Salmon Cakes

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was my first time making salmon cakes, and it worked out wonderfully! I did not adhere to the recipe completely because I was only making them to use up my leftovers, so I only had a little less than a pound of salmon. I used all of the ingredients but adjusted the amount of each. I LOVED how they came out and would go out and buy salmon just to make them again!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have to admit that I was one of the few people who didn't care for salmon...until I tried this recipe. I seriously couldn't get enough of them! I personally would try adding more fish so that it's not so bready, but will have to experiment with that so they don't fall apart when cooking. I coated them in an egg/flour/panko coating and it just made it even better. These are great for a main course or make smaller ones for a great hot appetizer. I made her tartar sauce recipe to go along with it, but can also see doing a lemon aoili instead. Great job lady! Keep it up!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It may not seem like these can get any better, but I highly recommend adding about 1 T lemon zest and about 1 T of lemon juice. Instead of regular salt and pepper, I use Cajun seasonings. I omit the capers because I am not sure if I want the vinegar taste. I am getting the acid from the lemon which is enough. These are really good. I also serve mine with a homemade tarter sauce.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wow, this was the first of Ina's recipes that I tried. Wouldn't change a thing, it was AWESOME!!!! Will be making it again soon...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So it's salmon season now and our friends have given us fresh King Salmon. After finding this recipe (via Google, and after trying about 3 different salmon cake recipes from various chefs, this one was the best! Easy to follow ingredients, made my own Bay Seasoning (none in our town so Googled: ingredients for bay seasoning, and because I loved it so much, I made a batch yesterday, cooked it for dinner tonight, then made another batch to sit in the fridge overnight for tomorrow's dinner. : Very moist, tender, and delicious!