Salmon Cakes

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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!

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I have been trying out some fish cake recipes to find a new way to serve our weekly fish. I tried a lemon-parsley fish cake with cod from Martha Stewart and that was pretty good. But this salmon cake recipe far exceeded any expectations. The red and yellow peppers and the seasonings gave the dish a very complex flavor. SO YUMMY! By far the best fish cake I've ever had, at home or in a restaurant. I will make this again, but next time plan a little more time. I made it on a week night and didn't read carefully enough to note all the 'chill time'. We ate late but we were happy!

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I have never been a real fan of salmon or salmon cakes. I wanted to try something different for my family and decided to make this recipe but use canned salmon. I used a mix of pink and red salmon having found the canned red to be too dry but more flavorful than the pink. The combination is perfect. I think that the real secret of this recipe is that the vegetables are sauteed before adding.

These cakes have converted me. I have made them three times now including as an addition to the family Thanksgiving table which here in Maryland seems to always include some seafood dishes.

Thanks, Ina. This one is definitely a winner.

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This recipe is so good! I followed it exactly and loved the out come. Ina's recipes are the best. Although there are a few extra steps to the dish, it's worth the work! I made extra, and the next day I made sandwiches out of the left over cakes. Yummy! I also did a variation on the dish a week later. I switched out the Salmon, and used Crab. It made one of the best Crab Cakes I've had. This Recipe is definitely a keeper!

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I followed the recipe exactly except for adding a little more Old Bay. This included roasting the fresh salmon and toasting the fresh bread crumbs. Simply delicious. I did not have a problem with the cakes falling apart, but I was very careful turning them (use 2 spatulas, flip onto the second spatula then ease it back down into the pan.

Ina's recipes are the BEST. It's rare that I follow a recipe exactly but I've learned that her's are perfect.

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This is a make again in my house. I did think it would be better to prepare the salmon a day ahead. And I am going to try freezing for 30 minutes instead because they did fall apart very easily while pan frying. I agree with others, don't try to do this after working all day! As there are a lot of steps. I might also try the panko crumbs as they are very moist and don't stick together easily.

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Easy to follow recipe that could be prepared ahead of time or even more quickly. I flaked the salmon immediately after cooking and put it together with veggie mix. I then put it in the freezer for 10 minutes, combined the other ingredients (I used 1 1/2 cups of panko, too, which really worked well and did the freezer again for 10 minutes. This cut down on a lot of the process time. I didn't have trouble cooking them in the oil, as long as I didn't rush it. I used a few dashes of cayenne pepper instead of hot sauce, that worked just fine, and trader joe's 21 seasoning in place of the crab boil, which also worked perfectly. The aroma alone is so wonderful, but the cakes taste excellent! Makes enough for six people easily and a real crowd pleaser! I used a quick sauce of sour cream and some lemon juice to accompany.

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These salmon cakes had some great, complex flavors. The recipe did take awhile with baking the salmon, chopping and sauteeing the veggies, making the bread crumbs, and chilling the mixture before pan frying so I wouldn't recommend them for a tired day after work. But they were well worth it! I served them with a sauce made from a little mayonnaise, sour cream, buttermilk, fresh tarragon, fresh chives, and a dash of cayenne. They did fall apart a bit while pan frying but after the first few you can figure out how to prevent that by being gentle when flipping them. Thanks for another great way to get in some healthy fish!

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i followed the recipe very closely but they fell apart in the pan. I don't know what I could have done differently? They tasted excellent in any case. Any suggestions for me? I love Ina!

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While I can never follow a recipe to the T, I did my best considering I had 2 fresh pink salmon fillets 1.5 pounds total. I roasted the fish in the morning and prepared in afternoon. I was out to double the recipe with triple the fish to KICK UP the salmon. My portions may have differed as I was trying to expand the recipe, and I always try my own twists, but the ingredients stayed true and were a beautiful marriage. I followed a few other recommendations and added 50% more Old Bay and Tabasco and used unseasoned Panko crumbs. I also served this with a simple creamy dill sauce (Yogurt, Mayo, Dill, Lemon Juice, and Scallion. As Guy would say - OFF THE HOOK - Not only is it loved by the whole family, it stretches the fish to the max- I got 12 patties and still froze enough mixture for an additional 8-10.