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    You are in: Home / Recipes / Salmon Cakes Recipe
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    Salmon Cakes

    Salmon Cakes. Photo by Bergy

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Riverside Len's Note:

    This is a recipe I have modified to my taste that I got from a Native American Cookbook. The cakes can be made in either a muffin tin or you can fry them in a little olive oil or oil of your choice. And you can use your favorite seasoning if you don't like dill. You can also use the milk of your choice. You may also use whole eggs if you prefer. It's also a great way to use leftover fresh salmon.

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    Units: US | Metric


    1. 1
      Drain water from the Salmon and put Salmon in a medium bowl.
    2. 2
      Add dill and stir to break up the Salmon.
    3. 3
      Add milk, cornmeal and egg whites.
    4. 4
      Stir to blend everything in well.
    5. 5
      If baking,.
    6. 6
      Grease 6 standard muffin tins, no stick cooking spray works well.
    7. 7
      Divide mixture into the 6 tins.
    8. 8
      Put in 350 f oven for 30 minutes.
    9. 9
      If frying,.
    10. 10
      form into 5 or 6 patties, not too thin.
    11. 11
      place in pre-heated skillet in which you have put 2 or 3 tablespoons cooking oil.
    12. 12
      Fry for about 4 minutes, turn and fry 4 more minutes.

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    Ratings & Reviews:

    • on May 14, 2010


      I had a problem with this recipe - I cut it in half (I used a 213 gram tin of salmon = 7.5 ounces) and the result was a very soupy texture so I added an additional 1/4 cup of Panko crumbs. Perhaps if I baked them in a muffin tin they would have firmed up fine but I pan fried them using a spray of "No Oil". Even after adding the additional panko I spoon dropped them in the pan. I added pepper. The end result was very tasty.

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    • on June 03, 2009


      I didn't have canned salmon, so I tried using a salmon fillet. I think I guessed wrong on how much salmon I had because it turned out really runny and I had to add more cornmeal to make it stick. Other than that it tasted great! Also, I don't like dill, so I used sage, cayenne, salt, and black pepper instead.

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    • on September 28, 2008


      Wonderful! Made as directed using the muffin tin in the oven method. I served it with Grandma's Vodka Sauce atop pappardelle pasta. Thanks, Riverside Len! Made for PAC Fall '08.

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    Read All Reviews (5)


    Nutritional Facts for Salmon Cakes

    Serving Size: 1 (106 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 113.8
    Calories from Fat 25
    Total Fat 2.8 g
    Saturated Fat 0.5 g
    Cholesterol 37.2 mg
    Sodium 76.0 mg
    Total Carbohydrate 5.1 g
    Dietary Fiber 0.3 g
    Sugars 1.1 g
    Protein 16.2 g

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