Fresh Salmon Cakes Recipe - Salmon Patties with Fresh Wild Salmon
HTML-код
- Опубликовано: 9 июл 2024
- Learn how to make a Fresh Salmon Cakes Recipe! Go to foodwishes.blogspot.com/2014/0... for more information, and many, many more recipe video. I hope you enjoy this Salmon Patties with Fresh Wild Salmon recipe!
Хобби
Check out the recipe: www.allrecipes.com/Recipe/237827/Chef-Johns-Salmon-Cakes/
Food Wishes that's not the recipe you just showed us.🙁
.
I Listen to Chef John for a dose of Normal. 2020
...but my family would shoot me if I put capers in the Family Standard 3 Generations Salmon Patties. 😁
They don't know I sneak ground Walnuts.
Gongrads,!
A tablecloth!
Hahahaha....
Just made these! I am 65 years old and a great cook and I'm telling you this is the best food I ever ate! Six stars out of five.
Oh my god my favorite food recipe posted by my favorite chef on my birthday, this couldn't get any better.
Its late... and probably not even close, but happy birthday Ashley 🎉
Ashley Benjamin you won
i搜票
Happy birthday
We call those God’s appointments. Blessings
Yum! This looks delicious! I love all of those ingredients. Never made salmon cakes, I'll have to try it now! Thanks for the recipe!
"Avoid places that also sell tires and socks". I almost hurt myself laughing. Thank you Chef John for the culinary humor but more for the inspiration. :)
"cake those into patties ` or patty those into cakes'! ha ha!
".....I guess you could check with a thermometer but I can't be bothered" that made me LOL! I just love your videos, thank you so much for sharing!
Good idea, I love fresh salmon
great!!!
I love this recipe and have made it probably 10 times now. One of the keys to keeping that salmon patties nicely shaped is make sure they’re very cold when you put them in the frying pan. John thank you again for another fabulous recipe.💋
Just made this for my family with the remoulade sauce and broccoli and sweet potato. It was superb! They loved it. Thanks for helping me go from a scared cook to a confident one!
What is this remoulade sauce you speak of? Never heard of it. Have I been living under rock or something. Is it yummy? 😋
Note to self: Don't watch Chef John's videos when hungry.
AdventurePark26 . How True. I had to Take a,Break a Hour ago to Eat Supper lol. I'm Working, On Dessert Now. 😊.👍
AdventurePark26 ha ha
Agreed, it inspires extra trips to the grocery store!
Or high
AdventurePark26 I wasn’t hungry,(It’s 5am,I couldn’t sleep!) I am now!🙀😋😋😋
I just love your videos. You remind me of my social worker when I was a kid; he was always funny and good with the kids. You rock!!
Best food videos on RUclips by far! Thanks. An absolute delight to watch.
I tried it out this past weekend and it was awesome. My family was so impressed. Thanks Chef John!!
I found your recipe just as I was deciding what to eat for dinner! Surprisingly enough, I had all the ingredients at hand! I never knew you could prepare fresh salmon that way! It’s in the fridge now while I’m making my salad. Not sure what starch to make with it so I’m sticking with potato. Can’t wait to try it! You know what I love about your recipes? Everything you use I don’t have to run out to buy!!
As a viewer from Baltimore, I honestly can’t tell you how much I appreciate you using authentic Old Bay, and not just some “Chesapeake” seafood seasoning crap. It’s really not the same and anyone who knows, knows.
Old Bay IS THE BEST SEAFOOD SEASONING.
PERIOD😆
Oh my, I love this guy !!! How great is he, and makes us go ahead and play with food .....Thank you chef, you are so easy to followed !!!
I've used this recipe several times. It really good. Pre make them and freeze them for later.
this man needs to be a lot more popular, he is freakin amazing!
3.27 million subs... )
Brat Pitt is cool he should be famous
@@Mr.Helper. ?
