Love this! My husband dislikes salmon and he loved it too!

This is a good classic recipe. Great as is, or substitute Panko (fine breadcrumbs.) With a single batch, I tried both frying and baking, sprayed with Pam, and my family could not tell the difference. I'll bake them next time.

I used leftover fresh salmon and these were so delicious. Made as written and we enjoyed the flavors; I did cook them in olive oil instead of butter.

I found the original recipe a little bland and dry, but the ideas this recipe spawned lead me to this. I substituted fresh salmon that I pulsed in the food processor; (to form small chunks) used fresh bread crumbs along with a couple of tsps of Old Bay. The cakes I made were thin,(like 6 oz hamburger patties) so the salmon would cook before they browned too much. I cooked them using half butter and oil. It imparts a little better flavor then oil alone. They were extremely moist!!! I've used two sauces: first, I tried a dill flavored Hollandaise. Quite nice. Next, I made a Brown Butter and found the nutty flavor worked great.

Not the greatest, but they were good. I didn't have any lemon juice so I used milk, and after reading some feedback I leftout some breadcrumbs, but it was still a little dry. Cooked in oil instead of butter, and they browned alot better then the first two I cooked in butter.

very, very dry and thick tasting. I reduced the breadcrumbs to one cup but it didn't help much.

These patties held together better than any other salmon cake recipe I've tried on All Recipes.

I agree that the basic recipe is dry, but if you don't drain the can of salmon it holds together really nicely and the measurements don't have to be altered. I added sharp cheddar cheese to my mix for some additional flavor and the cheese browns really nicely in the pan.

The taste was moderately good (didn't knock my socks off but okay). But the patties were extremely dry. In fact, I had a hard time holding them together just going from the plate of bread crumbs to the frying pan. Also, needed more oil/butter than called for - they really soaked it up. I think this recipe could benefit from adding a little milk to the mixure. Two eggs and a little lemon juice are not enough moisture for this much dry ingredients. Also didn't need so many bread crumbs in the plate for coating, I threw half of it away. Needs work.

These weren't great. I had to add 4 eggs just to get it to stick together and then it just tasted way too bready. My husband really liked them, though.

Yummy cakes! My hubby is an avid fisherman so I used leftover fresh grilled salmon. Nice with a dijon tartar sauce.

I think the changes I made messed me up! Too many dry ingredients to wet ingredients= crumbly dry salmon cakes! They still taste ok, but next time I will stick to the recipe. I also didn't have a 14.75 oz can of salmon, but I had two 6 oz cans, so there was a problem from the start. But the taste is good and I would try them again.

A little dry and bland for my taste.

Very good cakes, tastier and lighter than potato based cakes.

Pretty good - not too dry. A little too much bread taste for me. I would add a couple of fresh ingredients next time - like finely cut celery.

This is simple, quick, easy, tasty, and good cold, too. I made it from left over barbequed salmon.

OOPs I left out the lemon juice, but it was really GOOD. I will use this recipe from now on, I will try the lemon juice next time. The only other thing I changed is I cooked it in olive oil cooking spray. Not the Great buttery flavor, but a small sacrifice for low calorie/fat. Thank You for sharing. rhkatz3

Very tasty... Used crushed saltine crackers in place of bread crumbs. My advice: Use as much egg as you need to moisten them up and be gentle in turning them to avoid breakage.

We love this recipe and have made it several times. We make it exactly as it is and serve it on hamburger rolls and with the Dill sauce submitted by Lisa.