments
07/22/2010
Anonymous

Canned Salmon is too high in sodium for me, so I use generic frozen salmon instead -- reduces sodium portion from salmon from 285 to 40, a big change. Once the fish is thawed, I don't dice it, but shred it by hand in to little bits. Also, lower the bread crumbs as others have suggested to 3/4 cup -- a far better salmon/bread ratio.

Instead of Dijon mustard, I like the impact of spicy brown mustard instead. I once used "Mae Ploy" Thai Sweet Chili Sauce instead of the mustard, and that was a huge hit. If you go that route, nix the dill sauce and go with a tomato/pepper sauce instead. Awesome.

Also, I don't have the patience to dice the onion, so i use a coarse cheese grater and shred them. It doesn't work too well with celery, but the onion is very fine and mixes very well.

Comments
07/22/2010

I love this recipe, very easy to make. Did the whole cooking on the stovetop, made into only 5 cakes so they all fit in the pan at once. After I browned one side I lovered the temp and put on a lid and cooked through about 20 min. Also made with oatmeal instead of breadcrumbs and we ate it with no fat Chobani Greek yogurt to dip.This yogurt is thick and perfect for dipping, no spices needed.

Comments (1)

73 comments

 
vic90579 wrote 3 years 18 weeks ago

Great idea to use oatmeal - I'll try it next time. Will also try to cook it on the stovetop as you described, as I didn't see much point using the oven as the recipe calls.

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