Chef John's Fresh Salmon Cakes Recipe

There’s something incredibly comforting about biting into a perfectly crisp salmon cake – golden on the outside, tender and flaky inside, with the fresh taste of the sea in every bite. These salmon cakes are a weeknight hero, transforming simple ingredients into a restaurant-worthy dish.

this Recipe

I first came across this recipe when trying to make the most of a beautiful fillet of fresh salmon. Inspired by Chef John's unique blend of elegance and simplicity, this version has quickly become a favorite in our house – easy enough for a quick dinner, yet impressive enough for guests. Let’s dive in and get cooking!

Why You’ll Love These Fresh Salmon Cakes

Get ready to meet your new favorite seafood recipe. These salmon cakes are the perfect blend of healthy, quick, and absolutely delicious.

They’re wonderfully fast to prepare. From stovetop to table, these cakes take under 30 minutes to make – perfect for those nights when you want something homemade without spending all evening in the kitchen.

They’re made with fresh salmon, not canned, giving them a clean, vibrant flavor that’s worlds apart from the usual. A quick roast and flake brings out all the natural goodness in the fish, making each bite moist and flavorful.

If you're watching your budget, you’ll love how far a single fillet can stretch in this recipe. Combined with pantry staples and simple seasoning, a modest piece of salmon transforms into a satisfying meal for four.

And they’re incredibly versatile. Serve them as a main dish with a side salad, pop them into a sandwich or slider bun, or top them with a poached egg for a brunch-style twist. However you serve them, they shine with flavor and flexibility.

The next step? Let’s take a look at the star ingredients that make this dish truly sing.

Ingredients Notes

This recipe works because of the balance of fresh, flavorful, and practical ingredients. Each one brings something essential to the table, helping these salmon cakes come together with taste and texture in perfect harmony.

Fresh salmon is the undeniable star of this dish. While canned works in a pinch, roasting a fillet yourself brings unbeatable texture and flavor. I usually opt for skinless salmon, but skin-on is fine too – just remove it after roasting. Look for bright, firm fillets for best results.

Breadcrumbs serve as the binder, giving the cakes just the right amount of structure while still keeping them light. Panko is ideal for its crunch, but regular dry breadcrumbs also do the trick. You can even pulse up some day-old bread if that’s what you have.

Mayonnaise adds creaminess and moisture to the mix. A little goes a long way here – it helps hold everything together while enhancing the richness of the salmon without overpowering it.

Green onions and fresh herbs like dill or parsley bring a burst of freshness that lifts the flavor. I find that the onion gives a nice bite while the herbs balance the richness of the fish and mayo beautifully.

For equipment, all you need is a baking sheet, a mixing bowl, and a non-stick skillet or frying pan. A fish spatula is a bonus – it makes flipping the cakes much easier without them falling apart.

How To Make These Fresh Salmon Cakes

Making Chef John’s fresh salmon cakes is surprisingly simple. With a few easy steps, you’ll be enjoying crispy, tender cakes that taste like they came straight from a coastal bistro.

Start by roasting your salmon. Preheat your oven to 350°F (175°C), place the salmon on a parchment-lined baking sheet, season lightly with salt and pepper, and roast for about 15 minutes or until just cooked through. Let it cool slightly, then flake the flesh with a fork into a large bowl, discarding any skin or bones.

While the salmon is cooling, prep your other ingredients. Thinly slice the green onions, chop any fresh herbs you’re using, and gather your mayonnaise, mustard, lemon juice, and breadcrumbs.

In the bowl with your flaked salmon, gently mix in the mayonnaise, mustard, lemon juice, green onions, and herbs. Stir until just combined, then gradually add the breadcrumbs. You want a mixture that holds together but isn’t dry – adjust as needed with a splash of mayo or a few extra crumbs.

Form the mixture into patties about ¾-inch thick. I usually get around six medium-sized cakes from this recipe. If you have time, let them chill in the fridge for 15–20 minutes to help them hold their shape during cooking.

Heat a bit of oil in a nonstick skillet over medium heat. Once hot, add the salmon cakes and cook for 3–4 minutes per side until golden brown and crisp. Flip them carefully and try not to press down – you want them to stay nice and tender inside.

From start to finish, the whole process takes about 30 minutes. You’ll end up with golden, crispy patties that are tender, fresh, and full of flavor.

Storage Options

These salmon cakes store beautifully, making them perfect for meal prep or leftovers.

To refrigerate, let the cakes cool completely, then transfer to an airtight container. They’ll stay fresh for up to 3 days. If stacking, place a piece of parchment or wax paper between each cake to prevent sticking.

For freezing, place the uncooked patties on a lined baking sheet and freeze until solid. Then transfer them to a freezer bag or container. They’ll keep for up to 2 months. You can cook them straight from frozen – just add a couple extra minutes to the cooking time.

Reheating is best done in a skillet or oven to maintain the crispy exterior. Avoid the microwave if possible, as it can make them soggy. A quick 5–7 minutes in a 375°F oven works wonders.

Variations and Substitutions

One of the best things about this recipe is how easily it adapts to your pantry and preferences.

If you don’t have fresh salmon, you can use good-quality canned salmon in a pinch. Just be sure to drain it well and remove any skin and bones. The flavor won’t be quite as fresh, but it’s still delicious and ultra-convenient.

Feel free to swap out the herbs based on what’s in your fridge or garden. Fresh dill, parsley, chives, or even a little basil can all bring different vibes to the table. Just avoid anything too overpowering like rosemary.

Looking for a gluten-free option? Replace the breadcrumbs with crushed gluten-free crackers or even almond flour. Just be sure to adjust the moisture level accordingly.

For a spicy twist, add a dash of cayenne or a spoonful of Dijon mustard. You can even fold in a bit of chopped jalapeño or red chili for extra kick.

And if you’re in the mood for something richer, try folding in a few capers or a spoonful of finely chopped smoked salmon. It’ll add a gourmet edge to an already luxurious dish.

No matter how you choose to make them, these salmon cakes are a forgiving, flexible recipe that welcomes your creativity. Experiment, taste as you go, and enjoy every bite.

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