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Fresh Salmon Cakes with Homemade Remoulade - Ditch the canned salmon and make these flavorful salmon cakes from scratch

Fresh Salmon Cakes with Homemade Remoulade

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These Fresh Salmon Cakes with Homemade Remoulade are an elegant version of comfort food!

Ditch the canned salmon and try this recipe using all fresh, delicious ingredients! And save the remoulade recipe to use with  your next batch of crab cakes–it’s amazing!

Fresh Salmon Cakes with Homemade Remoulade - Ditch the canned salmon and make these flavorful salmon cakes from scratch

 

Fresh Salmon Cakes with Homemade Remoulade

When Lent rolls around each year, I have a handful of seafood and meatless recipes to make on Fridays. Bill loves his tuna casserole and salmon loaf, plus I make a mean cheese souffle.  We love trying new salmon recipes, and I definitely  needed to get out of my rut. Thankfully, fresh salmon cakes came to mind.

I remember cracking up when my high school friend, Lisa, told me that she was having “salmon patties,” for dinner. Ewwww….they sounded awful to my squirrely, immature 16 year-old ears. But how was I to know how fabulous they could be when I had never tasted them.

I’m definitely a convert since those judgmental teenage years! And adding a homemade remoulade sauce, that even Bill adored, made these salmon cakes a gourmet treat.

Fresh Salmon Cakes with Homemade Remoulade - Ditch the canned salmon and make these flavorful salmon cakes from scratch

Salmon Cakes: The Verdict

These fresh salmon cakes were a hit with the family. I wasn’t sure if Bill would reach for the ketchup, but he was quite pleased with a dollop of remoulade atop his patties. I even ate a couple of  the cold leftovers right out of the fridge!

Since these don’t have much binder to hold them together other than a bit of mayo and bread crumbs, they are fragile. I used a biscuit cutter as a template to make the patties as round as possible. I simply placed the cutter on the pan, packed in the raw salmon mixture and let cook for just a minute to allow the salmon to firm up a bit before lifting it off for the remainder of the cooking time.

This is definitely an extra step only if you care a lot about their appearance. My family would eat these looking like blobs or ameobas in action, so do as you please! Feel free to make bite sized versions for appetizers, too.

Fresh Salmon Cakes with Homemade Remoulade - Ditch the canned salmon and make these flavorful salmon cakes from scratch

More Salmon Recipes You’ll Love:

 

Fresh Salmon Patties with Homemade Remoulade

Fresh Salmon Patties with Homemade Remoulade

Ditch the canned salmon and make these flavorful fresh salmon cakes with homemade remoulade from scratch!

Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Yield 3

Ingredients

Salmon :

  • 3 tablespoons olive oil, divided
  • 1/4 cup minced onion
  • 2 tablespoons minced red bell pepper
  • 2 tablespoon minced celery
  • Salt and pepper, to taste
  • 1 tablespoon capers
  • 1 1/4 pounds fresh salmon, wild preferred, coarsely chopped
  • 1/4 cup mayonnaise
  • 1/4 cup plus 1 tablespoon panko bread crumbs, divided
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 pinch cayenne pepper
  • 1 pinch Old Bay seasoning

Remoulade:

  • 1/2 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1 tablespoon capers
  • 2 tablespoons diced tomato
  • 1 teaspoon sriracha
  • Salt and pepper to taste, as desired

Instructions

     

    To make salmon patties, heat olive oil in a skillet over medium. Saute the onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers and cook for another minute. Remove from heat and cool to room temperature.

    Mix together the salmon, onion mixture, mayonnaise, 1/4 cup panko, garlic, mustard, cayenne, Old Bay seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and chill for 1-2 hours.

    Form salmon mixture into round patties then sprinkle remaining panko bread crumbs over each patty.

    Heat olive oil in a skillet over medium-heat. Cook until golden and cooked through, 3 to 4 minutes per side.

    To make remoulade, mix all ingredients and season to taste. Process in food processor if you'd like a smooth sauce.

    Serve hot with remoulade sauce on the side.

    Notes

    Recipes adapted from Cindy Peyton and All Recipes.

    This recipe makes 3-4 servings. The number of patties depends on the size you make them.

    Nutrition Information:

    Yield:

    3

    Serving Size:

    1

    Amount Per Serving: Calories: 924Total Fat: 79gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 62gCholesterol: 142mgSodium: 1464mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 44g
    Calories reflect using ALL the remoulade sauce which is not necessary.
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