This is something my mom used to make when I was growing up. It's easy, inexpensive and filling! I always make sure my canned salmon is wild caught for a healthier fish. I also like to leave the bones in for the calcium - just crush them up between your fingers (they are really soft) as you come across them when you are mixing everything with your hands. This is a nice recipe to have children help out with and they love to get their hands messy and be able to eat what they made for dinner.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the rice and 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Fluff with fork, and allow to cool.

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  • Preheat oven to 350 degrees F (175 degrees C). Spray an 11 x 9 baking pan with cooking spray.

  • Remove the skin from the salmon (and bones if you prefer). Combine salmon, optional carrots, onions, eggs, cooled rice, and salt and pepper in a large bowl. Mix well with your hands. Form into 8 (tennis ball sized) balls, using about 3/4 cup salmon mixture per portion. Arrange balls in the prepared pan, allowing room for them to expand. Mix the soup and 1/2 cup water together in a small bowl; pour over the salmon balls. Cover with foil.

  • Bake in the preheated oven for 1 hour. Allow salmon balls to rest for a few minutes before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

266.6 calories; 27 g protein; 13 g carbohydrates; 86.3 mg cholesterol; 639.4 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/17/2010
I used the recipe as is first and it was fine but I wanted more veg into it so I added the carrots and a few other veg (onion green pepper celery) and also some parley. I used fresh halved button mushrooms tossed around the salmon cakes before covering with the soup. Since I'm doing the Weight Watchers thing it bulked up each salmon cake so the portions were lower points which means I could eat more! LOL But it's a great basic recipe and not fried! Read More
(20)

Most helpful critical review

Rating: 3 stars
05/20/2009
I made this because we love salmon even salmon patties from a can. I thought this would be a different recipe to try out since I had some left over white rice from the night before. I followed the recipe exactly (except for already having a cup of cooked rice on hand) with carrots and wild caught canned salmon. The end product is pretty bland and tastes just like canned salmon. If you don't like the taste of canned salmon you probably won't like the end product as written. We like fresh wild salmon or even farmed salmon that has been doctored up. But this needs some serious seasoning to help out the falvor. If I were to make this again I would add a little more onion and some old bay seasoning to see if that would help. Our one year old did love it she ate an entire ball herself. Read More
(20)
13 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
02/17/2010
I used the recipe as is first and it was fine but I wanted more veg into it so I added the carrots and a few other veg (onion green pepper celery) and also some parley. I used fresh halved button mushrooms tossed around the salmon cakes before covering with the soup. Since I'm doing the Weight Watchers thing it bulked up each salmon cake so the portions were lower points which means I could eat more! LOL But it's a great basic recipe and not fried! Read More
(20)
Rating: 3 stars
05/20/2009
I made this because we love salmon even salmon patties from a can. I thought this would be a different recipe to try out since I had some left over white rice from the night before. I followed the recipe exactly (except for already having a cup of cooked rice on hand) with carrots and wild caught canned salmon. The end product is pretty bland and tastes just like canned salmon. If you don't like the taste of canned salmon you probably won't like the end product as written. We like fresh wild salmon or even farmed salmon that has been doctored up. But this needs some serious seasoning to help out the falvor. If I were to make this again I would add a little more onion and some old bay seasoning to see if that would help. Our one year old did love it she ate an entire ball herself. Read More
(20)
Rating: 4 stars
10/15/2009
Based on the previous review I added some seasoning (Worcestershire sauce dill a little cayenne and some parsley for color) to the recipe and I was pleased with the result. I did use the optional carrots. The sauce is very pale looking and I think a few drops of Kitchen Bouquet or the like would give it a better appearance. It's a comfort kind of food and I would make it again. Read More
(13)
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Rating: 5 stars
01/04/2010
This is an awesome recipe a definitely refreshing break away from salmon filets and fried ho-hum salmon cakes and rice. I made this for my wife and kids and it was a definite smash hit!!! I so loved it that I could no longer let it go without having a picture for all to see. Try this recipe if you're tired of those Ho-Hum Salmon cakes... This is a Definite Blue Ribbon Winner!!! Read More
(11)
Rating: 4 stars
02/19/2010
Really tasty! I used leftover baked salmon and leftover rice from the night before. It's a GREAT way to use up leftover salmon. Used the carrots. Will add more seasoning next time though it was a bit bland. Didn't use the "sauce" it didn't appeal to me. I think it would be better with some kind of creamy dill sauce. Read More
(6)
Rating: 4 stars
05/03/2010
the kids love it! Read More
(4)
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Rating: 1 stars
11/10/2010
I did not care for this recipe. Read More
(4)
Rating: 3 stars
11/02/2012
Pretty good recipe. I decided to skip the sauce; made smaller balls; rolled them in cornflake crumbs and baked them. Also used brown rice instead and some finely chopped fresh tomato. Good fish recipe. Read More
(3)
Rating: 3 stars
01/06/2013
Like some of the others I added a bit more seasoning: a dash of dried dill weed a dash of dried parsley flakes a dash of Worcestershire sauce and a dash of ground mustard; used seasoned salt (can substitute with some celery salt). Additionally I sauteed the onion and some celery in butter to soften before adding to the mix. To make the sauce less "anemic" in appearance you can substitute with Golden Mushroom Soup or add Kitchen Bouquet to the original - Cream of Celery also works; additionally: can add further seasonings if desired (and even some chicken "granules"). I used the "pre-cooked" single servings of Uncle Ben's brown rice which is microwaveable and simplifies things. I have to say that with the additions it turned out great!.....a nice change from the usual salmon croquettes or patties because of the rice rather than breadcrumbs or potato flakes. Read More
(2)