What an intriguing and delicious way to present salmon! We loved these. I used a can of tiny shrimp (rinsed) instead of mincing larger shrimp and seasoned breadcrumb because that's what I had. Otherwise, I stuck to the recipe. I really appreciate that the cakes are baked and not fried. Thanks, Bubba!

These were wonderful!! The only change I made was using Italian seasoned bread crumbs instead of plain. I'll make these again soon.

sorry, but i didn't make this exactly as written; i omitted things i didn't think i'd care for. none the less...these cakes were FANTASTIC! i omitted: basil, thyme, chives and jalapeno; substituted panko for bread crumbs and for the parmesan cheese - i used the stuff in the green cannister... i thought about adding some garlic salt but i'm glad i trusted my instincts - the cheese made it salty enough. early in the day i cooked up the shrimp, red peppers and salmon - so quick! cooled them down in fridge in a gallon sized freezer bag. later in the day i didn't have time to soften cream cheese so i used a rubber spatula and creamed it together w/egg; added panko and parmesan cheese. broke up salmon right in closed plastic storage bag and then folded it into the cream cheese egg mixture. i had a girls' night out last night so i told my husband to just ice cream scoop onto baking pan, pat down and bake at 400 for 20-30 minutes. he made a mixture of sweet chili sauce & mayo to serve w/the cakes...mmmmm delish! i had the leftovers for lunch today. the whole family agrees....FIVE STARS! thank you for sharing, bubba!!!

These were awesome, and I don't normally even like fish cakes or salmon. I chopped everything small, but not tiny, which gave it a nice texture. Also didn't have any red bell pepper so left that out. Used green onion instead of chives. I drizzled a garlic butter over them--sooo good! Next time I might not seed the jalapeno--I wouldn't mind a little bite to them.

Husband rates these a 4, I rate them a 2. I personally thought there was way too much red bell pepper, and I didn't care for the jalapeno at all. I could also barely taste the shrimp. Meh, I don't know, I would make them again if requested, but I didn't really enjoy them. Thanks anyway!

We loved these.

I didn't have bell pepper, so I sauted shrimp with minced garlic and scallions. Very good! As a side dish to lay cakes on top; I sauted 1/2 c. onion, 1 clove garlic in olive oil and added(5 slices pre-cooked cut bacon). When tender, added large pkg fresh spinich for just a couple minutes...stir and serve...kids love it!

These SMELLED OUTRAGEOUSLY GOOD!!! They were a little dry though, I dont think it was the recipe problem... I THINK IT WAS ME!!! OTHERWISE... I would make them without the jalapeno next time. SO DELICIOUS THOUGH!!!

Phenomenal, I will make it a regular meal at my house! I once had some Crab Jalapeno Bites at Phillips Seafood that were phenomenal and I've thought of them ever since - these were just like them! I followed the recipe exactly (even measured) but didn't have whole wheat bread crumbs or chives so I used italian crumbs and red onion. I baked at 400 for 30-35 min based on other reviews which seemed perfect. Next time I would chop the shrimp to marble-size chunks (bigger than I did) to add variety to the texture. I like making this with leftover salmon and frozen cocktail/salad shrimp as a shortcut. A nice chopper (like Pampered Chef) also makes this very quick and easy.

Not sure who the Chef Bubba is that submitted this recipe, but the recipe in Ladies Home Journal, June 2007, for Uncle Bubba's Crab Cakes shared by Earl "Bubba" Heirs, co-owner and chef of Uncle Bubba's Oyster House sounds much better. I say that only because they are fried in oil and butter. I think this recipe would be much better if fried in a pan instead of baked. Healthier baked, but they were to dry for me. As another reviewer said, 450 maybe is to hot.

these were just okay...no one was overly impressed with them, not sure why.

Hubba Hubba Bubba!! This was absolutely delicious!! Thank you!

Maybe I did something wrong, but I really didn't like these. I couldn't decide if I didn't like them because I don't like fish cakes, or because they tasted bad. 450 was way too hot. The bottom's burned and the middle was undercooked. I like the taste of the shrimp, but I think there was too much bread crumbs, as that was all that I could taste. I sprinkled on lemon juice at ate the tops, but I won't be making these again. Sorry to mess up a flawless recipe rating. Clearly I am in the minority, so don't let my opinion from stopping you from trying this recipe!

Fried salmon patties have been a favorite with our family but our old recipe will be replaced with this fantastic dish! followed the recipe exact and they turned out GREAT! Everyone loved them. Froze the leftovers and they were just as good a week later! Just the right spice and baked is so much better for you than fried.

I am constantly trying to come up with new seafood recipes for my boyfriend and i to enjoy (he can only eat halal meat, which is hard to get where I live, so the easiest is to cook seafood). When i served these to him last weekend, he told me that he was never eating seafood outside my house at a restaurant again! My family and i loved them also. I did make a few changes though... Used tinned red salmon (i know! fresh is better but salmon in Australia at the moment is more that $30 per kilo), i didnt use red bell papper because i dont like the taste( used red onion instead and i used jarred jalepeno(cant get fresh here). They were still amazing! Also served with Tartare Sauce I from this site... also amazing! Thanks Bubba

These were very yummy. My husband loved them. I thought something was missing though so next time I would add a little salt and chopped red onions. I used italian bread crumbs also. I will definately make this again. Thanks for sharing.

These went over pretty well in our family.. although i was having a lil trouble trying to get the cakes to stay together, also i didnt use any cream cheese only because we made ours into burgers and added provolone just as i was going to get ready to take them off the grill pan... they turned out very good !!!

I realized I only had half enough cream cheese at the last minute. It didn't matter. They were still awesome! The second time I made them, I added some chopped up water chestnuts I had on hand. They added a nice crunch. This recipe takes a little more prep than I usually have time for, but well worth it!

I absolutely loved this! But, I did make a few changes. I left out the bread crumbs and egg, and replaced the cream cheese with sour cream. I made this into a flavorful shrimp sauce which I poured over the grilled salmon fillets. So, so yummy!

OH MY....this is good. Out of the twelve patties that were made, my husband ate 11 1/2. Thanks for the recipe Chef Bubba