Chef John's Salmon Cakes

Chef John's Salmon Cakes

Appetizers and Snacks Seafood Fish Cakes

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?

Servings per recipe: 4
Calories per serving: 305
Preparation time: 15m
Total cooking time: 55m


  • 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.

Nutrion facts:

Total Fat 14.6g 22%
    Saturated Fat 3.0g  
Cholesterol 174mg 58%
Sodium 1020mg 41%
Potassium 74mg 2%
Total Carbohydrates 14.6g 5%
Dietary Fiber 0.8g 3%
Protein 30.9g 62%
Sugars 0g  
Vitamin A 308IU  
Vitamin C 0mg  
Calcium 32mg  
Iron 2mg  
Thiamin 0mg  
Niacin 2mg  
Vitamin B6 0mg  
Magnesium 9mg  
Folate 39mcg