Easy Salmon Cakes

From EatingWell: Winter 2004, EatingWell Serves Two, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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:

"i made these tonight, i am from florida so i love sea food and made these with Manhattan clam chowder soup, they were good. i think i made them a little too thin but i did everything the recipe says except no parsley, i added the veggies...

Comments

Comment	Posted
i made these tonight, i am from florida so i love sea food and made these with Manhattan clam chowder soup, they were good. i think i made them a little too thin but i did everything the recipe says except no parsley, i added the veggies in raw like the one person suggested and added one tablespoon mayo like another suggested. unfortunately i only had butter and no olive oil tonight so thats what i seared the bottoms of the cakes with in the pan. olive oil would have been much better and then when it says to flip them over onto the baking sheet i didn't understand if they meant the side already seared in the pan or the raw side up so i did half and half and the half that i had already cooked faced down didn't stick so that was a plus. i think an addition of some olive oil and salt right into the mix would be good. but all the bread crumbs were needed to make it all stick together. so anyways all in all they were really good healthy home made salmon cakes.	7 weeks 4 days ago
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!	7 weeks 5 days ago
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	8 weeks 4 days ago
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	8 weeks 4 days ago
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	8 weeks 4 days ago
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	8 weeks 4 days ago
Too much bread crumbs still even though I cut it down to cup. Patties would not stick together. Did not taste salmon at all. Marilyn Sirkis, Grimsley, TN	8 weeks 4 days ago
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	8 weeks 4 days ago
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	8 weeks 4 days ago
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	8 weeks 4 days ago