Your recipe looks so darn good... better than the other recipes on utube! As a matter of fact I go to your channel to find a recipe that I need!
I switched to Chef John after being an avid watcher of the Barefoot Contessa....he is a breath of fresh air and so funny!
Many of the things that make her great make Chef John great.
Delicious!!! My picky eater daughter ate it all up. Thank you!!!
Ah yeah it's all about the trinity! Looks great John!
BBQGuys.com Has nothing to do with the Holy Trinity. Just blasphemous.
I love your humor as much as your recipes. Thank
Probably the best salmon patty video out there, I followed a different video that did not chill the salmon mixture before hand, which makes forming the patties and crisping the outsides lots more difficult and also the patties didn’t want to stay together very well. Thanks for this video I can’t wait to try this version, it looks a lot more promising and definitely more delicious!
Yes, I’ve watched several of your videos and your jokes crack me up! 😂
He is very entertaining and extremely informative.
Love listening to his rhythmic way of speaking and his hilarious comments.
Reamolot sause or tartar is the difference in a tablecloth. Lol.
Cracks me up!
✌💖
this looks so yummy! - making me really hungry
love fried fish, and this dish is an elevated version with all the extra ingredients added, yummy
The best recipe for salmon patties! Made them and everyone gives them a thumbs up!
Yum!
I've been trying to get more vitamin D in my diet so this'll do it.
Thank you chef!
This chef is giving me so much life! The food is awesome and he is so entertaining! (lol)
Every recipe I've tried of his is a hit with my husband and in-laws... I'm legendary because of his lasagna recipe. :)
You are the best RUclips chef. Your recipes are all great and you're so witty and endearing in your commentary. Love watching your vids, thanks :)
I love how you make everything sound so easy thank you
Just made these.
They were great! Lovely flavour, and melt-in-the mouth texture. Follow his tip about not overcooking - enough to brown both sides, but no more, and you will avoid the common problem with salmon that it can become too dry. I also followed his advice to rest the mixture in the refrigerator, which makes the patties easier to form and less likely to disintegrate in the pan. There is no binding agent (e.g. beaten eggs) with this recipe, which means you need to get the consistency of the mix just right. After forming the patties, I lightly sprinkled with flour to give a nice crisp coating.
I've made fish cakes before with cooked salmon (+ mashed potato and beaten egg to bind). For taste and texture, these are in a different league.
The way you talk 😄 is like you're singing 🎤 lol awesome 👏 doing it right now! 😊 thank you!
Zinnia McLloyd ikr it makes you pay attention
+random nigga san that's why I liked and subscribed 😍 looking out for more😋
Ha, the singing got me to like too. Loved this
So funny you should say that - it's what I find most irritating about the videos. I hate that sing-song delivery. Can't he speak to us like adults?
just stumbled on your site--had some pieces of fresh salmon--and followed this---OOOOH MY STARS!!! So simple and SO GOOD---THANK YOU
Nothing beats the flavor, the simplicity and the frugality of salmon cakes. My sister in law substituted stuffed green olives for the capers for a different but equally pleasing taste.
I like this man's voice....makes looking at his video interesting!
MAN, that looks tasty. This is what we southerners consider the "big city" version of our deep-south-style "salmon patties"..which use canned salmon. I know many people would recoil in disgust at the thought [lol], but they're actually REALLY good...and cheap [lol]. This version has been on my to-do list forever. Gonna have to try it now that Chef John told me to.
Poenut Yes im southern and we call them salmon croquettes. Its po' (poor) mans food but really delicious
Everything made from fresh ingredients tastes better than one made from canned products.
Idk how I just found this channel. Your voice reminds me kids' shows that makes learning so fun. Thanks for the recipe!
Really enjoyed this one...with just the right amount of added humor. Thanks for your help in the kitchen.
I love your videos Chef John.
I've never heard anyone so excited about salmon patties. Oooooold cleaver!
