Best 2 Chef Johns Salmon Cakes Recipes

Welcome to the comprehensive guide to preparing delectable and flavorful "Chef John's Salmon Cakes." In this culinary exploration, we will embark on a journey to unravel the secrets behind creating these tantalizing patties. Whether you're a seasoned chef or a home cook seeking to expand your culinary repertoire, this article will provide you with the necessary knowledge and techniques to craft exceptional salmon cakes that will leave your taste buds delighted. Along the way, we'll uncover Chef John's unique approach to this classic dish, ensuring that your salmon cakes stand out with a delightful harmony of flavors and textures. So, gather your ingredients, fire up your stove, and get ready to embark on a culinary adventure that will transform your perception of salmon cakes forever!

Check out the recipes below so you can choose the best recipe for yourself!

CHEF JOHN'S SALMON CAKES

Chef John's Salmon Cakes image

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?

Provided by Chef John

Categories Appetizers and Snacks Seafood Fish Cake Recipes

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

1 (14.75 ounce) can red salmon, skin and bone removed, drained and flaked
2 eggs
½ lemon, juiced
1 tablespoon chopped capers
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
12 saltine crackers
1 tablespoon bread crumbs, or as needed
1 tablespoon butter
1 tablespoon olive oil

Steps:

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.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 14.6 g, Cholesterol 174.2 mg, Fat 14.6 g, Fiber 0.8 g, Protein 30.9 g, SaturatedFat 3.4 g, Sodium 1019.9 mg, Sugar 0.4 g

CHEF JOHN'S FRESH SALMON CAKES

Chef John's Fresh Salmon Cakes image

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.

Provided by Chef John

Categories Appetizers and Snacks Seafood Fish Cake Recipes

Time 1h35m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon extra-virgin olive oil
¼ cup minced onion
2 tablespoons minced red bell pepper
2 tablespoons minced celery
salt and pepper to taste
1 tablespoon capers
1 ¼ pounds fresh wild salmon, coarsely chopped
¼ cup mayonnaise
¼ cup panko bread crumbs
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 pinch cayenne pepper
1 pinch seafood seasoning (such as Old Bay®)
1 tablespoon panko bread crumbs, or to taste
2 tablespoons olive oil, or as needed

Steps:

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.
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.

Nutrition Facts : Calories 459.7 calories, Carbohydrate 8.5 g, Cholesterol 101.6 mg, Fat 33.5 g, Fiber 0.4 g, Protein 31.6 g, SaturatedFat 5.3 g, Sodium 337.3 mg, Sugar 0.8 g

Tips:

For the best results, use fresh, high-quality salmon. If you don't have fresh salmon, you can use frozen salmon that has been thawed in the refrigerator overnight.
Make sure to remove the skin and bones from the salmon before cooking it. This will help to ensure that your salmon cakes are smooth and evenly cooked.
When cooking the salmon, be careful not to overcook it. Overcooked salmon will be dry and tough.
Use a combination of panko breadcrumbs and flour to help bind the salmon cakes together. This will help to prevent them from falling apart.
Add some chopped herbs, such as parsley, dill, or chives, to the salmon cakes for extra flavor.
Serve the salmon cakes with your favorite dipping sauce, such as tartar sauce, mayonnaise, or lemon wedges.

Conclusion:

Salmon cakes are a delicious and versatile dish that can be served for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own personal taste. Whether you like them simple or loaded with vegetables and herbs, salmon cakes are sure to be a hit with everyone at the table.