Name: Easy Salmon Cakes
Total time: 45 min
Ingredients: 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 ½ teaspoons Dijon mustard; 1 3/4 cups fresh whole-wheat breadcrumbs, (see Tip); ½ teaspoon freshly ground pepper; Creamy Dill Sauce (see Associated Recipe); 1 lemon, cut into wedges

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.

Easy Salmon Cakes

extra-virgin olive oil, divided

onion,

celery,

parsley

salmon, drained, or 1 1/2 cups cooked salmon

egg,

Dijon mustard

whole-wheat breadcrumbs, (see Tip)

½ teaspoon freshly ground pepper

Creamy Dill Sauce (see Associated Recipe)

lemon,

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


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.


I've been making salmon patties for over 50 yrs.  I only use eggs &amp; shredded or grated white bread crusted end pieces with salt and pepper.  I fry them.  I don't understand this recipe frying and baking --- makes no sense to me

I've been making these for more than a decade -- I even won over staunch fish opponents with this one. So good with roasted potatoes and slaw on the side.

I loved this recipe. The only changes I made was to use 2 small eggs and less breadcrumbs.  I also added cayenne pepper.  Also I did not fry the patty I put them straight in oven for 20 minutes.

This recipe was very disappointing.  Trying to form patties did not work - they kept falling apart - I added another egg, and that helped - at least I could now make patties. But a few of the patties still fell apart - I reshaped them as ovals instead of circles, which seemed to adhere better. Nonetheless, the final result was quite flavorless - the salmon was dry and overwhelmed by all the wheat bread crumbs.  I expected a bit better from EatingWell.

They were OK, but far from great. Way too much breading. I would cut the bread crumbs in half and only make 4 patties if I were to do them again. The salmon flavor was washed out by all the breading. They were dry and almost bland.

Wonderful taste. I served with a sliced tomato on top, and my husband loved the mix of flavors.  However, there seemed to be a disconnect between the picture and the recipe's directions. The accompanying picture shows thick salmon patties, but the recipe says to create 8 patties and that it is for 4 servings.  To make 8 patties, I ended up with much thinner patties and we ate 2 apiece, served on raw spinach. Still very tasty.

Where is the creamy dill sauce recipe, please?

There have got to be better salmon cake recipes. The proportions of this are terrible. The ingredients leave a bit to be desired too. Be wary of what canned salmon you buy. Some have bones and skins.

Use RED salmon, not pink.  There is a huge flavor difference.  Substituted 1-C Panko bread crumbs for wheat, added 1/2 red bell pepper and 2t diced shallot.  Sauteed pepper and shallot and added to bowl with parsley.  Pulsed salmon in food processor, added all the liquid from can, added egg, panko,
And sprinkled 1t celery salt, and the Dijon mustard.  Mix well, and chill in fridge for 1-2 hours.  Use a 1/4C measuring cup to pack mix and turn over to form patties.  My husband is now a reformed salmon lover!  (He ate 3!!!)

Add more herbs and spices and reduce the amount of breadcrumbs to actually experience the taste of the salmon. 
Also a hint from a European: extra virgin/virgin olive oils are for dipping/non-heating recipes, as heating burns the oil and ruins the taste.  If you want to use olive oil for cooking/heating, you should stick to standard olive oil (or light olive oil).

I couldn't make the recipe as it stood. Even after cutting the breadcrumbs in half after reading previous reviews, the mixture was still too dry to hold a patty shape. I added a second egg to help keep it together, which sort of worked, but it was still what I would consider dry. After cooking, the final product was dry and not very flavorful, though edible. The saving graces were the lemon wedges and especially the dill sauce. The dill sauce is fantastic. I used what was left over the next day to make pasta salad with crab and it was unbelievably good. The time the flavors had to meld made it even better. That suggestion was the best thing about this recipe.

I really liked this recipe the second time I made it, I found the first time it had way to many bread crumbs so all you could taste was the bread crumbs, perhaps it is a typo in the ingredients but the second time I cut the bread crumbs in half and it was much better.

One of our favorites!
This is a great light dinner.  I have to make a substitution because I've never been able to find a 7 ounce can of salmon in our area.  I use 2 - 5 ounce cans and less bread crumbs. I also use the whole egg instead of just the egg white.  
Pros: It's easy to keep the ingredients for this dish on hand with canned salmon



Recipes looks good so it's on my to try list.
Handy tip for fresh breadcrumbs - freeze left over rolls and when breadcrumbs are needed, just grate from frozen. Works like a dream.



