Experience the ultimate comfort food with these exquisite Fresh Salmon Cakes with Homemade Remoulade. This recipe elevates a classic dish into an elegant culinary delight!
Say goodbye to canned salmon and discover the unparalleled taste of Salmon Patties with Fresh Salmon. Crafted with wholesome, premium ingredients, these salmon cakes promise a delightful burst of flavor in every bite. And don’t forget to save our incredible remoulade recipe – it’s the perfect companion for your next batch of crab cakes or any seafood dish!
Why These Fresh Salmon Cakes Are a Must-Try
There’s a world of difference between salmon cakes made with fresh fish and those relying on canned varieties. While canned salmon offers convenience, fresh salmon provides a superior texture, richer flavor, and a more vibrant, appealing presentation. Here’s why this recipe deserves a spot in your culinary repertoire:
- Unmatched Flavor Profile: Using fresh salmon truly transforms this dish, delivering a taste experience far superior to canned options. The natural richness and delicate texture of fresh salmon shine through, creating a more sophisticated and satisfying meal.
- Versatile Dining Solution: Whether you’re planning an elegant appetizer spread or seeking a hearty, flavorful Lenten dinner, these salmon cakes fit the bill perfectly. Their versatility makes them suitable for various occasions, from casual family meals to special gatherings.
- The Star: Homemade Remoulade Sauce: The true pièce de résistance of this recipe is the scratch-made remoulade sauce. Its creamy, tangy, and subtly spicy notes complement the salmon cakes magnificently, elevating every bite into a gourmet experience. This sauce is so good, you’ll want to drizzle it over everything!
Each year, as Lent approaches, our household relies on a selection of cherished seafood and meatless recipes for Fridays. While classics like tuna casserole and salmon loaf are always welcomed, and my cheese soufflé holds a special place, we’re always eager to explore new salmon recipes. Feeling the need to break free from my usual routine, the idea of fresh salmon cakes instantly came to mind. This recipe not only satisfied that craving but quickly became a new favorite.
The Fresh Salmon Advantage: Taste and Nutrition
Opting for fresh salmon over canned makes a monumental difference in the quality and health benefits of your salmon cakes. Fresh salmon retains its natural moisture, firm texture, and vibrant color, which translates directly into a more flavorful and visually appealing patty. Beyond taste, fresh wild-caught salmon is a powerhouse of nutrition, packed with:
- Omega-3 Fatty Acids: Essential for heart health, brain function, and reducing inflammation.
- High-Quality Protein: Crucial for muscle repair, growth, and overall satiety.
- Vitamins B12 and D: Vital for energy production, bone health, and immune system support.
- Selenium: An important antioxidant that helps protect cells from damage.
By choosing fresh salmon, you’re not just getting a better-tasting dish; you’re also providing your body with a wealth of essential nutrients, making these salmon cakes a healthy and delicious choice for any meal.
Mastering Fresh Salmon Cakes: Expert Tips for Perfection
Crafting the perfect salmon cake involves a few key techniques to ensure they are flavorful, hold their shape, and cook beautifully. Here are some expert tips to guide you through the process:
- Family-Approved Deliciousness: These fresh salmon cakes were an absolute hit with my family. My husband, Bill, who sometimes reaches for ketchup, was thoroughly impressed and delighted with a generous dollop of the homemade remoulade atop his patties. I even found myself enjoying the cold leftovers straight from the fridge – a true testament to their deliciousness!
- PRO-Tip: Using Canned Salmon (If Necessary): While fresh salmon is highly recommended for its superior taste and texture, you can certainly adapt this recipe for canned salmon if fresh isn’t available. The critical step is to drain the canned salmon extremely well. Press it between layers of paper towels to absorb all excess liquid. You might also need to adjust the amount of breadcrumbs slightly, adding a bit more if the mixture feels too wet.
- Handle with Care – They’re Delicate: Unlike some heavily bound patties, these salmon cakes rely on minimal binders like a touch of mayonnaise and breadcrumbs. This light binding is intentional to allow the fresh salmon flavor to dominate, but it also means the patties are naturally fragile. Be gentle when forming and flipping them to prevent them from breaking apart.
