By Chef #221488 on March 20, 2006
Photo by JB's Girl
Photo by JB's Girl
"From Cook's Illustrated. Great salmon cakes using fresh salmon. Mix in 2 Tbsp of freshly grated parmesan, if desired. The panko coating keeps the salmon cakes crispy! Add a salad and soup to round out a great meal."
Serving Size: 1 (124 g)
Servings Per Recipe: 8
"These were delicious! I used brown bread instead of white, and I don't think it made a difference. They were very very flavourful! I made a spicy dill sauce to go with them (1/4 pl. yogurt, 1/4 mayo, 1/4 tsp dill, 1/2 tsp horseradish, pepper to taste)"
"Fantastic! The best salmon cakes I have ever had, fresh fish instead of canned how can you go wrong. I didn't have any white bread in the house so I used 5 TBSP of italian panko breadcrumbs mixed with 1 TBSP of melted butter for soft bread crumbs, the cakes came out perfectly, will be making this quite often."
"These are very well balanced cakes. I substituted cold mashed potatoes for the bread and added a teaspoon of horseradish. A lot of prep but very well worth the effort."
"I loved this recipe. I decided to add some minced garlic, and I used Italian bread crumbs mixed with parmesan. The result was fantastic! Thanks for an easy dinner idea that was so much better than plain grilled salmon."
"fantastic. I made these with a can of salmon and dried parsley (all I had on hand)...and they turned out perfectly. Served them with a bottled chipoltle sauce, a bowl of clam chowder, cornbread, and a light salad. Perfection! Next time I'll use a little less salt and fresh parsley. One note: I'd like to see the sauces mentioned at the end of the recipe too. Thanks!"
"Finally, a salmon cake recipe I think deserves 5 stars. I have tried at least a dozen different recipes and have reviewed at least six of them here on zaar. It was a simple recipe, no big ingredient suprises, but the consistency was terrific and the crunch on the outside was perfect. And, I even go these good results using canned salmon."