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    Salmon Cakes

    Average Rating:

     5 Total Reviews

    Showing 1-5 of 5

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    • 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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    • on February 17, 2008

      Easy to make and very delisious. I accidently put in 1 tablespoon of dill and it was still good.

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    • on January 20, 2008

      these was terrific. I did change 1/4 cup cornmeal for 1/2 cup seasoned bread crumbs. simple to make and quick

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    Salmon Cakes. Recipe by WaterMelon

    Salmon Cakes

    By WaterMelon
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    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
    22%
    Total Fat 2.8 g
    4%
    Saturated Fat 0.5 g
    2%
    Cholesterol 37.2 mg
    12%
    Sodium 76.0 mg
    3%
    Total Carbohydrate 5.1 g
    1%
    Dietary Fiber 0.3 g
    1%
    Sugars 1.1 g
    4%
    Protein 16.2 g
    32%
    Detailed Nutrition Values About Nutrition Info

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