Chef John's Salmon Cakes
Description
Use canned wild red salmon to make Chef John's salmon cakes — a budget-friendly recipe for homemade fish cakes.
Ingredients
•
1 (14 3/4 ounce) can red salmon, skin and bone removed, drained and flaked
•
2 eggs
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1/2 lemon, juiced
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1 tablespoon chopped capers
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 teaspoon cayenne pepper
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12 saltine crackers
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1 tablespoon bread crumbs, or as needed
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1 tablespoon butter
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1 tablespoon olive oil
Directions
1
Stir salmon, eggs, lemon juice, capers, salt, black pepper, and cayenne pepper together in a bowl until well-combined.
2
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.
3
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.
4
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.