Reviewed: Mar. 31, 2012

Excellent! I had leftover salmon and this was the perfect recipe. Decreased the crumbs a bit, and then used crumbs in the mixture and "rolled" the cakes in panko. Added some diced red bell pepper and dill to the mixture, and voila! Delicious. The dipping sauce I used was a mixture of mayo, creamy horseradish, tartar sauce, and dill, with a splash of lime juice. YUM!! Great base recipe, and love the baking aspect!

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Reviewer:

MsMellie

Cooking Level: Intermediate

Reviewed: Oct. 24, 2011

Super Easy Salmon Cakes' Haiku: "Needs some jazzing up. Otherwise, they're pretty good. And yes, easy too." I added a little red bell pepper for color, and had to used crushed Ritz crackers, instead of Saltines, but I followed the recipe, and found these to be of an unusual texture; crispy outside, but smooshy inside, perhaps from the addition of olive oil, which I've never done in salmon patties b4. The taste is nothing extraordinary, so we had to whip up some flavorful dipping sauces for them, so if I made these again, I'd consider adding alot more seasoning.

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Reviewer:

Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Aug. 8, 2011

I added dill (no onions) and a dash of garlic powder. Cracker crumbs mixed w/bread crumbs, too. A little lemon juice and pepper. Sauteed in coconut oil with a little butter. We all loved it! Served with Eating Well's dill mayo (with yogurt and kefir.)

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Reviewer:

Laurel

Cooking Level: Intermediate

Reviewed: Jul. 26, 2011

I make these all the time. Super fast and easy. And for some reason.....all 3 of my ridiculously- picky-eater kids love them!!!!

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Reviewer:

salrieg

Reviewed: Jun. 9, 2011

This was certainly easy as the title says and seems to have potential, but for me it is three stars for several reasons. First, it is pretty bland. Will at least add some sort of more seasoning if I cook it again. Also, the proportions are way off in my estimation. I used a 14-oz can of salmon (which in my experience is the way salmon usually is packaged) and it was just about right for the amount of bread crumbs called for. It also made 8 medium-sized cakes as indicated. I can understand why others complained about too many crumbs if they used the 7-oz can called for. These cakes also absolutely fell apart as I was trying to coat them in crumbs and turn them over in cooking. May try two eggs if there is a next time. On the plus side, it was very easy and seems pretty healthful with good fish and little fat. Served it with a sour cream dill sauce which helped add flavor.

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Reviewer:

curlygirl

Cooking Level: Expert

Living In: Bossier City, Louisiana, USA

Reviewed: May 17, 2011

I just finished making these n they r all gone I just adjusted some things instead of lemon pepper i used salt n pepper instead of green onions I used a regular onion I only used 2/3 cups of saltine crackers to mix. They came out lovely n tasted so good

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Reviewer:

Yvette

Cooking Level: Intermediate

Living In: North Miami, Florida, USA

Reviewed: Dec. 31, 2010

I made the mistake of cooking these specific to the recipe before looking over the comments and, well, kinda regretting that now. Let's see... looking over the reviews I see lots of comments like "too many crackers", "added more stuff", "fried instead of baked", etc. They tasted okay, but we used up nearly a whole bottle of sauce getting 'em down. If you decide to try it anyway and get the urge to tweak, know with absolute confidence that you are not alone.

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Reviewer:

jenany

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Flint, Texas, USA

Reviewed: Jul. 24, 2010

These turned out excellent! I used canned Atlantic salmon (boneless & skinless), Hiland fat free egg product (instead of the egg) and cubed old bread instead of crackers. I added lots of seasoning and cooked it on top of the stove in a cast iron skillet with a touch of Pam spray. I will use this recipe again!

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Reviewer:

Sunflowerhill

Cooking Level: Intermediate

Home Town: Wilburton, Oklahoma, USA

Living In: Antlers, Oklahoma, USA

Reviewed: Mar. 2, 2010

I doubled the salmon using the packaged kind with no bones and no need to drain. Only used the 2cups crackers though and did not coat the patties in the crumbs before frying. We love salmon anything and these were no exception! Very simple and yummy!!

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Reviewer:

toletiquesbysam

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Fremont, Nebraska, USA

Reviewed: Nov. 28, 2009

Definitely needs a longer cook time at 190 C; ended up broiling to make the outer bits crunchy, but all in all a very good way to jazz up salmon!! I've made it twice this week, and following all the instructions they turn out perfect each time! Cutting back on the oil (replacing with mustard) and crackers, and using only egg whites, this is a really yummy way to have healthy salmon!!

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