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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

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 36 weeks 5 days ago

I agree, too much bread

I agree, too much bread crumbs

05/10/2013
Anonymous
blunderbus

Many thanks to my USA friends for some awesome menus

Comments
02/16/2013
Anonymous
Easy Entertaining

These were easy and delicious. They are a great dish for entertaining, too. They look very elegant and perfect to make ahead. I'm going to add something more for flavour next time - this is an easy recipe to adapt to your tastes. It's a dry dish and the sauce was essential. Maybe if I increase the veggies in it it will be more moist.

Easy, yummy, elegant, simple,
Comments
01/16/2013
Anonymous

I would give the Salmon Cakes five stars...used parsley flakes rather than fresh. would make this again.

Comments
12/25/2012
Anonymous
Loved it but had to modify the recipe a little.

My husband and I really enjoyed the salmon cakes. We live in Southern California so we had leftover grilled salmon (we grill all year). I cut back to one cup of bread crumbs since I noticed that was a common thread in reviews. I also added a jalapeno pepper that was diced into very small pieces. When I mixed all the ingredients, the mixture would not hold together so I added an extra egg and it was the perfect texture.

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