30 Comments

Food Wishes · February 13, 2020 at 9:00 pm

Check out the recipe: https://www.allrecipes.com/Recipe/237827/Chef-Johns-Salmon-Cakes/

John Dunstan · February 13, 2020 at 9:00 pm

I'm still watching Chef John in 2020.

Christian Mayhew · February 13, 2020 at 9:00 pm

Sir, did I hear you say "acrosst"…………leads me to believe you have East Coast roots?

Tim Markowicz · February 13, 2020 at 9:00 pm

I was able to pick up Alaskan Sockeye Salmon at Costco for $9.99 a pound because I bought my tires at Walmart…

Tsege Ayele · February 13, 2020 at 9:00 pm

You are the best I am hunger,πŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ’•

april8tost · February 13, 2020 at 9:00 pm

Fishburger fishburger fishbuerger!!!! >x3

Christy Poos · February 13, 2020 at 9:00 pm

Yummmm

Prettywoman Z · February 13, 2020 at 9:00 pm

I love how you make everything sound so easy thank you

Shulamit Bashan · February 13, 2020 at 9:00 pm

Excellent recipe

Arks Ekrem · February 13, 2020 at 9:00 pm

Wild salmon is very toxic! Use farmed salmon

M Phillips · February 13, 2020 at 9:00 pm

I'm sorry! I love the recipes but his speech pattern bugs the shit outta me!!

Justice Boofer · February 13, 2020 at 9:00 pm

I live in Hawthorne, Nevada. Fresh wild salmon is 120 miles from here. Raleys in Carson City.

RedLightSpellsDanger · February 13, 2020 at 9:00 pm

Chef sounds like Snagglepuss: goodness to heavens

tbxtroll · February 13, 2020 at 9:00 pm

Great recipe.

Freddie Clark · February 13, 2020 at 9:00 pm

Amazingly canned salmon is more expensive than fresh here in Thailand !!

Aliona Ayub · February 13, 2020 at 9:00 pm

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

spg77777 · February 13, 2020 at 9:00 pm

Looks like farm raised…

Maria Callous · February 13, 2020 at 9:00 pm

that's so lovely…chopped salmon and a salad…

craig c · February 13, 2020 at 9:00 pm

Love the food blogger joke towards the end

kc cho · February 13, 2020 at 9:00 pm

would there be any harm if you wanted these a bit more done and threw them in the oven for a few minutes after searing?

Ruger Shooter · February 13, 2020 at 9:00 pm

So when did the eggs go in?

Tim Markowicz · February 13, 2020 at 9:00 pm

One thing that I've started doing over the years making these, is to save/freeze the tail and belly sections from the sockeye salmon fillets separately. When I get enough of them I make salmon patties.

jim mazzochi · February 13, 2020 at 9:00 pm

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 !!!

SARAY CORREA · February 13, 2020 at 9:00 pm

In other words DON’T buy your SALMON AT WAL MART !! They sell tires AND socks.

Adventures with Frodo · February 13, 2020 at 9:00 pm

You usually make with canned Sal on yet you say not to use farm salmon, lol.

lifebrarian · February 13, 2020 at 9:00 pm

Chef John, you are nuts if you think I’m going to use fresh wild salmon filet for cakes… I will use my poetic license to make this with leftover cooked salmon however…

C_ Farther · February 13, 2020 at 9:00 pm

I love the skin. Has great taste and texture.

Evan Painter · February 13, 2020 at 9:00 pm

Chef I used this recipe on canned and it was great but it was very fragile.

Elise Clifton · February 13, 2020 at 9:00 pm

I like " u r the William Blake of your patty cake" so I will fry themn in cornmeal like we do in Memphis

Titus Tucker · February 13, 2020 at 9:00 pm

I wonder how Brown Lake Trout would do in this dish being it's very Salmon like. Have a good supply of it and I think I shall give it a try.

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