Perfect for a weeknight meal, these salmon cakes are easy to make and oh so delicious! Why not make a bunch and freeze them for another night,
Which Salmon is the Best to Eat?
Then I found Pacific Northwest Salmon and everything changed! I’m not sure why those flavors agreed with my taste buds, but I’ve been enjoying salmon, sauteed, roasted, blackened and on salads since discovering this healthier version of salmon. I say healthier because its wild-caught (not farm raised) and out of the pacific northwest waters where the better varieties of salmon can be found. Sockeye and coho have been the two that I’ve tried with Sockeye being my favorite because of the less fishy flavor and beautiful color.
On my cooking show Around the Kitchen Table I decided to give this recipe a try and after doing some research I decided upon the ingredients and methods I would use to make these tasty cakes (sorry Philadelphia, not those tasty cakes). I had never made salmon cakes before but had an idea of how I wanted them to taste and came up with a pretty good recipe on the first try!
I did make one mistake when cooking the salmon. I salted and peppered the salmon before cooking and with all the other seasonings I added it was just a little salty. So my advice would be to just roast the salmon with a little olive oil and let the ingredients in the salmon cake recipe add the flavor.
The Salmon Cakes were delicious and I the wheels started turning as to other ingredients and seasoning I can add to them in the future. Maybe a buffalo bleu cheese salmon cake….hmmm
What Kind of Sauce should I serve with Salmon Cakes?
I also made a remoulade sauce to go with the salmon cakes which was a hit (because Lisa loved it). Remoulade is easy to make and is basically just a fancy tartar sauce. The ingredients can vary according to your taste, using horseradish and even Greek yogurt to change the flavors. You’ll see some remoulade’s that contain chili sauce, I listed that as optional and didn’t use it in my version because mama doesn’t like it that way.
We also had a guest for today’s show, thanks to the Orlando Sentinel. They’re doing a story on me (hopefully) in this Sunday’s edition of the paper. Lisa took a picture of me chatting with the photographer during the shoot. We were hoping they’d send a production truck so our neighbors would see, but that didn’t happen…….I guess we’ll have to wait for the TV stations to take notice.
If you enjoyed this recipe you might also like these delicious seafood recipes:
- Blackened Salmon with a Gorgonzola Cream Sauce
- Pan Seared Halibut
- How to Poach Mahi-Mahi (or your favorite fish)
- Grilled Atlantic Rockfish
Salmon Cakes
Ingredients
- 14-16 ounces of fresh salmon I used Pacific wild caught Sockeye
- 3/4 cup diced onion sweet or red is preferable
- 1/2 cup diced roasted red peppers or raw red peppers
- 1/4 cup finely chopped Italian parsley
- 1/2 cup seasoned bread crumbs more if needed
- 1 teaspoon old bay seasoning
- 2 tablespoons mayonnaise
- 1 tablespoon dijon mustard
- 1 large egg
- squeeze of fresh lemon
- 1/2 teaspoon of worcestershire sauce
- 1/4 teaspoon hot sauce
- olive oil to saute salmon cakes
Remoulade Sauce
- 1/2 cup mayonnaise
- 1 tablespoon dijon mustard
- 2 tablespoons chili sauce optional
- 1/4 teaspoon hot sauce
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 2 scallions chopped
- 1 tablespoon chopped fresh parsley
- 1 tablespoons chopped green olive
- 1 tablespoon sweet pickle relish
- 1 teaspoon capers chopped
Instructions
- Preheat the oven to 350 degrees
- place salmon skin side down on cooking sheet. Brush salmon with olive oil ( do not salt salmon). Add a little water to the pan and roast salmon for 12-14 minutes. Salmon should be just barely cooked, so it stays moist.
- Remove from the oven and allow to cool for about 10 minutes then cover and chill until salmon is completely cooled.
- When salmon has completely cooled, flake the pieces into a small bowl, add in chopped onion, roasted red pepper, and chopped parsley. Gently mix and return to the refrigerator until needed.
- In another bowl add mayonnaise, mustard, old bay, lemon, Worcestershire, hot sauce and egg. Mix ingredients together until well blended. This is the imperial style sauce that you will use as a binder.
- Add imperial sauce and bread crumbs to salmon mixture and mix together until well blended. Try not to break up the salmon too much. (if the mixture looks too wet you can add little additional bread crumbs)
- Cover mixture and chill in the refrigerator for 30 minutes. Shape into salmon cakes.
- Dredge salmon cakes in breadcrumbs.
- heat frying pan, add olive oil and gently place salmon cake into saute pan and cook on both sides (about 3-4 minutes) until they are a nice golden brown and serve with your favorite sides.
