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Salmon Cakes

Oven 400 F

Serves 4

White bakery bread

(no preservatives)

Allow the bread to dry out on the counter for a few hours. Process into fine crumbs in a blender or food processor. My chopper attachment on the stick blender works best. Freeze any excess crumbs for meatballs or turkey loaf later.

3 (6 oz) cans Trader Joes pink salmon, skinless, boneless

1 ½ cups fresh breadcrumbs (above)

¼ cup minced onion

¼ cup minced celery

3 eggs

2 tsp dillweed

1/8 tsp cayenne pepper

3 Tbsp milk

Mix all ingredients with a fork until well blended.

Olive oil

Line a baking tray with foil for easy clean-up. Drizzle olive oil over the foil. Measure out the salmon mixture with a 1/3 measuring cup; press tightly into the cup, then turn over and tap out onto the foil. Flatten to ¾ inch thick patties. This makes 12 patties. Drizzle a few drops of olive oil on each pattie.

Bake at 400 F for 20 minutes.

Remove from the foil with a plastic spatula. Serve with Yogurt Tartar Sauce.

Salmon cakes on pita bread with Yogurt Tartar Sauce make wonderful sandwiches. Make mini size cakes (2 tablespoons mixture) to serve as appetizers on bite size pitas. This would also make a delicious filling for stuffed mushrooms.

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