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Prepare the Salmon Cakes: 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. 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. Form the Salmon Patties: Shape the chilled salmon mixture into round patties. Sprinkle the remaining panko bread crumbs over each patty. 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: 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.

Prepare the Salmon Cakes: 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. 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. Form the Salmon Patties: Shape the chilled salmon mixture into round patties. Sprinkle the remaining panko bread crumbs over each patty. 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: 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.

Salmon Cakes with Homemade Remoulade Sauce

Titos Vodka Cured Salmon with Juniper and Rosemary Appetizer

Titos Vodka Cured Salmon with Juniper and Rosemary Appetizer

Tito’s Vodka-Cured Salmon: A Better Gravlax Recipe

bySylvia Fountaine

Salmon and Butter Bean Salad: A Speedy Summer Supper