Salmon Cakes

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This feeds my family of 6! My kids love these. They are 9, 7 ,5, 3 . They look forward to having them. I only make one small change...I add some frozen corn to the onions. Yes they are a little messy but oh so worth it in the end:

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I baked rather than fried to reduce the calories. We enjoyed them.

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We love these cakes and have them about once a month. Will try the suggestion to freeze leftovers and reheat them when time is short. We haven't had many teftovers yet!

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I made these, omitting the sugar, and my family couldn't get enough. I now make them regularly and pass the recipe on. Outstanding.

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I made these and my hubby and I enjoyed them.....they were a hit.....I read other reviews and just baked them in the oven....I used panko breadcrumbs, light mayo, and no potato......will definitely be added to my cooking rotation!

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Loved these salmon cakes! The lemon zest and the potato made them taste great! I even enjoyed them cold the next day. Made a roumelade sauce to go on top but really they didn't even need it because they taste great by themselves. I will definately make these again and again.

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regularly requested by my family. i make it exactly as described.

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this recipe has become a family favorite. I used honey mustard and stove top stuffing because I didn't have the bread crumbs or Dijon mustard.

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Followed the ingredients except used honey mustard as that was the kind I had. Did what another reviewer said and baked them in the oven at 375 for 25 mins. on a cooling rack that was sprayed w/ oil. They did seem rather moist when I was forming the patties, but I didn't add anything extra and baking them in the oven didn't require flipping so this wasn't a problem. The flavor was very tasty and my husband loved them. I'm not a salmon fan and I enjoyed them, too. A keeper for sure.

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I read the reviews of this recipe before making it just to see what people thought of it. Most of the reviews were great. I did make this but made just three changes. I used the foil packages of salmon instead of the canned salmon. I used panko instead of bread crumbs. I then baked the cakes at 375 degrees on a cooling rack on a baking sheet which allowed the cakes to become brown on all sides without disturbing them while cooking. The final results were fantastic!! My husband loved them. He took the left overs to work and he said people were jealous of his meal!! Some of the workers asked for the recipe!! I will make these time and time again. Thanks Melissa for another delicious recipe!!