I was looking for a salmon cake recipe that did not use a dry filler . . . and this one was delicious. I did add a couple of tablespoons of dry mustard and some granulated garlic to this before I cooked it, but I think the recipe would have been good without those additions. Also, I baked these on a baking stone at 425 degrees for 20 minutes, flipped them over and baked them for another 5 minutes to make sure they were crispy. I would probably like them fried, but I hate babysitting anything sitting on my stove top, so I will slam almost anything I can into my oven. This recipe is going into my regular dinner rotation!

Reviewed On: Aug. 13, 2012

I have made this several times . . . and I usually don't follow it perfectly (sometimes I use different varieties of fish, shellfish, etc), but I do follow pretty much the "base" of the soup with one exception. I add clam juice for some of the liquid. As it stands, it is an excellent entree soup and my family really loves it.

Reviewed On: May 21, 2012

My teenage daughter loves this soup. I serve it with crusty bread . . . makes a very satisfying lunch on chilly days!

Reviewed On: May 21, 2012