Chef John’s Fresh Salmon Cakes

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Why You’ll Love This Recipe

This recipe stands out for its use of fresh wild salmon, which imparts a rich, natural flavor. The addition of capers, Dijon mustard, and seafood seasoning enhances the taste profile, while the panko breadcrumbs provide a satisfying crunch. The straightforward preparation and minimal ingredients make it accessible for both novice and experienced cooks.

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
  • 1¼ pounds fresh wild salmon, coarsely chopped
  • ¼ cup mayonnaise
  • ¼ cup panko breadcrumbs
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 pinch cayenne pepper
  • 1 pinch seafood seasoning (such as Old Bay)
  • 1 tablespoon panko breadcrumbs, or to taste
  • 2 tablespoons olive oil, or as needed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Sauté Vegetables: In a skillet over medium heat, heat the olive oil. Add the minced onion, red bell pepper, and celery. Season with a pinch of salt and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the capers and cook for an additional 2 minutes until fragrant. Remove from heat and allow to cool to room temperature.

  2. Prepare Salmon Mixture: In a large bowl, combine the coarsely chopped salmon, cooled vegetable mixture, mayonnaise, ¼ cup panko breadcrumbs, minced garlic, Dijon mustard, cayenne pepper, seafood seasoning, and a pinch of black pepper. Mix until all ingredients are well incorporated.

  3. Chill Mixture: Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours, allowing the mixture to firm up.

  4. Form Patties: After chilling, divide the mixture into four equal portions. Shape each portion into a 1-inch thick patty. Place the remaining 1 tablespoon of panko breadcrumbs on a plate and gently press each patty into the breadcrumbs, coating both sides.

  5. Cook Patties: In the same skillet, heat the olive oil over medium heat. Add the patties and cook for 3 to 4 minutes per side, or until they are golden brown and cooked through.

  6. Serve: Remove the patties from the skillet and drain on paper towels. Serve warm with lemon wedges and your choice of dipping sauce.

Servings and Timing

  • Servings: 4 patties
  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Additional Time: 1 to 2 hours for chilling

Variations

  • Spicy Kick: Add a teaspoon of sriracha or your favorite hot sauce to the mixture for a spicy flavor.
  • Herb Infusion: Incorporate fresh herbs like dill, parsley, or tarragon into the mixture for added freshness.
  • Baked Option: For a lighter version, bake the patties at 375°F (190°C) for 15-20 minutes, flipping halfway through.

Storage/Reheating

  • Storage: Store any leftover salmon cakes in an airtight container in the refrigerator for up to 2 days.
  • Freezing: Place the uncooked patties on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months. To cook, thaw in the refrigerator overnight and proceed with the cooking instructions.
  • Reheating: Reheat cooked patties in a skillet over medium heat for 2-3 minutes per side until heated through. Alternatively, reheat in a preheated oven at 350°F (175°C) for 10 minutes.

FAQs

1. Can I use canned salmon instead of fresh?

Yes, canned salmon can be used as a substitute. Ensure it’s well-drained and flaked before mixing.

2. How do I prevent the patties from falling apart?

Chilling the mixture before forming patties helps them hold together. If needed, add an egg to the mixture to act as a binder.

3. Can I bake the salmon cakes instead of frying them?

Yes, baking is a healthier alternative. Place the patties on a baking sheet and bake at 375°F (190°C) for 15-20 minutes, flipping halfway through.

4. What can I serve with salmon cakes?

Salmon cakes pair well with a fresh salad, coleslaw, roasted vegetables, or a tangy dipping sauce like tartar or remoulade.

5. Can I freeze the salmon cakes?

Uncooked patties can be frozen for up to 3 months. Cooked patties can be refrigerated for up to 2 days or frozen for up to 3 months.

6. How do I know when the salmon cakes are cooked through?

The patties should be golden brown on the outside and reach an internal temperature of 145°F (63°C).

7. Can I use a different type of fish?

Yes, other firm white fish like cod or haddock can be substituted for salmon.

8. How can I make the salmon cakes spicier?

Add a teaspoon of sriracha or your preferred hot sauce to the mixture for a spicy kick.

9. Can I add vegetables to the salmon cakes?

Yes, finely chopped vegetables like spinach, zucchini, or carrots can be added for extra flavor

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Chef John’s Fresh Salmon Cakes

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  • Author: Isabella
  • Total Time: 1 hour 35 minutes
  • Yield: 4 patties
  • Diet: Gluten Free
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Description

Chef John’s Fresh Salmon Cakes are a mouthwatering twist on classic seafood patties, made with fresh wild salmon, aromatic vegetables, and bold seasonings. Pan-fried to golden perfection, they offer a crispy exterior and tender, flavorful interior. Easy to prepare and packed with savory flavors, these salmon cakes are perfect for any occasion, whether as an appetizer or main course.

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
  • 1¼ pounds fresh wild salmon, coarsely chopped
  • ¼ cup mayonnaise
  • ¼ cup panko breadcrumbs
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 pinch cayenne pepper
  • 1 pinch seafood seasoning (such as Old Bay)
  • 1 tablespoon panko breadcrumbs, or to taste
  • 2 tablespoons olive oil, or as needed

Instructions

  • Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add minced onion, red bell pepper, and celery. Season with salt and cook, stirring occasionally, until the onion softens (about 5 minutes). Add capers and cook for an additional 2 minutes until fragrant. Let cool to room temperature.
  • Prepare Salmon Mixture: In a large bowl, combine chopped salmon, cooled vegetable mixture, mayonnaise, ¼ cup panko breadcrumbs, minced garlic, Dijon mustard, cayenne pepper, seafood seasoning, and black pepper. Mix until well incorporated.
  • Chill Mixture: Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
  • Form Patties: Divide the mixture into 4 equal portions. Shape into 1-inch thick patties and coat each side with the remaining 1 tablespoon of panko breadcrumbs.
  • Cook Patties: Heat olive oil in the skillet over medium heat. Add patties and cook for 3 to 4 minutes per side until golden brown and cooked through.
  • Serve: Remove from skillet, drain on paper towels, and serve warm with lemon wedges and your choice of dipping sauce.

Notes

  • Spicy Kick: Add sriracha or hot sauce to the mixture for a spicier flavor.
  • Herb Infusion: Fresh herbs like dill or parsley can be added for extra freshness.
  • Baked Option: Bake at 375°F (190°C) for 15-20 minutes, flipping halfway through for a healthier alternative.
  • Prep Time: 20 minutes
  • Chill Time: 1-2 hours (for chilling)
  • Cook Time: 15 minutes
  • Category: Appetizer, Main Course
  • Method: Pan-frying
  • Cuisine: American

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