Homemade Remoulade Sauce and Salmon Cakes
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 3 servings
Salmon :
  • 3 tablespoons olive oil, divided
  • ¼ cup minced onion
  • 2 tablespoons minced red bell pepper
  • 2 tablespoon minced celery
  • Salt and pepper, to taste
  • 1 tablespoon capers
  • 1¼ pounds fresh salmon, wild preferred, coarsely chopped
  • ¼ cup mayonnaise
  • ¼ cup plus 1 tablespoon panko bread crumbs, divided
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 pinch cayenne pepper
  • 1 pinch Old Bay seasoning
  • Click the link above for the recipe.
  1. To make salmon patties, heat olive oil in a skillet over medium. Saute the onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers and cook for another minute. Remove from heat and cool to room temperature.
  2. Mix together the salmon, onion mixture, mayonnaise, ¼ cup panko, garlic, mustard, cayenne, Old Bay seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and chill for 1-2 hours.
  3. Form salmon mixture into round patties then sprinkle remaining panko bread crumbs over each patty.
  4. Heat olive oil in a skillet over medium-heat. Cook until golden and cooked through, 3 to 4 minutes per side.
  5. To make remoulade, mix all ingredients and season to taste. Process in food processor if you’d like a smooth sauce.
  6. Serve hot with remoulade sauce on the side.
Recipes adapted from Cindy Peyton and All Recipes.
Recipe by Honest Cooking at https://honestcooking.com/homemade-remoulade-sauce-salmon-cakes/