Salmon Cakes with Lemon-Herb Mayonnaise

I love this recipe, and so do my kids. A winner.

• cynthiacomiso

• Boston, MA

• 7/14/2014

I think this is delicious. Did the recipe almost as written. Used finely diced red bell pepper instead of the green onion (we're not onion fans). It added nice color and flavor. Also, added cayenne to the sauce per the previous reviewer. I chilled them after making the patties for several hours before cooking and the cakes came together beautifully. Very easy, inexpensive way to get more salmon into our diet.

• mparrish9303

• 5/19/2012

Great for leftover salmon or other fish. Note to self

• salamilk

• Northbrook, IL

• 12/12/2010

I used canned salmon and will never use again. This recipe is probably fine with left over cooked fresh salmon but I would strongly recommend NOT using canned. The whole house stank after I made them. The best part was the celery, don't skip it, it adds a nice flavor and texture.

• Anonymous

• Lexington

• 3/2/2010

I used frozen salmon from Trader Joe's; poached quickly in white wine/water/dill/lemon, then prepared exactly according to recipe. I did refrigerate the salmon cakes for about 3 hours before cooking; they required a bit of work to form into cohesive cakes, but I think the refrigeration helped a lot. I served these as "salmon burgers" on toasted buns, with the sauce and some greens coated lightly with olive oil. The cakes were very tasty; I will be taking leftovers for lunch tomorrow. I was looking for something that simulated my childhood "salmon patties" of Catholic Friday (meatless) dinners; these were MUCH better; the salmon flavor was quite distinct; the texture was more of solid salmon with some crunch from celery and onions.

• simpitt

• 3/16/2009

Quick, easy to make, outstanding result! Didn't have corn flakes on hand used yellow corn taco chips instead. Used higher quality canned salmon, which I believe made a big difference if you don't have fresh. The horseradish sauce was exceptional as well. To finish, I added some chopped red onion, red tomato, and tomatillo as a kind of relish on the side. Man that hit the spot.

• mkfreeman

• 2/26/2009

Loved this recipe! I used Arnold's herb bread crumbs instead of corn flakes, and I substitued celery salt instead of fresh celery and last I substituted red onion for green onion. It all came out perfect!

• RoadTripGurl

• Bel Air

• 1/10/2009

I love this recipe. It's easy and a great way to use leftover salmon. The only change I would recommend is adding cayenne to the sauce to add a little heat.

• Anonymous

• Phoenix, Arizona

• 8/9/2008

We LOVED these. Brought back memories of childhood. When made with the canned salmon, they are pretty much like Mom made.

• Anonymous

• Timbuck2

• 5/18/2007

I made the cakes using canned bumble bee red salmon and panko bread crumbs and was not thrilled. the cakes were ok but that's all. It may have been the canned salmon, not the recipe. It was a bit too fishy and mushy. I didn't make the sauce but usedgood prepared tartar sauce and capers.

• CapeMayCook

• 5/17/2007

Very good. I used panko instead of bread crumbs, red onion vs green, 1/2 TB of grainy dijon mustard and a little Frank's Hot Sauce.

• cookingjul

• PDC, WI

• 4/6/2007

This recipe was excellent! So easy to make! The sauce is a little bland for my tastes so I added garlic, lemon pepper seasoning, and a garlic herb seasoning. A great sauce choice for those you don't care for the usual thousand island sauce. Leftover sauce is also great with veggies!

• Jolie191

• Lynden, WA

• 3/31/2007

yum yum. the best salmon cake recipe yet. the sauce is a must - i put extra horseradish in the sauce and used braggs instead of worchestershire for the cakes.

• lilyjoy

• victoria bc

• 9/20/2006

I made this tonight using one piece of leftover salmon filet that had been grilled. I substituted shallots as I had no scallions. I minced the shallots and celery in a mini processor, added the mayo (reducing everything as it was for only 2 servings)and the rest of ingredients using Panko breadcrumb in the cakes and a little extra outside. This helped to absorb the moisture that was from forming them ahead of time and keeping in the refrigerator until I was ready to brown them. I also used olive oil to brown them and then added two handfuls of baby spinach to the pan after I removed the cakes. My husband really liked them...which surprised us both.

• Anonymous

• orlando, florida

• 7/10/2006

I made a platter of these salmon cakes (appetizer size) for my Aunt's 98th birthday party. Everybody loved them, and the sauce was excellent as well. They looked very pretty garnished with extra thyme sprigs and lemon wedges. I did not include the egg, added a little more mayonnaise, and only 1/4 C. panko crumbs, and they still held together perfectly.

• Susan

• CA

• 3/22/2006