Reviewed: Mar. 14, 2012

I have never tried salmon cakes before, but my husband loves them so I decided to give it a try. These turned out very good! Very easy to prepare and cook. A couple of the patties started to all apart a little bit, but I just smooshed them back together again and they were fine. If you like salmon I would give them a try for something a little bit different. Thanks for the recipe!

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Reviewer:

Kristen B.

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Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Reviewed: Mar. 2, 2012

These salmon cakes were so good! I followed the recipe -however, I used two 6 ounce cans of boneless and skinless salmon from Costco, their Kirkland brand instead of one 13 ounce can, and added a tablespoon full of cornstarch to the mixture. The salmon cakes were mild and had a very delicate flavor. I followed the advice of others who rated this recipe and was patient and didn't turn them until they were well browned giving the eggs the chance to do their binding job. The cakes stayed together, they were crispy and yummy! This recipe has made a salmon cake lover out of my very reluctant husband. He even ate the left over ones in a sandwich the next day!

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Reviewer:

bbuzzell

Reviewed: Feb. 23, 2012

Awesome! Very quick and easy, my kids loved and they never like anything! My modifications: , I used 5 Hawaiian roles, shredded. It thickened and added sweet flavor. I sauted onions and sweet corn in pan with olive oil while cooking the patties and I added 1/4 sweet curry and old bay seasoning. Awesome flavor.

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Reviewer:

transformedmom

Cooking Level: Intermediate

Reviewed: Feb. 6, 2012

Grandma's Famous Salmon Cakes' Haiku: "These cakes surprised me! I was wary, but loved them. A tad bit soggy." I've never made a salmon patty w/o crushed crackers, breadcrumb, flour, or some sort of additional dry binder, so I was nervous of following the recipe as written. The only thing that I did differently was to add some garlic powder, but really, these turned out great, albeit, a little soggy and difficult to shape and flip. So while they didn't hold up that well, and I did fry mine for longer than 5 min. per side to acheive maximum crispy goodness, the taste was awesome, and better yet, dipped into ketchup mixed w/ sriracha. Had a leftover patty which I patty-melted in a sandwich w/ tomato, pickles and provolone - now THAT I will thank Grandma for. Yum.

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Reviewer:

Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Feb. 6, 2012

The name rings true! My Dad asked for salmon cakes at Christmas dinner because his Grandma used to make them every Christmas. I used this recipe, only I used about half as much onion and substituted the other half for potato. Sure enough, he said they were just like his Grandma's!!

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Reviewer:

LittleMissStepford

Cooking Level: Expert

Reviewed: Jan. 21, 2012

Very easy and very tasty. I love the simplicity. I halved the recipe and got two larger cakes from a 6 oz can of salmon. I did add cajun seasoning. Served over rice with a runny egg over the top. At the start it looks like it will never hold together. Resist the urge to touch the cake and watch as the eggs firm up to hold it all together. Don't flip until the bottom is browned and firm.

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Reviewer:

32826

Cooking Level: Intermediate

Home Town: South New Berlin, New York, USA

Living In: Orlando, Florida, USA

Reviewed: Jan. 11, 2012

Perfect! No bread and they came out perfect! i I doubled the recipe, prepared it in the morning and let it rest in the fridge until dinner. Servred with a sauce of mayo and Old Bay seasoning. Yumm!

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Reviewer:

Melinda

Reviewed: Dec. 18, 2011

I made this recipe as stated, but used Egg Beaters in place of the egg and added some chopped bell pepper. The salmon cakes were delicious, but I thought used much more oil than was necessary. I think next time I will try baking them like another reviewer did.

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Reviewer:

RDwannabe

Cooking Level: Beginning

Reviewed: Dec. 2, 2011

I never drain the salmon and I leave in the bones. I add 1 egg, a torn slice of bread (whole wheat, if you have it) and about 15 crushed soda crackers. Mix together, form into patties and fry in oil or a mix of oil and butter. YUMMMM. A great quick dinner and the leftovers are great hot or cold.

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Reviewer:

toomuchsht@yahoo.com

Reviewed: Nov. 27, 2011

This was my 2nd time making salmon cakes. The first time with another recipe. But this time it came out much better. The only thing I did change was adding a little all purpose flour to hold it all together. I did that from reading some of the other reviews. It turned out great. My family loved it with grits. I will be making this again. Thanks

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