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.
It was okayish. I'm from Maryland so maybe my idea of seafood is different. I'll make it again eventually but it's basically a glorified tuna melt
This is my second time with this recipe! We love it. Very easy delicious too!
Easy and delicious. We used leftover copper river salmon, gluten free breadcrumbs from our local GF bakery, and alderwood smoked sea salt. Very tasty!
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.
Another favourite by Chef John! I followed directions pretty much as stated but added a little green onion and chives to the mixture. Also, as I didn't have any Saltines on hand, I used Carr's table water cracked pepper crackers instead.
Delish! I loved it as is, although my husband thought it was a little on the spicy side so may use a tiny bit less cayenne next time, but will definitely make again :) the capers were a nice flavour in there, enjoyed.
* 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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