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: 1 pound cooked salmon, flaked; 1/2 cup breadcrumbs; 1/4 cup green onions, chopped; 1/4 cup fresh parsley, chopped; 1 egg, beaten; 1 tablespoon Dijon mustard; 1 teaspoon garlic powder; Salt and pepper to taste; Olive oil for frying; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon capers, minced; 1 tablespoon lemon juice; 1 tablespoon fresh dill, chopped; Salt and pepper to taste

Highlighted under: Wide World Food

I absolutely love making Salmon Cakes with Remoulade Sauce because they are a delightful combination of flavors and textures. The crispy exterior gives way to tender, flaky salmon infused with herbs and spices, while the tangy remoulade elevates each bite to a new level. This dish is perfect for a light lunch or a fancy dinner, and it's so easy to pull together with just a few fresh ingredients. Trust me, once you try these salmon cakes, they'll become a go-to recipe on your menu.

Created by

Anna

Last updated on 2026-02-19T17:54:22.926Z

Making these salmon cakes has been a delightful culinary adventure for me. I started experimenting with different seasonings and binders until I found the perfect balance. The use of fresh herbs not only enhances the flavor but also gives a beautiful aroma while cooking. One day, I decided to add a twist of lemon zest, which made a world of difference!

Pairing these cakes with a homemade remoulade sauce took it to another level. I love how the creamy, tangy sauce complements the savory salmon. It's simple yet delicious, and adjusting the spice levels allows me to cater to my guests' preferences. These salmon cakes have become a staple at my gatherings!

Why You'll Love These Salmon Cakes
Crispy exterior with a moist and tender interior
Flavorful combination of fresh herbs and spices
Tangy remoulade sauce that perfectly complements the salmon
Quick and easy to prepare, making it perfect for any occasion

The Importance of Fresh Ingredients

Using high-quality, fresh salmon is essential for achieving the best flavor and texture in your salmon cakes. Look for salmon that is bright pink and has a mild, ocean-like scent. Frozen salmon can work as well; just ensure it's thawed completely and patted dry to avoid excess moisture in your mixture. Additionally, fresh herbs like parsley and dill add aromatic notes that elevate these cakes. Dried herbs can be a substitute, but the vibrant flavors of fresh herbs make a noticeable difference in the end result.

The binder, in this case, breadcrumbs, plays a critical role in maintaining the integrity of the cakes during cooking. Using panko instead of regular breadcrumbs can give you an extra crispy exterior. If you prefer a gluten-free option, substitute with almond flour or gluten-free breadcrumbs. Keep in mind that these alternatives may yield different textures, so adjust the egg quantity accordingly to hold the mixture together.

Cooking Techniques for Perfect Cakes

When it comes to frying your salmon cakes, managing the heat is crucial. Start with medium heat to ensure that your cakes cook thoroughly without burning the exterior. If your skillet is too hot, the edges may become overly crispy while the interior remains undercooked. You’ll know they’re ready to flip when they develop golden brown edges and can be lifted easily from the pan without falling apart. If you’re having trouble with sticking, making sure your skillet is well-oiled before adding the cakes can help.

Another tip for shaping your salmon cakes is to use wet hands when forming the patties. This helps prevent the mixture from sticking to your hands and creates a smoother, more uniform shape. Try to keep the cakes about 2 inches in diameter and 1 inch thick for even cooking. If you find that your batter seems too wet, adding a bit more breadcrumbs can help firm up the mixture and improve their hold while cooking.

Ingredients

Ingredients for Salmon Cakes

For the Salmon Cakes

1 pound cooked salmon, flaked
1/2 cup breadcrumbs
1/4 cup green onions, chopped
1/4 cup fresh parsley, chopped
1 egg, beaten
1 tablespoon Dijon mustard
1 teaspoon garlic powder
Salt and pepper to taste
Olive oil for frying

For the Remoulade Sauce

1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon capers, minced
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped
Salt and pepper to taste

Preparation Notes

Instructions

Prepare the Remoulade Sauce

In a small bowl, mix together the mayonnaise, Dijon mustard, capers, lemon juice, dill, salt, and pepper. Set aside to let the flavors meld.

Make the Salmon Cakes

In a large bowl, combine the flaked salmon, breadcrumbs, green onions, parsley, egg, Dijon mustard, garlic powder, salt, and pepper. Mix until well combined.

Shape the Cakes

Form the mixture into patties, about 2 inches in diameter and 1 inch thick.

Cook the Salmon Cakes

Heat olive oil in a skillet over medium heat. Place the salmon cakes in the skillet and cook for 4-5 minutes on each side until golden brown.

Serve

Serve the salmon cakes hot, drizzled with the remoulade sauce.

Serving Suggestions

Pro Tips

For an extra kick, you can add some hot sauce or lemon zest to the remoulade sauce. These salmon cakes can also be frozen before cooking for a quick meal later on.

Storage and Reheating Tips

If you have leftover salmon cakes, they can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a skillet over medium heat with a splash of olive oil until warmed through, about 3-4 minutes per side. This helps regain some of that crispy exterior, making them just as delicious when reheated. Avoid using a microwave as it can make them soggy.

For longer storage, these salmon cakes freeze beautifully. Lay them on a baking sheet to freeze individually before transferring them to a freezer-safe bag. They can be stored like this for up to three months. When you’re ready to eat, you can cook them from frozen; just add a couple of extra minutes to your cooking time to ensure they’re heated through.

Serving Suggestions

These salmon cakes shine when paired with a variety of sides. Serve them alongside a crisp green salad or some roasted vegetables for a balanced meal. For a more indulgent option, place the cakes on a toasted bun to create a salmon burger topped with the tangy remoulade sauce. You can also consider adding fresh slices of avocado or a handful of arugula for added flavor and texture.

For a more gourmet presentation, consider drizzling the remoulade sauce artistically on the plate before placing the salmon cakes on top. Garnishing with a sprinkle of fresh herbs or lemon zest can enhance visual appeal and freshness. These cakes are versatile enough to suit any occasion, whether it’s a family meal or a dinner party.

Questions About Recipes

→ Can I use canned salmon instead of cooked salmon?

Absolutely! Canned salmon works great in this recipe. Just be sure to drain it well before using.

→ How do I store leftover salmon cakes?

Store any leftover salmon cakes in an airtight container in the refrigerator for up to 2 days. You can reheat them in a skillet until warmed through.

→ Can I bake the salmon cakes instead of frying them?

Yes! Preheat your oven to 400°F (200°C) and bake the cakes on a lined baking sheet for about 20 minutes, flipping halfway through.

→ What can I serve with salmon cakes?

These cakes are delicious with a side salad, roasted vegetables, or even on a bun like a burger with additional toppings!