Greek Inspired Salmon Cakes

Before I start to ramble, I’ll wet your palate with some important facts about this recipe. Well, they’re probably not crucial or anything, but enjoy anyway:

1. Dill is wonderful and I order you to eat more of it.

2. I’m serious. Why aren’t you leaving for the grocery store/garden supply?

3. Salmon and citrus – in addition to dill – equate to all things palatably wonderful. I won’t even bother mentioning my thoughts on tzatziki sauce coming into the mix – I’ll just leave that to your impressive imaginations.

Now that I have that off my chest, let me continue by stating the following: canned salmon is not Satan. I guess if you want to be technical about it, the canned variety could be considered “devilishly tasty,” but I’m pretty sure that’s not what you meant by comparing it to the most destructive entity ever created.

Anyway, back to salmon. Not only does it taste good, but it’s not too bad for you either. Of course fresh is (most of the time) best, but when you implement other fresh ingredients (ahem, dill), things seem to be peachy again.

Have at it.

Salmon cakes eeeeevverrrrywheeeere. HAHA I’M FUNNY.

Greek Inspired Salmon Cakes

1 14.75 oz can salmon – $3.29
1 egg – $0.21
1/4 cup chopped scallions – $0.25
1/4 cup chopped dill – $0.25
1 tbsp fresh orange juice – $0.25
1 tsp orange zest – $0.05
38 saltine crackers, crushed (one plastic package) – $0.55
1 clove garlic, minced – $0.05
1 small red onion, minced – $0.50
1 tsp black pepper – $0.05
2 carrots, shredded – $0.20
1/4 cup vegetable oil – $0.20


  • In a frying pan, heat 1/4 cup vegetable oil over medium-high heat.
  • Add all ingredients into a large mixing bowl except 1/3 cup of the crushed saltine crackers.
  • Form mixture into six medium-sized patties and coat in the crushed saltines.
  • Place patties in oil and cook on each side until golden brown.
  • Serve with tzatziki dipping sauce.

Makes approximately six servings.

Total Cost: $5.85
Cost Per serving: $0.96

Nutritional Information:

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