Total TimePrep/Total Time: 30 min.
Very good. We enjoyed these salmon cakes very much! A snap to put together. Realized I didn't have cornmeal, so substituted breadcrumbs instead. Still very good. Thanks!
Wonderful use for left over Salmon. I made mine small and served them as appetizers. They fried up beautifully . Crispy on the outside , creamy on the inside. VFE
As suggested by some other reviewers I added a little mustard for an added zip. They fried up golden brown and were delicious!
I really liked the way these salmon patties came out, but even though I used the mustard and some old bay seasoning, they were kind of bland. I will add more seasoning the next time. Great base recipe though!
Cleaning out my pantry I found a can of salmon I needed to use. I found this recipe, read the reviews and based on what I read I decided to try it. I did add a bit of mustard as some cooks suggested. They were delicious! Very fast and tasty. I had dinner on the table in no time flat.
I tried this recipe and really like it. The salmon cakes are tender and fluffy. It's the "go to" recipe for salmon cakes now!
These salmon cakes were wonderful! I, like another reviewer added a little mustard. I have always used crushed crackers, but the cornmeal and the whipping cream was a nice change and I will always make them this way from now on. I think flaking the salmon and just gently folding it in last and then scooping them up with a measuring cup makes them much looser and moister than shaping them in my hands. I have also always left the bones in when using canned salmon, they are soft and add a nice bit of crunch.
I have made these several times....only change I made was to add some mustard. Family loves these salmon cakes. Very good and easy and quick to make.
this is the best salmon cake receipt I have tried. I would recommend this to anyone
best salmon cake receipe I have ever had, would recommend to anyone