Best Chef Johns Salmon Cakes Recipes

CHEF JOHN'S SALMON CAKES

Chef John's Salmon Cakes image

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?

Provided by Chef John

Categories Appetizers and Snacks Seafood Fish Cake Recipes

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

1 (14.75 ounce) can red salmon, skin and bone removed, drained and flaked
2 eggs
½ lemon, juiced
1 tablespoon chopped capers
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
12 saltine crackers
1 tablespoon bread crumbs, or as needed
1 tablespoon butter
1 tablespoon olive oil

Steps:

Stir salmon, eggs, lemon juice, capers, salt, black pepper, and cayenne pepper together in a bowl until well-combined.
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.
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.
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.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 14.6 g, Cholesterol 174.2 mg, Fat 14.6 g, Fiber 0.8 g, Protein 30.9 g, SaturatedFat 3.4 g, Sodium 1019.9 mg, Sugar 0.4 g

CHEF JOHN'S SALMON LOAF

Chef John's Salmon Loaf image

Canned salmon is a great, inexpensive source of proteins and omegas, and you may have stocked up on a few cans but not known what to do with them. This tasty shelter-in-place salmon loaf is so good for you! While salmon right out of the can may not be the most appealing thing to look at, this salmon loaf is so delicious that we can surely forgive some of its visual shortcomings. Remember, looks are less important than personality (and taste!) and this easy salmon loaf is proof of that. Serve with your favorite tartar sauce, cocktail sauce, or hot, white cream sauce.

Provided by Chef John

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes

Time 1h10m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup salted butter
⅓ cup diced onion
2 (7 ounce) cans red salmon, drained
½ cup finely crushed saltine cracker crumbs
½ teaspoon kosher salt, or to taste
⅛ teaspoon cayenne pepper
¼ teaspoon Worcestershire sauce
2 teaspoons rice vinegar
3 large eggs

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan.
Melt butter over medium heat in a saute pan until bubbling. Toss in onion, give the pan a quick shake, and stir with a wooden spoon; cook for 1 minute. Turn off the heat and allow to cool.
Place salmon in a large mixing bowl and mash with a fork. Add cracker crumbs, salt, cayenne pepper, Worcestershire sauce, rice vinegar, butter, and onions; mix and mash with a spatula or spoon until smooth.
Separate eggs, adding whites to a clean glass, metal, or ceramic bowl and adding yolks to salmon mixture. Mix egg yolks and salmon until well combined.
Whisk whites to medium stiff peaks. Gently fold into salmon mixture in 2 additions.
Transfer salmon mixture into the prepared loaf pan. Smooth the top with a spatula to even it out and shake and tap the pan to remove any air bubbles.
Bake in the center of the preheated oven until a toothpick comes out clean, about 45 minutes. Let rest for 5 minutes, then carefully turn loaf out onto a cutting board. Slice and serve.

Nutrition Facts : Calories 361.5 calories, Carbohydrate 7.9 g, Cholesterol 213.1 mg, Fat 23.4 g, Fiber 0.5 g, Protein 28.7 g, SaturatedFat 10.1 g, Sodium 879.9 mg, Sugar 1 g