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Chef John's Fresh Salmon Cakes Recipe

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These fresh salmon cakes by Chef John offer a delicious twist on a classic seafood favorite. Packed with fresh herbs, lemon, and tender chunks of salmon, they’re crispy on the outside and flaky on the inside. Perfect for a light lunch or a quick dinner, this recipe delivers protein and flavor with every bite. Ideal for seafood lovers and easy enough for a weeknight meal.

Ingredients

Scale

  • 1 lb fresh salmon, skin removed

  • 1/4 cup mayonnaise

  • 1 large egg

  • 1 tbsp Dijon mustard

  • 1 tsp lemon zest

  • 1 tbsp fresh lemon juice

  • 2 tbsp minced green onions

  • 2 tbsp chopped fresh parsley

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/2 cup panko breadcrumbs

  • 2 tbsp vegetable oil (for frying)

Instructions

  1. Preheat oven to 350°F. Season salmon lightly and roast for 15 minutes or until cooked through. Cool and flake.

  2. In a bowl, combine mayonnaise, egg, mustard, lemon zest, lemon juice, green onions, parsley, salt, and pepper.

  3. Add flaked salmon and breadcrumbs. Gently fold until just combined—do not overmix.

  4. Shape into 6-8 small cakes. Chill in refrigerator for 15 minutes to firm up.

  5. Heat oil in a skillet over medium-high heat. Cook salmon cakes for 3–4 minutes per side or until golden brown.

  6. Serve warm with a side of lemon wedges or dipping sauce.

Notes

  • You can use leftover cooked salmon.

  • For gluten-free, replace panko with crushed gluten-free crackers.

  • Refrigerating the cakes before frying helps them hold their shape.

Nutrition

Find it online: https://elianarecipes.com/chef-johns-fresh-salmon-cakes-recipe/