Chef John’s Salmon Cakes

Ingredients

• 1 (14.75 ounce) can red salmon, skin and bone removed, drained and flaked
• 2 eggs
• 1/2 lemon, juiced
• 1 tablespoon chopped capers
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 12 saltine crackers
• 1 tablespoon bread crumbs, or as needed
• 1 tablespoon butter
• 1 tablespoon olive oil

Directions

Stir salmon, eggs, lemon juice, capers, salt, black pepper, and cayenne pepper together in a bowl until well-combined.

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.

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.

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.