***** Not sure if it's the same thing, but I know I'll be buying a jar of those tiny sweet pickles. Whether it's the same thing or not, I know they'd be good in this.
Always love the way Laura explains and creates any meals, especially since I usually have the same item at home to use. Tons of thanks to the delightful and beautiful Laura!
Hi Laura I appreciate you showing some of us who aren't very good at cooking how to be a better cook, I know that they're others who make this recipes but the way you make yours and the way you explain have truly helped me so much. Thank you. I'm grateful for your work.
Laura, we just made these and they're absolutely delicious!! The lemon and the herbs compliment the salmon so well. I'm eating it over a bed of garden fresh arugula. Thanks so much!!!!
I love watch your videos its so much better than anything in food network where they use so many ingredients and they don't even suggest othee ingredients to use incase you dont like this or that. Definitely going to try this tonight!
oh my GOSH laura! i just made these for dinner and they were soooo amazing! i can't even finish a big fillet of baked salmon because it's sooo rich it makes me feel a little sick! so i was wondering what to do with my leftovers.. and this was perfect! it really cuts the richness of the salmon just enough, and i had it with sauteed garlic kale... mmmm! thank you thank you thank you! so simple and delicious i will be making this forever!
Just made these for dinner last night to have over salad and it was so good! Was able to replace the mayo in the salmon mixture w/ Greek yogurt and it was delicious! Thanks as always Laura!
hahaha it's funny because before we started filming, I said to my husband "I bet at some point in this episode I'm going to call these crab cakes" and I totally did! easy mistake I suppose :)
Hi Laura :-) I am fan from Philippines :-) I made a lot of your recipes for my husband. You really inspire me to cook. Thank you so much for sharing your great recipes. mwahhh love u Laura
haha yeah it kind of is. I usually drive about 45 minutes away to go food shopping at a larger supermarket because the one near my house isn't that great.
You are so adorable Laura. Thanks for all the time you put into your videos. I absolutely love all your recipes. I made the chocoflan on Saturday and it was to die for. Another home run from Laura. Besitos bella!!!
Hi. I made the salmon cakes last night for everyone and they were great. But, I would like to ask a question. Can I use something else besides mayonnaise to moisten the salmon. I am just not a fan of the taste of mayonnaise. Could I use oil? Thank you for your wonderful videos. Stan
I love your expression when you talked about your husband. It sounds so warm and lovely. I also love your happy dance! Keep posting more clips! The ingredients you used in your recipe are rare or expensive in Thailand, but I will definitely follow your recipe once I have a chance to stay in Europe!
Excellent recipe Laura. Elegantly simple. Love that the salmon is the star, not the chopped veggies. Your tartar sauce is just like mine. If you are ever in a pinch and have no lemon on hand, try about a tablespoon of pickle juice. Gives it a nice piquant tang. Thanks again!
Carl from Calif says I just made some of my kind last week. I mix egg, mashed potato, make balls and roll them in panco. Fry like you do. serve with whistshire sauce.
Those look delicious yummy!...I have been craving some salmon cakes lately,but I like to mix the salmon with some mashed potato,as well as the eggs to st them....do you ever use potatos in them laura?
I'm not a big fan of salmon in fact, I'm a hater of it. But because of you, I tried this recipe... absolute heaven! Thank you for sharing this amazing recipe! Thank you laura! It would mean the world if you could do a quick shout out for me.
that looks sooooo delicious! Would you make a recipe of sfogliatine glassate? I saw them in the store and even though they're great I really think homemade ones must be to die for!
I know it's an old episode because it was 2013, but that baby pink nail polish in your salmon cake episode is absolutely beautiful. What color is that? And the brand name? It also is gorgeous on you, you should wear it more often, it truly suits you! Also just happened upon your CHANNEL this week but LOVE, LOVE, LOVE your episodes! Especially the food because I'm a cook too, BUT THEN SHOES,makeup and beauty! Ahhh heaven! You are very relatable and REAL, keep up the great job!~FAITH GIRL
What I normally do with this sort of thing is (just a suggestion) add quinoa. I know it sounds odd, but just throw in like a cup of cooked quinoa to (I use canned tuna) the cakes and it makes for a really amazing almost potato like texture. :) I also add chopped olives, just because.
