Chef John's Fresh Salmon Cakes Recipe

There's something magical about the crispy exterior and tender, flavorful interior of Chef John's Fresh Salmon Cakes. With every bite, you get a burst of fresh herbs, a hint of lemon, and that signature rich, buttery taste of fresh salmon.

this Recipe

I first discovered this recipe when looking for a way to use some leftover grilled salmon from a weekend cookout. After a few tweaks inspired by Chef John's method, these salmon cakes became a go-to favorite, perfect for quick lunches or elegant dinners.

These salmon cakes are quick, easy, and incredibly satisfying. Best of all, they use simple ingredients you probably already have on hand. Let's dive into why you'll fall in love with them!

Why You'll Love These Fresh Salmon Cakes

When it comes to easy seafood recipes, these salmon cakes are pure gold. They're everything you could want in a homemade dish.

First off, they're incredibly quick to make. From start to finish, you can have these beauties on the table in about 30 minutes. Perfect for those busy weeknights when takeout feels tempting.

They're also wonderfully budget-friendly. Using leftover salmon or an affordable fresh fillet keeps costs low while still delivering restaurant-quality flavor.

Versatility is another huge bonus. These salmon cakes can be served as appetizers, stuffed into sandwiches, or even placed atop a fresh green salad for a light meal.

Finally, the flavor profile is off the charts. The blend of herbs, mustard, and lemon zest creates a vibrant, well-rounded taste that complements the richness of the salmon perfectly.

Whether you're cooking for one or a crowd, these cakes are sure to impress. Now, let's look at what you'll need to bring them to life!

Ingredients Notes

The beauty of Chef John's Fresh Salmon Cakes lies in how simple yet strategic the ingredients are. Each one plays a vital role in texture and flavor.

Fresh salmon is, of course, the star of the show. Opt for a boneless, skinless fillet, preferably wild-caught if possible. The fresher the salmon, the more vibrant and rich your cakes will taste. If you're using cooked leftover salmon, that's even better for saving time.

Panko breadcrumbs add essential structure and a lovely lightness. They help the cakes stay together without making them dense or heavy. Regular breadcrumbs work too, but panko really elevates the texture.

Fresh herbs, especially dill and parsley, inject a burst of color and flavor. Don't skip them! Fresh herbs make these cakes taste bright and lively.

Dijon mustard and lemon zest are the secret flavor boosters. The mustard adds a tangy kick while the zest brings a sunny brightness that perfectly offsets the richness of the salmon.

You'll also need a good non-stick skillet or a well-seasoned cast-iron pan for frying. A fish spatula can be particularly helpful when flipping the delicate cakes without breaking them.

How To Make These Fresh Salmon Cakes

Making Chef John's Fresh Salmon Cakes is easier than you might think, and incredibly rewarding.

Start by finely chopping your fresh salmon into small pieces. You want it minced, but not pureed. This helps the cakes hold together without needing too much filler.

In a large bowl, combine the chopped salmon with panko breadcrumbs, minced fresh herbs, a beaten egg, Dijon mustard, lemon zest, and a pinch of salt and pepper. Gently mix until just combined — overmixing can make the cakes tough.

Scoop out portions of the mixture and form them into small patties, about the size of your palm. Place them on a parchment-lined baking sheet and refrigerate for 15 minutes to firm up. This step ensures they hold their shape when cooked.

Heat a tablespoon of oil in a non-stick skillet over medium heat. Once hot, gently add the salmon cakes. Cook for about 3-4 minutes per side, or until golden brown and cooked through. Don't rush this step — letting them develop a nice crust adds so much flavor.

In about 30 minutes, you'll have golden, crispy salmon cakes ready to devour. Serve them hot with a squeeze of fresh lemon and your favorite dipping sauce!

Storage Options

If you find yourself with leftovers, you're in luck! These salmon cakes store beautifully.

Refrigerate any cooled salmon cakes in an airtight container for up to 3 days. They make fantastic next-day lunches, either reheated or even served cold over a salad.

For longer storage, you can freeze the cooked salmon cakes. Place them in a single layer on a baking sheet to freeze individually, then transfer to a zip-top freezer bag. They'll keep for up to 2 months.

When ready to enjoy, reheat the cakes straight from the fridge or freezer. A quick warm-up in a skillet over medium heat will bring back their crispy exterior. You can also use a toaster oven for added convenience.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Feel free to customize based on your preferences or what you have on hand.

If you don't have fresh salmon, canned salmon works just fine. Be sure to drain it well and remove any skin or bones before mixing.

For a gluten-free version, swap out the panko breadcrumbs for your favorite gluten-free alternative. Almond flour or crushed rice crackers are good options.

You can also mix up the herbs. Try fresh basil, cilantro, or chives for a different flavor twist.

If you're feeling adventurous, add a little finely chopped red pepper or jalapeño for a pop of color and heat.

No matter how you choose to make them, these salmon cakes are sure to become a staple in your recipe rotation. Have fun experimenting and making them your own!

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