Reviewed: Oct. 21, 2011

We used this as a based--added a chopped red bell pepper and substituted cilantro for parsely. We also added regular home made bread crumbs to the cracker mixture. Used coconut oil rather than butter. Also just used one egg and added a bit of water.

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Reviewer:

Froggy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Oct. 18, 2011

I followed the recipe exactly but I didn't add the reserved liquid! The mixture was already quite soft and I had a hard time keeping the patties together. If I had added 3/4 cup of liquid, I would have had salmon soup. They did taste good once they were fried up.

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Reviewer:

miclew

Reviewed: Oct. 16, 2011

Excellent recipe! I did modify it a bit. I added some green onions (finely chopped) to the salmon. I also added some red pepper flakes because I like my food with a bit of kick. I also added a bit of hot sauce to flavor it. I added a bit of haitian piklese (a haitian condiment made of vinegar and cabbage, etc) to the mixture. I have made this a few times, and I find that the patties are a bit bland without some of the added ingredients.

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Reviewer:

KarenCanCook

Cooking Level: Intermediate

Home Town: Owego, New York, USA

Living In: Newark, New Jersey, USA

Reviewed: Oct. 13, 2011

this is a GREAT recipe!!Thank you so much Jonnylen!! Everyone loves them including my picky 14 yr old daughter. I did add some of my own seasonings like a little red peppers and some lemon pepper.but great recipe just as it is.

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Reviewer:

momof5

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Williams, Oregon, USA

Reviewed: Oct. 12, 2011

my boyfriend had said he didnt really like salmon patties, but i made him this recipe and he fell in love with it! it is definately a keeper, the fresh parsley is something i had not tried before and turned out really well, also added a little fresh dill, it turned out great!! i usually serve this with a lemon sause made for salmon patties, a perfect pairing

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Reviewer:

nursemegan

Reviewed: Sep. 25, 2011

these were awesome! so moist! i haven't had them in over 20 years. we'll be making them again soon! we did the dijon mustard instead of dry since that's what we had but it was great and we added garlic powder as well. yumm!

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Reviewer:

Kennedy Family

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Wylie, Texas, USA

Reviewed: Sep. 23, 2011

I am challenged when it comes to the kitchen, but these were so easy to make and came out great. I did follow some of the suggestions by others.....didn't add the drained liquid, caramelized the onion and some garlic, and added a teaspoon of old bay. Believe me, if I could make these successfully, they are idiot proof.

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Reviewer:

Tishsuz

Reviewed: Sep. 20, 2011

I too was afraid of the canned salmon but these were amazing! Absolutely delicious! I followed the advice of others and omitted the liquid from the salmon, needed more crumbs because the mixture was really wet still. Didn't use parsley, used old bay seasoning and dijon mustard. yum!

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Reviewer:

annieroxx

Reviewed: Sep. 13, 2011

not very good... but in the original recipe there was way too much onion in this, very plain tasting... will have to tweak it next time if i ever make it again.

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Reviewer:

crazymary87

Reviewed: Sep. 11, 2011

I made your recipe with freshly cooked salmon and TUC crackers and it was a 10 out of 10. As a topping, I made a fresh salsa with chopped tomatoes and onion, lime juice and New Mexico chili spices. Out of this world.

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