Crispy Salmon Cakes with Homemade Remoulade Sauce

These fresh salmon cakes were a massive hit with my family. I wasn’t sure if my husband would reach for the ketchup, but he was more than pleased with a dollop of tangy Danish-inspired remoulade atop his patties. He even ate a couple of the cold leftovers right out of the fridge, which is always a sign that a recipe is a hit.

Since these don’t have much binder to hold them together other than a bit of mayo and bread crumbs, they are a little fragile. I used a biscuit cutter as a template to make the patties as round as possible. I placed the cutter on the pan, packed in the raw salmon mixture, and let it cook for just a minute to allow the salmon to firm up a bit before lifting it off for the remainder of the cooking time.

This is an extra step only if you care a lot about their appearance. My family would eat these looking like blobs or amoebas in action, so do as you please.

How to Make Crispy Salmon Cakes with Homemade Remoulade Sauce

Prepare the Salmon Cakes:

1. Sauté the Aromatics:
   • Heat 2 tablespoons of olive oil in a skillet over medium heat.
   • Add minced onion, red bell pepper, celery, and a pinch of salt.
   • Sauté until the onion is soft and translucent, about 5 minutes.
   • Add capers and cook for an additional minute.
   • Remove from heat and let cool to room temperature.
2. Mix the Salmon Cake Ingredients:
   • In a large bowl, combine the coarsely chopped salmon, sautéed vegetable mixture, 1/4 cup mayonnaise, 1/4 cup panko bread crumbs, minced garlic, Dijon mustard, cayenne pepper, Old Bay seasoning, salt, and pepper.
   • Mix until well combined.
   • Cover the bowl with plastic wrap and chill in the refrigerator for 1-2 hours.
3. Form the Salmon Patties:
   • Shape the chilled salmon mixture into round patties.
   • Sprinkle the remaining panko bread crumbs over each patty.
4. Cook the Salmon Cakes:
   • Heat 1 tablespoon of olive oil in a skillet over medium heat.
   • Cook the patties until golden brown and cooked through, about 3 to 4 minutes per side.

Prepare the Remoulade Sauce:

1. Mix the Ingredients:
   • In a bowl, combine 1/2 cup mayonnaise, 1/4 cup Dijon mustard, 1 tablespoon capers, 2 tablespoons diced tomato, and 1 teaspoon sriracha.
   • Season with salt and pepper to taste.
   • For a smoother sauce, process the mixture in a food processor.

Serve:

• Serve the salmon cakes hot with the remoulade sauce on the side.

Recipe Notes

• Ensure the salmon cakes are thoroughly chilled before forming into patties to help them hold together better while cooking.
• Adjust the cayenne pepper and Old Bay seasoning according to your heat preference.
• The remoulade can be made a day in advance and stored in the refrigerator.

Crispy Salmon Cakes with Homemade Remoulade Sauce

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5 from 7 reviews

• Author: Liz Berg
• Total Time: 35 minutes
• Yield: Serves 4
• Diet: Pescatarian, Omnivore

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Description

Crispy salmon cakes with a bright, homemade remoulade. Perfect for a light lunch or appetizer.

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Ingredients

Units USM Scale 1x2x3x

• 3 tbsp (45 ml) olive oil
• 1/4 cup (40 g) minced onion
• 2 tbsp (30 g) minced red bell pepper
• 2 tbsp (30 g) minced celery
• Salt and pepper
• 1 tbsp (15 g) capers
• 1 1/4 lbs (565 g) fresh salmon
• 1/4 cup (60 ml) mayonnaise
• 1/4 cup plus 1 tbsp (35 g) panko bread crumbs
• 2 cloves minced garlic
• 1 tsp (5 g) Dijon mustard
• 1 pinch cayenne pepper
• 1 pinch Old Bay seasoning
• A bunch of dill
• 1/2 cup (120 ml) mayonnaise
• 1/4 cup (60 ml) Dijon mustard
• 2 tbsp (30 g) diced tomato
• 1 tsp (5 ml) sriracha

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Instructions

Prepare the Salmon Cakes

Sauté the Aromatics

1. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add minced onion, red bell pepper, celery, and a pinch of salt. Sauté until the onion is soft and translucent, about 5 minutes. Add capers and cook for an additional minute. Remove from heat and let cool to room temperature.
2. Mix the Salmon Cake Ingredients:
3. In a large bowl, combine the coarsely chopped salmon, sautéed vegetable mixture, 1/4 cup mayonnaise, 1/4 cup panko bread crumbs, minced garlic, Dijon mustard, cayenne pepper, Old Bay seasoning, salt, and pepper. Mix until well combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1-2 hours.

Form the Salmon Patties

1. Shape the chilled salmon mixture into round patties. Sprinkle the remaining panko bread crumbs over each patty.

Cook the Salmon Cakes

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the patties until golden brown and cooked through, about 3 to 4 minutes per side.

Prepare the Remoulade Sauce

1. Mix the Ingredients:
2. In a bowl, combine 1/2 cup mayonnaise, 1/4 cup Dijon mustard, 1 tablespoon capers, 2 tablespoons diced tomato, and 1 teaspoon sriracha. Season with salt and pepper to taste. For a smoother sauce, process the mixture in a food processor.

Serve

1. Serve the salmon cakes hot, sitting atop a bed of dill sprigs, with the remoulade sauce on the side.

Notes

• For optimal flavor, ensure the salmon is completely chilled before forming the patties. This helps them hold their shape during cooking.
• To make ahead, prepare the salmon cake mixture and remoulade separately up to 2 days in advance and store in airtight containers in the refrigerator.
• If you prefer a milder remoulade, omit or reduce the amount of sriracha. A dash of lemon juice would also brighten the flavors.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Pan-Frying
• Cuisine: American

Nutrition

• Serving Size: 2 cakes
• Calories: 350
• Sugar: 5
• Sodium: 600
• Fat: 25
• Saturated Fat: 5
• Unsaturated Fat: 15
• Trans Fat: 0g
• Carbohydrates: 20
• Fiber: 3
• Protein: 30
• Cholesterol: 100

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