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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on May 30, 2009

      These are amazing! I didn't have any green onions on hand, but everything else I keep in the house regularly, so it was easy to whip up on a whim. I'll make these again and again!

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    • on May 24, 2009

    • on July 28, 2008

      Delicous, I live in Alaska and I have eaten salmon 4 days in a row and this worked great with some left overs. I didnt use the orange juice but it was a great new addition to my book. Thank you!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 27, 2007

      This was very good, I made it just the way the recipe said to. My DH loved them. I doubled this recipe and froze half of them. Then had them for christ mas eve. Just reheated them. They went fast. Thanks forthe recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2007

      I used this recipe as a base, and modified it a little. Onion and garlic powder instead of fresh. I left out the orange juice, but doubled the teriyaki sauce. I also added a little dill weed to the mixture. Be careful not to cook the cakes on the stove on too high a setting. I made that mistake and ended up burning a couple. It's a little salty, but that can be adjusted. Thanks for posting this recipe!

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    Nutritional Facts for Teriyaki Salmon Cakes

    Serving Size: 1 (42 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 87.6
     
    Calories from Fat 39
    45%
    Total Fat 4.4 g
    6%
    Saturated Fat 0.9 g
    4%
    Cholesterol 70.5 mg
    23%
    Sodium 205.6 mg
    8%
    Total Carbohydrate 8.2 g
    2%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.4 g
    5%
    Protein 3.6 g
    7%

    The following items or measurements are not included:

    red sockeye

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