If you’re looking for a seafood recipe that’s fast, flavorful, and made with simple pantry staples, this recipe for chef John’s salmon cakes gives you restaurant-quality texture with minimal effort.
These cakes can be made using fresh salmon, wild salmon, farm raised salmon, or a canned version of salmon, depending on what you have available to you. The balance of aromatics, bright lemon juice, and crispy bread crumbs makes every bite of this great recipe satisfying without feeling heavy.
Whether you’re cooking for a weeknight family dinner or entertaining guests, these versatile salmon cakes belong in anyone’s rotation.
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Chef John’s Salmon Cake Recipe
Chef john’s salmon cakes are all about crispy edges, tender centers, and simple, satisfying flavor. The method works beautifully whether you start with fresh salmon or use convenient canned salmon, and the salmon mixture comes together with fairly simple preparation. Cook patties in hot oil and pan, slowly over medium heat, allowing them to brown deeply without drying out. When finished, these fresh salmon cakes are golden on the outside, moist on the inside, and full of rich salmon flavor in every bite.
Ingredients:
- 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, plus more as needed
- 1 tablespoon butter
- 1 tablespoon olive oil or extra virgin olive oil
Step 1: Mix the Base Ingredients
Stir together the salmon, eggs, lemon juice, capers, salt, black pepper, and cayenne pepper together in a bowl until everything is well combined. This helps the seasonings disperse evenly and ensures a cohesive base. The acidity from the lemon brightens the richness of the fish. The mixture should look smooth but still have flaked texture throughout.
Step 2: Add Crackers and Chill the Mixture
Gently crush saltine crackers into the bowl and stir until the mixture is well mixed without overworking it. Wrap the bowl with plastic wrap so the flavors meld and the structure firms up. Letting it plastic wrap and refrigerate for at least 30 minutes makes it much easier to shape.
Skipping this step often leads to patties that fall apart.
Step 3: Form Your Salmon Cakes
Spread a thin layer of half the bread crumbs onto a prepared plate and scoop the chilled mixture on top. Shape the mixture into four even patties, pressing gently so they hold together. Sprinkle the tops with the remaining bread crumbs for a crisp exterior.
This step ensures the cakes brown nicely once they hit the skillet.
Step 4: Cook Patties Over Medium Heat
Warm butter and olive oil in a large skillet and allow it to heat olive oil fully before adding the cakes. When frying seafood, it’s important to cook the patties in hot oil over medium heat, giving them about 5 minutes per side. This prevents the exterior from burning while the center cooks through. A steady skillet over medium heat gives you crispness, moisture, and even browning.
How to Serve Your Chef John Salmon Cakes
Once you’ve mastered chef john salmon cakes, serving them in creative ways adds exciting variety to weeknight meals or brunch menus. Their mild richness pairs beautifully with tangy, acidic, or lightly spicy sides. Whether you’re looking for the perfect salmon or crab cake side dish or a new way to make the salmon cake the star of the plate, these ideas can expand your enjoyment of chef John’s recipe.
Salmon Cakes with Bacon-Braised Green Beans
This pairing highlights the salty, smoky flavor of bacon alongside the tender texture of the salmon patties. The green beans absorb the stock and vinegar, creating a flavorful glaze that contrasts beautifully with the cakes’ crispiness. Together, this combination offers a hearty but balanced meal without feeling heavy. It’s a perfect choice when you want classic Southern comfort with a seafood twist.
Bacon-Braised Green Beans Recipe
This vegetable dish simmers long enough to build deep flavor yet still offers a bright, tangy finish. The aromatics—thinly sliced onions, garlic, and red pepper flakes—add richness and heat to each bite. A mix of stock and apple cider vinegar helps tenderize the beans while creating a sauce that coats them without overpowering the salmon. Finish with butter for a silky texture that ties everything together.
Ingredients:
- 6 ounces of bacon, cut into 1/2-inch pieces
- 1 medium onion, thinly sliced (about 1 cup)
- 3 medium cloves garlic, thinly sliced
- Pinch red pepper flakes
- Kosher salt and freshly ground black pepper
- 2 1/2 pounds of green beans, trimmed
- 1 1/2 cups homemade or store-bought low-sodium chicken or vegetable stock
- 1/4 cup apple cider vinegar
- 2 tablespoons butter
Directions:
- Heat bacon in a large Dutch oven over medium-high heat and cook, stirring frequently, until fat has rendered and bacon is beginning to crisp, about 6 minutes. Add onions, garlic, and pepper flakes and cook, stirring, until onions are softened but not browned, about 8 minutes. Season with salt and pepper.
- Add green beans, stock, and vinegar and stir to combine. Bring to a boil, reduce to a bare simmer, cover, and cook, stirring occasionally, until the beans are tender but retain a slight crunch, about 45 minutes.
- Remove the lid, set heat to high, add butter, and cook, stirring, until liquid is reduced to a saucy glaze, about 5 minutes. Season to taste with salt and pepper and serve.
Salmon Cake Sandwich
A sandwich is one of the easiest ways to enjoy leftover salmon cakes, especially when paired with a bright citrus sauce. The toasted bun adds texture while the fresh vegetables lighten each bite. A drizzle of homemade lemon-dill sauce made with dijon mustard, juice, garlic, and fresh parsley blends richness and acidity. This variation is perfect for lunch or casual dinners.
Salmon Cake Benedict
Transform your fresh salmon cakes into a seafood breakfast recipe favorite by layering them under a poached egg. The tender yolk mixes with the seafood flavor to create an indulgent, restaurant-style breakfast. A finishing drizzle of creamy sauce made with heavy cream, a touch of pepper to taste, and a hint of dill weed ties everything together. This option feels fancy without requiring much extra effort.
Salmon Cakes on a Fresh Salad
A salad base turns your salmon cakes into a lighter, protein-filled meal that’s still satisfying. The crisp greens, tomatoes, and cucumbers offer a refreshing contrast to the warm patties. A vinaigrette combining olive oil, lemon juice, seafood seasoning, and red pepper adds bright acidity. This is an ideal option for warm-weather meals or anyone looking for something wholesome but flavorful.
Visit Our Raleigh Calabash Seafood Restaurant Today
Stop by NC Seafood for delicious Calabash-style seafood platters prepared with high-quality ingredients and traditional cooking methods. Whether you’re craving classic white fish, scallops, oysters, or shrimp, our Raleigh seafood restaurant is ready to serve you.
Visit us at the State Farmer’s Market for dine in or take out daily. View our menu and place your order online today!