Recipe by Chef John
"I'm using canned salmon for this delicious recipe. Every grocery store carries it, and canned salmon is almost always wild salmon. I'm not going to go into the wild-versus-farmed salmon debate here, but wild is not only more eco-friendly, it tastes better and is more nutritious. You could use fresh cooked salmon for this recipe if you have leftovers, but since we are mixing this up with eggs and cracker crumbs, fresh salmon just isn't necessary, so why spend the extra cash?"
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1 (14.75 ounce) can
red salmon, skin and bone removed, drained and flaked
ground black pepper
bread crumbs, or as needed
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.
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.
Easy and delicious. We used leftover copper river salmon, gluten free breadcrumbs from our local GF bakery, and alderwood smoked sea salt. Very tasty!
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.
This is my second time with this recipe! We love it. Very easy delicious too!
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!
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.
I love salmon cakes. I think this is the best I've ever had. I think without the capers it would have needed a little onion and dill. I was skeptical about the 1/2 tsp of cayenne, but I followed the recipe, and it was great. Thank you, thank you, thank you Chef John. Once again you've hit it out of the park.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Salmon Cakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 132
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