Best Salmon Patties ever! 
Simple basic recipe for the first time. Add more seasonings to taste. I added lemon pepper &amp; more mustard. Also, didn't have parsley, so added celery leaves &amp; another celery stalk. My daughter loved them...my family of three both had two, since I used the smaller cans...2 (5.5 oz) which made 6 patties instead of 8. We all agreed that we should have these more often!
Pros: By first sauteing the veggies in EVOO made these so more flavorable!
Cons: Less bread crumbs about half &amp; I used roasted garlic ones, too.

Great way to use leftover salmon
Excellent recipe for leftover salmon.  I had 3/4 cup of salmon so cut the recipe in half which was perfect for 2 people.  Used 1/2 cup of Panko breadcrumbs and 1 egg.  Also added a touch of salt.  Saw no need to put it in the oven.  Browned patties on both sides in a saute pan, and they were perfect.  This recipe is definitely a keeper!
Pros: Easy and tasty
Cons: None

Easy and delicious
I made my own bread crumbs using 3 1/2 slices of whole grain bread, and I didn't have any problems with it being too dry...probably ended up being about 1 1/2 cups of bread crumbs total. I also added some cayenne pepper to zing it up and squeezed some fresh lemon juice on top before serving. Really delicious with the dill sauce (recommend adding more lemon, i.e. juice from 1 whole lemon, and more dill) and on top of mixed baby greens with a few fresh veggies. 
Pros: Quick, easy, cheap


Very tasty dinner!
I took someone's advice and used 1 cup breadcrumbs instead of 1 3/4 cups and thought it tasted very good.  I also added a second celery stalk.  These were a delicious, healthy, and filling dinner, especially with the dill sauce.  

A tip to those seeking more calcium and Omega-3s, I highly suggest leaving the bones and skin in.  The bones crush easily between your fingers, and the skin breaks apart nicely - you'll never even taste it.  
Pros: Easy to make, good source of Omega-3s
Cons: Took longer to prepare than recipe said

Best Salmon Cake Recipe EVER - even with a HUGE mistake!I just was re-reading this recipe after making it for dinner tonight, and realized I omitted the egg and mustard!  I'm actually pretty shocked about that, because I thought this recipe was the best salmon patty recipe I have ever made (and I've been making them for 20+ years)!  My husband who doesn't even like fish said that this one was a winner.It was crispy on the outside and soft on the inside (I think it is vital that the breadcrumbs be fresh and fine).  The dill sauce was perfect for it!I will be making these again and again!Pros: tasty, healthyCons: none

Best Salmon Cake Recipe EVER - even with a HUGE mistake!
I just was re-reading this recipe after making it for dinner tonight, and realized I omitted the egg and mustard!  I'm actually pretty shocked about that, because I thought this recipe was the best salmon patty recipe I have ever made (and I've been making them for 20+ years)!  My husband 
who doesn't even like fish said that this one was a winner.
It was crispy on the outside and soft on the inside (I think it is vital that the breadcrumbs be fresh and fine).  The dill sauce was perfect for it!
I will be making these again and again!
Pros: tasty, healthy
Cons: none

Pretty good
I used two cans of salmon. If I make these again I will use real fillets. The skin, bones and smell were pretty gross. I also used spicy chipotle panko bread crums. Instead of celery I sauteed garlic with the onions. After putting them together I wasnt expecting to like them. Although slightly dry, (should have used a second egg), these were pretty darn tasty. My husband and even my 10 year old liked them. I think the spicy panko gave it a really nice punch. 
Pros: Quick, easy
Cons: canned salmon is a little gross

Quick and Easy Dinner
Quick and easy dinner to make! I added 1 tbs of mayo as a extra binder as another user suggested, and shredded zucchini to the mixture to add some texture. I actually did not have salmon on hand, so I used canned tuna instead, which still worked out very well. The dill sauce goes perfectly with this dish. Served with home made coleslaw. Delish!
Pros: Cheap ingredients
Cons: A little messy to prepare

Delicious
I ended up having to use 1/4 cup of egg whites and reduced the bread to 1 cup.  As written, I definitely don't think there was enough moisture from just the one egg.  Came out great, crunchy/crispy on the outside.  I served it with the Green Goddess Sauce from this site.
Pros: Simple and tasty
Cons: As directed, not enough moisture

easy weekday supper
Used Chicken of the Sea boneless, skinless salmon. Lovely texture, no "grey matter". Made sauce with low fat sour cream, out of yoghurt, but will try next time.



Lemon and fresh dill makes this delicious
I doubled the recipe but felt it needed one more egg for the double batch. Probably depends on the bread crumbs, plus I used smaller eggs. This were still great warmed up in the microwave. Just added a squeeze of fresh lemon before adding a dollop of sauce. 

