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.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs (see Tip)
1/2 teaspoon freshly ground pepper
Creamy Dill Sauce (recipe follows)
1 lemon, cut into wedges

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.

NUTRITION INFORMATION: Per serving: 324 calories; 13 g fat (1 g sat, 4 g mono); 133 mg cholesterol; 24 g carbohydrate; 32 g protein; 7 g fiber; 673 mg sodium.

Nutrition bonus: 27% dv fiber, 171 mg calcium (15% dv).

TIP: Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.

MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate for up to 8 hours.

RELATED RECIPES: Creamy Dill Sauce

Even some who say they don't like salmon thought these were very tasty.

Anonymous

Nothing special. I still prefer my "old" recipe.

Carol

I liked these, but I thought there were too many breadcrumbs. The mixture didn't hold together when I formed the patties. Also, I would make the dill sauce in advance to chill.

Angela

Even my housemate who doesn't like salmon had a few bites! i make these almost every week!

Anonymous

Whenever I buy salmon now I get twice as much to cook, and use the leftovers for this recipe which my kids absolutely love.

Anonymous

This recipe is delicious! I used leftover broiled salmon. Made the dill sauce but used daisy light sour cream instead of yogurt. My husband and I loved it!

Anonymous, Ogallala, NE

I loved this recipe. I used 2 large eggs but you could also use chopped hard-boiled eggs. Our family loves salmon, and this recipe was a treat!

Anonymous, Bethlehem, PA

This was an good recipe over all. I felt it was a little too dry so I added less bread crumbs. I also thought the oven was either too hot or they needed less time because the outside was so dry. Amazingly though they still tasted great. I think frying and then baking them sealed in the moisture and the taste.

Anonymous, MA

These cakes tasted just ok. They were very dry. I even put in 2 eggs to increase the moisture content. I would revise the recipe to either double the salmon or cut in 1/2 the bread crumbs. I would also double the dijon mustard for some added flavor. And maybe even add some dill or tarragon for more flavor.

Anonymous, Oak Park, IL

My southern family tradition made fried salmon patties. This recipe helps with the heart healthy menus. The egg added is tradition in a patty like this--try egg beaters. I suggest mashed potatoes leftovers instead of bread crumbs. You may also consider leaving out the bread crumbs and just added potato instant flakes or cracker crumbs--roll the patties in them. Baking is an excellent idea. What we do to cut out fat gives our children better dietary habits.

Sally, Parma, OH

Used leftover baked salmon, but substituted almond meal (from Trader Joe's) for the bread crumbs. I had to use bread crumbs one night when we were out of almond meal, and the cakes were much less moist that time.

Carolyn, St. Louis, MO

My family really enjoyed these salmon patties. Very easy prep too.

Tynne

Yet another great recipe! My 11 year old son thought these were fantastic and went back for seconds! My husband really like them, too. Thanks for making such great, healthy recipes for my family so easily accessible.

Crystal B., Mustang, OK

These were easy to make and very filling and my family loved them.

Sherri, Phillipsburg, NJ

I'm not always the biggest fan of salmon so I was a little leary of trying this, but I need to start eating more fish. I was pleasantly surprised. It was very easy to make and very good. Even my 1 year old ate one. I agree that they are a little dry so I am going to try to add an extra egg next time.

Becky, Greene, IA

My husband and I loved it. I agree that it was a bit too dry so next time I too will add more eggs (I used egg beaters) and less bread crumbs.

Mary, Leasburg, NC

Instead of fewer breadcrumbs or extra egg - I need all the fiber and as little cholesterol as I can get - just don't drain the liquid! And I have some recipes that puree the canned fish with the skin and bone for maximum nutrition.

Vee Hawthorne, Mt. Calm, TX

This is good but if you want super easy, super quick...just use one can of salmon, about 8 crushed saltines (I use wheat saltines) and one beaten egg. Mix just enough to distribute the crackers and egg, form patties. Makes about 4 per can of salmon. This is my standby meal on a busy night. My mother always served these with rice and peas.

Sarah, Roanoke, VA

By far the best dinner i've had all week (it's friday.) I took the advice of previous posters, cut the bread crumbs in half and used half of the water that was in the can of salmon. I had absolutely no problem with dryness at all. Not a huge fan of celery, so i used shredded carrot instead, and i added some corn. It turned out so good! I can't believe that i made something so yummy! Will definately be making over and over again...

Anonymous, Honolulu, HI

I used 2 eggs, added some chopped up some red pepper, and also added some corn kernels. it came out great and tasted quite yummy. i didn't make the sauce in the recipe, these cakes taste perfectly fine without the sauce. i will definately be making these again, but i think i may add a little cayenne pepper.

jacky, NJ

How was this easy...?

Cindy R, Qu, NY