Recipe By Chef John
Published Sep 26th
Prep 20m Cook 15m Additional 1h Ready In 1h 35m
Servings 4 salmon cakes Calories 459.7

Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that’s very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone’s rotation. Serve with lemon wedge and remoulade sauce. You can use any bread crumbs instead of panko breadcrumbs, if desired.

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
  4. 4 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 459.7
  • Carbohydrate 8.5 g
  • Cholesterol 101.6 mg
  • Fat 33.5 g
  • Fiber 0.4 g
  • Protein 31.6 g
  • Saturated Fat 5.3 g
  • Sodium 337.3 mg
  • Sugar 0.8 g


  1. I followed the recipe exactly as written (because how can you review a recipe if you've made changes), and we really liked the results. I made these one day and we ate them, cold, for lunch the next day. These will be made again however I plan to add about a tblsp more mayo and - Read more ...
  2. 4-16-16: I wanted to try this recipe so badly that I used the packaged boneless skinless salmon which is what I had on hand. I did add the cloves of garlic in with the onion mixture and I used a lemon pepper seasoning in place of the Old Bay....didn't add any additional salt. It was - Read more ...
  3. Made the recipe according to the directions with the addition of green onion when forming the cakes for color and I made 6 smaller cakes instead of 4. Served with the Louisiana Remoulade from this site because my husband likes heat. As always, Chef John's recipes are a guaranteed winner! My nine and seven year - Read more ...
  4. Went fishing at Prince Willems Sound near Valdez for Silvers. We returned home with about 50 lbs. of salmon fillet. For a week we had salmon every which way we could think of. I’m not a fan of fish or crab cakes . . . but, what the heck I tried it. I made this - Read more ...
  5. Very tasty. However had to add egg to bind.
  6. Made using onion powder and garlic powder because I thought I had both onion and garlic in the house but did not. I omitted cayenne pepper, seafood seasoning, and mustard and used seasoned breadcrumb. It tasted good to me and was my first time having salmon or any type of fish cake
  7. So delicious! I added an egg and used seasoned pepperidge farms thanksgiving type breadcrumbs instead. It was so so good. Better than any Salmon cakes I've ever had or made myself. This recipe is definitely a winner! Love it!
  8. This came out great followed recipe except I used can salmon added fresh dill and didn't add capers & Made a fresh lemon dill sauce on the side. Served with a spinach bacon salad
  9. Turned out great! This was my first time making it. My husband does not like onion red bell pepper or capers so I omitted those and I added some red pepper flakes and a bit of horseradish and extra cayenne pepper. I also used my Quisinart to chop up the salmon and mix the ingredients - Read more ...
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