Salmon Cakes

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Worth the time it takes to saute the veggie mixture and let cool. Second time I've made this and I swap out the fresh salmon for canned [the 14 + ounces you can find in any supermarket]. I adjust the veggie mixture too -- I've found that approximately 1/2 red pepper, one celery stalk and about a 1/2 small vidalia onion + the capers [love capers, I don't reduce them], tabasco and worchestire so on and so forth work well for us. I also cut the mayo to about 1/3, eye ball store bread crumbs to hold mixture w/out making it dry and reduce dijon mustard by about 1/2 of that written. The only other thing I did was to make the mixture early in the day, refrigerate to marry the flavors and then form the patties right before cooking. I also dusted them with a little flour to get a crust when frying. Really enjoy these with Sunny Anderson's (glazed carrots [<---- look this recipe up, will not disappoint] and mashed potatoes. Comfort food in the heat of summer!

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Loved it! The reason I gave it 4 stars instead of 4 was that I found it way too rich in oil.
Next time, I'll leave out the mayo, and I'll brown it in just a bit of olive oil or butter, rather than the amount suggested - just enough to be able to brown it without getting it so saturated.
One reviewer suggested using more salmon, and I thought that sounded great, so I doubled it to almost a pound, and added an egg to make sure everything was going to stay together, and that worked.
They turned out great, but I think I'll try it next time with just the 1/2 pound of salmon, because I loved the freshness of the vegetables. I didn't think it was a lot of work at all - but maybe that's because I didn't try to do it all the afternoon of the meal. Cooked the salmon the night before, and chopped up all the vegetables the night before as well - so meal prep before dinnertime was a pleasant piece o' cake.

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Really good. They fell apart so i just served them with rice and mixed it together for my kids.

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I didn't believe the other reviewers that these would be a lot of work and in fact, they are. Read the recipe through before you begin and see where you can break up the prep and partial cooking throughout your day so its not so tedious. Its not hard, just a lot of stop and go. BUT they are worth it! I can't wait to make them again. A new absolute favorite in our house!

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Best salmon cakes ever...and I can see translating this to crab cakes too.
The only thing I added was a light dredging in panko prior to frying. You must chill them before forming and then put the prepped ones int the fridge while waiting to fry so they don't fall apart.
But everyone loved them especially the hubby who is very critical of any seafood cakes.
Served them w a baked potato, brown sugar carrots and a dipping sauce of mayo, Sricha, relish and lemon juice. Awesome meal! Ina is the best!

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Very, very tasty! Moist enough that it does not need a sauce. Will definitely make again - would be good when hosting a dinner since it makes 10 cakes.

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The most delicious cakes ever! With all the prep work it does take awhile to make. Certainly worth the effort. It is very important to cool the salmon and the cooked veggies. Otherwise the cakes fall apart while rolling. All in all... Superb taste!

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All the prep work is worth it...very good!

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Simply: This was DELICIOUS!
To elaborate: I watched the epi, and I knew all the steps involved (cooking the salmon, chilling, mincing the veg, cooking, chilling, making the patties, chilling, and, finally, pan frying, but these ended up taking quite some time to put together. Still, they are worth the effort! I used all green pepper (coz colour is fun, but paying 3x for it is not. Additionally, I used 2x the salmon (using 1/2lb would have resulted in vegetable cakes with a touch of salmon, in my opinion, and about 2/3C of panko & 1/3C regular bread crumbs (to start. I ended up adding 1/2C extra of panko, and, still, the crumbs were imperceptible. I formed 8 patties, chilled them, but, before pan frying, I rolled them lightly in plain crumbs to get a crispy crust during frying. With the light crust, they were perfect! I didn't serve them with a sauce or any side. By the time these were finally finished, I was ready to dig in...and dig in I did! We'll make these again for SURE!

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These are the best salmon cakes i've ever tasted! I"ve tried a lot of recipes for salmon cakes before, but i've got to say that this is the best!!! Thanks Ina!!!!!!!!