Reviewed: Feb. 4, 2013

Added 1/4 cup of flour then baked at 375 for 20-30 min turning once. Would have been better with potato flakes. Quick and good but I've had better.

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Reviewer:

ShesSoCami

Cooking Level: Beginning

Living In: Charlotte, North Carolina, USA

Reviewed: Jan. 19, 2013

Good, but not very exciting. Held together well, fried up nicely, tasted good, but not something I would serve company. I love a simple recipe, but this could use a little bit of seasoning.

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Reviewer:

shemoo

Reviewed: Jan. 1, 2013

Yum! I hadn't made salmon cakes in about 25 years, but this recipe caught my eye and my daughter and I and her girlfriend LOVED them...easy and quick and worked like a charm! Nice cheap meal that we all liked!

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Reviewer:

TwoSweetPickles

Reviewed: Dec. 20, 2012

Just eh. A little dry. Kids did not like. Will not make again.

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Reviewer:

Paige umma

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: San Antonio, Texas, USA

Reviewed: Oct. 16, 2012

These were very good! I changed it up a little though. I left out the onion and just used minced onion. I also seasoned the salmon with garlic powder and old bay. After forming them into patties, I put flours on the outside and then refrigerated them for about 20 minutes. This kept them from falling apart when frying.

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Reviewer:

hanajane

Reviewed: Oct. 9, 2012

I made this last night and was amazed at how easy and deelish it was! The only thing I added was a little lemon juice and some Old Bay seasoning. Will be having this once a week now!

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Reviewer:

Diana

Reviewed: Sep. 12, 2012

just like my mom made them .

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Reviewer:

dewdrop1757

Cooking Level: Expert

Home Town: Jackson, Mississippi, USA

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Sep. 4, 2012

Very nice flavour made just as is. Next time I will add a little lemon jce and maybe some hot sauce and Worcestershire just to add a little zing. The nice part is it needs no fillers! When you are tempted to flip them, wait another minute or two until they are nice and brown; they will not fall apart! Served with tangy coleslaw is very nice, in fact my son put a cake on a bun, and topped with coleslaw. Just a side note, this will not feed four hungry people!

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Reviewer:

Wicksy

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Perth, Western Australia, Australia

Reviewed: Aug. 13, 2012

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!

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