- 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
- Stir salmon, eggs, lemon juice, capers, salt, black pepper, and cayenne pepper together in a bowl until well-combined.
- 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.
- 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.
- 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
recipepes.com
Chef John's Salmon Cakes, recipe
PT15M
PT1H
5
455 calories
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