Chef John's Fresh Salmon Cakes

Recipe View 1. Gather all ingredients and prepare your mise en place. (5 minutes)

Recipe View 2. Heat 1 tablespoon of extra virgin olive oil in a skillet over medium heat. Add the minced onion, red bell pepper, celery, and a pinch of salt. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.

Recipe View 3. Add the capers to the skillet and cook, stirring, until fragrant, about 2 minutes. Remove from heat and allow the mixture to cool to room temperature. (15 minutes)

Recipe View 4. In a large bowl, gently combine the coarsely chopped salmon, cooled onion mixture, mayonnaise, 1/4 cup panko bread crumbs, minced garlic, Dijon mustard, cayenne pepper, seafood seasoning, salt, and freshly ground black pepper. Mix until just combined, being careful not to overmix. (5 minutes)

Recipe View 5. Cover the bowl with plastic wrap and refrigerate the salmon mixture until firmed and chilled, 1 to 2 hours. This step is crucial for the cakes to hold their shape during cooking. (120 minutes)

Recipe View 6. Once chilled, gently form the salmon mixture into four 1-inch thick patties. Sprinkle panko bread crumbs onto a plate and lightly coat each patty with the bread crumbs, ensuring they are evenly covered. (10 minutes)

Recipe View 7. Heat 2 tablespoons of olive oil in a skillet over medium heat. Carefully place the salmon cakes in the hot oil and cook until golden brown and cooked through, about 3 to 4 minutes per side. Avoid overcrowding the pan; cook in batches if necessary. (10 minutes)

Recipe View 8. Remove the cooked salmon cakes from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil. (2 minutes)

Recipe View 9. Serve immediately with lemon wedges and your favorite remoulade sauce. Enjoy! (2 minutes)