This was pretty good, but, next time I will adjust seasonings to our taste. It was a little bland for us. It is great when you need a quick meal though.

These were a little bland to our taste. I ended up adding 1 tsp of creole seasoning to the mix. Next time I will probably add some cayenne pepper to spice them up a bit and some fresh garlic cooked in with the onion.

I've made this recipe half a dozen times in the last year. Delicious. Only change I'd suggest - mixed the cracker crumbs into the patties, instead of breading them. Also, I like to cook them in olive oil.

Very tasty! The measurements were perfect. Instead of dry mustard, I used Dijon. Added a little cayenne powder based on a suggestion and 1-2 tsp of fresh squeezed lemon juice. I skipped the parsley to save a buck. Fried the patties in vegetable oil. I made the recipe GLUTEN FREE for my husband by using potato chips instead of bread crumbs. That worked great! Served with roasted asparagus.

Yum!!! I'm always looking for interesting fish recipes. Getting tired of the usual broiled fish with lemon and butter. This is a wonderful recipe but needed a few additions. I used Bumble Bee Atlantic Salmon in the 6 oz. can. It's skinless and boneless and very good quality. Worth the $2.59 a can! I used 2 cans (12 oz.) so I reduced some of the other ingredients. I used 1 egg and less bread crumbs. Instead of using the juice from the salmon I substituted the juice of half a lemon. Also, this recipe needs herbs and spices! I added salt, pepper, paprika, cayenne, tarragon, fresh parsley and fresh dill. The onion I chose was a vidalia..perfect for that sweetness a fish cake needs. Mixing the fish mixture in my Kitchen Aide mixer was key..everything was incorporated and the fish stuck together like meat for meatballs or burgers. I also followed the advice of another cook and refrigerated the patties for a couple hours. I ended up with three nice sized patties..ate one with rice and sauteed spinach, will eat the second on top of a salad tomorrow and the third I froze for another time. I didn't use any sauce, just a squeeze of fresh lemon which was delicious but I would love to try a lemon-mustard-dill sauce next time! These patties would be great on a bun with lettuce and herb mayo. It would be fun to make tiny salmon patties for a party too. You MUST try this recipe!!

Followed the recipe with the exception of using butter/olive oil instead of shortening. Found the mix to be too wet when trying to make patties. Had to add 'alot' of bread crumbs to help out. Recipe came out ok in the end.

I have used this recipe 2 times, already. I, like others, do not use the salmon juice as I buy the salmon in the vacuum packs. DEElicious! Softening the onions is the trick, I believe. Great recipe and I thank you for sharing it. Found out....I like Salmon Patties, now!

These were good, but I think there was a little too much onion (and I love onion). They could have used some other flavor. They were easy to make and tasty, though. I didn't use any of the salmon juice (mixture was almost too wet as it was!) and fried in canola and olive oil.

I loved the texture of these patties, but thought they could use a little more 'zip'... will make a few changes next time. Very good though!!!!!

This are the best salmon patties I have ever eaten" says my Darling Husband and I agree with him. I used all the juices from the can of salmon + 2 tbs lemon juice, it stayed over night in the frige and voila very tasty and full of flavor we will do this again adn agajn Thank you for this recipe!!! God Bless You :)

Be very careful with the 3/4 cup of reserved salmon liquid called for. I can't imagine that it wouldn't have completely ruined these salmon patties. I decided to mix everything up without the liquid and then add what was needed since so many reviewers seemed to use less and 3/4 cup of any liquid in salmon patties seemed like far too much. I ended up using NONE of the reserved liquid even though I added all of the crushed crackers (2/3 cup) into the pattie mix since I prefer to dredge the formed patties in flour before frying in olive oil. I followed the recipe ingredients except for the mustard (had none) which I replaced with 1/2 tsp Old Bay seasoning and 1/4 tsp lemon pepper. With the changes this ended up being the best salmon cake I have ever made or eaten and would easily rate 5 stars.

I modified this since I only had a 7 oz can of boneless salmon. Also added a sprinkle of lemon pepper to the mix before adding the crumbs. I made these for lunch and served them on a bun with some lemon mayo, tomato & lettuce. Delish!!

I was half numb when we ate these (dentist) but my fiancé RAVED about them! They were pretty good in my opinion, even though I totally forgot the eggs! They fell apart a little bit because of that but I don't think the flavor was diminished much by the omission.

I made this for dinner tonight and I who don't eat fish loved it. I accidentaly used a 7 oz. can and couldn't figure out why it was so wet, I added alot of italian bread crumbs too it and it was great. My husband wants me to add bacon to it the next time, I will try.

I made these for a relatively fast lunch yesterday and they were great! For a sauce, I mixed up some Miracle Whip with lemon juice, fresh dill, garlic powder, and mustard powder, which was a great addition.

I always tweek. I slice up mushrooms,onions, zucc, red peppers and celery then use my alligator chopper to get them in a nice small dice. Saute those quickly then add to the salmon. No salmon liquid. Crumbs only on the outside and cook in a bit of evoo. Serve on buns with aioli or remoulade. Makes a great school lunch.