Comida Kraft
Recipe Box

Salmon Patties

Prep Time
5
min.
Total Time
27
min.
Servings

6 servings, 2 salmon cakes each

Add a zesty zing to salmon cakes with this great recipe. These salmon cakes are golden brown and crispy on the outside, moist on the inside. Try these salmon cakes tonight!

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What You Need

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Make It

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  • Mix all ingredients. Shape into 12 patties, using about 1/3 cup stuffing mixture for each patty. Refrigerate 10 min.
  • Heat large nonstick skillet on medium heat. Add patties to skillet in batches.
  • Cook 6 min. or until golden brown on both sides, turning carefully after 3 min.

Make Ahead

Patties can be shaped ahead of time. Refrigerate up to 24 hours before cooking as directed.

Serving Suggestion

Serve with KRAFT Tartar Sauce. Or, serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.

Healthy Living

Trim 50 calories and 5 grams of fat per serving by preparing with STOVE TOP Lower Sodium Stuffing Mix for Chicken, KRAFT Light Mayo Reduced Fat Mayonnaise and KRAFT 2% Milk Shredded Mozzarella Cheese.

Servings

  • 6 servings, 2 salmon cakes each

Nutritional Information

Serving Size 6 servings, 2 salmon cakes each
AMOUNT PER SERVING
Calories 320
Total fat 16g
Saturated fat 4g
Cholesterol 60mg
Sodium 850mg
Carbohydrate 23g
Dietary fiber 2g
Sugars 2g
Protein 21g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 30 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this recipe for my husband and I. I made this recipe for my husband and I. He loved it and said it was better than the fish cakes he had a the restaurant we ate in at the outer banks,N.C. I thought it was great too. I also tried baking them at 350 for 10 min. on each side and put less lemon juice in it and added 1 egg to hold it together.
Date published: 2015-01-28
Rated 5 out of 5 by from I made this recipe and both my husband and I enjoyed it. I made this recipe and both my husband and I enjoyed it. I used regular onions chopped real fine and no mayo and I used a little oil on low flame to cook. They were really good. I will make this again.
Date published: 2010-04-18
Rated 5 out of 5 by from This was sooo good! This was sooo good! I made this for my family and they loved it. I baked it in 350 oven for ten minutes on each side and it came out nice and crispy. Next time I will probably reduce the amount of lemon juice since there was a lot of lemon flavor to this. I followed the recipe but instead of 6 patties it made 12 patties.
Date published: 2013-10-21
Rated 5 out of 5 by from My mom made salmon patties for us when we were kids and her recipe had at least a dozen... My mom made salmon patties for us when we were kids and her recipe had at least a dozen ingredients. This recipe is so simple, and you don't have to add all the seasonings because the stuffing mix already has them. This recipe is both simple and delicious!
Date published: 2010-08-30
Rated 5 out of 5 by from To make these Salmon Cakes even better add two eggs. To make these Salmon Cakes even better add two eggs. This also helps bind everything together. Brown cakes on low heat as they easily burn. Parsley flakes are also a good addition. They warm up great in the microwave. A very tasty recipe.
Date published: 2010-03-22
Rated 3 out of 5 by from Followed directions first time - OK. Followed directions first time - OK. Second time subbed crushed croutons for Stove Top & added diced pepper & onion. So much better. Also I never discard bones from canned salmon. They pulverize & are a great source of calcium.
Date published: 2014-07-13
Rated 5 out of 5 by from Really easy to make! Really easy to make! I like to have them on hand in the freezer for those days we want something light and quick. I have to make them when my family isn't around or the cakes never make it to the freezer!
Date published: 2011-06-29
Rated 5 out of 5 by from This is a real keeper. This is a real keeper. I used salmon and always make stove top with low sodium chicken broth instead of water. I boiled the onion and the carrotts with the broth. don't add the celery...unless you cant live without it. it makes this recipe too salty to taste. love this and will try with crab meat next.
Date published: 2012-05-15
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