Salmon Cakes With Remoulade - VeryVera

Salmon Cakes With Remoulade

This recipe is absolutely delicious and very versatile. You can substitute the salmon for crab, shrimp, lobster, or just about any seafood you’d like. The remoulade goes so well with this recipe; it gives the salmon cakes the perfect kick. You can also make smaller cakes and serve them over crackers as a one to two bite hors-d’oeuvre. I hope you enjoy.

Originally Published on October 4, 2018

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 1h

Ingredients

Salmon cakes

  • 1 lb fresh salmon filet
  • 3 tbsp. Unsalted butter divided
  • 1 Med yellow onion finely diced
  • 1/2 Red bell pepper seeded and diced
  • 1 c Panko bread crumbs
  • 2 Large eggs lightly beaten
  • 2 tsp. Garlic minced
  • 3 tbsp. Olive oil (divided)
  • 1/4 c Parsley finely minced
  • 3 tbsp. Hellman’s mayonnaise
  • 1 tsp. Hot sauce
  • 1 tsp. Worcestershire sauce
  • 1 tsp. Old Bay seasoning
  • 1/4 tsp. Black pepper

Remoulade

  • 1/4 Onion grated
  • 1/2 c Ketchup
  • 1 1/2 tbsp. Prepared horseradish
  • 1 tsp. Old Bay seasoning
  • 1/4 c Sweet relish
  • 2 tbsp. Hot sauce
  • 1/2 c Hellman’s mayonnaise
  • Salt & Pepper to taste

Instructions

Salmon Cakes

  1. Preheat oven to 425°F. Line rimmed baking sheet with parchment. Place salmon in center, skin side down, drizzle with olive oil and season with kosher salt and pepper. Bake uncovered for 10-15 minutes (depending on thickness), or just until cooked through. Remove from oven, cover with foil and rest 10 minutes.
  2. Flake salmon with two forks discarding skin and any bones. Set aside and cool to room temperature.
  3. Heat a medium skillet over medium-high heat with 1 Tbsp. olive oil and 1 Tbsp. butter. Add onion and bell pepper and sauté until golden and softened (7-9 minutes). Remove from heat.
  4. In a large mixing bowl, combine flaked salmon, sautéed pepper and onion, bread crumbs, eggs, mayonnaise, Worcestershire sauce, garlic, black pepper, parsley, hot sauce and Old Bay. Stir to combine. Form cakes using 2 ½ Tbsp. scoop. Mold into 2” wide by ½” thick cakes.
  5. In a clean non-stick pan, heat 1 Tbsp. oil and 1Tbsp butter until hot, then add salmon cakes in a single layer. Sauté 3-4 minutes per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished cakes to a paper towel lined plate and repeat with remaining oil, butter and salmon cakes.

Remoulade

  1. Mix all ingredients until well incorporated.