Googled salmon cakes with fresh salmon... totally surprised & delighted to find it was my favorite Chef John! These are on for night.
Thank you, thank you, thank you !!! these were amazingly out of this world !
Bet the fresh salmon really makes the difference here, hope to try this with tinned too though
I would think that if you're going to be heavily seasoning it, it wouldn't make a difference.
If I were to put salmon over a salad or something light like that then I buy it fresh.
Also, there isn't any rush to use it if you buy it frozen!
@@HolyMess420 Tinned 'red' salmon is a lovely inexpensive addition. We used to use mashed potato instead of bread crumps. Yummy, with a green salad. Serve with a tasty white parsley sauce.
Love your videos. Keep up the good work...
Grate recipe as usual . You rock not just in the kitchen but as a person . Humble and joyful as always . I enjoy watching you videos
Soooo goooood!!
My wife and kids are fully in!! Wife said it was a “write it down and put it in our cookbook!”
Thank you sir!
Today I showed my mom Food Wishes. That was a few hours ago... Hi mom!
Eats the Salmon patty but didnt even touch his own salad. It's just there for decoration hhahahaha
Thank you! I did this recipe 5 times already, and is still coming back to this video for the 6th time. Each time I impress my significant other so much that... our night is interesting. I always accompany this with sweet potatoes (on the pan then in the oven with maple syrup), some salad or quinoa, and the remoulade sauce you mention after this video.
All in all, thanks for this wonderful recipe!
Sounds great! I was going to bake a sweet potato with mine.
OMG, this is the first video of his that I've ever seen. I love it!! So anxious to try this recipe now!!! And check out more of his videos. 😁👍
The last "enjoyyyy!" word is really fun.
Chef John I made the salmon patties; I'm such a disaster in the kitchen but I thought I would attempt this because you always crack me up and your food is ALWAYS appealing to me. You'd be proud of me I wish I could upload a photo of my finished product. THEY WERE DELICIOUS! not bad for a guy who can barely boil water. I've looked everywhere (trader joes, whole foods and sprouts market) for the green zebra tomatoes but no luck... I'm in the Los Angeles area - do you know of any markets that would have "green zebra" tomatoes?
I'm drooling! Can't wait to try this recipe....
Wow! Looks fantastic. I reckon I could smell the flavours off that pattie coming out of my speaker & not a hint of potato or egg anywhere. So simple yet beautifully presented. I agree wild is the "way".
"You guys are the William Blakes of your fresh salmon cakes!" Love it, Chef!
I've never made these using fresh salmon! I can't wait to try these! (But I have to leave out the capers.)
Forgot to make tartar sauce for the condiment so I substituted sour cream. Success!
Just made these yesterday with wild salmon (sans the capers since I didn't have them). It was delicious! Also made a teriyaki glaze on the side but it was great alone, with lemon, with the glaze.... All of the above. Thanks Chef John!
I tried this recipe and it was extremely delicious! Thank you, Chef John!
I felt good about myself when I got the tarter sauce joke lol
Tyger, Tyger burning bright, wants a salmon cake with all his might.
So did this fish that's from the sea get made into a Patty for thee?
Yes, yes it did. Lovely recipe and video Chef John!
Blessings ChefMike
I would Love this! Hope to have it Soon! Thank you, Chef John
I am definitely making this today. I love your channel. You've earned every one of your 4.42M subscribers. 🤩
Don't throw away the skin! Salt it and put under the broiler in you toaster oven until crisp. Makes a great chaser and full of the good fat salmon is known for. Japanese restaurants do this ...very yummy
Such a great idea. Totally going to try it.
Wow! Good idea!*
Nice
Moo by:
The bacon of the sea.
You should know this: Besides parasites inside the salmon (which is killed by putting the salmon in the freezer for 24-36 hours), there are bacteria on the surface of the lax.
