Chef John's Salmon Cakes

Chef John's Salmon Cakes
  • 1 (14.75 ounce) can red salmon, skin and bone removed, drained and flaked
  • 2 eggs
  • 1/2 lemon, juiced
  • 1 tablespoon chopped capers
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 12 saltine crackers
  • 1 tablespoon bread crumbs, or as needed
  • 1 tablespoon butter
  • 1 tablespoon olive oil


  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.

03/31/2017
Chef John's Salmon Cakes, recipe PT15M PT1H 5 455 calories

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