I especially loved the sauce and felt the yogurt makes it even better. I'm considering baking up a batch and then freezing them, thinking they could be thawed in the microwave, then finished up in a skillet. Maybe mini ones on a toothpick with the sauce would make a good appetizer as well.
Pros: The sauce, easy
Cons: Might need a little more egg to bind

Lemon and fresh dill makes this deliciousI doubled the recipe but felt it needed one more egg for the double batch. Probably depends on the bread crumbs, plus I used smaller eggs. This were still great warmed up in the microwave. Just added a squeeze of fresh lemon before adding a dollop of sauce. I especially loved the sauce and felt the yogurt makes it even better. I'm considering baking up a batch and then freezing them, thinking they could be thawed in the microwave, then finished up in a skillet. Maybe mini ones on a toothpick with the sauce would make a good appetizer as well.Pros: The sauce, easyCons: Might need a little more egg to bind

How do I make this gluten free?
I really want to try this recipe and am just beginning to live without gluten in my diet. Could someone recommend to me how I could prepare these without the breadcrumbs?



Great Tasting, healthy way to get Salmon
I had no idea how gross canned salmon is. Picking through it to get the bones out is not for the weak of stomach. But if you can get past that icky bit, this recipe is really good, and so is the dill sauce! (P.S. All I had was prepared breadcrumbs and it worked great. Also I cooked &amp; baked the patties in the same large cast iron pan.)



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.



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.
Pros: a way to used canned salmon
Cons: too many breadcrumbs, dry and fell apart

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.
Pros: fast


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.
Pros: Easy and delicious.
Cons: Not as fast as I had hoped.

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.Pros: Easy and delicious.Cons: Not as fast as I had hoped.

I would suggest less bread crumbs (a little at a time and judge from there). Adding a little hot sauce is a nice touch, too. Definately no more than 10 mins in the oven!Overall, they were yummy and a "make-again" recipe.


I would suggest less bread crumbs (a little at a time and judge from there). Adding a little hot sauce is a nice touch, too. Definately no more than 10 mins in the oven!
Overall, they were yummy and a "make-again" recipe.



I think that hot heat for that length of time would produce salmon cakes that were inedible. It's not raw salmon, so a bit of oil in a frying plan should do it. I substitute brown rice for the breadcrumbs. I will not try this recipe cooked this way, but I will use the suggested ingredients, except for the bread!

I love this recipe, very easy to make. Did the whole cooking on the stovetop, made into only 5 cakes so they all fit in the pan at once. After I browned one side I lovered the temp and put on a lid and cooked through about 20 min. Also made with oatmeal instead of breadcrumbs and we ate it with no fat Chobani Greek yogurt to dip.This yogurt is thick and perfect for dipping, no spices needed.

Very tasty!  We all love the the creamy dill sauce and have used it with other fish.  Like the others we have reduced the bread crumbs to 1 cup.


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




I love salmon and have been hoping to find a good weeknight dinner recipe using canned boneless skinless sockeye since it's much less expensive than fresh salmon filet. This was a *total* home run. I followed the instructions exactly the first time, but in subsequent rounds I have started to omit the onion and saute the patties in a minute amount of butter brushed on both sides (less than 1 tsp. per patty). I think it helps the patties stick together to let the mixture sit for ten minutes so the breadcrumbs can absorb a bit of moisture , but the staying-together issue has been a little hit or miss for me. I didn't make the sauce, I was happy with the patties and a simple salad on their own. I also tried this with  chopped raw shrimp and it was awesome, too. This kind of find is exactly why I love EatingWell!



I loved these! They were very easy to make. If you are a squeamish person beware with the canned salmon, you really have to get your hands dirty picking out the bones and spines but it's really not that gross. I was afraid these would be really dry because the mix seemed that way but I made them exactly as prescribed and they came out perfect.The creamy dill sauce is a MUST to accompany them, though. I made extra, and added a little salt to that as I thought it needed it.Definitely making again!


I loved these! They were very easy to make. If you are a squeamish person beware with the canned salmon, you really have to get your hands dirty picking out the bones and spines but it's really not that gross. 

I was afraid these would be really dry because the mix seemed that way but I made them exactly as prescribed and they came out perfect.

The creamy dill sauce is a MUST to accompany them, though. I made extra, and added a little salt to that as I thought it needed it.

Definitely making again!



Salmon cakes is a great salmon recipe to use leftover or canned salmon. This healthy, easy salmon cakes recipe uses olive oil and whole-wheat breadcrumbs. See how to make salmon cakes in this video as we show you how to shape and cook the salmon cake

easy salmon cakes

Total: 45 minutes

Author : EatingWell Test Kitchen

Ingredients

Instructions

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