Advertisement

Easy Salmon Cakes

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

Your rating: None Average: 3.7 (900 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. "

112 Reviews for Easy Salmon Cakes

02/19/2011
Needs a few tiny tweaks, but overall DELICIOUS!!

These are the best salmon cakes I've ever had - and I've tried quite a few recipes, as I'm always looking for a way to use no-salt-added wild canned salmon. And the creamy dill sauce really makes the dish, so don't skip that element. But this recipe did need a few tweaks, and I'd suggest the following changes:

1. I added a tablespoon or two of mayonnaise as extra binder - I used 18 oz of salmon instead of 15 oz, so I needed the extra moisture to hold the cakes together. An additional egg (or some egg substitute) would work equally well.

2. Use less than the 1 3/4 cups of bread crumbs that the recipe calls for. I used what I had on hand, just store-bought low-sodium bread crumbs. Eyeball it - just mix the crumbs in with your hands, and you should be able to feel when you have enough crumbs in there.

3. Keep an eye on the cakes in the oven - remove them as soon as they get crisp and hot; for me, that was around 12 minutes.

The dill in the creamy dill sauce is really vital to the dish, as are the scallions - I used only dill in the sauce, no parsley. I also used a few drops of Tabasco, but we like things a little spicy. I served the cakes with lightly steamed broccolini with a squeeze of lemon on top. This recipe is fantastic, you just need to kind of feel your way as you go instead of following the recipe as written.

Comments (1)

73 comments

Anonymous wrote 2 years 6 weeks ago

Maybe you drained the canned

Maybe you drained the canned salmon omitting the extra moisture?

01/07/2011
What a disaster

I am a very experienced cook, and I haven't had a disaster like this in over a decade! I followed the recipe exactly (using the canned salmon). These cakes completely fell apart in the pan, I ended up with salmon breadcrumb scramble. I can't understand how so many others were able to make this, it turned out terribly for us! I've attached a photo of the mess. Thank goodness I wasn't making this for company.

a way to used canned salmon
Salmon Cakes Disaster
Comments (1)

73 comments

 
paula.wilson wrote 3 years 13 weeks ago

My mom made this once a month as a treat for our family. We loved it with her 'special' white sauce. Her trick was to freeze the patties for about a 1/2 hour before putting them in the pan, they remained together and were cooked perfectly. Oh how I miss my mom. Please try her freezing trick.

12/30/2010
Good but not the best

I use Panko Breadcrumbswhich add more crunch, saute in a skillet with a little olive oil for 5 min on each side. Used yogurt in the sauce. Yum served over mesculin salad mix.

fast
Comments
12/12/2010
Healthy, tasty, and easy!

Instead of the breadcrumbs, I soaked 2 slices of rye bread (my preferred choice) in the liquid from the can. You can add more water to cover the slices, and then drain extra. Mash right into the mix - no need to cut or use food processor. Saves you time not dealing with crumb-making, and prevents cakes from being too dry. I will try using oatmeal flakes instead of breadcrumbs next time, as a few reviewers suggested.

Frying on high heat on both sides helps seal the moisture in, and then you can either finish them in the oven, or cover and cook on a slow heat.

I will try adding shredded carrot next time, as one of the reviewers suggested - sounds interesting. This time I added 1tsp of ground mustard instead of Dijon, next time I'll add 2 instead.

The dill sauce is awesome, although I used parsley instead, and no mayo, only plain Greek yogurt.

Easy and delicious.
Comments
12/04/2010
Anonymous

''Crumbs from the crust have more fiber, so it's good to use them. ''

There is nothing true about this statement at all.

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Connect With Us

Advertisement

EatingWell Magazine

more smart savings
Advertisement

Today's Favorites

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner