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Chef John's Fresh Salmon Cakes

Rated as 4.73 out of 5 Stars
56k

"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."
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Ingredients

1 h 35 m servings 460
Original recipe yields 4 servings (4 salmon cakes)

Directions

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  1. 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.
  2. 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.
  3. Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
  4. 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.

Footnotes

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

Nutrition Facts


Per Serving: 460 calories; 33.5 8.5 31.6 102 337 Full nutrition

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Reviews

Read all reviews 110
  1. 127 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 t...

Most helpful critical review

Very tasty. However had to add egg to bind.

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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 t...

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

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 an...

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 f...

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 i...

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 bread...

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 th...

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 us...

Absolutely delish .. I am making it again tonight .. Thank you Chef John for sharing . Yummo