Remoulade Sauce
- mix all the ingredients together and allow to sit for an hour or longer to build the flavors.
Nutrition
More recipes from my site
Blackened Salmon with a Gorgonzola Cream Sauce
Stuffed Salmon with Cream Cheese and Crabmeat
Chicken Picante – The Art of Saute
Mediterranean Style Salmon Recipe – Chef Dennis
Visit Whidbey Island and Enjoy a Bowl of Penn Cove Seafood Stew
Pistachio Encrusted Salmon – healthy and delicious restaurant style dish
JACKIE says
Your recipe piqued my tastebuds I have to try it
Megan | Ginger Mom and Company says
My husband loves salmon so this is definitely a dish I’m going to have to try for him 🙂
Catalina says
I love salmon cakes. These would be so great for my weekend movie night! Looks crispy and delicious!
Heather says
I’ve never had salmon cakes before. To be honest, salmon kind of scares me because of the pink color. However, these look REALLY good. I’d give them a try, for sure.
Ruth I says
This Salmon cake looks really delicious! I’d love to try this recipe. It looks easy to make.
Ricci says
I have been on such a salmon kick lately, I need to try this recipe for myself! YUM!
Jona Shares says
Oh wow! I am new to cooking and this would be a great recipe to try out. Glad I was able to stumble on your website and found this interesting recipe. I hope I could perfectly make it too.
Gladys Nava says
Salmon cake?! Oh wow! I should try this recipe for our dinner, I am sure that my kids would love this. I will definitely save this recipe.
Beth says
We made these last night and they were so good! We also use wild caught salmon because it is healthier for my husband who has rheumatoid arthritis.
Heather says
These sound so yummy. I’m printing this out and making them this weekend.
Ashley says
This looks delicious. I bet my family would love eating these for dinner. Pinning for later
MELANIE EDJOURIAN says
It sounds like these are full of flavour. I do love fishcakes with various types of fish. I could easily eat them every week.
Ashley says
We ate salmon cakes all the time growing up! I have yet to try to make them as an adult. Maybe it’s time I try!
Amber Myers says
These look fabulous! I’m pretty sure my family would like them. They are big on seafood.
Tasheena says
Salmon cakes are a favorite in my home. We typically have them with grits. Looking forward to trying this recipe.
Melanie says
Salmon cakes are one of my favorite easy dinner ideas. I wish that my kids liked them as much as I do.
Sarah Bailey says
I absolutely LOVE salmon so this idea seems like it would be right up my street, I could just imagine what the taste like now yum!
Tamara says
One of my favorite things to make and eat. I will have to try your recipe with all the extra spices. I watch the Orlando channels and maybe I will see you.
Melissa Chapman says
Those salmon cakes look great and a tasty way to enjoy the fish. I will try this recipe next time I am buying salmon.
Jeanette says
You had me at easy and delicious! I am all over anything that is easy to make! We love salmon cakes anyway but if I can make them easier I’m all for it.
candy says
Red salmon is actually the best tasting. Pink is not the first choice. We have caught and canned many a salmon. Enjoy making fresh salmon cakes.
Maria says
Salmon patties are one of my absolute favorite easy, healthy dinners!!
Christy says
Alaska wild caught sockeye salmon is the best. Once you have had good salmon the rest just are not worth buying. The taste is so much better. I like that your recipe has mustard in it.I look forward to trying it 🙂
Chef Dennis Littley says
I hope you enjoy my recipe Christy, thanks for stopping by!
Nancy says
I’ll have to give this a try! I love seafood but as much as I’ve tried to like fresh salmon, I can barely swallow it. I have had smoked salmon in a chowder but that’s about it.
Chef Dennis Littley says
Nancy, these are so flavorful they may just be a salmon you can eat. Also try the remoulade, they go great together! My other suggestion for salmon is blackened with a bleu cheese cream sauce…..yum!
Larry says
Sounds fantastic Chef.
Chef Dennis Littley says
Thanks Larry, I’ll definitely be making these again!
Lisa says
Can’t wait to try this recipe. I too used to try to eat salmon. Then I went to Seattle last month. What a difference it made. I ate Salmon so many different ways while there – and realized I should only buy Pacific Northwest Salmon going forward.
Chef Dennis Littley says
I can’t believe there is that much difference in the flavor Lisa. I never thought I’d enjoy salmon before trying the pacific varieties.
Carolyn @ Cabot Cheese says
Thanks for sharing salmon burger tips….one of my favorite types of burgers. Great suggestions for remoulade…especially with Greek-style yogurt!~Carolyn
Chef Dennis Littley says
They were delicious Carolyn, and I’m looking forward to trying a remoulade using Greek Yogurt