Salmon Cakes with Spicy Remoulade

Name: Salmon Cakes with Spicy Remoulade
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb fresh salmon, skinless and boneless; 1/2 cup breadcrumbs; 1/4 cup chopped green onions; 1/4 cup chopped fresh parsley; 1 egg, beaten; 1 tablespoon Dijon mustard; 1 teaspoon garlic powder; Salt and pepper to taste; Oil for frying; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 1 tablespoon hot sauce; 1 teaspoon paprika; Salt to taste

Highlighted under: Middle Eastern

I absolutely love making salmon cakes with a zesty touch of spicy remoulade. Each bite is bursting with flavor, thanks to the fresh herbs and the kick from the sauce. It's a perfect dish for any occasion, whether it's a casual dinner at home or a gathering with friends. The crunchy exterior and flaky salmon center make these cakes truly irresistible. Plus, they come together quickly, so I can whip them up any night of the week without stress.

Created by

The Chefellacooks Team

Last updated on 2026-02-08T15:42:27.800Z

When I first tried making salmon cakes at home, I was amazed at how simple yet flavorful they turned out! The fresh salmon combined with a few spices creates a delightful dish that's hard to resist. To enhance the flavor even more, I experimented with various herbs and seasonings until I found the perfect balance.

One tip I learned along the way is to let the mixture chill for a bit before frying. This step helps the cakes hold together and ensures they achieve that beautiful golden crust. Trust me, you’ll savor every bite!

Why You'll Love This Recipe

The delightful blend of fresh salmon and crispy exterior.
The creamy, spicy remoulade that elevates the dish.
Quick to prepare and perfect for any occasion.

The Importance of Fresh Ingredients

The success of your salmon cakes hinges on the freshness of your salmon. Look for bright, moist fillets with a clean smell. Fresh salmon will yield a more vibrant flavor and a tender texture. If you can't access fresh salmon, canned salmon can be an alternative, but make sure to select good quality, packed in water or olive oil to maintain flavor.

Herbs like parsley and green onions not only add flavor but also enhance the dish visually. Chopping them finely ensures they're evenly distributed in your salmon mixture, contributing to a well-balanced taste in every bite. I recommend using flat-leaf parsley for its bright flavor compared to curly parsley.

Perfecting the Texture

Achieving the right consistency is crucial for your salmon cakes. The mixture should hold its shape without being overly dry or mushy. If your mixture feels too wet, adding a bit more breadcrumbs can help bind it together. Conversely, if it's too dry, a splash of water or an extra egg can add moisture.

When frying, ensure your oil is properly heated to around 350°F (175°C). A drop of the mixture should sizzle upon contact. This temperature gives the cakes a crispy exterior while keeping the inside moist and flaky. Fry in batches if needed to avoid overcrowding the pan, which can lead to uneven cooking.

Ingredients

Gather the following ingredients to create delicious salmon cakes:

Salmon Cakes

1 lb fresh salmon, skinless and boneless
1/2 cup breadcrumbs
1/4 cup chopped green onions
1/4 cup chopped fresh parsley
1 egg, beaten
1 tablespoon Dijon mustard
1 teaspoon garlic powder
Salt and pepper to taste
Oil for frying

Spicy Remoulade

1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon hot sauce
1 teaspoon paprika
Salt to taste

Once you have all the ingredients, you're ready to start cooking!

Instructions

Follow these steps to make your salmon cakes:

Prepare the Salmon

In a large bowl, flake the fresh salmon into small pieces. Remove any bones if necessary.

Mix Ingredients

Add breadcrumbs, green onions, parsley, beaten egg, Dijon mustard, garlic powder, salt, and pepper to the bowl. Mix until well combined.

Form the Cakes

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

Make the Remoulade

In a separate bowl, whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce, paprika, and salt until combined.

Fry the Cakes

Heat oil in a frying pan over medium heat. Fry the salmon cakes for 4-5 minutes on each side until golden brown. Drain on paper towels.

Serve

Serve the warm salmon cakes with a dollop of spicy remoulade on top or on the side.

Enjoy your delicious salmon cakes!

Pro Tips

For extra flavor, try adding a teaspoon of capers or a dash of lemon zest to the salmon mixture.

Storing and Reheating

Once your salmon cakes are fully cooked and cooled, store them in an airtight container in the refrigerator for up to three days. For longer storage, they freeze beautifully. Lay them flat on a baking sheet to freeze individually, then transfer to a freezer-safe bag for up to three months. This method allows you to enjoy homemade salmon cakes anytime, without compromising on texture or flavor.

To reheat, bake them in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until heated through. This method helps maintain their crispiness, avoiding the sogginess that can occur with microwaving. If you're in a hurry, a quick pan-fry for 3-4 minutes on each side also yields satisfying results.

Variations and Serving Suggestions

Feel free to customize the salmon cakes by incorporating other ingredients. For a hint of sweetness, try adding a tablespoon of finely chopped red bell pepper or a teaspoon of Old Bay seasoning for extra flavor. You can also substitute the fresh herbs with dill for a unique twist, offering a fresher taste reminiscent of classic seafood dishes.

For serving, consider pairing the cakes with a refreshing side salad or coleslaw, which complements the rich, spicy remoulade beautifully. If you want to elevate the dish further, garnish with thinly sliced radishes or a sprinkle of lemon zest for an extra burst of freshness.

Questions About Recipes

→ Can I use canned salmon instead of fresh?

Yes, canned salmon works well! Just make sure to drain and flake it before mixing.

→ How can I make these cakes gluten-free?

Substitute regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.

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

Absolutely! Place them on a baking sheet and bake at 400°F (200°C) for about 20 minutes or until golden.

→ What can I serve with the salmon cakes?

These cakes pair nicely with a side salad, roasted vegetables, or crispy fries.