SALMON CAKES

How to make Salmon Cakes., remoulade

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
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4
Calories486 kcal
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
  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 together 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 your 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 mixture looks too wet you can add a 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.