Laura, I just made these salmon cakes using your video/recipe... They are hands-down amazing and delicious! Yummmm, thank you so much for the recipe! :D
Hi Laura. Thanks so much. You are truly an Italian gem. I’d like to offer a possible option for the mayo in the aioli... Trader Joe’s has an excellent wasabi mayo. Instead of the hot sauce, this makes a slightly different taste teaser for the ‘hotness’. Your version of Salmon cakes also really goes well with potato pancakes or latkes. Delicioso ! 😋🙂👌🏼 Salute* 🍷
Laura, I would love for you to post up your homemade mayo recipe. Also, if you have one for ketchup and mustard, that would be great, too! I really would like to make has much at home as possible. Thank you!
I know this is a older video but I just saw it for the first time. This looks so good and I'm going to make it for lunch today. I would love to see how you make your mayo. I tried making it once and it did not taste good, all you could taste was the oil.
looks like u do most video's after finishing work at evening ! because the way u talk seems like ur hungry too like us ! yummy ! healthy recipes ! thx.
olive oil has a low tolerance to heat compared to other vegetables but as long as you are not boiling the oil to the point smoke rises with a bitter smell, the oil is fine. the really they say it may be dangerous is because of the acidity that results with heating all types of oil. that's why you shouldn't use a batch of oil too many times
Homemade creme fraiche is really easy: 1 to 2 tablespoons cultured buttermilk 2 cups heavy cream (pasteurized, not ultra pasteurized, and with no additives) Combine the buttermilk and cream in a saucepan and heat only to tepid (about 85 degrees). Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator.
we make here crepes filled with a cottage cheese(the sweet one made from whole milk not the tart and tangy and sour one used in dottys or other sweetbars; this cheese has no tart taste at all is more lika a blind slightly sweet taste and has a lighter and greasyer texture than feta but it' still smooth and tasty if acustomed to the taste) mixture made of the cottage cheese egg yolk sugar and dill and lemon zest even vanilla essence if you'd like ; it's worth trying
Yeah , I remember American Mayo was little too mild for me. I did like...probably Kraft Mayo though. Can I replace some of mayo to yogurt just to make it little healthier?
Here's a simple and quick recipe idea for dinner!!
Salmon Cake Recipe: www.laurainthekitchen.com/recipes/salmon-cakes/
***** Those are called dill.
***** Not sure if it's the same thing, but I know I'll be buying a jar of those tiny sweet pickles. Whether it's the same thing or not, I know they'd be good in this.
cornichons are not usually sweet
Always love the way Laura explains and creates any meals, especially since I usually have the same item at home to use. Tons of thanks to the delightful and beautiful Laura!
Made these and my husband said they were the best salmon patties and sauce ever!! Thanks Laura!!!
Hi Laura I appreciate you showing some of us who aren't very good at cooking how to be a better cook, I know that they're others who make this recipes but the way you make yours and the way you explain have truly helped me so much. Thank you. I'm grateful for your work.
YAAASSSS, GIRL......THOSE SALMON CAKES LOOK OVER THE MOON. LOVE THE MAYO & BASIL DRESSING TO SET ATOP! THANKS SO MUCH FOR ALL YOUR WONDERFUL VIDEOS!
This looks delicious! I’ve always loved salmon cakes!!😊 Thank you, Laura!
I made these last week;they were so good. And the homemade mayo for a sauce. Great. Thanks again.
Laura, we just made these and they're absolutely delicious!! The lemon and the herbs compliment the salmon so well. I'm eating it over a bed of garden fresh arugula. Thanks so much!!!!
OMG just finished making and eating this!! It's soo good and the Panko bread crumbs keep it crispy and light. Love your recipes
I would either bake it or poach it. I prefer poaching it that way it stays really tender and flakes beautifully! :)
I love watch your videos its so much better than anything in food network where they use so many ingredients and they don't even suggest othee ingredients to use incase you dont like this or that. Definitely going to try this tonight!
I love the little celebratory dance when it turns out perfect! ❤️
Wonderful recipe and, as always, you are so great to watch! Thank you Laura.
oh my GOSH laura! i just made these for dinner and they were soooo amazing!
i can't even finish a big fillet of baked salmon because it's sooo rich it makes me feel a little sick! so i was wondering what to do with my leftovers.. and this was perfect! it really cuts the richness of the salmon just enough, and i had it with sauteed garlic kale... mmmm! thank you thank you thank you!
so simple and delicious i will be making this forever!
Just made these for dinner last night to have over salad and it was so good! Was able to replace the mayo in the salmon mixture w/ Greek yogurt and it was delicious! Thanks as always Laura!
i aaaalways scream of joy when i see a new recipe of u laura! thank uuuuuuu
hahaha it's funny because before we started filming, I said to my husband "I bet at some point in this episode I'm going to call these crab cakes" and I totally did! easy mistake I suppose :)
She's really personable...and her recipes are bomb...and those salmon cakes look amazing too!
