Salmon Cakes with Creamy Ginger-Sesame Sauce

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

For someone who doesn't care for the fishiness taste of Salmon I look for ways to prepare it because I know it is good for me. This one is a keeper for me just Delicious.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe had some major flaws.
1. The recipe severely lacked acid. Squeezing a fresh lemon on or in the salmon cake batter would've made this so much better.
2. The prep time alone for removing every bone in the canned salmon took 30minutes plus and got pretty messy.
3. Use FRESH SALMON. Using canned salmon was the worst offense, as it was fishy and the prep time took pretty long.

The one thing I LOVED was the sauce. I added in a splash of lemon and it was delicious!!
I used this sauce and made some breaded pork cutlet and it was just great.

All in all, the flavor of the cake was pretty good and would make again with some changes.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The sauce is TERRIBLE. I mean it wasn't even edible!! I threw it out.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Growing up, salmon cakes used to elicit "Eww, yuck!" from my sister and I, but there was none of that in my household! Because my husband isn't much of a salmon fan, I changed this out to use canned tuna and after the first bite we were both hooked. Using fresh bread really helped to keep the cake from drying out and all the flavors mixed together were delicious--especially when paired with the creamy ginger sauce. I did add a pinch of salt to the mixture because it needed it and I have a couple cakes left over that I'm eating chilled for lunch and it's even better! I would think this would be good served with a spinach salad and light vinaigrette even.

I'll definitely be making this dinner again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have been making salmon cakes for years and when I saw this recipe I thought umm maybe I should try someone else's recipe and see what I've been missing. Well, unfortunately I was disappointed. I really liked the idea of the water chestnuts (I love them but I can't say I even noticed them in the finished cakes. The sauce was "different". Enough said on that. Too much bread crumbs on the inside, coat the outside to cook they come out nice. I also found the prep time consuming.

I do have a tip for those who have trouble with them falling apart. Chill them first. It works great

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great Meal!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I halfed the recipie for 2 adults and our daughter. When I went to palm together the cakes they wouldn't hold at all so I quickly added about a 1/4c of plain bread crumbs and that helped. Next time I'll add an extra slice of bread for the crumbs. I also reduced the amount of the ginger a bit, as other suggested, and the sauce was absolutely delicious!. The salmon cakes came out perfect and my husband eagerly asked when I was going to make them again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The are a very nice change from regular salmon cakes and I love using Asian ingredients. I had no trouble with the patties falling apart and they were not dry either. The only changes I made to the recipe were 1 did not have whole wheat bread so used Orowheat Multi-Grain Sandwich Thins to make the bread crumbs: 2 reduced the ginger to 1 tbs. instead of 1-1/2 tbsp. because I thought it was overpowering and I love ginger; 3 used slightly more water chestnuts since I love the crunch the give. Also, the sauce really makes this recipe. My husband and I loved this recipe. This one is a keeper. Thanks, Ellie.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I make Salmon cakes from an old family recipe, but these take the cake. They were very tasty and moist. And best of all everyone loved them. The water chestnuts really add a great crunch element which you would not expect.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I think these are perfect and have now made them several times.