4:56 You say "Don't be afraid to leave them a little medium inside, just like a salmon filet". Well, that's the thing. It's completely different compared to a filet since the filet is cooked on all sides. That way, it's ok to leave the filet a little medium inside because all the bacteria dies from the heat when you cook the surface of the filet. And the parasites (if there's any) are killed in the freezing process.
Minced salmon is therefore completely different. Since you've chopped the salmon up there's bacteria inside the patty and therefore you must cook it all the way through!
Exactly the same applies to minced meat - a hamburger patty must be cooked all the way through. Even if beef and whole meat pieces can be cooked to raw, medium and so on. And even if a lot of (not very intelligent) people would like their hamburger patty to be cooked to medium/medium well, It's wrong. But hey, if you like bacteria, go for it.
Other than that, nice video.
Btw, Google it if you don't believe me!
Makes perfect sense. In nobody’s world do you undercook a salmon patty.
@@loverenee Well, unfortunately there's more ignorant people than knowledgeable in the world. The problem is that this video has over 1 million views. Let's say only 1/3 of them (over 333 000 people) listens to his advice about undercooking the patty. That's not very good. Ignorant people makes more ignorant people.
I understand your point but thats why salmon that is commercially sold for sushi is frozen at a very low temperature for at least a few days. Many fish have naturally occurring parasites. To use 'fresh" salmon that won't be cooked through you can freeze it for a few days to kill the parasites.
@@bengt_axle Apparently you didn't read my comments well enough. I didn't only write about parasites, I also wrote about bacteria. The whole point of me commenting is regarding the bacteria on the salmon, not the parasites. Please read it again.
@@Hazulkar Yes,I do understand what you are saying and don't disagree. What I'm saying is that salmon is often frozen when it is presented as fresh-- something that would not be obvious to the restaurant customer. Bacteria on fish is a different issue and has lot to do with handling. A whole fish often does not have any flesh exposed. The skin protects it and is often discarded when the filet is prepared as shown in the video, so it is not the same risk category as ground meat prepared in a large factory with blades that are cutting through different carcasses and then mixing the meats up. In both cases the cook must be careful to consider bacterial contamination based on handling and preparation of the meat.
These are the best we have found. We search no more. Wonderful.
So great. You are a genius. Funny, clever, and a great chef.
I love "William Blake of your fresh-salmon cakes" :)
Chef did you steal the tiny wooden spoon from my daughter's Barbie kitchen? 😃 love this though.
The "Freakishly Small Wooden Spoon" has been a star of many a Chef John recipes :D
Tethmes #fsws
the things that entertain you..
Chef John you are my trusted go to guy, everything you show us is incredible & I love the way you explain everything. Thank you for all your efforts. Kind regards & thanks from the UK
CAPERS! The moment I saw those, I knew this would be awesome. I can't wait to try this!
I love your videos so much.
Me too!
Me four!
Me five!
He sounds way too happy lol.
I've been searching for a good recipe for salmon patties to make while my husband is out of town since he hates them. THIS is the recipe in going with. It looks fresher and healthier than the canned salmon recipes.
You are a great cook, and so educationally humorous.. The capers are a new addition for me can't wait to try it. TY
You should narrate my life.
Did you use 43 capers this time? Oh man, I laughed so hard when you said that in the other salmon cake video!
The table cloth! Hahahahaha! Love it. I need to try these! Stay safe and healthy out there! Thank you for sharing a part of your day with us!
A must try recipe! Thank you for sharing and demonstrating it so nicely 🙏🌹
1:46 It's patrick star
MicahTheZombie rip patrick
MicahTheZombie of
What episode of sponge does Patrick turn into a salmon? PS, he’s a star fish and I know there both pink
@@stephenimsong3462 it looks like his head and the slice his mouth...
I made them, and they were mushy, I had to add flour in the mixture to keep it together but the taste was good those capers really gave flavor, I use shallots instead of onion
SOOKND67, did you chill them an hour before shaping them? Just wondering, because if I don't have any extra hour to wait, I'll know to add flour. Thanks.
