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| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 4 |
| Yield: | 4 salmon cakes |
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
Instructions
- 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 | 460 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 0 g |
| Protein | 32 g |
| Saturated Fat | 5 g |
| Sodium | 337 mg |
| Sugars | 1 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Easy recipe! Chef John is right, don’t overcook or cook on too high a heat. Delicious.
Absolutely delicious with a salad on the side. I’ll definitely make them again, best i’ve ever made.
My salmon cakes have always fallen apart until now. I think the difference may be cooking/cooling the vegetables and chilling the mixture before saute. I love that I can use the skirt, tail or other less precious parts leaving perfect fillets from a large piece or whole salmon for another night.
We were out of salmon so I took a leap of faith and made it with white tuna (canned). It was great. Hubby could not stop raving about it and said he did NOT have high hopes.
Followed the recipe exactly. They were quite tasty but they didn’t hold together at all, falling apart when I tried to get the out of the pan. My salmon cake hash was so good though! I will probably add an egg or 2 for binding next time, otherwise its perfect!
The best salmon patties ever! What a different fresh salmon makes! I didn’t have to gag over a can of salmon. This recipe is in our weekly rotation!
I really liked the recipe. But I always add one step. I touch each side of each patty in just a little cornmeal. It gives them a nice crispy crust after frying.
These salmon cakes were the best anyone in my family has ever tasted. But beware, the recipe is both a blessing and a curse. I am now required to bring them to every family gathering for the foreseeable future.
First time I have ever made these. They where AMAZING!
WOW!! I really liked these. I just made them. As an expat Alaskan, I appreciate my salmon. I’ve recently subscribed to Wild Alaska Sea Food Products and purchased some ground Sockeye salmon. It turned out so great.
Outstanding recipie!
Delicious! Didn’t have any capers or old bay, but hey turned out delicious any way.
I’ve made this many time. Perfect just the way it is. I like to cook it a little longer to crisp them up.
Oh so gooood!
The recipe was absolutely fantastic. The only item I changed was substituting a pinch of lemon/pepper for the seafood seasoning. Pulled all the ingredients together the night before and let it set overnight. Made the patties in the morning and placed them back into the fridge, separated by wax paper, until dinner time. Cooked per the directions and they were fantastic. Did not fall apart during cooking (didn’t need the additional egg) – only turned them once during the cooking process. Honestly, I found them tasty enough to not need any additional sauces. Served with a creamy risotto and steamed broccoli. Have no leftovers and requests for more dinners to be the same.
So grateful for Chef John! Another new recipe to me that I would never have thought to make. It was so tasty! I’ve learned so much from him.
Great! Easy to make and the taste is superb!
Incredible. Every time. I don’t change a thing.
So good! Didn’t have the hour or two to chill it so substituted an egg. Also added a little extra seasoning. Everyone loved it.
I appreciated the Chef’s approach in making this video. For a retired Construction Manager learning to cook he was detailed but in a lighthearted almost entertaining methodology to cooking. Thank you, Chef John, for a cooking lesson well done.
Have made this a number of times and the whole family loves these Salmon Cakes. Serve a dill cream sauce with it, or a remoulade. Love Chef John’s recipes.