Salmon Cakes

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I have always wanted to try this recipe. I always make my salmon cakes with canned salmon...but I had a salmon filet in th freezer from costco and decided to thaw it out and give this a try. Boy were these better than the canned version. I didnt follow this recipe to a t but I did sort of follow it by roasting the salmon, sauteeing the onions, and adding tabasco worsteshire and eggs, breadcrumbs and mayo. Thats all I did and they came out great. Definately the best I have made. I love the texture of these, so soft and moist...versus more dried out canned flavor. The sauteed onions gave such a nice flavor, and i love worsteshire sauce in salmon cakes. Thanks Ina for the inspiration to roast the salmon, I would have just ground it raw but that would have made salmon burgers instead of salmon cakes...so I am glad I found this recipe.

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My husband has celiac disease so I used crushed Rice Chex to make the recipe gluten-free (no toasting needed, and I dislike mayonnaise, so I used light sour cream and upped the mustard to 1 tbsn. Absolutely terrific flavor, no sauce or extra condiments needed.

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I used canned salmon and bread crumbs here...but the flavor was still amazing! I didn't use capers because I don't care for them. Another great from Ina!!!!!!

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Oh my, my, my, these are absolutely delicious! This is my go to recipe from now on! Thanks, Ina, for anther great recipe. YUMMY!

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This is the third time making these cakes, and I'm up to quadrupling the recipe! It's time-consuming but well worth it, and the whole family demands lunch for the next day! I don't worry about the "stale bread" part; I just use seasoned breadcrumbs.

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Ina, I love all your recipes...Even though I didn't use fresh salmon, my salmon cakes turned out great!!! Will definitely make these again! Thank you so much!!!

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I've made these three times now, and they turn out wonderful everytime!

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My father-in-law cans salmon every year and we end up with a fair amount of it so I am always looking for a good salmon recipe. The recipe is a little time consuming, but next time I will make it in a very large batch then freeze the cakes so I can have them any time. My husband doesn't like salmon and even he enjoyed these! I left out the celery, only because I don't care for it, and added a little more of the other vegetables to make up for it. I am already looking forward to eating them again!

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I've made this twice, once fried and once baked (350 degrees for 20 min.. I don't mind the baked version, but my boyfriend really preferred the fried because the cakes are crispier. I also used canned salmon instead of fresh, and boxed bread crumbs. Just makes the recipe quicker to make and it is still delish!

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My husband and I had this for dinner tonight and he really bragged about them. The only addition would be more eggs and bread crumbs to help with the binding. Next time I may try baking instead of frying. Also a sauce would be a good addtion.