Salmon Cakes with Lemon-Caper Yogurt Sauce

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yummy! what could be bad? fresh salmon-mayo-luv-mustard-luv-capers na corn luv! pmade too many, so i put remaining few in freezer, pulled one out the other day, cooked it, and tood it to the beach over a salad thanks!

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I made these with no changes, great recipe. Makes a difference using fresh salmon versus canned. The saltines give them a nice crunch too.

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I made these tonight as written except I used canned Alaskan sockeye salmon brought to us from our friend's vacation and did not add the corn. The salmon cakes were great, and the sauce tasted good even on the mashed potatoes I served with the salmon.

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Excellent and hit with entire family. Added fresh dill to the sauce thought it made a nice addition.

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We loved them--It was perfect. Great flavor by far the best Salmon cakes I have ever made! We all loved them. Did I mention how super easy it was!!

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These were fantastic! I made them a the sauce without the capers (because I hate capers!, but they were still great. Served with Rachael Ray's lemon risotto and steamed green beans. Made a great spring season lunch for Mom's birthday.

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I have never used fresh salmon before to make salmon cakes and I must say they were absolutely worth it. The flavor was terrific and I love the texture. Giada always comes through. I might try this sometime with canned salmon but I might be spoiled forever with the original recipe.

I really liked the sound of some of the next day sandwich ideas that were posted and might try that next time around, as well.

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I made a few mistakes along the way and the cakes tasted a little on the dry side and my lemon-caper sauce was too salty (another mistake I made by adding some salt. I decided last night after I made these to not keep the recipe but today I reheated one of the cakes on a piece of french bread in the microwave and WOW what a surprise...it was not dry at all and very tasty. I think I will try these again since they were very easy to assemble and the ingredients are things I always keep on hand. That is what I like about cooking Giada's way...I usually have the ingredients in the house and I do not have to plan too far in advance for dinner.

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These were perfect as usual with Giada's recipes. Here's a suggestion if you are lucky enough to have one or two left over: Serve a salmon cake cold, on a piece of toast, topped with sliced avocado and the sauce. Unbelievably good.

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These salmon cakes were full of flavor. I did not use the corn and didn't make the lemon-caper sauce but I didn't miss either and my family loved them. I also made the butternut squash and goat cheese pasta, very yummy also! A wonderful meal.