I am guessing frozen salmon with lot of residual moisture.
no i didnt chill it, i just added the flour only 2 TBS
Man! You've made everything I've been craving lol
Can't wait to try this, super easy. 'I can't be bothered,' fave line!!
I smoke my salmon in a smoker for 2 hours using hickory or mesquite first. Makes a BIG difference.
Well aren't you special
Hollis Inman Yes to smoked meat!
A table cloth meaning that restaurants use the name Remoulade sauce to make it sound fancy.
Another great one chef! You are the master of classics, and the commentary is always spot on. Unique is putting it lightly,,,
I made these (with canned salmon) and they were delicious! Thanks for another great recipe!
Yes Chef John I shop at Walmart. Thank you for that dig at the end of your video.
For my brother Dave, who would sit for hours at the table, crying and refusing to eat my sweet mother's canned salmon cakes being told he could not leave the table without cleaning his plate. Maybe with Chef John you can find some redemption, dear brother.
I missed the last few minutes of his monologue because I was laughing so much !! He really is good !
You are so funny! I love your humor and the tartar sauce joke lol....can't wait to try! Thanks for being original.
I don't usually comment here, but I watch a ton of your videos! I was gifted with a 7lb wild-caught salmon that met its demise on Thursday and I've now had it in my fridge for 3 days. We've had two meals from it, but we still have 4.5 lbs. left. Trying not to waste it -- it's gorgeous! Question: Could these cakes be mixed and formed and then frozen? I'm trying to avoid the freezer, but we're a little salmoned out and these look delicious. Any advice is appreciated! Love your channel!
Yes you can make the cakes wrap them in plastic and then ready when you're ready equal cookin but you gotta wrap them in plastic ziplock bags
my mouth watered while reading your comment, haha, hope i experience that soon.
So, how was it?
I'm gonna substitute mine with Miracle Whip and add Velveeta Cheese. Just kidding, I'm using Cheese Whiz.
Lol
your comment...username...AND kevin bacon photo are epic.
this is bacon
You might also want to substitute gas station weeners for the fresh salmon
Yum
And substitute gas station nacho cheeze sauce for the Romulan sauce
The Spock in you would approve
ARGGGGHHHH!!!* HAHAHAHA!
@@DancingSpiderman
lol 😂
I enjoy all your recipes! Thanks for sharing them.
I replicated your Salmon cakes ........the best I have ever had!
Would I be committing any crimes if I put this on a bun and served with french fries?
That sounds delicious.
Sounds like a tasty crime.
If making a yummy salmon burger is wrong then I definitely don't wanna be right.
Unnecessary carbs but otherwise delicious.
Nothing would be wrong with that, if that suits your fancy.
I might try that for with the youth, but the adults probably would appreciate it as the chef served it...with no bread (or fries) and the salad on the side!
Either way the salmon is delicious!
What, no egg? Does the mayo take the place of the egg as a binder? -- This looks great. I've never used capers. (My bad.) Now I wonder if a little lemon juice or zest, or orange juice or zest, and a little dill would add to this. -- Hmm, my grandmother and dad made salmon patties differently (and used the canned salmon, ick) but oh, I like this better. Think I'll try this next store trip. Mirepoix / holy trinity = good anyway. Nice fresh salmon, mmm, good stuff.
I wondered that too.
Its not a meatloaf lol like gordon ramsay said. I put egg to be honest , it keeps everything together just as mayo. I never put mayo tho to bind it together. I mean think about it, if you were making a salmon burger (as I do mostly) Itll be too much mayo an fat since u are putting it as well as a condiment on top of ur salmon burger like some people do. I rather put little mayo on top to finish it off. But thats just me lol
I really like your recipes and the way your plates look upon service. The presentation of the video is ALWAYS good. Thanks for sharing.
This looks fantastic! I will save this for Lent! Thank you!!