Salmon Cakes

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These salmon cakes are a keeper! When I have time, I make them ahead and freeze them. This is what I do and I have no problem. I put parchment paper on a baking sheet and as I make the patties I assemble them on the sheet and then put them in the freezer. When frozen, I wrap each cake individually in plastic wrap and put them into a large ziplock bag and freeze. When I want them for dinner I just take out as many as I need, unwrap and thaw on a plate and cook them as directed. Works great!

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I have 6 year old twin girls and one absolutely loves salmon and the other one doesn't at all. She didn't until I made these cakes. She now very often asks me to make her the cakes. This is one of our favorite family meals now.

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Excellent! Used left over Salmon from last night's dinner, was a little short so added 3 jumbo cooked shrimp, awesome!

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Good but a lot of work. Think you could get just as good with less work.

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These were delicious; the whole family devoured them. I'm only posting a review because A from Oakland asked if anyone had baked these, and I did. I buttered the baking pan and baked them for 20 minutes at 350 degrees on one side and then took them out of the oven. Just before serving I flipped them over in and baked the other side for 5 minutes. They were perfect.

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These salmon cakes were delicious! I chose the recipe because my dad had bad memories of salmon cakes from when he was young (my grandma used to make HORRIBLE ones, but when I saw all the great vegetables and seasonings in this recipe, I knew he would love it. And the whole family did! The chunky vegetables and the spicy seasonings make it delectable! A FEW IMPORTANT TIPS: Use at least an extra teaspoon of Old Bay to taste; the flavor does not come out unless you do this. A few more bread crumbs than called for (half a cup more will make the cake's body more stable and better tasting, and use sourdough or some other excellent quality bread. Finally, I strongly recommend broiling the salmon cakes in the oven rather than frying them with butter and oil. It makes the dish much healthier, less greasy, and lets the cakes cook more evenly. I ended up with a crispy outer layer and a moist inside. Perfect! Follow these tips, and your salmon cakes will be excellent. Ina's recipe elevates a somewhat lowly, "cheap" dish to a delectable and delicious dinner.

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These are great! My husband who is not a salmon lover at all actually enjoyed these very much. I also am just beginning to enjoy this fish more.I will surely put this in my Recipe book : I used an ice cream scoop and it made 12 exactly. I might chill the whole mixture a bit longer is the only thing I would suggest.When doing a new recipe I always make it eactly then decide the tweeks for the next
making. I served these on a mixed green salad with creamy Blue Cheese chunks.
Thank You Ina!

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Has anyone tried baking these??

Thanks

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Made these yesterday for my wife and I. My wife doesn't like fish and finished two! I did sub the "Fresh" Bread crumbs with 4c seasoned bread crumbs (its what I had. Not sure how it affected the recipe, but they were outstanding. I also used .70 lbs. of Fresh Salmon. Maybe i would use less salt, but that's to taste. Other than that, it was pretty easy. Make sure you chill the salmon in the ref. before mixing in and chill the complete mixture before making the cakes. I will definitely make them again as well as use it with crab.

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I made these the other day and they turned out great! The only things I changed were: using 2 stalks of celery instead of 4, adding more Old Bay seasoning, using large eggs instead of extra large, using 1 cup of Panko instead of bread crumbs, and adding freshly grated Parmesan to the mixture at the end. I made ahead of time and refrigerated for about 3-4 hours. I did experience the problem of them being difficult to flip while cooking in the pan, but I used 2 spatulas very carefully, which solved the problem for the most part. I will definitely make again!