- PRO-Tip: Achieving Perfect Shapes: If you’re aiming for perfectly round, uniformly shaped patties, a biscuit cutter can be your best friend. Simply place the cutter on your cooking pan, pack the raw salmon mixture firmly inside it, and let it cook for just a minute or so. This initial brief cook time allows the edges of the salmon to firm up slightly. Then, carefully lift the biscuit cutter off, allowing the patty to continue cooking and set its shape. This extra step is purely for aesthetic appeal; rest assured, your family will enjoy them no matter their shape!
- Appetizer Versatility: Don’t limit these to main courses. Feel free to shape the mixture into smaller, bite-sized versions, perfect for elegant appetizers at your next gathering. Serve them on a platter with toothpicks and a bowl of the remoulade for dipping.
- Cooking Method Variation: While pan-frying gives a beautiful golden crust, for a lighter option, these salmon cakes can also be baked. Arrange them on a parchment-lined baking sheet and bake at 375°F (190°C) for 15-20 minutes, or until cooked through and golden, flipping halfway.
Frequently Asked Questions About Salmon Cakes
Start by inspecting your fresh salmon fillet carefully. Run your fingers over the flesh to feel for any pin bones and remove them with tweezers if found. Next, decide whether you want to keep the skin on or remove it; for cakes, it’s generally best to remove the skin. Finally, coarsely chop the salmon into small pieces. Avoid mincing it too finely, as a slightly coarser chop provides better texture in the finished patties.
Preventing salmon patties from disintegrating during cooking is crucial. The key lies in a combination of proper binding ingredients and gentle handling. Most recipes, including this one, use binders like breadcrumbs, but incorporating eggs and/or mayonnaise also significantly helps hold the salmon cakes together. Ensure your mixture isn’t too wet; if it is, add a touch more breadcrumbs. Chilling the formed patties for at least 30 minutes before cooking allows them to firm up, making them less prone to breaking. When cooking, use a sturdy, thin spatula and flip them carefully and confidently only once.
Absolutely! Salmon cakes, especially when made with fresh salmon, are a fantastic healthy meal option. Salmon is renowned for being an excellent source of lean protein, essential B Vitamins, Vitamin D, and critically, Omega-3 Fatty Acids, which are beneficial for heart health and brain function. By pan-frying with minimal oil or opting to bake them, you can keep them light and nutrient-dense.
Salmon patties are incredibly versatile and pair well with a wide array of side dishes. For a classic comfort food pairing, consider Homemade Baked Beans or crispy French Fries. For something fresh and vibrant, a light and tangy Cabbage Slaw, a peppery Arugula Salad, or a refreshing Watermelon Salad would be delightful. Spicy Sweet Potato Fries also offer a wonderful contrast in flavor and texture. Don’t forget a simple squeeze of lemon or a fresh green salad to complete the meal.
The Marvel of Homemade Remoulade: A Sauce to Savor
While the salmon cakes are undoubtedly the star, the homemade remoulade sauce is the secret weapon that truly elevates this dish. Originating in France, remoulade is a mayonnaise-based cold sauce that typically includes ingredients like mustard, capers, pickles, and various herbs. Our recipe brings a vibrant, slightly spicy kick with Dijon, sriracha, and fresh diced tomatoes, creating a sauce that is both sophisticated and incredibly addictive.
Making remoulade from scratch allows you to control the freshness and quality of ingredients, resulting in a flavor that simply cannot be replicated by store-bought versions. Its creamy texture and complex flavor profile cut through the richness of the salmon, providing a refreshing counterpoint that brightens every bite. This sauce isn’t just for salmon cakes; it’s also perfect with crab cakes, shrimp, grilled chicken, or even as a gourmet sandwich spread. Its versatility makes it a must-have in your sauce repertoire.
Explore More Delicious Seafood Creations
If you love the fresh flavors of the sea, you’ll surely enjoy these other fantastic seafood recipes that are perfect for any occasion:
- Crab Cakes from Savory Experiments – A classic, succulent delight.
- Smoked Salmon Reuben Sandwich – A unique twist on a deli favorite.
- Oven Roasted Salmon – Simple, elegant, and packed with flavor.
