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Easy Salmon Cakes

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

Your rating: None Average: 3.7 (938 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. "

114 Reviews for Easy Salmon Cakes

09/28/2009
Anonymous

To overcome the dryness, use crumbled crackers (yes, there are whole wheat ones) and soak them in milk, just enough so the crackers soak it up and are moist. You can use breadcrumbs if you wish, but my family used crackers. Love salmon cakes!

Comments
09/23/2009
Anonymous

These comments were great because they addressed a couple of problems I have had in the past when fixing salmon patties. I'll use their suggestions tonight and hope to overcome the drynessissue by adding liquid from the can and the holding together issue by rolling in breadcrumbs. In the past I rolled them in seasoned flour. I've also found that putting the patties in the frig for a while before frying/baking helps them hold together better.

Patricia, Irvine, CA

Comments
09/23/2009
Anonymous

I loved this recipe. I will confess I have not done soft breadcrumbs often and found that challenging. But the taste is wonderful... especially with the yogurt sauce.

Jenny, Valparais0, IN

Comments
09/23/2009
Anonymous

OMG, it was so delicious! I LOVE it!!! I divided the recipe in half, used 1/2 cup double bran fresh crumbs (1 1/2 pieces of bread), 1/2 teaspoon dried parsley (I didn't have fresh) and about 1/2 tablespoon low-fat mayonaise. I started to preheat the oven, but changed my mind, and here is what I did: brushed the non-stick pan with few drops of olive oil (you may use cooking spray) and cooked it covered on medium-low for about 20 minutes, turning once.

Victoria, Montreal, Qu

Comments
09/23/2009
Anonymous

Although I cut the breadcrumbs, added a little more egg and mustard, and some thyme and fried them (I know but I knew they would be drier in the oven), I found these to be too dry.

Judy, Houston, TX

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