Love your videos. Both were delicious! It sounds like you have a new favorite, Liz! I made the fresh salmon patties with homemade tartar sauce for dinner tonight and my husband and daughters loved them. Otherwise excellent! Tips are appreciated. Even my 7 ur old daughters loved it! I’m so glad you enjoyed the video, I’ll work on my pronunciation. I’m happy you enjoyed that! My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. If salmon cakes brown too quickly, reduce heat. Stir to combine then form into 13-14 patties. You’re welcome, Kasia! I’ve made these cakes two or three times now, and I absolutely love them. Thank you, Natasha, for making my first try a success . Welcome to my kitchen! BBQ at 425. The panko coating keeps the salmon cakes crispy! Chop salmon flesh into 1/4- to 1/3-inch … That’s just awesome Marian! Hi Wendy, Yes you may, however, it is better to freeze them BEFORE cooking. Added a few chile flakes to kick it up a notch, but would have been just great as your recipe described. Thoughts? FREE BONUS: 5 Secrets to Be a Better Cook! Thanks for the great feedback. My husband said it was so different from our normal meals and delish. Layer with parchment paper? I’m so glad you enjoyed this recipe! Allow to rest for 10 minutes and refrigerate until cold. Hello Tracy, thank you for your excellent feedback. One of my readers reported omitting it and using a little olive oil instead, but I haven’t tested any substitutes for mayonnaise. We had pre-cooked plain salmon patties that were about a quarter pound each that came in a bag so It was a fine opportunity to use up these drab little patties. Admittedly I do add a little cayenne pepper to my patties to add just a touch of heat. I didn’t have Panko so I buzzed up ritz crackers and I used dill since I didn’t have parsley but OMG this is going to be a new thing I make regularly!! They are super easy and made with delicious fresh salmon, onion, red bell pepper, herbs and spices. Top them with your favorite rémoulade, aioli, or tartar sauce. That is so awesome! Thank you for that wonderful review! Hey Natasha, Never would have believed how I have elevated my cooking with your directions. Your recipes are easy to follow and turn out great! Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot. It sounds like you have a new favorite! Thank you for giving an excellent feedback and for sharing some tips with us! Will definitely make these again! do you mean make with raw salmon and freeze or cooked salmon but not cooked cake/patty? Sounds great! Everyone was happy. Cover and chill in the refrigerator for 30 minutes. Great recipe, I use Gluten Free breadcrumbs and add some corn. I read your recipe. Will make again. I make your salmon patties. The patties were gobbled up and quite filling on their own. It's easy to portion patties using a flat ice cream scoop then pressing them into 1/3 to 1/2" thick patties. Thanks for sharing, Lisa! My husband cooked our salmon on our green egg. Do you individually wrap? This recipe for salmon patties is made with fresh, not canned, salmon. Thank you Will make again for sure. He is not a salmon cake lover, but with the tartar sauce he LOVED them (his words, not mine). I also added half of a jalapeno pepper to the onion mixture, and used cilantro not parsley b/c that’s what I had. I served them with smashed baby Yukon potatoes and slaw. If so, do you freeze cooked or uncooked and do you have any advice for reheating? Is that ok or must it be fried right away? Hope that helps you. Thank you for sharing that with us! Thank you for sharing that with us! Great salmon cakes using fresh salmon. Enjoyed salmon patties yesterday and were awesome to make. I rarely review recipes I find but this was worth it! Made these for the first time and they were absolutely delicious. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Txs! Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. We used leftover salmon from the evening before. We keep them in an airtight container separated by parchment paper. I watched many of your videos and made a list of what I want to try. Love it, thanks for sharing that with us! It’s mostly salmon which makes every bite such a treat! Thank you for sharing your great review. These salmon cakes are crisp on the outside with tasty bites of flaked salmon – YUMM!! Wow! Forgot to add star rating. Thanks for stopping by! Easy to make and worked well with frozen salmon as well! © 2020 Discovery or its subsidiaries and affiliates. I made the recipe. I tried the salmon cakes and OMG they just melt in your mouth. Thank you for sharing that great review! Thank you for sharing that awesome review with us Tara! I can still taste them from 60 years ago but could never get them perfect. I’m so glad it worked out Liz! Put them on some Hawaiian rolls and some spicy coleslaw! That’s amazing! I’m so glad you enjoyed it, Saul! Hi! Bake uncovered for 10-15 min or just until cooked through (my thinner cut wild salmon was closer to 10 minutes). Yay so awesome! Thank you so much for sharing that with me Pam! These were absolutely delicious! Major Cravings for salmon cakes with homemade tartar sauce right now. Thank you for sharing and for giving great feedback! Made this recipe for my family and replaced the panko with flax meal. Served with broiled Brussel sprouts and strawberry rhubarb pie. I’m so happy you enjoeyd that! That’s so great Joe! I made larger cakes and they were also wonderful in salmon burgers with asian slaw. I have a picture, but i did not know how to post it to you. The same goes for these salmon cakes – they are truly delicious! I’m so glad you enjoyed this recipe! We had leftover Haddock and scallops last night so I chopped them up and added it to the salmon as well along with some fresh dill omitting the onions replacing with green onion and they tasted amazing. This was my first try at salmon patties and it was a big success! I can honestly say they were mediocre at best. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally. I want them to turn our perfectly for family guests from out of town. I will let you know how they turn out. Regarding the freezing of these salmon cakes…. The ice cream scoop idea is awesome! Hi Natasha, I always enjoy your videos and recipes, I have made this recipe many times. Yummy! I am so happy to hear that you loved it! *Note: Fresh salmon is best, but it can be substituted with leftover cooked salmon, or 14-15 oz of well-drained canned salmon, or three 5 oz salmon packets. Thank you for your greag feedback. Absolutely outstanding. If you try it, please let us know how it goes. I definitely had to think about that one! Hi Natasha I’m so happy to hear that! Hi Leonela, you can find the tartar sauce here. Remove to a paper-towel lined plate. I’m so glad you tried this recipe! Hi Tina, I’m so happy you enjoyed that. Husband loved the salmon patty and tarter sauce recipe. Made this tonight and we really loved it. Heat 1 tablespoon of extra virgin olive oil in a sauté pan over medium high heat. I have some 100 year old cookie recipes that call for a heaping quart of flour and a scant cup of lard. Definitely will have again. Hi Bob, one of our readers wrote in with these results after using Old Bay: “I made these awesome Salmon cakes today.I added about 1/4 teaspoon of old bay seasoning. Delish! Remove from the oven and cover tightly with aluminum foil. I’m so glad you enjoyed that! I am going to make the crab patties now for a variety. They are so crispy and delicious…I had a taste…no let me say I ate a whole patty…wonderful recipe! Hi Debbie, we have it linked in the recipe and can be found via the search field on our blog. That sounds delicious! Seems like it would work well but don’t want to ruin them by experimenting on my own. Add a salad and soup to round out a great meal. This recipe I made first and with tartar sauce is very yummy. Omg they were amazing !!! I am so glad you loved the salmon cakes. Delicious!! Make sure to serve with this homemade tartar sauce – it’s the easiest sauce to make, keeps well in the fridge, and once you try homemade, there’s just no going back to the store-bought muck. That’s so great! I follow you on Facebook. Shape into 10 (2 1/2 to 3-ounce) cakes. Lots of flavor and delicious. I am wondering if anyone has tried cooking these in an air fryer? Great taste and happy I found the recipe. Hi George, I haven’t tried leaving the mixture uncooked in the fridge but we usually eat them within a day or 2 of being made. Thank you so much for correcting my impression about salmon cakes! Just be sure your salmon is well-drained. Flake the chilled salmon into a large bowl. Thank you. Thanks for dropping by and leaving a good feedback here. It is excellent. So I tried this recipe and now this is my family’s favourite dish.