Reviewed: Dec. 5, 2009

Very good! I used fresh salmon which I baked ahead of time. I left out the spinach and used one egg rather than the 2 egg yokes. I also used only 1/2 teaspoon of pepper. This is one of the few recipes that my husband has raved about.

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lauren

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Reviewed: Sep. 18, 2009

These turned out way better than I thought they would. I didn't have regular orange juice but had tons of oranges, so I squeezed fresh juice for my couscous. I left in the pulp, added water and lemon juice (made the whole box). I also used fresh salmon baked with s/p and olive oil, and fresh spinach squeezed well. I added extra cumin because we love it's flavor and baked them at 350 for about 35min. I didn't make the mayo sauce cause I always make some sort of mayo sauce. Instead I went for a tzatziki sauce off of this site. This was nothing like the salmon cakes I grew up with... thank goodness. Thanks Emily, I can't wait to make this when my husband comes home.

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Shanah

Cooking Level: Beginning

Living In: Cary, North Carolina, USA

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Reviewed: Jul. 30, 2009

This was something different and a great spin on our ususal salmon cakes and rice. Very tasty and CHEAP we can all use that. Cheers!

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Jenn

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 22, 2009

Taste was great- used frsh spinach- was a lil too wet had to add bread crumbs which I didn't want to do. But still very very good

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luvfood

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Reviewed: Apr. 2, 2009

Making these for the second time tonight. I too substituted a half-half combo of water and lemon juice for the orange juice. I also used 2 whole eggs rather than just the yolks. I chose to bake these little morsels because i'm on a diet. Grease muffin tins, oven at 350. Bake about 30-40 mins or until tops start to turn light brown. They pop right out of the tin ... little salmon "muffins". Yummy!

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Tristin

Cooking Level: Expert

Home Town: Sebago, Maine, USA

Living In: North Chicago, Illinois, USA

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Reviewed: Feb. 23, 2009

These had great flavor, but they totally fell apart when I tried to pan fry them, even though I made the patties ahead of time and let it sit in the fridge for a few hours. I salvaged what I could and put these in the oven on 350 for 20 minutes. If you are going to pan fry them, they need at least 3 whole eggs in the mixture to keep it together.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 19, 2009

I've already prepared this recipe twice. I was dubious at first, but it turned out great!

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MandyKat

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Reviewed: Feb. 15, 2009

I love this recipe and have made these cakes quite a few times. And nutritionally, I think they're a good choice, although the fat content appears to be quite high, but that's probably due to the mayonnaise, so maybe using light mayo would cut down considerably with that. But if you click on 'view detailed nutrition' you'll see just how good for you these are. I don't change a thing except to add the eggs as a whole (not just the yolks) and I've had no problem with the patties falling apart. The mayonnaise sauce really makes it special so for anyone who decides to skip it, I think you're missing out. For a change, tzatziki would also be a great choice. Very good!

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Kim

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

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Reviewed: Feb. 7, 2009

Lacked flavor (cakes) and the mayo could have had more flavor and I added 2 cloves. I think I would use sour cream instead of Mayo if I made them again and make a cucumber sauce for a more greek flavor. I think I will leave out the couscous out and add lemon not orange. So it is a good idea but I would not make this recipe again. But if you do use two WHOLE eggs or they will not stick.

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deedodees

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Reviewed: Feb. 1, 2009

These were pretty good, but I felt that they lacked some seasoning....maybe more salt or some type of herb like green onions or cilantro.

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susu

Cooking Level: Beginning

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Reviewed: Jan. 28, 2009

I LOVED this recipe. Very easy to make and tasted delicious. My only thing would be that I would have liked to know the size of the patties as I made 6, but really should have made 8 smaller ones.

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Wide Eyed

Cooking Level: Beginning

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 11, 2009

I loved the salmon and spinach but something is missing. I havent put my finger on it. Maybe some lemon zest??

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myrita

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Reviewed: Jan. 7, 2009

This is really good! To get more of an orange taste, I add orange rind to the mixture. Try baking them in mini-muffin pans @350 for 25 min. If you do, sprinkle some paprika on top of them for toasted appearance. I also like to spice things up with some cayenne in the mayo. This one's a keeper!

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Nicole V.

Home Town: Oakville, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 4, 2008

I will never make just "regular" salmon patties again! These were amazing! I only had flavored couscous; it just happened to be spinach and tomato. I did use 2 whole eggs instead of just the yolks. I served this dish with some of the leftover couscous that I had cooked for the recipe and the Morrocan Cooked Pepper Salad recipe also on allrecipes.com; I added a can of black beans to the pepper salad. This was an amazing meal! I will definitely cook again!

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Frank's Personal Chef

Cooking Level: Expert

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Reviewed: Nov. 13, 2008

Good flavours and a nice idea but I found them too dry and difficult to form into patties as the mixture wouldn't stick together. Flipping them was even harder. I won't make them again, but if I did, I'd add another egg to bind them.

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Tui

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: Nov. 10, 2008

Excellent! But I think it would be better to use yogurt, sour milk but not mayonnaise for more arabic taste.

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amanecer

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2008

My husband and I love this dish. It is very easy to prepare and I always make extra garlic mayo (we like it on other things). I found that using two whole eggs keeps the patties together a bit better. I use extra salmon also.

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achristopher

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Reviewed: Sep. 4, 2008

Some fell apart when being fried, try refrigerating longer before cooking. I used up the leftover salmon, I will try using the canned salmon sometime.

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miss moo

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Reviewed: Jul. 29, 2008

These were pretty darn good! Personally, it was the garlic mayo that really did it for me - I don't know that I would have enjoyed these little cakes nearly as much without it. For the mayo, I minced the garlic then sprinkled a touch of salt on it and crushed it with the side of the knife to make a paste. Doing this adds an intense garlic flavour to the mayo without having actual pieces of raw garlic to bit into. I had leftover couscous so I didn't follow the cooking instructions that required orange juice, but I think I would have replaced the orange juice with stock anyway (personal preference). I used one cup of cooked couscous, a 213g can of salmon (all I had), one whole egg and about 2/3 of the recommended spinach and these cakes turned out great. If my boyfriend wasn't going to be eating these, I would have definitely added some chopped green onions which would have been delish (he hates onions). Great recipe. Enjoy!

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Fancy Pants

Cooking Level: Expert

Home Town: Okanagan, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 29, 2008

these are really good, I didn't have any spinach, so I used zucchini instead... turned out really good, the husband and baby LOVED them.... here is my trick for the zuch. Shred it and squeeze out all of the water before mixing it. I let the mixture sit in the fridge for the afternoon, and then resqueezed before shaping into a patty. A really good substiute if you are missing or do not like spinach. The Mayo was awesome. Footnote as of 3/11/08...I have done it with spinach...and I think I like the Zuch way better... it holds together better...Spinach taste good, but crumbled.

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