Shut up lol
@@PP-yy5zu What's the matter?
@@2dasimmons you
You are one of the few who make a sauce thanks
the way you eat it makes it even look more delicioussss
Hi Laura :-) I am fan from Philippines :-) I made a lot of your recipes for my husband. You really inspire me to cook. Thank you so much for sharing your great recipes. mwahhh love u Laura
I'd love the mayo recipe, just started bing watching your videos. Thank you for sharing with us
haha yeah it kind of is. I usually drive about 45 minutes away to go food shopping at a larger supermarket because the one near my house isn't that great.
I love your NAILS , Laura!
You are so adorable Laura. Thanks for all the time you put into your videos. I absolutely love all your recipes. I made the chocoflan on Saturday and it was to die for. Another home run from Laura. Besitos bella!!!
Don't judege you've done it. I love it and your presentation!
yes of course!
Hi. I made the salmon cakes last night for everyone and they were great. But, I would like to ask a question. Can I use something else besides mayonnaise to moisten the salmon. I am just not a fan of the taste of mayonnaise. Could I use oil? Thank you for your wonderful videos. Stan
Thanks for the easy recipe. Love your spring makeup in this video. You look really pretty.
Wow! Your hair up like that really brings out your beauty even more
I love your expression when you talked about your husband. It sounds so warm and lovely. I also love your happy dance! Keep posting more clips! The ingredients you used in your recipe are rare or expensive in Thailand, but I will definitely follow your recipe once I have a chance to stay in Europe!
Awesome..just made them and my daughter was crazy love with it..thanks laura
I just made this for my toddler only I substituted the breadcrumbs with mash potato flakes. Works awesome! Thanks Laura :)
Made these tonight without the sauce. I added a little dill in the patty. Tasted great! Thanks Laura!
Excellent recipe Laura. Elegantly simple. Love that the salmon is the star, not the chopped veggies. Your tartar sauce is just like mine. If you are ever in a pinch and have no lemon on hand, try about a tablespoon of pickle juice. Gives it a nice piquant tang. Thanks again!
Thanks so much for the recipe Laura! As always, you look fantastic and your food always delicious!!!!!
only haters judge you not true laurainthekitchen fans so just ignore them cuz thats just what they do judges people...
love u laura
I love capers, I added some to this and was amazing....
I love fish cakes (mackerel, crab, salmon, tuna) with a tartar sauce. Yum!
Carl from Calif says I just made some of my kind last week. I mix egg, mashed potato, make balls and roll them in panco. Fry like you do. serve with whistshire sauce.
I love how she enjoys the food at the end....makes want to eat salmon
Those look delicious yummy!...I have been craving some salmon cakes lately,but I like to mix the salmon with some mashed potato,as well as the eggs to st them....do you ever use potatos in them laura?
I'm not a big fan of salmon in fact, I'm a hater of it. But because of you, I tried this recipe... absolute heaven! Thank you for sharing this amazing recipe! Thank you laura! It would mean the world if you could do a quick shout out for me.
Great work and the music in your video is very lovely
Omg love your videos you should have your own cooking show on food network
I wish you were my mom because everyday I will have the best dishes for dinner!!
Love spending time with you and your yummy food thank you for showing me how to make that
LOOKS DELICIOUS..THANK LAUREN FOR ANOTHER GREAT RECIPE !!
*Laura
your Salmon Cakes looks good. Thanks for the video.
YES i only have midterms during the morning tomorrow and i'm having salmon for dinner tonight. what a coincidence! *totally making these tomorrow*
Perfect....this is the simple recipe for salmon cakes that I've been looking for.
Thank you so much for sharing. Love salmon cakes.
Homemade mayo please! Can't wait to try this recipe!!!
thank you so much love! :)
Love all your recipes!! Thanks so much for all that you do!
Thanks for all your nice recipes. You are amazing!
Loving the channel, Laura! These recipes are proving to be a huge help for me in my new job. Keep up the great work!
I'm going to make salmon cakes for the first time with my kids this weekend. Love the addition of hot sauce to the dill sauce. Cheers
Made this and hamburger buns tonight . Kids love it! Thanks
that looks sooooo delicious! Would you make a recipe of sfogliatine glassate? I saw them in the store and even though they're great I really think homemade ones must be to die for!
