Salmon Cakes Over a Mixed Green Salad
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- Recipe categories: Fish, Salmon,
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Average Rating:
Total Reviews: 21
Showing 1-10 of 21
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By me27513
on December 09, 2011
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Perfect! I followed recipe exactly. VERY pleased with results. This recipe made 4 large cakes, which was about enough for 3 people or two hungry people.
By tiajaggers_11939321
Central Point, OR
on May 02, 2010
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I made this for my husband for Valentine's day. He has been begging me to make it again!
By tsmith204_5457495
Rocky Mount, NC
on January 13, 2009
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I used one can of salmon instead and it made four cakes. They were delicious and easy. Will definitely make again and serve over a salad. Fast and economical, too.
By pleasespammenow
Germantown, MD
on September 27, 2008
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I made only the salmon cakes, but wow! They were amazing! Perfectly done! I served over salad spinach garnished with green onions with a side of garlic parmesan pasta. The whole family loved it!
By freddigold_11046346
Bryn Mawr, PA
on September 08, 2008
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Great and very easy to prepare. To save time you can have your fishmonger poach the salmon for you. I used panko crumbs to mix in the salmon cakes-about 2/3 cup,and for the crumbs I also used Panko. Next time I will use a combo of panko mixed with ground pistachios for the outside of the cakes, before sauteing them in olive oil.
By Hobbes_804396
Antelope, CA
on September 05, 2008
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I made these patties with 12 oz of boneless/skinless canned pink salmon and whole wheat sourdough bread crumbs. Delicious! Nice texture too. I added an egg, as other reviewers recommended, and used cilantro instead of parsley. Next time, I might put in just a little finely chopped fresh jalapeno. This is a great basic recipe to which you can easily change-up the seasonings to suit your own taste. Mayo/mustard ratio was spot-on for me. I used an ice cream scoop to portion-out the salmon mixture which made eleven 2 1/2" patties.
By jpstrickland_10...
Waco, TX
on August 08, 2008
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I used Steelhead trout and baked it in the oven just like I would bake salmon. My husband loved it. Next time I would add just a little celery. It was so yummy. It is a keeper.
By Dee Nusser
Fallbrook, CA
on June 11, 2008
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With the cost of crab through the roof, we decided to add this to our restaurant's menu.
They are devine!
By j-kcrawford_5340767
uvalde, TX
on February 24, 2008
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I made these for dinner and they were a hit in my family. My 13 year old couldn't get enough and requested they be served for her birthday dinner. You definately need to add one beaten egg though.
By loriannfiore_72...
Atlanta, GA
on April 15, 2007
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This recipe tastes like it's right out of a restaurant. The flavor of the fresh herbs and salmon mixed with the spicy-lemony mayo is a flavor sensation. The light salad is fantastic. My #1 SUGGESTION is to ADD ONE WHISKED EGG to the salmon cake mixture - helps to bind it perfectly before refrigerating! Bon Appetit!