For those who had complaints or were disappointed in this recipe I urge you to always watch the attached videos when available. Invariably Chef John will add hints and instructions that aren't listed in the short printed directions. In this video he points out that this is a VERY basic recipe and he expects us to add things to our taste preferences-Onions, garlic, Worcestershire sauce soy sauce, ginger, Teriyaki, etc. This recipe will give you a basis from which to proceed. Remember, his favorite phrase is, "You're in charge of your gravy!". So play with your food and make it your own.
I love reading all of the reviews. They give hints on how everyone makes them. I like reading positive reviews even when they are not enjoyed. They tell how to improve or or keep exact or even if they did not think it was good. I do not like reading sermons on heath facts. If I want them , I will go to health sites, which I do. Stick to the recipes, pease. Those are worthwhile.
This was my favorite salmon cake recipe by far. I did add Old Bay instead of cayenne and some grated onion in the mix, as well as Panko, since I did not have saltine crackers. I thought it might be too runny with two eggs, but I refrigerated the cakes for a couple of hours before I cooked them and they were sublime! A keeper.
Fresh (wild) salmon is the healthier choice. Canned foods are typically ridden with bpa. Bread crumbs are also healthier than saltines. Most Saltines contain hydrogenated soybean oil and high fructose corn syrup. Not to mention loads of refined white salt.
I love Chef John's recipes, and I'm sure this version of salmon cakes is great. I've been making salmon patties for 30 years, as it's my husband's favorite. I would just say that you don't have to take the bones out of the canned salmon. The bones are soft and just disappear when you mash the salmon. The bones add calcium to the meal making it even more nutritious; I do remove as much of the skin as possible. Thanks for the great recipies!
Just tried this recipe. Husband and I both loved it! I think more on the bread crumbs and the oil and butter. Great and easy, even for the fish challenged.
Excellent recipe I only used one egg and added some mayo and onion. I also added old bay. I am from the east coast so everything is better with old bay!
Easy and delicious. We used leftover copper river salmon, gluten free breadcrumbs from our local GF bakery, and alderwood smoked sea salt. Very tasty!
Really liked this recipe. But then all of Chef John's recipes are spot on :) I did add diced onion and celery and used panko in place of saltines. Will make this again for sure.
