Description
Delicious and crispy salmon cakes served with a tangy remoulade sauce.
Ingredients
Scale
- 1 can (14.75 ounces) wild-caught salmon, drained and flaked
- 1/2 cup breadcrumbs (plain or seasoned)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup green onions, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
- For the Tangy Remoulade:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon capers, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon hot sauce (optional)
- Salt and pepper to taste
Instructions
- In a large bowl, combine the flaked salmon, breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, green onions, garlic powder, Old Bay seasoning, salt, and pepper. Mix until well combined.
- Form the mixture into patties, about 2-3 inches in diameter. You should get about 6-8 patties.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the salmon patties to the skillet, cooking in batches if necessary to avoid overcrowding.
- Cook for about 4-5 minutes on each side, or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
- For the remoulade, whisk together the mayonnaise, Dijon mustard, capers, lemon juice, hot sauce (if using), salt, and pepper in a small bowl until smooth.
- Serve the salmon cakes warm with a generous dollop of tangy remoulade on the side.
Notes
- For added flavor, mix in some chopped fresh herbs like parsley or dill into the salmon mixture.
- Substitute canned tuna for salmon if desired, or use leftover cooked salmon for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake with remoulade
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg