Pink salmon cakes with cilantro pesto from EatingWell Magazine, Mar/Apr 2012 (page 55) by Barton Seaver

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Notes about this recipe

  • ashallen on May 23, 2022

    These were easy to make and held together well during cooking. I substituted parsley for cilantro, used full-fat mayonnaise, and served with ranch dressing instead of the cilantro pesto. Perhaps for that reason, I didn't love the mace flavor in these (though I can be picky about mace in general). My favorite salmon cakes to date are still the salmon croquettes in Jubilee (not as healthy, however!).

  • chawkins on October 04, 2020

    Very good salmon cake and pesto, though I still prefer Sheila Lukins’ deviled salmon cakes which have a lot of vegetables mixed in. This is a lot healthier though, a lot less mayonaisse and bread crumbs.

  • mharriman on August 27, 2019

    This was an easy recipe and produced tasty salmon cakes. We liked the cilantro pesto. It does a nice job of dressing up the cakes. I made the sautéed bell peppers as recommended and they were a great accompaniment. This is a recipe you can prep ahead earlier in the day and cook on the stove 8 minutes before serving time.

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