Salmon Cakes with Remoulade
Elevate your seafood game with these crispy, golden-brown Salmon Cakes served alongside a luscious homemade Remoulade Sauce. This recipe combines flaked cooked salmon with fresh herbs, zesty lemon, and a hint of Dijon mustard for a flavor-packed patty that's perfectly balanced. The secret to their irresistibly crisp exterior lies in the panko breadcrumbs, while a quick chill in the fridge ensures they hold their shape during cooking. Paired with the tangy and creamy remoulade—made with capers, pickle relish, and a dash of hot sauce—these salmon cakes are ideal for an easy yet elegant lunch, dinner, or appetizer. Ready in under 40 minutes, they’re a show-stopping seafood dish your whole family will love! Perfect for keywords like "easy salmon cakes," "crispy seafood recipes," and "homemade remoulade sauce."
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Recipe Information
Ingredients
- 1 lb Salmon fillet, cooked and flaked
- 1 cup Panko breadcrumbs
- 1 large Egg
- 2 tbsp Mayonnaise
- 1 tsp Dijon mustard
- 2 stalks Green onion, finely chopped
- 2 tbsp Fresh parsley, chopped
- 1 tsp Lemon zest
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Olive oil (for frying)
- 0.5 cup Mayonnaise (for remoulade)
- 1 tbsp Dijon mustard (for remoulade)
- 1 tbsp Pickle relish
- 1 tsp Capers, chopped
- 0.5 tsp Hot sauce
- 1 tsp Lemon juice
- 0.5 tsp Paprika
Instructions
In a large bowl, combine the flaked salmon, panko breadcrumbs, egg, mayonnaise, Dijon mustard, green onion, parsley, lemon zest, salt, and black pepper. Mix until well combined but do not overmix.
Form the mixture into 8 equal-sized patties, about 3 inches in diameter. Place them on a plate or tray and refrigerate for at least 15 minutes to firm up.
While the salmon cakes are chilling, prepare the remoulade sauce. In a small bowl, whisk together the mayonnaise, Dijon mustard, pickle relish, chopped capers, hot sauce, lemon juice, and paprika. Taste and adjust seasoning if necessary. Refrigerate until ready to serve.
Heat the olive oil in a large skillet over medium heat. Once hot, carefully add the salmon cakes to the skillet, working in batches if necessary to avoid overcrowding.
Cook the salmon cakes for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and drain on a plate lined with paper towels.
Serve the salmon cakes warm with the remoulade sauce on the side. Garnish with additional chopped parsley, if desired.
Nutrition Facts
Calories |
2535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.3 g | 264% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 3413 mg | 148% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 10.2 g | ||
| Protein | 116.1 g | 232% | |
| Vitamin D | 52.0 mcg | 260% | |
| Calcium | 157 mg | 12% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1959 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
