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Easy Salmon Cakes

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

Your rating: None Average: 3.7 (900 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

03/29/2014
Anonymous

way to much bread crumbs should be reduced to 1/2 or 3/4 cup not 1 and 3/4 cup!!!!!! crazy

Comments
03/29/2014
Anonymous

way to much bread crumbs should be reduced to 1/2 or 3/4 cup not 1 and 3/4 cup!!!!!! crazy

Comments
09/13/2013
Anonymous

Loved these salmon cakes--just added some sweet red pepper & a few chili flakes-
Served them with chili sauce-

Thank You Eating Well!!

Comments
08/19/2013
Anonymous
Delicious fried fish cake taste without the guilt

These baked salmon cakes are absolutely delicious, and taste as good as some fried fish cakes I've had at fish restaurants. I substituted chopped green pepper for the celery and used the specified amount of breadcrumbs as it extends the protein, and balances the strong fish flavor. They're so low in fat, though, that they fell apart; I think I'd add an extra egg next time. One of the best uses of canned salmon I've ever found!

Flavorful, easy, healthy, economical
Comments
07/10/2013
Anonymous
Way to much bread crumbs

Cut the amount of bread crumbs to 1/2 cup, keep everything else the same amount of ingredients, use the creamy dill sauce and it will be fine. 1 3/4 cups of bread crumbs will give you fried bread balls.

Tastie with the dill sauce
Comments (1)

73 comments

Anonymous wrote 24 weeks 14 hours ago

I agree, too much bread

I agree, too much bread crumbs

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