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Easy Salmon Cakes

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

Your rating: None Average: 3.7 (956 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. "

116 Reviews for Easy Salmon Cakes

09/23/2009
Anonymous
How was this easy...? Cindy

How was this easy...?

Cindy R, Qu, NY

Comments
09/23/2009
Anonymous

I used 2 eggs, added some chopped up some red pepper, and also added some corn kernels. it came out great and tasted quite yummy. i didn't make the sauce in the recipe, these cakes taste perfectly fine without the sauce. i will definately be making these again, but i think i may add a little cayenne pepper.

jacky, NJ

Comments
09/23/2009
Anonymous

By far the best dinner i've had all week (it's friday.) I took the advice of previous posters, cut the bread crumbs in half and used half of the water that was in the can of salmon. I had absolutely no problem with dryness at all. Not a huge fan of celery, so i used shredded carrot instead, and i added some corn. It turned out so good! I can't believe that i made something so yummy! Will definately be making over and over again...

Anonymous, Honolulu, HI

Comments (1)

73 comments

 
vic90579 wrote 4 years 2 weeks ago

I'll try adding carrot next time!

09/23/2009
Anonymous

This is good but if you want super easy, super quick...just use one can of salmon, about 8 crushed saltines (I use wheat saltines) and one beaten egg. Mix just enough to distribute the crackers and egg, form patties. Makes about 4 per can of salmon. This is my standby meal on a busy night. My mother always served these with rice and peas.

Sarah, Roanoke, VA

Comments
09/23/2009
Anonymous

Instead of fewer breadcrumbs or extra egg - I need all the fiber and as little cholesterol as I can get - just don't drain the liquid! And I have some recipes that puree the canned fish with the skin and bone for maximum nutrition.

Vee Hawthorne, Mt. Calm, TX

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