Reviewed: Nov. 20, 2009

These just did not wow us. I did use leftover salmon. If I make these again I would use green onion, less breadcrumbs, less Worcestershire, add garlic, and coat with Panko breadcrumbs instead of flour.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Nov. 15, 2009

Quite tasty! I think next time I make salmon cakes I'll add a little celery and corn to the salmon cake mix - I'd enjoy the added crunch and sweetness. Peppers would also add color, but I think I'd steer away from bell peppers because they so easily dominate anything to which they are added. Perhaps a serrano or two is in order - we'll see!

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daniva

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2009

I did make some changes. Instead of using bread crumbs, I used sea salt and pepper croutons and some original flavor baked crackers. (You can see the crackers in the picture.) I used sweet and sour sauce with a sprinkle of red pepper flakes. I skipped out on the salt and pepper since the croutons had that already. I topped the salmon cakes with sweet and sour sauce and served them with the baked crackers. I would make this again.

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WannaBeChef

Cooking Level: Expert

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Reviewed: Nov. 5, 2009

delicious! I didnt have the cheese, so I left it out. I did add some finely diced red pepper. It was really moist. I will definitely make again, and next time I will add the cheese.

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SANDYQ1

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Reviewed: Oct. 30, 2009

Followed the recipe exactly and the cakes turned out great! Next time I might use a smaller onion. I wasn't sure exactly how the canned salmon would turn out, but it didn't seem to affect the overall quality. Great recipe

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biochemchef

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Oct. 13, 2009

use cooked fresh/frozen salmon fillets!!! double the hot sauce and add garlic, green onion, and old bay seasoning. a HUGE improvement. SO YUMMY.

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Allison

Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: Sep. 18, 2009

fantastic....I served it with sweet thai chili sauce and it was even better. thank you!

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CHERALEE

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Reviewed: Sep. 1, 2009

I thought they were good but not great. If I make them again I'll add some additional seasoning - probably Dill, fresh garlic, etc. And, if I were making for just myself, I'd add a lot more hot sauce. I'd also probably suggest a white cheese of some kind instead of cheddar. Something with a more complex flavor. Again, they were good- but I think they could have been made better with a bit more work.

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Jay

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Reviewed: Aug. 28, 2009

These were good. I had some Costco salmon filets in the freezer that needed to be used and this sounded good as I don't care to grill fish that has been frozen. I was also looking for a recipe for leftover grilled salmon. I cooked the filets on my grill/panini maker (could use a Forman), cooled and added to the mixture (doubled hot sauce and added Old Bay). I made the patties and put them back on the panini maker and gently lowered the lid for about 5 minutes on med/hi. I had one for lunch with honey mustard/mayo. I set the rest on papertowels. I lined a Tupperware container with organic waxed paper, and layered patties and refrigerated. I take them out and heat in a small oven (I suppose you could microwave gently). I want to try freezing for when I make hamburgers (not crazy about them)for the guys. Will post an update after I try it!

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mickdee

Cooking Level: Intermediate

Living In: West Bloomfield, Michigan, USA

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Reviewed: Aug. 18, 2009

Awesome recipe - would't change a thing. Very moist, a family favorite!!!

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KJESSOME

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Reviewed: Aug. 11, 2009

Absolutely delicious. I had some frozen salmon in the freezer and cooked then flaked that rather than use tinned salmon.

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PIPERGRL17

Cooking Level: Beginning

Home Town: San Francisco, California, USA

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Reviewed: Aug. 11, 2009

We all thought this was very good. The only change I made was when I was gathering in the refrig I saw several green peppers. I chopped up about half of one and added it to the mix. The green color an the added flavor was great. It needed another egg to make it stick together. Suppose that would depend on the type of salmon you use. What I used seemed to be a bit dry.

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Cathy Higgins

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Reviewed: Aug. 6, 2009

Very good. I do not like dill and enjoy trying recipes for salmon that do not include dill. The Worcestershire sauce was great in these patties. I followed the recipe exactly except my fresh parsley was no longer fresh so no parsley. Will make again.

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Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jul. 25, 2009

This is the first time one of the recipes off this site was a bit of a disaster. I think it called for far too much bread crumbs. Perhaps next try I will cut back on the crumbs and perhaps add one more egg. It was very dry and failed to stay together for me. Having said that it wasn't too bad in the taste dept. but turned more into a scramble egg presentation rather than patties.

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rickyt51

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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Reviewed: Jul. 21, 2009

Yummy! I scaled the recipe for two, used 1 6 oz can of salmon, added about 1.5 tsp of mayo, 1 tsp of garlic powder, doubled the fresh parsley, and fresh lemon juice/salt/pepper before serving. Made a chile mayo sauce using approx. 1 part sririacha to 6 parts mayo. Incredible!

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TaraNicole

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jul. 17, 2009

Very good recipe. I added extra hot sauce, and next time I'll add some garlic. Tasty.

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Carie

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Reviewed: Jul. 6, 2009

Great recipe. After making according to the recipe, I agree with one of the other raters who mentioned extra hot sauce and the addition of garlic. As written, the cakes are slightly bland.

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LAB4Y120978

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Reviewed: Jun. 29, 2009

I had one large fresh filet of salmon left in the freezer, and this was the perfect meal to make with it! I followed the recipe to a T, except for a couple variations: I didn't use fresh breadcrumbs or parsley and I added about a teaspoon of garlic powder. That's it! My husband raved and raved about them...he ate all 4! To dip them in, I made horseradish sour cream, that another reviewer had suggested. Yum!

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Huntersmama

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jun. 23, 2009

I needed to add an extra egg or else the mixture wouldn't even hold together. It wasn't that strongly flavored, either, so I added some Italian herbs. Otherwise it tasted like Worcestershire sauce and that's it. I had to do a lot of doctoring to get it to work and even then it was very "eh".

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Kristina

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Reviewed: Jun. 3, 2009

I used leftover salmon like some others had, however I am not sure what I did wrong because mine came out super dry and tasteless. The cooking time was way too long. I would not make these again.

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