If you’re looking for an easy seafood dinner that’s crispy, soft, and full of flavor, Chef John’s Fresh Salmon Cakes are a great way to make them at home.
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Chef John’s Fresh Salmon Cakes : Easy Seafood Dinner
If fresh salmon cakes are a little more special than fillets, Chef John’s Fresh Salmon Cakes are a great option. These golden salmon patties combine fresh wild salmon with sautéed onions, red bell peppers, celery, capers, garlic, dijon mustard, mayonnaise, and panko breadcrumbs.
The result is salmon cakes that are crispy and golden on the outside, while remaining moist and flavorful on the inside.
The original recipe uses approximately 1.5 pounds of fresh wild salmon and makes 4 thick salmon cakes. Chill the mixture before shaping, which helps the patties stay together as they cook.
For an American-style weeknight meal, serve these salmon cakes with lemon wedges, remoulade sauce, a crisp green salad, roasted vegetables, or creamy mashed potatoes.
Why You’ll Love the Fresh Salmon Cake Recipe:
- There are many recipes for salmon patties, but this fresh salmon version has a particularly exquisite texture.
- The crispy panko coating provides a wonderful crunch.
- Made with fresh salmon instead of canned fish.
- It has a soft, moist center.
- The design is rich with a slight tang from mustard.
- Capers add a bright, salty flavor.
- Easy to cook on the stovetop.
- Perfect for weeknight dinners.
- Delicious with homemade rémoulade sauce.
- Easy to serve as lunch, an appetizer, or a main course.
All the ingredients needed to make fresh salmon cakes:
To prepare this homemade salmon cake recipe, gather all the ingredients first to make it easier.
- 2 tablespoons celery, minced
- 2 tablespoons paprika, minced
- 2 garlic cloves, finely chopped
- 2 tablespoons olive oil, or as needed for cooking
- 1 1/4 pounds fresh wild salmon, coarsely chopped
- 1 tablespoon more panko breadcrumbs, if needed
- 1 teaspoon Desican mustard
- 1 tablespoon extra virgin olive oil
- 1 tablespoon capers
- 1 pinch seafood seasoning, such as Old Bay
- 1 pinch cayenne pepper
- 1/4 cup mayonnaise
- 1/4 cup panko breadcrumbs
- 1/4 cup finely chopped onion
- Salt to taste
- Ground pepper to taste
- These are all instructions for the fresh salmon version of Chef John’s Fresh Salmon Cakes.
How to Make Chef John’s Fresh Salmon Cakes Full Instructions:
1. Preparing the Salmon
- To make this homemade salmon cake recipe, start with fresh salmon.
- Remove the skin and bones, if necessary, then roughly chop the salmon into small pieces.
- If you don’t want the fish to become a paste, keeping the salmon’s light texture gives the finished cake a thicker, homemade bite.
Tip: Keep the salmon cold while preparing the other ingredients. Cold fish is easier to handle and the mixture stays firm.
2. Sautéing the Vegetables
- Use a pan.
- Place it on medium heat.
- Add 1 tablespoon of extra virgin olive oil.
- Add finely chopped bell peppers, onions, and celery.
- Add a little salt, then stir occasionally for 5 to 7 minutes.
- Continue cooking until the onions are soft and translucent. Add the capers and cook for another 2 minutes, allowing the flavors to meld with the vegetables.
- Remove the pan from the heat, then let the mixture cool to room temperature.
- Why cool it first? Adding hot vegetables directly to the raw salmon mixture ruins its texture and makes it difficult to shape into cakes.
3. Making the Salmon Mixture
- Place the chopped salmon in a large mixing bowl.
- Now add the following ingredients:
- Cooled vegetable mixture
- Desijan mustard
- Finely chopped garlic
- 1/4 cup Bangkok breadcrumbs
- Black pepper
- Seafood seasoning
- Cayenne pepper
- Desijan mustard
- Salt
- Keep stirring until well combined.
- Avoid over-stirring or crushing the salmon. The light mixture maintains the fish texture well.
4. Chilling the Mixture
- Cover the bowl with plastic wrap and refrigerate the salmon mixture for 1 to 2 hours.
- This is a crucial step.
- Chilling allows the breadcrumbs and mayonnaise to bond with the salmon and firm up the mixture.
- A well-chilled mixture is much easier to shape into firm patties.
- If you’re preparing dinner for guests, this is a very easy step to prepare in advance.
5. Shaping the Salmon
- After chilling, divide the mixture into four equal portions.
- With clean hands, gently shape each portion into a 1-inch-thick round patty.
- Avoid pressing the cakes too hard.
- It should be firm enough to hold together, but overpacking will result in a dense texture.
- Sprinkle the remaining panko breadcrumbs evenly over the patties.
- Press it gently onto the surface.
6. Heating the Pan
- Use a large pan.
- Place it over medium heat.
- Add 2 tablespoons of olive oil.
- Add a little more if needed to create a thin layer on the cooking surface.
- Heat the oil before adding the salmon cakes.
- You want it to be hot enough to create a golden crust without burning the breadcrumbs.
7. Cooking the Salmon Cakes
- Carefully place the salmon cakes on the hot pan.
