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.
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!
Chef John's recipe is very healthy indeed, but when I make these salmon cakes, I mince or finely chop up red and green bell peppers and onions to add a little more flavor. Enjoy!!!!!
Excellent! I grew up eating salmon cakes for breakfast at least once a week. I made as instructed but added minced green onions. I served these for dinner with Chef John's tarragon aioli. Thanks Chef John:)
Delicious! I made these with all breadcrumbs (homemade) instead of crackers. The flavor of capers and hint of a kick from the cayenne is great! Served with a sour cream and caper tartar sauce.
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.
Awesome!!!! I am a native of the Pacific Northwest so canned salmon wasn't going to suit our tastes so I bought a beautiful,fresh Copper River salmon filet. I grilled it with your seasoning salt and then flaked the cooled salmon as directed. I served it with your tarragon aioli. Perfect balance of flavors. My spousal unit said this will be a repeat very soon. Thanks for sharing another stellar recipe Chef John.
* 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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