- Maple Glazed Salmon – A sweet and savory masterpiece.
- Discover more Delicious Seafood Recipes for every craving!
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Fresh Salmon Patties with Homemade Remoulade
30 minutes
8 minutes
38 minutes
3-4 servings
Ditch the canned salmon and make these flavorful fresh salmon cakes with homemade remoulade from scratch!
Ingredients
For the Salmon Cakes:
- 3 tablespoons olive oil, divided
- ¼ cup minced onion
- 2 tablespoons minced red bell pepper
- 2 tablespoons minced celery
- Salt and pepper, to taste
- 1 tablespoon capers
- 1 ¼ pounds fresh salmon, wild preferred, coarsely chopped
- ¼ cup mayonnaise
- ¼ cup plus 1 tablespoon panko bread crumbs, divided
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 pinch cayenne pepper
- 1 pinch Old Bay seasoning
For the Homemade Remoulade:
- ½ cup mayonnaise
- ¼ cup Dijon mustard
- 1 tablespoon capers
- 2 tablespoons diced tomato
- 1 teaspoon sriracha
- Salt and pepper to taste, as desired
Instructions
- To begin preparing the salmon patties, heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the minced onion, red bell pepper, and celery to the hot oil, along with a pinch of salt. Sauté the vegetables until the onion becomes soft and translucent, which should take approximately 5 minutes.
- Stir in the capers and continue to cook for another minute, allowing the flavors to meld.
- Remove the skillet from the heat and set aside the vegetable mixture to cool completely to room temperature.
- In a large mixing bowl, combine the coarsely chopped fresh salmon, the cooled onion mixture, ¼ cup of mayonnaise, ¼ cup of panko bread crumbs, minced garlic, Dijon mustard, cayenne pepper, Old Bay seasoning, salt, and ground black pepper. Mix all ingredients thoroughly until well combined.
- Cover the bowl with plastic wrap and chill the salmon mixture in the refrigerator for 1 to 2 hours. This step helps the mixture firm up, making the patties easier to form and preventing them from falling apart during cooking.
- Once chilled, form the salmon mixture into round patties of your desired size. Sprinkle the remaining 1 tablespoon of panko bread crumbs evenly over each patty, gently pressing them to adhere.
- Heat the remaining 2 tablespoons of olive oil in a clean skillet over medium heat. Carefully place the formed salmon patties into the hot oil. Cook until each side is golden brown and the patties are cooked through, about 3 to 4 minutes per side. Adjust heat as needed to prevent burning.
- While the salmon cakes are cooking or chilling, prepare the remoulade sauce. In a small bowl, combine all remoulade ingredients: ½ cup mayonnaise, ¼ cup Dijon mustard, 1 tablespoon capers, 2 tablespoons diced tomato, and 1 teaspoon sriracha. Mix well and season with salt and pepper to taste. For an extra smooth sauce, you can process the mixture briefly in a food processor.
- Serve the fresh salmon cakes hot, with a generous dollop or a side serving of the homemade remoulade sauce. Enjoy!
Notes
Recipes adapted from Cindy Peyton and All Recipes.
This recipe makes 3-4 servings. The number of patties depends on the size you make them.
Nutrition Information:
Yield:
3
Serving Size:
1
Amount Per Serving:
Calories: 924Total Fat: 79gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 62gCholesterol: 142mgSodium: 1464mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 44g
Calories reflect using ALL the remoulade sauce which is not necessary.
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I remember a humorous moment in high school when my friend, Lisa, mentioned having “salmon patties” for dinner. To my then-immature 16-year-old ears, the concept sounded rather unappetizing. How was I to know, without ever having tasted them, how truly fabulous they could be? Such youthful judgment often misses out on life’s simple, delicious pleasures!
Thankfully, I’ve undergone a complete conversion since those opinionated teenage years! And pairing these incredible salmon cakes with a homemade remoulade sauce, which even Bill absolutely adored, transformed what might be considered comfort food into a truly gourmet treat. This recipe is a testament to how fresh ingredients and a simple, yet flavorful, sauce can elevate a dish from ordinary to extraordinary, making it a beloved addition to our family’s meal rotation.