Chef John's Salmon Cakes Recipe - Allrecipes.com
Chef John's Salmon Cakes  Recipe
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Chef John's Salmon Cakes
Canned wild salmon is the key to these simple and amazing fish cakes. See more
  • READY IN 55 mins

Chef John's Salmon Cakes

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    55 mins

Directions

  1. Stir salmon, eggs, lemon juice, capers, salt, black pepper, and cayenne pepper together in a bowl until well-combined.
  2. Crush saltine crackers with your hands into the salmon mixture and mix well. Wrap the bowl with plastic wrap and refrigerate, 30 minutes to overnight.
  3. Dust a plate with half the bread crumbs. Divide salmon mixture into 4 portions and shape into patties; place onto prepared plate and sprinkle remaining bread crumbs atop the salmon patties.
  4. Melt butter and oil in a large skillet over medium heat. Cook patties in hot oil until cooked and heated through, about 5 minutes per side.
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Reviews More Reviews

Most Helpful Positive Review
Jun 19, 2014

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.

 
Most Helpful Critical Review
Nov 11, 2014

Chef John's Salmon Cakes' Haiku: "Not very impressed. 5-star reviews added things. Maybe I should too?" Followed the recipe exactly, other than not having capers, and found the lemon to be overpowering, and the mixture too wet (resulting in fall-apartey patties) despite refridgerating it for the recommended 24 hrs. Perusing reviews finds me seeing many folks swapping saltines for panko, or adding onions, celery, mayo and a variety of other mix-ins. I usually use panko, along w/ onions, and only 1 egg, in salmon patties, so maybe I should've stuck to our traditional method, but CJ's recipes are usually spot-on. Sorry, this one just wasn't to our liking.

 
Jul 28, 2014

Easy and delicious. We used leftover copper river salmon, gluten free breadcrumbs from our local GF bakery, and alderwood smoked sea salt. Very tasty!

 
Jun 23, 2014

This is my second time with this recipe! We love it. Very easy delicious too!

 
Sep 30, 2014

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!

 
Sep 15, 2014

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.

 
Sep 08, 2014

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.

 
Aug 28, 2014

Great for left over salmon! I had just enough salmon to make these. I used panko breadcrumbs for the outside which gave it a nice crunch. Next time I think I would like to add some scallions. Definitely a keeper.

 

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Nutrition

  • Calories
  • 305 kcal
  • 15%
  • Carbohydrates
  • 14.6 g
  • 5%
  • Cholesterol
  • 187 mg
  • 62%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 30.9 g
  • 62%
  • Sodium
  • 1020 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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