Chef John's Salmon Cakes

Recipe View 5 mins In a mixing bowl, gently combine the flaked salmon, beaten eggs, lemon juice, chopped capers, salt, black pepper, and cayenne pepper until just incorporated. Avoid overmixing. (5 minutes)

Recipe View 5 mins Carefully crush the saltine crackers into fine crumbs, either using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Add the crushed crackers to the salmon mixture and mix gently to combine. (5 minutes)

Recipe View 30 mins Cover the bowl with plastic wrap and refrigerate the salmon mixture for at least 30 minutes, or up to overnight. This allows the flavors to meld and the mixture to firm up, making it easier to form the patties. (30 minutes)

Recipe View 10 mins Lightly dust a plate with bread crumbs. Divide the salmon mixture into 4 equal portions. Gently shape each portion into a patty, about 3/4 inch thick. Place the patties on the prepared plate and sprinkle the remaining bread crumbs evenly over the top. (10 minutes)

Recipe View 2 mins In a large skillet, melt the butter together with the olive oil over medium heat. Once the butter is melted and the oil is shimmering, carefully place the salmon patties in the skillet, being careful not to overcrowd the pan. (2 minutes)

Recipe View 10 mins Cook the patties for about 5 minutes per side, or until they are golden brown and heated through. Gently flip the patties using a spatula and continue cooking until the other side is also golden brown and crispy. (10 minutes)

Recipe View 2 mins Remove the salmon cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. (2 minutes)