Chef John's Salmon Cakes

Chef John's Salmon Cakes

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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Ingredients

55 m servings 305 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 1020 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 103
  1. 130 Ratings

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Most helpful positive review

For those who had complaints or were disappointed in this recipe I urge you to always watch the attached videos when available. Invariably Chef John will add hints and instructions that aren't l...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive
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For those who had complaints or were disappointed in this recipe I urge you to always watch the attached videos when available. Invariably Chef John will add hints and instructions that aren't l...

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 mig...

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 ...

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.

I love reading all of the reviews. They give hints on how everyone makes them. I like reading positive reviews even when they are not enjoyed. They tell how to improve or or keep exact or even ...

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!

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

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 followe...

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.

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