Really enjoyed this recipe! I used fresh salmon (not cooked) and I needed about a cup of breadcrumbs to absorb the extra moisture. I baked the cakes 20 minutes per side at 375 as suggested by other posters and they browned up very nicely. I wish I had used some nonstick spray on the baking sheet- it would have kept the cakes from sticking when I turned them. Will definietly make again!

Reviewed On: Mar. 6, 2009

A really fantastic dish. I used a cross-rib roast and halved the recipe, and it was still great. I didn't have as much sour cream as the recipe called for, but I thickened the gravy with a little milk and cornstarch.

Reviewed On: Sep. 10, 2006