Easy Salmon Cakes

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

Your rating: None Average: 3.7 (949 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. "

114 Reviews for Easy Salmon Cakes


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.


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)


vic90579 wrote 3 years 49 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.


Similar to an old recipe given me by my grandmother many years ago--only you make your own breadcrumbs from any left over bread, or used crushed crackers, It is good without all the additional ingredients if one is in a hurry-just egg, crumbs, drizzle olive oil on hot skillet- fry for a min on each side, Yummy--- you really cannot hurt this by whatever you add to the major three things-the salmon, the thickener (cracker or bread crumbs) and egg--you just cannot mess it up ! Easy, economical, good for you and everybody always ate every bite (because they wanted to !) :)


We loved this recipe. I used a 15 oz can of salmon. Did not bother to remove bones or skin. Just mashed them into the salmon until they disappeared. I decided not to spend extra money buying the parsley and just used dill which I had purchased for the sauce. I am gluten intolerant so I decided to use quinoa (3/4 cup) instead of the bread crumbs,and increased the number of eggs to 2. I followed the directions however I would not cook them for 20 min next time (more like 12 - 15. I also would not pan fry first. I would just pop them in the oven.

I generally hate fish but found this to be exceptionally good!!!


Don't let all the steps fool you... it is very easy and very delish !! I double the recipe so that I have leftovers to eat with a Salad the next day for lunch... I don't use all the bread because I use a very coarse bread.. Don't forget the Dill Sauce.... Yummy !!


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