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 pound fresh salmon fillet, cooked and flaked; 1/2 cup breadcrumbs; 1/4 cup chopped green onions; 1/4 cup finely chopped bell pepper; 1 egg, beaten; 1 tablespoon Dijon mustard; 1 tablespoon mayonnaise; 1 teaspoon Worcestershire sauce; Salt and pepper to taste; Oil for frying; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon capers, minced; 1 tablespoon pickle relish; 1 teaspoon hot sauce; Salt and pepper to taste

Highlighted under: Veggie Meals | Plant Food

I absolutely love making Salmon Cakes with Spicy Remoulade; they remind me of sunny days at the coast! The combination of flaky salmon and zesty spices creates a perfect harmony of flavors. The remoulade adds a delightful kick, elevating the dish to something truly special. What I particularly enjoy is how simple these cakes are to prepare and how they impress guests. They’re great as an appetizer or a main course, and I find myself making them for special occasions and casual meals alike.

Created by

The Chefianfoods Team

Last updated on 2026-02-08T16:17:27.477Z

When I first tried making salmon cakes, I was unsure if I could do justice to the classic flavors. After a few attempts, I mastered the balance of seasoning and texture, leading to these delightful salmon cakes. What truly makes them stand out is the using of fresh herbs which, quite frankly, elevate the taste profile beyond anything I had tasted before.

The spicy remoulade is a game changer. I experimented a bit with the ingredients, and the addition of pickles gives it that extra zing. Each bite bursts with flavor, and it’s a condiment I find myself going back to for everything from sandwiches to dipping crunchy veggies!

Why You'll Love This Recipe

Crispy on the outside with a tender, flavorful center.
The spicy remoulade creates an irresistible contrast.
Easily adaptable with your favorite herbs and spices.
Perfect for both casual dinners and elegant gatherings.

Mastering Salmon Cake Texture

To achieve the perfect texture for your salmon cakes, focus on the salmon-to-breadcrumb ratio. Too many breadcrumbs can make them dry, while too few can lead to fragile cakes that fall apart. I recommend using fresh breadcrumbs for better moisture retention and enhanced flavor. If you're short on time, store-bought breadcrumbs work well, but toasting them lightly in a pan first can elevate their taste.

When forming the patties, ensure they're compact but not overly packed. A gentle hand will allow them to hold together without becoming tough. If your mixture feels loose, adding an extra tablespoon of breadcrumbs can help. Let the formed patties rest in the fridge for about 15-30 minutes before cooking; this will help them set and make frying easier.

Creating the Perfect Remoulade

The spicy remoulade is not just a side; it complements the salmon cakes beautifully. When making the remoulade, opt for high-quality mayonnaise since it forms the base of the sauce. The capers and pickle relish add acidity and brininess, balancing the richness of the mayonnaise. If you prefer a spicier kick, consider adding more hot sauce or even a dash of cayenne pepper to really elevate the flavors.

For a twist, experiment with fresh herbs like dill or parsley in the remoulade. This not only enhances the flavor but also adds a vibrant color. The remoulade can be made ahead of time and stored in the refrigerator for up to three days. Just give it a quick stir before serving to ensure all the ingredients are well combined.

Ingredients

Make sure to gather all your ingredients before starting the recipe for the best results!

For the Salmon Cakes

1 pound fresh salmon fillet, cooked and flaked
1/2 cup breadcrumbs
1/4 cup chopped green onions
1/4 cup finely chopped bell pepper
1 egg, beaten
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Oil for frying

For the Spicy Remoulade

1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon capers, minced
1 tablespoon pickle relish
1 teaspoon hot sauce
Salt and pepper to taste

Preparation Steps

Follow these steps for a successful dish!

Prepare the Salmon Cakes

In a large bowl, combine the flaked salmon, breadcrumbs, green onions, bell pepper, egg, Dijon mustard, mayonnaise, Worcestershire sauce, salt, and pepper. Mix until well combined. Form the mixture into patties, about 3 inches wide.

Cook the Salmon Cakes

Heat oil in a skillet over medium heat. Carefully add the patties to the skillet and cook for about 4-5 minutes on each side, or until golden brown. Remove and drain on paper towels.

Prepare the Spicy Remoulade

In a small bowl, combine mayonnaise, Dijon mustard, capers, pickle relish, hot sauce, and salt and pepper. Stir until well mixed.

Serve

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

Pro Tips

For the best flavor, use fresh herbs like dill or parsley. You can also add a squeeze of lemon into the remoulade for an extra zing.

Serving Suggestions

These salmon cakes shine when paired with a fresh salad or light coleslaw, which adds a refreshing crunch. For a heartier meal, serve them alongside roasted vegetables or herbed quinoa. You can also use them as a sandwich filling, placing the cakes in a toasted bun with lettuce and remoulade for a delicious twist on lunch.

For entertaining, make smaller bite-sized patties to serve as appetizers. This allows your guests to enjoy the cakes as finger food, especially when paired with toothpicks and a small dish of remoulade for dipping. They are sure to disappear quickly!

Storage and Reheating Tips

Leftover salmon cakes can be stored in an airtight container in the refrigerator for up to three days. To maintain their texture, reheat them in a skillet over medium heat rather than in the microwave, which can make them soggy. A couple of minutes on each side should restore their crispiness, giving you a delicious leftover meal.

If you're looking to make these cakes in advance, consider freezing them before frying. Ensure they are well-wrapped in plastic and stored in an airtight container. They can be frozen for up to two months. When ready to enjoy, cook them straight from the freezer, adding a minute or two to the cooking time until they're golden and cooked through.

Questions About Recipes

→ Can I use canned salmon instead of fresh?

Yes, canned salmon can be used. Just drain it well and skip the step of cooking it.

→ How can I make this recipe gluten-free?

You can substitute breadcrumbs with gluten-free breadcrumbs or almond flour for a gluten-free option.

→ Can I make the remoulade ahead of time?

Absolutely! The remoulade can be made a day in advance and stored in the fridge.

→ What sides pair well with these salmon cakes?

They go well with a fresh salad, roasted vegetables, or a side of rice.