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Easy Salmon Cakes

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

Your rating: None Average: 3.7 (930 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. "

113 Reviews for Easy Salmon Cakes

09/18/2010
Anonymous

I don't really eat salmon, but I will be using this recipe from now on.

Comments
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.

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