Salmon Cakes

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There is NOTHING that can compare to these Salmon Patties. If you want to show off or impress someone, this needs to be your go to recipe. Works everytime.

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Easty to make and very good

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These cakes are great. I made them for my parents who both really dislike salmon. My dad doesn't even really like fish but they both loved these cakes. I have also made them with a mixture of different fish and they all taste really great. The only thing i left out is the capers. I'm not a fan.

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These are the perfect fish cake! I use salmon, halibut, cod, any fish seems to work here. Perfect for leftover fish. A small amount of fish can make a whole lotta cakes....thank you Ina!

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loved it!!!! but everybody was right using can salmon was the way to go. much easier and less fuss.and i for one did not notice any flavor change...

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Once again, Ina does not disappoint. This is a lovely fish cake recipe. Made it as stated for a main course. These light and sophisticated fish cakes would be great with a bit of lemon flavored Aioli or such. I served them with a creamy bechamel made with peas, lemon zest and fresh dill and found this type of sauce much too heavy for these delicate cakes. Ended up eating the remainder of the fish cakes without any sauce. They were outstanding.
These would make a lovely appetizer course also.
Thank you Ina for this recipe.

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I have found regardless of what recipe I use for salmon cake,a white sauce will help hold it together and moist.

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These salmon cakes are EXCELLENT. I've made them three times now! I just love the flavors she creates. The first time I made this I used a fresh salmon filet. The second time I used canned salmon and the third time I used a combination of both. Of course they came out the best with the fresh salmon filet. But I just love this combination of flavors and spices she adds to the cakes - sooo tasty.

I had some trouble keeping these salmon cakes bound together in the pan. They had kept falling apart when I tried to flip them over in the skillet. So I added some additional bread crumbs to the mixture and that seemed to fix things.

In general, I love Ina's recipes!! They always come out so sophistacted and high end feeling. Their is some classy, and expensive - looking quality that comes through in her recipes. It's so delish.

I definitely want to try this recipe using lobster or maybe crab. I bet it will be so delicious that way as well!

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This is the best recipe for salmon cakes! They were a huge hit at a recent dinner party. I used sockeye salmon, rolled the cakes in very lightly buttered plain panko crumbs and baked them at 425 degrees for 20 minutes, turning them after 10 minutes. Perfectly crisped on the outside and tender on the inside. Terrific flavor. They go well with homemade tartar sauce.

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I love this recipe. It takes a little bit of time with all the prep work involved, but it is well worth it. I especially like that I generally have all of the required ingredients in my kitchen. I serve it to my family that are not big salmon fans and they really enjoy it. My test of a really good fish recipe is if it tastes as good cold as hot, it is a winner. I have only used fresh or fresh frozen salmon (Coho I can't judge with canned or farm raised. I like to cook the fish slightly longer than Ina recommends - it makes it a little easier to pull the small bones out.