Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that's very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone's rotation. Serve with lemon wedge and remoulade sauce. You can use any bread crumbs instead of panko breadcrumbs, if desired.

Chef John
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.

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  • Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.

  • Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.

  • Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

460 calories; 33.5 g total fat; 102 mg cholesterol; 337 mg sodium. 8.5 g carbohydrates; 31.6 g protein; Full Nutrition

Reviews (200)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/22/2015
Made the recipe according to the directions with the addition of green onion when forming the cakes for color and I made 6 smaller cakes instead of 4. Served with the Louisiana Remoulade from this site because my husband likes heat. As always, Chef John's recipes are a guaranteed winner! My nine and seven year old children asked for seconds. And just a note...if you didn't make the recipe according to the directions, don't give it less then 5 stars because you didn't make this recipe, you made your own, which wasn't as good... Read More
(124)

Most helpful critical review

Rating: 3 stars
07/21/2015
Very tasty. However had to add egg to bind. Read More
(7)
260 Ratings
  • 5 star values: 222
  • 4 star values: 29
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
09/22/2015
Made the recipe according to the directions with the addition of green onion when forming the cakes for color and I made 6 smaller cakes instead of 4. Served with the Louisiana Remoulade from this site because my husband likes heat. As always, Chef John's recipes are a guaranteed winner! My nine and seven year old children asked for seconds. And just a note...if you didn't make the recipe according to the directions, don't give it less then 5 stars because you didn't make this recipe, you made your own, which wasn't as good... Read More
(124)
Rating: 4 stars
10/10/2014
This came out great followed recipe except I used can salmon added fresh dill and didn't add capers & Made a fresh lemon dill sauce on the side. Served with a spinach bacon salad Read More
(24)
Rating: 5 stars
08/23/2015
Went fishing at Prince Willems Sound near Valdez for Silvers. We returned home with about 50 lbs. of salmon fillet. For a week we had salmon every which way we could think of. I’m not a fan of fish or crab cakes . . . but, what the heck I tried it. I made this recipe “Chef John's Fresh Salmon Cakes”. Now I’m a big fan of salmon cakes . . . I didn’t alter the recipe except I added two tablespoon of Huy Fong Vietnamese Chili Garlic Sauce for a little kick. This is a keeper. Read More
(24)
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Rating: 5 stars
02/08/2015
So delicious! I added an egg and used seasoned pepperidge farms thanksgiving type breadcrumbs instead. It was so so good. Better than any Salmon cakes I've ever had or made myself. This recipe is definitely a winner! Love it! Read More
(20)
Rating: 5 stars
10/07/2014
Turned out great! This was my first time making it. My husband does not like onion red bell pepper or capers so I omitted those and I added some red pepper flakes and a bit of horseradish and extra cayenne pepper. I also used my Quisinart to chop up the salmon and mix the ingredients together. Will make this again. Thanks. Read More
(14)
Rating: 4 stars
05/02/2016
I followed the recipe exactly as written (because how can you review a recipe if you've made changes), and we really liked the results. I made these one day and we ate them, cold, for lunch the next day. These will be made again however I plan to add about a tblsp more mayo and will try baking instead of frying. Also didn't have time to make and then let the remoulade sit, so I will plan better and next time and add this to the cakes. Will add a pic next time too. Read More
(12)
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Rating: 5 stars
04/23/2016
4-16-16: I wanted to try this recipe so badly that I used the packaged boneless skinless salmon which is what I had on hand. I did add the cloves of garlic in with the onion mixture and I used a lemon pepper seasoning in place of the Old Bay....didn't add any additional salt. It was beyond perfect! This has to be the best tasting salmon patties ever!!! Thanks Chef John! Even though I didn't use the fresh wild caught salmon it was still delicious. Read More
(11)
Rating: 5 stars
05/05/2015
Made using onion powder and garlic powder because I thought I had both onion and garlic in the house but did not. I omitted cayenne pepper, seafood seasoning, and mustard and used seasoned breadcrumb. It tasted good to me and was my first time having salmon or any type of fish cake Read More
(7)
Rating: 3 stars
07/21/2015
Very tasty. However had to add egg to bind. Read More
(7)