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These healthy salmon cakes are a delicious way to boost your intake of omega-3s. It is also a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance to these easy salmon patties.

EatingWell Magazine, Winter 2004

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Read the full recipe after the video.

Recipe Summary

active:
30 mins
total:
45 mins
Servings:
4
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How To Make Easy Salmon Cakes

Salmon cakes are a simple meal that can be enjoyed on their own with a dipping sauce, or they can be added to a green salad for a boost of protein and a healthy dose of Omega 3 fatty acids. Here's how we make them:

Pre-cook The Veggies

Our salmon cakes include onion and celery which add both flavor and texture. We cook them briefly on the stove to bring out their flavor and help soften them a bit before they're mixed with the salmon. Be sure your veggies are finely chopped so they mix in well with the other ingredients.

Combine The Ingredients

We like to use canned salmon for our salmon patties. It's a convenience product that's both healthy and easy to use. Some canned salmon contains bones and skin. Looks for boneless and skinless salmon, or remove any bones and skin before mixing with egg, mustard and fresh bread crumbs. We opt for fresh breadcrumbs because they're soft and blend into the mixture seamlessly without making the salmon cakes dry or bready in the end. Plus. making fresh breadcrumbs from whole-wheat bread adds a small dose of extra fiber.

Cook The Salmon Cakes

Our salmon cakes are started on the stove and finished in the oven. Cooking them on the stove in a little oil gives one side a crispy, golden crust. They are placed, cooked-side down onto a baking sheet where they are baked until they are heated through and the remaining side is crispy. We find this method helps keep the salmon cakes in one piece better than flipping them and finishing them on the stove. We cook our salmon cakes in batches. It's important not to crowd the pan so the cakes can have enough room to achieve that delicious crispy crust.

Can I Use Fresh Salmon Instead Of Canned?

Yes you can! Leftover salmon or cooked salmon can stand in for canned salmon in this recipe. Like with canned salmon, be sure to remove any skin or bones before mixing.

Can I Make Salmon Cakes Ahead?

Yes! You can prepare the mixture through step three, then cover and refrigerate the patties for up to 8 hours before cooking.

Additional reporting by Hilary Meyer

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.

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  • 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.

  • 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.

  • 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.

  • 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.

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.

Associated Recipe

Nutrition Facts

350 calories; protein 34.4g; carbohydrates 25.8g; dietary fiber 5.7g; sugars 5.5g; fat 13.7g; saturated fat 1.4g; cholesterol 126.3mg; vitamin a iu 418.7IU; vitamin c 7.4mg; folate 26.4mcg; calcium 60.3mg; iron 2.2mg; magnesium 58.9mg; potassium 168.7mg; sodium 761.4mg; thiamin 0.2mg.

1 1/2 starch, 1/2 vegetable, 3 1/2 lean protein, 1 fat

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