Salmon Cakes with Spicy Remoulade

Name: Salmon Cakes with Spicy Remoulade
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 cakes
Ingredients: 1 lb fresh salmon, skinless and boneless; 1/2 cup breadcrumbs; 1/4 cup finely chopped green onions; 2 tbsp fresh dill, chopped; 1 egg, lightly beaten; 1 tsp Dijon mustard; Salt and pepper, to taste; 2 tbsp olive oil, for frying; 1/2 cup mayonnaise; 1 tbsp Dijon mustard; 1 tbsp capers, chopped; 1 tbsp lemon juice; 1 tsp hot sauce; Salt and pepper, to taste

Highlighted under: World Feast | Global Banquet

When I first decided to make salmon cakes, I wanted something that would deliver bold flavors without being overly complicated. These cakes are not only packed with salmon's rich taste but also complemented by a zesty remoulade that brings everything together. I love how easy they are to prepare, and they make for a delightful dish for any occasion. Plus, they're an excellent way to enjoy fish in a fun, savory format that everyone at the table will appreciate.

Created by

Mia

Last updated on 2026-02-08T15:42:27.965Z

Crafting these salmon cakes was a delightful adventure in balancing flavors. I experimented with various herbs and spices, ultimately landing on a combination that enhances the natural richness of the salmon without masking it. The key is to use fresh ingredients; they make all the difference. I even found that chilling the mixture before forming the cakes helps them hold together better when cooked.

What really elevates these cakes is the spicy remoulade. I was shocked at how the tangy, creamy sauce brings the dish to life, giving it a punch that lingers on the palate. The spice level can easily be adjusted based on your preference, making it versatile for anyone.

        Why You'll Love This Recipe
        Deliciously rich and savory salmon flavor in every bite
A zesty, creamy remoulade that adds a kick of flavor
Perfect for a quick dinner or impressing guests

      

The Importance of Fresh Salmon

Using fresh salmon is crucial for achieving the best flavor and texture in your salmon cakes. Fresh salmon has a buttery richness that frozen varieties often lack, impacting the overall taste of your dish. When choosing salmon, look for bright, shiny skin and a mild ocean scent. If you're unable to find fresh salmon, consider using high-quality canned salmon as a substitute, but be sure to drain it thoroughly to avoid excess moisture in your mixture.

Another key aspect is how you handle the salmon during preparation. Flaking it gently with a fork helps maintain some texture, making each bite pleasant and satisfying. Avoid over-flaking, which can lead to a mushy cake. The right balance between flaked and chunky pieces will ensure your cakes hold their shape while still being light and tender inside.

Tips for Perfectly Shaped Cakes

When forming the salmon cakes, make sure to keep your hands wet to prevent sticking. This simple trick makes shaping the patties easier and keeps your prep area cleaner. Aim for patties that are about 1 inch thick; this size ensures they cook evenly, achieving a crispy, golden exterior without overcooking the salmon inside. If you find that the mixture is too wet to hold together, adding a bit more breadcrumbs will help absorb excess moisture.

Chilling the formed patties for at least 15 minutes is not just a suggestion; it significantly helps with their structural integrity during cooking. A short time in the refrigerator allows the ingredients to bond, reducing the risk of them breaking apart in the skillet. If you’re planning ahead, you can refrigerate them for up to an hour or even freeze the patties for future meals.

Ingredients

For the Salmon Cakes

1 lb fresh salmon, skinless and boneless
1/2 cup breadcrumbs
1/4 cup finely chopped green onions
2 tbsp fresh dill, chopped
1 egg, lightly beaten
1 tsp Dijon mustard
Salt and pepper, to taste
2 tbsp olive oil, for frying

For the Spicy Remoulade

1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp capers, chopped
1 tbsp lemon juice
1 tsp hot sauce
Salt and pepper, to taste

Instructions

Prepare the Salmon Mixture

In a large bowl, flake the fresh salmon with a fork. Add the breadcrumbs, green onions, dill, egg, Dijon mustard, salt, and pepper. Mix well until combined.

Form the Cakes

Shape the salmon mixture into 4 equal patties, about 1 inch thick. Place them on a plate and refrigerate for about 15 minutes to help them firm up.

Cook the Salmon Cakes

Heat olive oil in a skillet over medium heat. Once hot, add the salmon cakes. Cook for about 4-5 minutes on each side until golden brown and cooked through.

Make the Spicy Remoulade

In a small bowl, mix together the mayonnaise, Dijon mustard, capers, lemon juice, hot sauce, salt, and pepper. Adjust seasoning to taste.

Serve

Serve the salmon cakes warm with a generous dollop of spicy remoulade on top. Enjoy!

Pro Tips

For an extra flavor boost, try adding some grated lemon zest to the salmon mixture. This will enhance the freshness of the dish.

Storage and Reheating

If you have leftovers, store the salmon cakes in an airtight container in the refrigerator for up to three days. To reheat, use a skillet over medium heat. This method maintains their crispy texture better than microwaving, which can make them soggy. Add a touch of oil to the pan before reheating to restore that delightful crispiness.

For longer storage, you can freeze the uncooked patties. Place parchment paper between each cake to prevent sticking and store them in a freezer-safe bag for up to three months. When you're ready to enjoy them, cook them straight from frozen, adjusting the cooking time to approximately 6-7 minutes per side.

Serving Suggestions and Variations

These salmon cakes are incredibly versatile. Serve them with a light salad and a side of roasted vegetables for a complete meal. Alternatively, try them on a toasted bun with lettuce and tomato for a delightful salmon burger experience. The zesty remoulade also works well as a dip for fresh veggies or crispy potatoes, providing a flavorful contrast to the richness of the cakes.

Consider experimenting with different herbs and spices to give your salmon cakes a unique twist. Chopped parsley or cilantro can substitute for dill, while adding a bit of lemon zest intensifies the citrus flavor. For an extra kick, incorporate finely chopped jalapeños or a pinch of cayenne pepper into the cake mix before cooking.

Questions About Recipes

→ Can I use canned salmon for this recipe?

Yes, canned salmon works well, but be sure to drain it thoroughly and remove any bones.

→ How can I make these salmon cakes gluten-free?

You can substitute the breadcrumbs with gluten-free panko or crushed gluten-free crackers.

→ Can I freeze the salmon cakes before cooking?

Absolutely! Just make sure to freeze them in a single layer and then transfer to a freezer bag once firm.

→ What should I serve with the salmon cakes?

These cakes pair wonderfully with a simple green salad or some roasted vegetables.