Salmon Cakes with Creamy Ginger-Sesame Sauce

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The first time I made this recipe, I used canned salmon which was a pain to pick out all the bones and junk. I've since subbed the salmon for fresh ground shrimp and it is to die for!!!!!!
Anytime I make the shrimp cakes, everyone always begs me for the recipe

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Thought the ginger-sesame sauce recipe was a real miss. We love Asian flavors in our food, but didn't think this worked. There are many better sauce recipes on foodtv website.

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This was my first time making salmon cakes - and these came out moist and delicious! The sauce was a perfect compliment. It may not seem exciting on it's own, but when you add a dollop to each salmon cake, it tastes rich and creamy. I made the bread crumbs from whole wheat bread in a food processor as recommended. Yum!

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I've never made salmon cakes before and was concerned about how it would taste. I decided to give it a try since Ellie's recipes seem so easy to follow and are delicious. I was not disappointed. My husband, who is not the biggest fan of fish, loved this and said he could easily eat them on a regular basis! Will definitely keep this recipe on stand by!!

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The salmon cakes are great, but skip the sauce. The salmon cakes are actually near perfect. If the cakes were too dry, chop the water chestnuts much more finely so they are evenly distributed and add moisture as well as consistent texture. Actually, finely chop all the ingredients more than you usually would. I used a high quality canned salmon that was already deboned, no issues there with flavor or time. The sauce was ok. I doctored it with mirin and yuzu to my liking, but will just make my own next time. A teriyaki sauce would be excellent or a remoulade. I will definitely make this again. It was excellent, easy and fast!

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I have never been a fan of Salmon cakes; but these are GREAT. Definetly will be eating them many more times to come.

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this was a hit with my husband!! I used fresh salmon and just chopped it up. I didn't use the chestnuts as I did not have any on hand. As for the bread crumbs, I had some panko bread crumbs and they worked just fine. The ginger sauce was marvelous! The salmon cake itself was moist and did not fall apart. I am not a salmon fan at all but I will be ok with getting my omega-3 fill through this style prep of salmon.

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I think using fresh vs. canned salmon makes a world of difference! I had grilled some salmon a few days ago -- I decided on a more classic flavor profile of dill, a little bit of Old Bay seasoing, scallions and finely chopped celery. I divided the recipe to 1/3 (had 10 oz. of salmon - 2 slices of bread and 1 egg - and using a 1/4c measure, I was still able to make 6 cakes!! I also made a quick mustard sauce -- I served with a simple green salad with fresh summer tomatoes, lemon juice and evoo -- DELICIOUS!!

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It was pretty tasty, but I certainly wouldn't rave about it. It was easy to prepare - while forming the patties they were very moist and did not have much difficulty staying in patty shape. The bread crumbs were not too overpowering, I could still taste salmon. Also, the water chestnuts gave it a nice crunch. The reviews of the sauce were not great, so I made a yogurt sauce instead. I felt the cooked patty was slightly dry, so I ended up using a LOT of sauce on mine. My husband has a big appetite so he ate his patties on a hamburger bun with sauce. Went nicely with a side salad. I may make it again in the future, but I'm not in a any rush.

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This is a nice meal made on the grill in the warmer months of the year. I agree with the other reviews, definitely needs a splash of lemon in the sauce and squeezed over the cakes when it's done cooking. But other than that, it is a tasty salmon recipe!