Reviewed: Aug. 28, 2009

Love this dish! I make it all the time. Sometimes I subsitute a dry white wine for sake if I don't have any and it works well. We like to eat it with steamed bok choy and rice and drizzle the sauce all over it. Yum.

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lfrancioni

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: San Francisco, California, USA

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Reviewed: Aug. 12, 2009

I must say that this dish was absolutely delicious. I used authentic Miso paste and Sesame oil from Japan. I used a tablespoon of the Miso paste, and it was a little too much. The other user was right. You just need maybe half a tablespoon, but all other measurements were perfect. Salmon cakes came out good texture, and the sauce with it was yummm. I made my own chinese fried rice to go with it, and it was really tasty, my hubby just ate up the whole dish! It came out to be about 7 salmon cakes. :)

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Vicci

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Feb. 24, 2009

This was a crowd-pleaser served with teriyaki rice. I loved LOVED! the miso cream sauce. I was amazing. I little goes a long, long way, so don't make much. The sauce would be good with sushi as well. As for the salmon cakes, they left something to be desired, but the overall flavor with the sauce was good. I would like to know if someone has a better basic "cake" recipe because it was a bit bland. There was too much bread crumb to the rest. But I assume if we decreased the bread crumbs the patties would fall apart. I don't know... I will definitely make this again. I will probably try some variations to the patty next time. Don't know what that will consist of yet...

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bigkieferfam

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Reviewed: Aug. 20, 2008

I LOVED this recipe; yummy yum yum. And healthy for you too! I added slightly more salmon as I had some leftovers which I combined with a can of Sockeye. I also used Soy Milk instead of milk since I'm learning to eat for my blood type. I used rye bread for the bread crumbs for the same reason. I highly recommend this one guys, 5 stars.

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imnotfreud

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Reviewed: Aug. 14, 2007

This recipe is amazing with a few mods: -saute onions (and cilantro if you prefer a mellow taste) before mixing with the salmon mixture -if you don't have heavy cream, use a combination of butter and milk. Then mix in some cornstarch or flour to thicken the sauce -Cut down the breadcrumbs by at least half! -If you don't have sake, use cooking wine or any type of white wine. -Cut the sauce recipe in half unless you will be using it for other recipes.

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cinnybear

Cooking Level: Expert

Home Town: Orinda, California, USA

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Reviewed: Jul. 29, 2007

I made this recipe tonight to the letter. I tasted the sauce before serving and decided to add about a tsp of fresh grated ginger. It was delicious. Very simple recipe for salmon cakes and the sauce was just flavorful enough to complement without killing the taste of the salmon. I often make salmon cakes and get crazy with the ingredients trying to spice things up but this is a great recipe that lets you enjoy the simple goodness that is a salmon cake. I served this with steamed baby bok choy and the Vietnamese Rice-Noodle Salad recipe from this site (substituting hoisin sauce for the fish sauce and adding a tbsp of rice vinegar). Everything went together very well. Will definitely add this to my permanent recipe book. Thanks for sending it in. Oh, the sauce made a lot more than I needed for the 6 salmon cakes I got out of the recipe so I might try it as a pasta sauce tomorrow.

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JennyB

Cooking Level: Intermediate

Home Town: Stow, Massachusetts, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Mar. 2, 2007

This recipe was great! My two year old even loved it!

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miyu

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Reviewed: Jan. 3, 2007

Great recipe! Nice variation on basic salmon patties. Did some tweaking because it did seem like proportions were out. Here are my changes: Sauce-doubled garlic to 4 cloves -doubled green onion to 2 stems -halved lime juice to 2 T. -added 2tsp. wasabi powder Patties-halved bread crumbs to 3/4 c. -used 1 lb. leftover salmon (fresh not canned, cooked) -finely mince onions -form into patties and refrigerate at least 15 minutes

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Kristina

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Reviewed: Oct. 14, 2006

These salmon cakes had way too much bread crumbs. I didn't taste any salmon. The sauce was okay but overall probably a waste of sake and miso paste. Thanks for the recipe though.

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ajhk

Cooking Level: Intermediate

Home Town: Davis, California, USA

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Reviewed: May 8, 2006

These were wonderful!!! I used miso soup base, because I couldn't find miso paste and I used fresh salmon. Otherwise, I followed the recipe. They had a great flavor and texture and the sauce was fabulous. These were better than any crab/fish cakes I have tried.

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klzee

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 30, 2006

I love crab cakes and was a bit apprehensive about using salmon and cilantro in this recipe. I didn't have any soy sauce on hand but I did have fish sauce (don't ask). The cakes along with the sauce were worthy of a fine Asian restaurant, baked or fried. I'll definitely add this dish to my reperatoire!

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Nelly

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Reviewed: Jan. 21, 2006

Not only did these cakes crumble, even when I tripled the amount of liquid binder, but they were mostly breadcrumbs with very little salmon. I'm the kind of person who actually wants to taste the crab in crabcakes, not the "filler". The sauce was really overpowering, not that tasty and a waste of sake.

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placecard

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Reviewed: Dec. 23, 2005

Very easy to make and was a bit hit at the party

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Akubra17

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Reviewed: Sep. 4, 2005

I enjoyed this recipe (and it was a hit with my 1 yr old, too, and "okay" with my 7 year old and 36 year old). I made quite a few modifications, because I made it impromptu. For the sauce, I did not have miso or sake. I added rice wine vinegar instead of the sake (not quite 1/4 cup) and extra lime. I think that the cakes are good on their own--better without the sauce--or maybe just a little lime/butter sauce would be good. I amended the cakes as well, since the proportion seemed off. I used a whole can of salmon (14 oz), and less bread crumbs--maybe 1 cup max? I had to use 2 eggs to get them moist enough. I added a bit of lime juice as well. My 7 year old complained that there were too many onions, so I'd chop them more finely next time.

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