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 servings
Ingredients: 1 lb fresh or canned salmon, drained and flaked; 1/2 cup breadcrumbs; 1/4 cup green onions, chopped; 2 tablespoons fresh parsley, chopped; 1 tablespoon Dijon mustard; 1 egg, beaten; Salt and pepper, to taste; Oil for frying; 1/2 cup mayonnaise; 2 tablespoons Dijon mustard; 1 tablespoon hot sauce; 1 tablespoon lemon juice; 1 teaspoon capers, chopped; Salt and pepper, to taste

Highlighted under: Cultural Food | Traditional Recipes

I absolutely love making Salmon Cakes with Spicy Remoulade! The combination of flaky salmon, fresh herbs, and zesty spices creates a dish that’s bursting with flavor. This recipe is not only easy to whip up, but it's also versatile enough to serve as an appetizer or a main course. Paired with a spicy remoulade, these cakes bring a delightful kick that elevates the dish to a new level. Perfect for a casual dinner or impressing guests at a gathering, they have quickly become a favorite in my household.

Created by

The Chefvincentfoods Team

Last updated on 2026-02-08T17:46:28.716Z

When I first tried my hand at making salmon cakes, I was skeptical. I had tasted some that turned out dry or bland, but after experimenting a few times, I found the secret was in the mix of ingredients and proper cooking. I realized that using fresh herbs and a well-balanced remoulade made all the difference in flavor.

This method truly works wonders: by chilling the formed cakes before cooking, they hold together perfectly and develop that lovely crispy exterior. Trust me, this can turn your salmon leftovers into a gourmet meal!

Why You'll Love These Salmon Cakes

Flaky texture with a crispy outer layer
Zesty and spicy remoulade that adds a punch
Quick to prepare and full of nutritious ingredients

Perfecting the Salmon Mixture

Achieving the right texture for your salmon cakes is key to their success. Ensuring that your flaked salmon is neither too chunky nor overly mashed will result in a delightful flaky consistency. Aim for a medium flake size, which allows for both structure and moisture retention in the final product. If using canned salmon, drain it thoroughly to remove excess liquid, which can make the mixture too wet and lead to cakes that fall apart during cooking.

The addition of breadcrumbs acts as a binder, helping to hold the cakes together while still allowing them to maintain their flaky nature. If you’re looking for a gluten-free option, consider using crushed gluten-free crackers or almond flour in place of traditional breadcrumbs. This substitution will not only help bind the mixture but also add a unique flavor element.

Tips for Frying to Perfection

When frying the salmon cakes, it’s important to choose the right oil for optimal flavor and cooking performance. A neutral oil with a high smoke point, such as canola or vegetable oil, works best to achieve that perfect golden-brown crust without overpowering the taste of the cakes. Preheating the oil to medium heat is essential; if it's too hot, you risk burning the exterior before the inside is cooked through. A good test is to drop a small piece of the mixture into the oil—if it sizzles immediately, you're ready to fry.

Fry the patties in batches to avoid overcrowding the pan, which can cause the temperature to drop and result in soggy cakes. Flip each cake gently using a spatula, and cook until both sides are golden brown, approximately 4-5 minutes per side. If you notice that the cakes are browning too quickly, reduce the heat slightly to ensure they cook evenly throughout.

Ingredients

For the Salmon Cakes

1 lb fresh or canned salmon, drained and flaked
1/2 cup breadcrumbs
1/4 cup green onions, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon Dijon mustard
1 egg, beaten
Salt and pepper, to taste
Oil for frying

For the Spicy Remoulade

1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon hot sauce
1 tablespoon lemon juice
1 teaspoon capers, chopped
Salt and pepper, to taste

Tips

Instructions

Prepare the Salmon Cakes

In a mixing bowl, combine the salmon, breadcrumbs, green onions, parsley, Dijon mustard, and egg. Season with salt and pepper. Mix until well incorporated.

Form the Cakes

Shape the mixture into patties, about 1-inch thick. Place the patties on a plate and refrigerate for at least 15 minutes.

Make the Remoulade

In a small bowl, whisk together mayonnaise, Dijon mustard, hot sauce, lemon juice, capers, salt, and pepper until smooth. Adjust seasoning to your liking.

Fry the Salmon Cakes

Heat oil in a skillet over medium heat. Fry the patties for about 4-5 minutes on each side, or until golden brown and crispy.

Serve

Serve the crispy salmon cakes hot, drizzled with the spicy remoulade. Enjoy!

Enjoy!

Pro Tips

Chilling the cakes helps them hold together while frying. Feel free to add jalapeños to the some of remoulade for extra heat!

Spicy Remoulade Secrets

The spicy remoulade is the perfect complement to your salmon cakes, adding an exciting flavor contrast. The combination of mayonnaise and Dijon mustard serves as a creamy base, while the hot sauce introduces a tangy heat. For those who prefer a milder sauce, you can reduce the amount of hot sauce or substitute it with a milder salsa. Additionally, adding fresh herbs like dill or chives can enhance the flavor profile, making the remoulade even more dynamic.

When mixing the remoulade, make sure to taste and adjust the seasoning to suit your palate. If you love a strong caper flavor, consider adding an extra teaspoon for an additional briny kick. This remoulade can be made ahead of time and stored in the refrigerator for up to three days, allowing the flavors to meld beautifully.

Make-Ahead and Storage Tips

One of the best aspects of salmon cakes is their make-ahead capability. You can shape the patties and store them in the refrigerator for up to 24 hours before cooking. To prevent them from sticking together, place parchment paper between layers if stacking them on a plate. Alternatively, you can freeze the uncooked patties for up to three months. Just make sure to wrap them tightly in plastic wrap and then in a freezer bag to avoid freezer burn. Thaw in the refrigerator before cooking as usual for an easy weeknight meal.

Leftovers can be stored in an airtight container in the refrigerator for up to two days. When reheating, I recommend using the oven or an air fryer to maintain the cakes' crispy exterior. Bake them at 375°F (190°C) until warmed through, about 10-15 minutes, flipping halfway to ensure even heating. This method avoids the sogginess that can occur in the microwave.

Questions About Recipes

→ Can I use canned salmon?

Yes, canned salmon works great! Just make sure to drain it well.

→ How do I store leftovers?

Store leftover salmon cakes in an airtight container in the fridge for up to 2 days.

→ Can I freeze the salmon cakes?

Absolutely! Freeze the uncooked patties on a baking sheet, then transfer them to a freezer bag for up to 3 months.

→ What can I serve with these salmon cakes?

These cakes pair well with a fresh salad, roasted vegetables, or coleslaw.