An easy, delicious salmon recipe
I’ll be the first to admit it—eating baked and grilled salmon can get boring, quickly. After a long season on the Kenai River, even the best salmon starts to feel repetitive. That’s why these salmon cakes are one of my go-to ways to change things up.
As a Kenai River fishing guide, I see first hand just how much salmon people take home after a successful trip. These salmon cakes are simple to make, full of flavor, and just as good leftover, which makes them a hit with my family and just about everyone we’ve served them to. You can use any type of Kenai River salmon for this recipe, including pink salmon—it’s a great way to turn your fresh or frozen catch into something completely different without wasting a single fillet.
Ingredients
- 1 lb salmon fillets, thawed and skin removed
- 1 egg
- ½ cup breadcrumbs or crushed crackers
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 2–6 tablespoons capers, ( I usually go heavy on the capers)
- 1-2 scallions, finely sliced
- ¼ cup diced red or yellow bell pepper
- Salt and black pepper to taste
- high heat cooking oil such as peanut or avocado oil
- Optional: garlic powder, dill onion powder, or a pinch of paprika
- This recipe is very flexible. If you dont like an ingredient, don’t add it or substitute another.
Instructions
- Chop the salmon by hand or pulse briefly in a food processor. Leave some texture—salmon burgers are better when they aren’t paste.
- In a large bowl, combine all ingredients and mix gently until just held together.
- Form into 4 patties. If the mixture feels loose, add a little more breadcrumbs.
- Heat a skillet with a thin layer of oil over medium heat.
- Cook 3–4 minutes per side, until browned and cooked through.
- Alternatively I prefer to cook these outdoors on a grill using a cast iron griddle or pan.
Serving Ideas
These burgers are versatile and forgiving—dress them up or keep them casual.
- Homemade tartar sauce pairs perfectly with the capers and scallions.
- Buffalo sauce is excellent if you want heat and a little tang.
- Serve on toasted buns, brioche rolls, or even over a simple salad.
This is the kind of recipe that makes a dent in a freezer full of salmon without feeling like a chore. It’s quick, adaptable, and tastes nothing like “old or leftover fish.”
