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. "

Create a Review

107 Reviews for Easy Salmon Cakes

03/25/2010

Anonymous

Sounds great and easy! I'm going to get right now and try this! Bernard

Comments

03/25/2010

Anonymous

too much sodium

Comments

03/23/2010

Anonymous

We LOVE this recipe. It's a regular on our menu. I do find it tedious to make and serve, but since I've started doing OAMC, I make it in double or triple batches, and freeze them in packs of four. Since the prep is already done, they cook up in no time - perfect for busy nights. I've also shared the recipe with my mom, who adores them just like we do. Everyone gets excited when I say it's salmon cakes for dinner!

Comments

03/22/2010

Anonymous

Based on the comments so far I altered the recipe slightly: I used 15oz of salmon from a pouch so it was already boneless/skinless, substituted 1 cup of Panko bread crumbs for the 1 3/4 cups of whole wheat crumbs, added 1tbsp of light mayo and the juice of 1/2 lemon to the mixture (other ingredients as recipe directs). I then browned the patties for a few minutes on both sides before transferring them to a baking sheet then finishing them at 450 for 11-12 minutes - they were great! The dill sauce was a perfect topper, I substituted smart balance sour cream for the non-fat yogurt and it was delicious.

Comments

02/14/2010

Anonymous

As with most of the others I substituted, cilatro for parsley, and used less bread crumbs! They were really tasty! Looking forward to having these again soon.
Pat, Pennsylvania

Comments