Salmon Cakes

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This was my first time making any type of fish cake and it worked out beautifully. I was skyping my husband overseas and I ended up following the steps out of sequence but the recipe still worked. My sons found them very tasty. My oldest son worked at a gourmet shop and admitted he never cared for crab cakes because of the texture. He said these are not soggy Mom!
Thanks SO much for this recipe and for saving us more than a few dollars.

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I did like this recipe however I made some changes as did some others. First, under no circumstances will I use canned salmon. It is loaded with scales, bones, skin. Very disgusting to me so I used the skinless and boneless salmon in the pouches. A little more money than canned, but much tastier and less fishy, or you can use fresh. Second, I added all of the ingredients before I added the mayo to judge just how much I would need so it would not be too mushy. I added just 1/4 cup and it was enough. Also check you spices and taste before frying so you can season them more. Third, use Panko crumbs and after you form the cakes refrigerate them to firm them up. Fry in oil and do not disturb them in the oil until there is a crust on the bottom. Then flip gently. If you make the adjustments you will have delicious cakes which are perfectly formed and crispy. I did like the recipe but made some minor adjustments!!

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I don't like seafood, but was raised on can salmon and this receipe is one that I wanted to try. Instead of the bread crumbs I used crushed crackers and I put them into the mix instead of coating them. I also didn't use all the baked potato. I liked it okay, but rather have regular mustard, it takes the wild taste out of the salmon and gives it a better taste. All in all I gave it three stars for the original and five stars for my preperation of this receipe.

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Wow! I had some leftover salmon, so I used this recipe- this was so delicious, I would choose this over any crab cake at a fancy restaurant! So easy too! The combination of the bacon, onions and lemon zest compliment the salmon perfectly. I served it with a spicy lemon mayo on the side as a appetizer, but I think next time I will make as a meal, maybe use some fresh corn kernels to give it some additional sweetness. The only thing I added that wasn't in the ingredients was some dill.. Delicious!

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These were easy and delicious! Don't forget or leave out the lemon zest. The zest gives the cakes a very fresh flavor - not fishy at all.

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My kids loved them!! My mom used to mKe these cakes with cooked rice instead of potatoes and tuna instead of salmon for after school snack, I loved them too. It's really similar with some upgrades. Thank you Melissa.

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These salmon cakes are delicious and so easy to make. This is definitely one of my favorite recipes. Thank you!

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I've made these several times for my picky-eating kids. They love them. I leave out the onions, and last time I used 1/3 c potato flakes stirred with a little water instead of the potato. Next time I'll try it without the bacon, and add a little old bay. I'm careful with the salt here because the canned salmon already has salt.

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Great recipe. The potatoe takes a lot of the fishy flavor out. But the 'cakes' would come together easier If the mix had a bit of time to rest before forming the cakes.

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These are SO yummy. I did not change one thing in the recipe. Although the mustard I had on hand had horseradish in it. Wasn't over powering and added a little kick. Would highly recommend these to everyone. My husband devoured them.