I know it's an old episode because it was 2013, but that baby pink nail polish in your salmon cake episode is absolutely beautiful. What color is that? And the brand name? It also is gorgeous on you, you should wear it more often, it truly suits you! Also just happened upon your CHANNEL this week but LOVE, LOVE, LOVE your episodes! Especially the food because I'm a cook too, BUT THEN SHOES,makeup and beauty! Ahhh heaven! You are very relatable and REAL, keep up the great job!~FAITH GIRL
Salmon is my favorite. You are amazing. It would be great if you can show crab cake recipe and some more fish cake, please.
What I normally do with this sort of thing is (just a suggestion) add quinoa. I know it sounds odd, but just throw in like a cup of cooked quinoa to (I use canned tuna) the cakes and it makes for a really amazing almost potato like texture. :) I also add chopped olives, just because.
They look delicious.
Looks delish! Love salmon patties
A must try!!
I made these yesterday. They were so delicious. Thanks for the great recipe! :)
Laura, I just made these salmon cakes using your video/recipe... They are hands-down amazing and delicious! Yummmm, thank you so much for the recipe! :D
yum yumm,u are simply the best cooker laura=)!!,i love how u always dance and get all excited while trying a recipe haha xx
Really nice simple recipe. I will try it.
just made it. Enjoying it now. 2 of 10 eaten thus far
Wow I cant believe this recipe is 11 years old. I have a husband and family now. And I still use this recipe
Would love a tour of your kitchen please Laura.
Laura, can you please do More Sea Food Recipes like Salmon and other fishes and also prawns too there amazing thanks!
So delicious recipe thanks so much....!!!
Yummm that looks good!! You look so pretty! What is that nail polish color I love it!
I love all your recipes! You're my fav!
I love Laura!
Hi Laura. Thanks so much. You are truly an Italian gem.
I’d like to offer a possible option for the mayo in the aioli... Trader Joe’s has an excellent wasabi mayo.
Instead of the hot sauce, this makes a slightly different taste teaser for the ‘hotness’.
Your version of Salmon cakes also really goes well with potato pancakes or latkes. Delicioso ! 😋🙂👌🏼
Salute* 🍷
Laura, I made this recipe Today. It was delicious!
Laura, I would love for you to post up your homemade mayo recipe. Also, if you have one for ketchup and mustard, that would be great, too! I really would like to make has much at home as possible. Thank you!
Looks amazing
I know this is a older video but I just saw it for the first time. This looks so good and I'm going to make it for lunch today. I would love to see how you make your mayo. I tried making it once and it did not taste good, all you could taste was the oil.
Delicious! More salmon recipes please!!
looks like u do most video's after finishing work at evening ! because the way u talk seems like ur hungry too like us ! yummy ! healthy recipes ! thx.
Do the mayo tutorial!! Love you and your food Laura :D
The dance at the end...lol...that’s when you know it’s good!
olive oil has a low tolerance to heat compared to other vegetables but as long as you are not boiling the oil to the point smoke rises with a bitter smell, the oil is fine. the really they say it may be dangerous is because of the acidity that results with heating all types of oil. that's why you shouldn't use a batch of oil too many times
Cornichons are small pickled gherkins, usually seen in tartare sauce along with capers.
Homemade creme fraiche is really easy: 1 to 2 tablespoons cultured buttermilk
2 cups heavy cream (pasteurized, not ultra pasteurized, and with no additives) Combine the buttermilk and cream in a saucepan and heat only to tepid (about 85 degrees). Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator.
Me too, I have no salmon on hand so I'm making this with tuna today!
These look amazing!
we make here crepes filled with a cottage cheese(the sweet one made from whole milk not the tart and tangy and sour one used in dottys or other sweetbars; this cheese has no tart taste at all is more lika a blind slightly sweet taste and has a lighter and greasyer texture than feta but it' still smooth and tasty if acustomed to the taste) mixture made of the cottage cheese egg yolk sugar and dill and lemon zest even vanilla essence if you'd like ; it's worth trying
Many thanks love your channel
Laura, it looks so njammie!!! Love your recipes, thank you for sharing
Those look fabulous
These look delicious!
Yeah , I remember American Mayo was little too mild for me. I did like...probably Kraft Mayo though.
Can I replace some of mayo to yogurt just to make it little healthier?
I'm making this tonight!!
Tuna cakes sound good .. Love tuna!!! And would love to get your homemade mayo recipe. cheers Laura xoxo