5 from 1 vote
how to make salmon cakes
Salmon Cakes
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

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,

Course: Entree
Cuisine: American
Servings: 4
Calories: 486 kcal
Author: Chef Dennis Littley
  • 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
  1. Preheat the oven to 350 degrees
  2. 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.
  3. Remove from the oven and allow to cool for about 10 minutes then cover and chill until salmon is completely cooled.
  4. 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.
  5. 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.
  6. 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)
  7. Cover mixture and chill in the refrigerator for 30 minutes. Shape into salmon cakes.
  8. Dredge salmon cakes in breadcrumbs.
  9. 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
  1. mix all the ingredients together and allow to sit for an hour or longer to build the flavors.
Nutrition Facts
Salmon Cakes
Amount Per Serving
Calories 486 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 5g 25%
Cholesterol 110mg 37%
Sodium 914mg 38%
Potassium 642mg 18%
Total Carbohydrates 17g 6%
Dietary Fiber 2g 8%
Sugars 4g
Protein 24g 48%
Vitamin A 15.1%
Vitamin C 22.1%
Calcium 7.4%
Iron 14.8%
* Percent Daily Values are based on a 2000 calorie diet.