We all remember those nights when the fridge is empty, the cupboard is bare, and the temptation to order takeout by the ...

A typical old-time salmon croquette gets kicked up a notch with fresh salmon and fragrant dill. Serve topped with tartar sauce and spinach leaves.

Salmon cakes (or patties) is a perfect recipe for March. It takes care of Lent, St. Patrick’s Day (yes, the Irish eat more salmon than corned beef) and is perfect for an Easter brunch. These are ...

Some recipes from generations gone by are actually still delicious, you just need to give them a whirl. Salmon loaf is delicious and budget-friendly.

I've never been much of a seafood lover, but I must say Mom's salmon patties were the best. She used few ingredients, but every time, the hot fish cakes were brown and crunchy on the outside and ...

I got the idea for these from a wonderful lady who ran an old-time luncheon diner in Clayton, Georgia. She made the best salmon patties and told me she used oatmeal instead of bread crumbs. --Mary ...

Most of the time I cook a couple of extra fillets when I am serving salmon and reserve two for the cakes later. Each cooking method tweaks the cakes’ flavor differently, but all are delicious.

Old-fashioned cooks made salmon cakes with canned salmon, but cooked fresh salmon, shaped into cakes and browned in a skillet in a tiny film of oil, are so good.

1. In a 1-gallon or larger nonreactive container, whisk together water, salt, brown sugar, soy sauce, granulated garlic and pickling spices. Chill thoroughly. 2. Place salmon in brine, a few ...