Salmon Cakes with Remoulade Sauce

Name: Salmon Cakes with Remoulade Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups cooked salmon, flaked; 1/2 cup breadcrumbs (preferably panko); 1/4 cup green onions, chopped; 1/4 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon fresh parsley, chopped; 1 teaspoon Old Bay seasoning; Salt and pepper to taste; 1 egg, beaten; Olive oil for frying; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 1 teaspoon capers, minced; 1 tablespoon relish; 1 teaspoon hot sauce (optional); Salt and pepper to taste

Highlighted under: International Taste Journey

I absolutely love making Salmon Cakes with Remoulade Sauce! The flavors blend beautifully, with the richness of the salmon enhanced by the tangy, creamy remoulade. Each bite is a delightful burst of flavor, and they are wonderfully satisfying while still feeling light. I often whip this up for a quick weeknight dinner or when entertaining friends, and everyone always raves about them. Plus, they're a fantastic way to use leftover salmon or canned salmon, making them a smart and delicious choice for any occasion.

Created by

Noah

Last updated on 2026-02-19T18:38:23.582Z

When I first made these salmon cakes, I was amazed at how simple yet delicious they turned out. The crispy exterior hides a moist and flavorful center that bursts with fresh herbs and spices. I found that using panko breadcrumbs gives the cakes a fantastic crunch that complements the tender salmon perfectly.

What really elevates this dish is the homemade remoulade sauce, which is so easy to whip up. I like to add a hint of relish for extra zest. It's the perfect accompaniment, and it truly ties everything together, making each bite unforgettable!

Why You'll Love This Recipe
Zesty remoulade sauce adds a tangy twist
Crispy outside with a moist and flavorful inside
Quick to prepare, making it a perfect weeknight meal

Choosing the Right Salmon

The quality of the salmon you use will greatly impact the flavor and texture of the cakes. Fresh, cooked salmon with a firm texture is preferred, but leftover or canned salmon can work well, too. If using canned salmon, be sure to drain it thoroughly to prevent excess moisture. You may wish to remove any skin and bones, depending on your texture preference.

When using fresh salmon, cooking it can be done easily by poaching, baking, or pan-searing. For poaching, gently simmer the salmon in a skillet with enough water to cover until it flakes easily with a fork, about 10-15 minutes. Allow it to cool before flaking. This technique ensures that the salmon retains moisture and flavor, making for a superior cake.

Perfecting the Texture

Achieving the right texture in your salmon cakes is crucial for a satisfying bite. The breadcrumb choice is essential; panko breadcrumbs yield a crisper exterior due to their larger size and airy structure. If panko is unavailable, you can pulse regular breadcrumbs in a food processor to achieve a similar texture. Avoid packing the mixture too tightly when forming the patties, as this can lead to dense cakes. Instead, lightly form them to maintain a tender bite.

For even cooking, ensure your frying pan is pre-heated over medium heat before adding the patties. This allows the oil to reach the right temperature, around 350°F, leading to a golden-brown crust. Cook the cakes for 4-5 minutes on each side, flipping them carefully to prevent breaking. If they seem to stick, allow them to crisp a little longer before turning.

Ingredients

Gather these ingredients to prepare your salmon cakes:

For the Salmon Cakes

2 cups cooked salmon, flaked
1/2 cup breadcrumbs (preferably panko)
1/4 cup green onions, chopped
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, chopped
1 teaspoon Old Bay seasoning
Salt and pepper to taste
1 egg, beaten
Olive oil for frying

For the Remoulade Sauce

1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon capers, minced
1 tablespoon relish
1 teaspoon hot sauce (optional)
Salt and pepper to taste

Mix the ingredients well and enjoy your cooking!

Instructions

Here's how to make these delicious salmon cakes:

Prepare the Salmon Cakes

In a large bowl, combine the flaked salmon, breadcrumbs, green onions, mayonnaise, Dijon mustard, parsley, Old Bay seasoning, and salt and pepper. Mix everything together until well combined. Add the beaten egg and mix until the mixture holds together.

Form the Cakes

Shape the salmon mixture into patties, about 2 inches in diameter. Place them on a plate and refrigerate for about 15 minutes to help them firm up.

Cook the Cakes

Heat olive oil in a skillet over medium heat. Add the salmon cakes in batches and cook for about 4-5 minutes on each side or until golden brown and crispy. Drain on paper towels.

Make the Remoulade Sauce

In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, capers, relish, and hot sauce. Mix well and season with salt and pepper to taste.

Serve

Serve the salmon cakes hot with a generous dollop of remoulade sauce on top. Enjoy!

Relish every delicious bite!

Pro Tips

For an extra kick, feel free to add some chopped jalapeños to the salmon cake mixture or use a spiced mayo in the remoulade.

Remoulade Sauce Variations

While the classic remoulade sauce is delicious as is, feel free to customize it by introducing ingredients like minced garlic or finely chopped herbs for extra freshness. Adding a bit of smoked paprika or cayenne can bring a hint of smokiness or spice to the sauce. Remember to taste as you go to find the right balance that complements the rich flavor of the salmon cakes.

If you prefer a lighter sauce, consider substituting Greek yogurt for half of the mayonnaise. This not only reduces calories but adds a slight tang that pairs beautifully with the salmon cakes. You might find that a splash of apple cider vinegar enhances the overall flavor profile even more.

Storage and Reheating Tips

If you have leftover salmon cakes, they can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing them after they have cooled completely. Place the cakes in a single layer on a baking sheet to freeze firmly, then transfer them to a freezer bag, ensuring as much air is removed as possible. They can last up to 3 months in the freezer.

To reheat, place the frozen cakes directly in a preheated oven at 375°F for about 15-20 minutes or until heated through. Alternatively, reheating in a skillet over medium heat with a little olive oil helps restore the crispiness. Watch them closely to avoid overcooking, which could lead to dryness.

Questions About Recipes

→ Can I use canned salmon for this recipe?

Yes, canned salmon works perfectly! Just drain and flake it before using.

→ How can I make these cakes gluten-free?

Substitute regular breadcrumbs with gluten-free breadcrumbs or almond flour.

→ Can I bake these salmon cakes instead of frying?

Yes, you can bake them at 375°F (190°C) for about 20-25 minutes or until crispy, flipping halfway through.

→ What should I serve with the salmon cakes?

They're great with salads, roasted vegetables, or even on a bun as a salmon burger!