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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

09/23/2009
Anonymous

I made this with the following modifications, and it came out fantastic: - 12 oz salmon (because that's what came in two cans) - kosher salt to taste - added fresh dill and green onions to the salmon mixture, in addition to everything else the recipe calls for - used only 1/2 a beaten egg, but added approximately 1 heaping tbsp. light mayo to moisten the mixture. My mixture was very dry before this addition. - did not pan-fry at all; instead, just baked the cakes for 17 or so minutes - used only 1/2 c. or so bread crumbs

Annie, Arlington, VA

Comments
09/23/2009
Anonymous

This recipe was great... The second time I made them I only used half of the breadcrumbs in the salmon cakes and used the second half to coat them just before cooking...

Suzi, phoenix, AZ

Comments
09/23/2009
Anonymous

I substitute quick oats for breadcrumbs in my salmon cakes. It adds real whole grain (and nutrition value), is very convenient (eliminates the breadcrumb-making process), doesn't change the texture or taste, and nobody notices the difference.

Alice, Brighton, MI

Comments
09/23/2009
Anonymous

Instead of using bread crumbs try using stuffung or tear some slices of regular bread.

Dale Frock, Hanover, PA

Comments
09/23/2009
Anonymous

Everyone loves these. i add horseradish and some mayo. i also double recipe and freeze.

chana, Huntington, VT

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