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Salmon Cakes with Remoulade Sauce
These salmon cakes are crispy on the outside, tender on the inside, and bursting with bright, fresh flavours. Serve them with a luscious remoulade sauce for a dish that’s perfect for a casual lunch or an elegant dinner party.
Ingredients

For the Salmon Cakes

  • 1 large egg
  • ¼ cup mayonnaise
  • Zest of 1 lemon, plus 2 tablespoons fresh lemon juice (save wedges for serving)
  • ¼ cup finely chopped scallions (about 2 to 3 scallions)
  • 2 tablespoons minced fresh parsley or dill, plus extra for garnish
  • 1 tablespoon Dijon mustard
  • ½ teaspoon smoked paprika
  • Pinch of ground cayenne
  • 1 teaspoon kosher salt (Diamond Crystal is my favourite)
  • ¼ teaspoon freshly ground black pepper
  • 3 (6-ounce) cans boneless, skinless salmon, drained, or the same about with leftover cooked salmon! 
  • ¾ cup plain panko breadcrumbs
  • ¼ cup neutral oil (vegetable or canola works beautifully darling)

For the Remoulade Sauce

  • 1¼ cups mayonnaise
  • ¼ cup Dijon mustard
  • 1 tablespoon sweet paprika
  • 1 to 2 teaspoons Cajun, Creole or Old Bay seasoning (adjust to taste)
  • 2 teaspoons prepared horseradish
  • 1 teaspoon pickle juice (dill or sweet, your choice hunny)
  • 1 teaspoon hot sauce (Tabasco, naturally)
  • 1 large garlic clove, minced and smashed
Directions

For the Salmon Cakes

Step 1: In a large mixing bowl, whisk together the egg, mayonnaise, lemon zest, lemon juice, scallions, parsley, Dijon mustard, smoked paprika, cayenne, salt, and black pepper. Stir in the salmon and panko until well combined, breaking up any large chunks of salmon as you mix. Cover and refrigerate for at least 15 minutes, or up to 30 minutes, to let the mixture firm up.

Step 2: Using a ½-cup measure, scoop the salmon mixture and gently form it into 6 patties about ¾-inch thick.

Step 3: Heat the oil in a large skillet over medium-high heat. When the oil shimmers, carefully place the patties in the skillet. Press lightly with a spatula and cook until golden brown, about 2 minutes per side. Lower the heat if necessary to avoid splattering or smoking.

Step 4: Transfer the cooked patties to a plate lined with a paper towel to drain. Serve hot, garnished with fresh dill, a sprinkle of capers, and a generous squeeze of lemon.

For the Remoulade Sauce

Step 1: In a small bowl, whisk together the mayonnaise, Dijon mustard, paprika, Cajun seasoning, horseradish, pickle juice, hot sauce, and garlic until smooth. Taste and adjust the seasoning to your preference.

Step 2: Serve alongside the salmon cakes as a dipping sauce or drizzle over the top for an extra touch of indulgence.

Jonathon’s Tips

These salmon cakes are everything I want in a weeknight dinner—crispy on the outside, tender on the inside, and packed with flavour. I’ve served them for brunch, lunch, dinner… even tucked into a soft burger bun with lemony mayo and a handful of arugula for the ultimate sandwich moment. Trust me—so good.

They’re just as delicious hot from the pan as they are at room temperature, which makes them perfect for entertaining—or for quietly eating one cold over the sink the next day (we’ve all been there, and I fully support it).

Pair these with a crisp green salad dressed simply with olive oil, fresh lemon juice, flaky sea salt, and cracked pepper. A glass of chilled white wine wouldn’t hurt either.

Cheers to a dish that’s as delightful as it is effortless. Just how I like it. Enjoy! xx