Easy Salmon Cakes

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

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. "

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107 Reviews for Easy Salmon Cakes

07/08/2010

Anonymous

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 !) :)

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07/02/2010

Anonymous

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!!!

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06/29/2010

Anonymous

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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05/31/2010

Anonymous

My husband and I make this at least once a week. We make it very budget-friendly by not using the fresh herbs (or dill sauce) and extra healthy by using quick-cooking oats instead of the bread crumbs and adding Swiss Chard to the veggie mixture. Last week, we even made it without an egg (because we were out) and just added 1 tablespoon of German mustard. Yum! We both agreed it was delicious and we'll make it that way from now on. Such a a wonderful, versatile recipe!

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