Salmon Cakes

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Easy and tasty recipe. This would be a great recipe for lent and/or to have ingredients on hand for a quick dinner. My husband and I both liked it as much as fresh salmon filets. So glad I saw this program at the gym.
Sandi Goodness

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Thanks for taking my salmon patties to a new level. I did skip the sugar and reduced the mayo...and I still prefer using my crushed saltines in the salmon/potato mixture as I really like the flavor they add. I also remove as much of the skin as possible before preparing. Thanks for the tasty recipe.

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This was my first recipe from Melissa, I was very impressed. It was easy and very flavorful. I made it exactly as the recipe states and did refrigerate for an hour. However, I still found the mixture wet and the cakes didn't really want to hold together. I think next time I will decrease the amount of Mayo a bit and maybe add some breadcrumbs to the mixture as well as for coating. All in all it is a very good, easy, and inexpensive recipe!!

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Wow, I am not a big fan of canned salamon, but these were great. My husband was really impressed. I have to admit I waas very rushed when making them and made two mistakes, I did not saute the onions and forgot the sour cream. I will use them next time.
The other change was using 1/4 cup italian and 1/4 cup panko bread crumbs.

Melissa is my go to girl for great recipes!

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Loved the recipe. I have to admit, I normally hate the taste of salmon, but with this i added Jiffy corn meal mix to the batter which gave it a sweeter cake taste, so it worked great!!

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I LOVE this recipe and my family loves it as well! When I first tried this recipe (the time Melissa just won the FNS! I did not have any bacon on hand so I used Polka Keilbasa (hillshire brand, diced that and pan fried it. I used Italian bread crumbs instead and the zest of a whole lemon. And the trick to not make it wet and fry well, is to refrigerate it before frying. It will hold its shape better!! I made a mayo, sour cream, scallion, lemon juice, S&P dipping sauce and it was perfectly delish!!

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Being a simple cook (not very imaginative This was a pleasant surprise when they turned out perfect. No they weren't perfectly round and pretty, but they tasted fabulous. I was worried about flipping them in the pan because they were sort of moist and mushy when they went into it. I timed it for the 4 minutes and they were golden brown and flipped perfectly. As for another poster saying the skin in the can grossed them out, sorry. My husband pays for salmon skin sushi, so 'in it went' into my salmon cakes! The only change I made was in the breadcrumbs. I didn't have regular so I used the Panko from the pantry. Please believe me when I say, "if I can make this, anybody can!"

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Tried this recipe and it was a hit.

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I thought it turned out just plain nasty. It definitely could benefit from some celery and even some toasted walnuts or pistachios or almonds. It also would be better if it had a fabulous sauce to go on top too. If I do these again, I'll definitely be making the modifications but also add a thin slice of tomato on top along with a dollop of a creamy white sauce.

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Soooo good!!! I topped it with a little sour cream and diced tomatoes and it was awesome!