Salmon Cakes

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After preparing the salmon as instructed the flavor was so perfect and moist, I did not want to continue the recipe.I did and it was one of the best ,if not the best salmon cakes I've ever eaten and will use this recipe for any other seafood cake I may prepare.
For those who do not care for salmon but need for their diet,try these. Her vegatable combo and other ingredients are terrific and the blend of these with the fresh fish will surprise you. I will never use canned salmon again.
Thank you,Ina. You're the best.

Cindy
Parkersburg WV

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in the process of preparing this now... i did double the bread crumbs. just didnt seem like enough. used french and 12 grain bread for the crumbs. didnt have capers, but used chopped jalapenos instead. and instead of parsley, chopped up some fresh sage from my herb garden. so far, the veggie mixture smells wonderful. cant wait to put these together. a couple of suggestions for the other posters.

- to help them from falling apart in the frying process, after you shape them into patties, put them back into the fridge for a few minutes. that swhould help...

-yes you can freeze them!!! cooked or uncooked (recommended

- i dont see why you couldnt bake them instead of fry them. other people have mentioned that they have beked them in lieu of.

cant wait for dinner tonight!!!!

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This was so much better than I thought it'd be! I had nearly 2# of salmon (1:15 and I only used 1 small Bermuda onion, 3 bell peppers (1 green, two red and about 3 c. of celery, all finely chopped. I used double the amount of everything else: 2 c. panko (untoasted, 1 c. mayo (light worked fine, 3 tsp. Old Bay, about 2 tsp. Worcestershire, etc. It worked great combining the mayo, eggs and dijon then adding the remaining ingredients, folding in the panko last. I used a heaping 3 oz. ice cream scoop to portion them onto a greased cookie sheet, pressed 'em down a bit, then baked them (thanks, previous reviewers! at 350 for 20 minutes w/ an additional few minutes under the broiler to get nice color on them. Served them w/ a salad and roasted beggies and they were terrific! I baked the remaining cakes and will freeze them in parchment for future reference. These were absolutely terrific -- and we're picky!!!

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I had one last piece of fresh caught salmon to make due for my family----and what a way to finish it!!! Wonderful flavor and texture. I placed them on a bed of sauteed spinach and garlic, then topped it with toasted pinenuts and a spicy chipotle raspberry dressing. Beautiful. Thanks Ina.

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I was worried that these would be bland without any sort of sauce or aioli, but they were amazing! I too used panko crumbs, since I don't have a food processor. But they turned out absolutely delicious!
I will make these again and again!

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These were just wonderful! A few adjustments; I used panko instead of bread crumbs this made it light and airy and I baked them instead of pan frying them. I brushed a little olive oil on top, put them in the oven for 12 minutes at 350 and threw them under the broiler for two more minutes to make a nice crust. I just served this with a little roasted garlic and cayenne pepper mayo and they were just fantastic!

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Loved this recipe! I wanted them a bit leaner so I left out the mayo and put in some french's dijon honey mustard instead. Used Panko bread crumbs, about 2 cups. I also added lots of fresh squeezed lemon juice for moisture. I baked the salmon cakes on a baking sheet sprayed with Pam, put under the broiler for last few minutes to get a good crust. They were FABULOUS!

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This recipe looks amazing - I have some stale italian bread I've been drying out and waiting to make into breadcrumbs. Is it at all possible to bake these instead of fry them? Do I need to make any changes to the recipe (maybe do something to make them bind better?

I simply love everything about Ina. Her warm and gracious attitude embodies the way we should all be when we're thinking about food, and it's great that you all feel the same way!

Thanks for your help. If you have an answer do you mind letting me know? my address is caneel [[at]] gmail [[dot com]]. Thanks!

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WOnderful!! I have made it many times and just love it. Ialso make a sauce with white wine, butter and freshly squeezed lemon. One issue i hjad was being able to cook the patties without having them fall apart. i still cannot figure that one out. I also use store bought Panko bread crumbs instead of making my own. They are light, airy, and crispy. Perfect. i was also thinking...if i prepare it the same way without the egg, i could actually make this a salmon sandwich. Yummy!!

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I cook for my parents and younger siblings every Wed to give my folks a break but its a challange because they all have different taste and can be quite picky. Everyone loved the flavor of these patties! It was for the most part a hit. There were a few problems I found but worked around: It took longer than I expected to prepare, They needed twice as much bread crumbs but I only had regular loaf bread so that may have been it, and next time I will double the salmon, there was more veggies than meat. Overall though a keeper and very tasty!
Stoner, Charlotte NC