- Cook for about 3 to 4 minutes on each side, or until the outside is beautifully golden brown and the salmon cakes are cooked through.
- Refrain from turning too often.
- Let the crust form on the first side before carefully flipping the cakes.
- A wide spatula works especially well for flipping.
8. Serving
- Place the cooked salmon cakes on a paper towel-lined plate to allow the excess oil to soak up, then serve immediately with:
- Remoulade Sauce
- Lemon Wedges
- Tartar Sauce
- Green Salad
- Roasted Asparagus
- Rice Pilau
- Roasted Potatoes
- Steamed Broccoli
- An original recipe specifically recommends serving salmon cakes with lemon wedges and remoulade sauce.
- Your homemade salmon cake recipe is now ready and ready to enjoy.
Tips for Fresh Salmon Cakes:
- Use high-quality salmon
- Avoid overmixing
- Be sure to let it cool before shaping
- Avoid making the patties too thin
- Be sure to heat the pan thoroughly
- Turn carefully
Serving Suggestions for Salmon Cakes:
- Homemade salmon cake recipes are delicious, but you can serve salmon with them.
- Fresh Salad
- Roasted Vegetables
- Potatoes
- Rice
- Sauce
- Chef John’s Fresh Salmon Cakes are simply excellent and perfect for presentation.
Some easy variation suggestions:
Chef John’s fresh salmon cakes are simply amazing, but if you prefer a different variation, you can find them here.
Lemon Herb Salmon Cakes: Add finely chopped fresh parsley, dill, and a little lemon zest to this mixture for an even better flavor.
Spicy Salmon: If you prefer more spiciness, slightly increase the amount of cayenne or add a little crushed red pepper.
Herb Salmon Cakes: Fresh dill, parsley, chives, or green onions add a hint of fresh garden flavor.
Extra Crispy Salmon Cakes: Use a little more panko on the outside, so make sure your pan is hot before cooking.
Salmon Cake Sandwich: Place cooked salmon cakes inside a brioche or ham burger bun with lettuce, tomato, pickles, and remoulade sauce for a great seafood sandwich.
Chef John’s Tips for Storing Fresh Salmon Cakes:
For homemade salmon cakes, let them cool before storing them in an airtight container.
Leftovers can be refrigerated and enjoyed for a few days.
When reheating, use a skillet or oven for even texture, rather than relying solely on the microwave.
Reheating over dry heat creates a slightly crispier exterior.
Q. Can I refrigerate fresh salmon cakes?
Absolutely! For best results, shape the uncooked cakes, chill them until firm, individually wrapped, and then store them in a freezer-safe container. When ready to cook, thaw them safely in the freezer before cooking. You can freeze cooked salmon cakes, but the crust doesn’t stay as crisp after thawing and reheating.
FAQ
Q. What kind of salmon is best for salmon cakes?
Fresh wild salmon works best for making homemade salmon cake recipes. The original version specifically calls for fresh wild salmon.
Q. Can I use canned salmon?
Absolutely! But the texture and preparation are different. Chef John has a different salmon cake recipe made specifically with canned salmon, which uses a different ingredient list and technique.
Q. Why do salmon cakes break?
The mixture needs to be chilled longer, or the cakes may become too moist. Make sure the mixture is thoroughly chilled before shaping and be sure to handle the patties gently.
Q. Can I use regular breadcrumbs instead of pancakes?
Absolutely! Panko helps provide a light, crunchy texture, but you can also use other breadcrumbs for a published recipe.
Q. Can I make the salmon mixture ahead?
Absolutely! Prepare the mixture before cooking it. Chilling makes dinner easier. Store the mixture in the refrigerator and cook it when you’re ready.
Q. How thick should the salmon cakes be?
About 1 inch thick is a great target for this recipe. Thicker cakes maintain a moist center while creating a golden crust on the outside.
Q. What sauce works best with salmon cakes?
For homemade salmon cake recipes, remoulade is a classic choice. Tartar sauce, lemon dijon sauce, or a simple creamy herb sauce also work well.
Q. Can I make smaller salmon cakes?
Yes! Divide the mixture into smaller portions to make appetizer-sized salmon cakes. Simply reduce the cooking time as needed and ensure the center is fully cooked.
Q. Can I make the salmon cakes extra crispy?
I should use panko breadcrumbs on the outside. Be sure to let the cakes cool thoroughly and cook them in a properly heated pan with just enough oil to brown the top.
Final Thoughts
Chef John’s fresh salmon cakes are a delicious way to make fresh salmon into a crispy, filling dinner. The combination of fresh fish, aromatic vegetables, capers, Desigual mustard, garlic, and panko creates layers of flavor without any complicated cooking techniques.
The most important secrets are simple: be sure to keep the salmon mixture chilled, shape the cakes gently, heat the pan well, and allow plenty of time for them to brown golden brown on all sides.
Enjoy them served hot with a lemon wedge and rémoulade. This makes a very easy seafood dinner, perfect for busy weeknights and casual entertaining.
This original recipe makes 4 large salmon cakes and takes about 1 hour 35 minutes to chill, so be sure to try this easy homemade salmon cake recipe so you can enjoy salmon patties.