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Salmon Cakes with Spicy Remoulade on a plate with green salad .

Salmon Cakes with Spicy Remoulade

Fresh or canned salmon can be used to make this easy, delicious recipe for Salmon Cakes with Spicy Remoulade. You, as always, control the spicy.
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Fish & Seafood
Cuisine American
Servings 4 servings
Calories 318 kcal


  • For the Salmon Cakes
  • 1 pound poached cooked salmon (canned is ok)
  • ¼ cup roasted red peppers chopped
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped green onion
  • 2 tablespoons capers rinsed and chopped
  • 2 tablespoons low-fat mayonnaise
  • 1 large egg plus 1 egg white beaten
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt and pepper
  • 1 ⅓ cups panko divided
  • For the Remoulade
  • 2 tablespoons low-fat mayonnaise
  • 2 tablespoons low-fat sour cream
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons Dijon mustard
  • 1 teaspoon chopped capers
  • 1 teaspoon chopped roasted red pepper
  • 1 teaspoon white wine vinegar
  • Squeeze fresh lemon juice
  • ½ teaspoon Slap yo Mama Cajun seasoning optional
  • ¼ teaspoon cayenne pepper (or to taste)
  • Olive oil or Grapeseed oil for frying


  • Prepare the Salmon Patties: Break the salmon up into small pieces. Add the rest of the ingredients up to the panko, mix gently. Add ⅓ to ½ cup of the panko, and gently mix (you don't want too much panko in the mixture, just add enough so the patties hold together.) Form into 8 patties, about ¾ inch thick. Put the remaining panko into a shallow bowl, dredge both sides of the patties in the panko. Place in the refrigerator for ½ hour to firm up.
  • Prepare the Remoulade: Mix the ingredients together in a small bowl. Refrigerate until ready to serve.
  • Heat 2 tablespoons oil in the bottom of a heavy skillet over medium heat; when hot, add the salmon cakes. Cook until golden brown, carefully turn and cook until the other side is brown and they are hot throughout. Serve the salmon cakes with the remoulade


To poach the fish: Bring enough water and about 1 cup of white wine to a simmer over medium heat, add some leek (or green onion), a sprig or two of fresh thyme and parsley, along with a bay leaf torn in half. Add 10 - 12 peppercorns, and a lemon, thinly sliced. Let these simmer for 5  - 10 minutes; add the fish and simmer, covered, for 5 -7 minutes, turn off the heat and let it sit for 10 minutes more. The fish should be cooked through. Remove the fish, cover, and refrigerate until cool. Proceed with the recipe.


Serving: 1gSodium: 431mgFiber: 1gCholesterol: 119mgCalories: 318kcalPolyunsaturated Fat: 10gSaturated Fat: 3gFat: 17gProtein: 28gCarbohydrates: 13g
Keyword canned salmon, fresh salmon cakes, how to poach salmon, salmon cakes, spicy remoulade
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