Salmon Cakes With Remoulade Sauce
I still remember the first time I made salmon cakes with remoulade sauce for my family. We were all amazed by the flavors and textures that came together in this simple yet impressive dish. As a coastal home cook, I've always been fascinated by the versatility of seafood, and salmon cakes are one of my favorite ways to enjoy it.
The key to making great salmon cakes is to use fresh, high-quality ingredients and to not overprocess the fish. You want to be able to taste the salmon in every bite, and the remoulade sauce adds a rich and creamy element that complements the crispy exterior of the cakes perfectly.
This recipe is perfect for a weeknight dinner or a special occasion. It's easy to make and can be prepared in advance, which makes it a great option for busy home cooks. The remoulade sauce can be made ahead of time and stored in the fridge for up to a day, and the salmon cakes can be formed and refrigerated for up to a few hours before cooking.
One of the things I love about this recipe is that it's very forgiving. Even if you're not a experienced cook, you can still make great salmon cakes with remoulade sauce. Just be sure to follow the instructions carefully and don't overcook the fish.
In this recipe, I'll show you how to make salmon cakes with remoulade sauce from scratch. We'll start with the basics of selecting the right ingredients and then move on to the cooking techniques that will help you achieve the perfect texture and flavor.
Why You’ll Love This Recipe
- This recipe is easy to make and requires minimal ingredients
- The salmon cakes are crispy on the outside and tender on the inside
- The remoulade sauce is rich and creamy and adds a delicious flavor to the dish
- This recipe is perfect for a weeknight dinner or a special occasion
- The salmon cakes can be made ahead of time and refrigerated for up to a few hours before cooking
- The remoulade sauce can be made ahead of time and stored in the fridge for up to a day
- This recipe is very forgiving and can be made by cooks of all levels
Why This Recipe Works
The reason why this recipe works so well is because of the combination of flavors and textures. The salmon cakes are made with fresh salmon, panko breadcrumbs, and a hint of lemon juice, which gives them a bright and citrusy flavor. The remoulade sauce, on the other hand, is made with mayonnaise, chopped herbs, and a squeeze of lemon juice, which adds a rich and creamy element to the dish.
Another important factor is the cooking technique. By pan-frying the salmon cakes, we achieve a crispy exterior that gives way to a tender and flaky interior. The remoulade sauce is served on the side, which allows each person to add as much or as little as they like.
The key to making great salmon cakes is to not overprocess the fish. You want to be able to taste the salmon in every bite, and overprocessing can make the fish tough and dry. By using a gentle touch and not overmixing the ingredients, we can achieve a delicate and flavorful cake that's sure to impress.
Ingredients You’ll Need
To make this recipe, you'll need a few simple ingredients. The most important ingredient is the salmon, which should be fresh and of high quality. You'll also need some panko breadcrumbs, mayonnaise, chopped herbs, and a squeeze of lemon juice. Be sure to choose the freshest ingredients you can find, as they will make a big difference in the flavor and texture of the dish.
When shopping for salmon, look for wild-caught Alaskan or Pacific salmon. These varieties have a richer flavor and a firmer texture than farmed salmon, and they're worth the extra cost. You can also use other types of fish, such as cod or tilapia, but salmon is the best choice for this recipe.
- 1 lb (450g) salmon fillet, skin removedLook for wild-caught Alaskan or Pacific salmon for the best flavor and texture. Be sure to remove the skin and any bloodlines before using.
- 1/2 cup (60g) panko breadcrumbsPanko breadcrumbs are lighter and crisper than regular breadcrumbs, which makes them perfect for this recipe. You can also use regular breadcrumbs if you can't find panko.
- 2 tablespoons mayonnaiseMayonnaise adds a rich and creamy element to the remoulade sauce. Be sure to use a high-quality mayonnaise that's made with real ingredients.
- 1 tablespoon chopped fresh dillFresh dill adds a bright and refreshing flavor to the remoulade sauce. You can also use other herbs, such as parsley or tarragon, if you prefer.
- 1 tablespoon chopped fresh chivesFresh chives add a mild onion flavor to the remoulade sauce. You can also use other herbs, such as parsley or dill, if you prefer.
- 2 tablespoons lemon juiceLemon juice adds a bright and citrusy flavor to the remoulade sauce. Be sure to use fresh lemon juice, as bottled juice can be too acidic.
- 1/2 teaspoon saltSalt enhances the flavor of the salmon and the remoulade sauce. Be sure to use a high-quality salt that's made from real ingredients.
- 1/4 teaspoon black pepperBlack pepper adds a subtle kick to the remoulade sauce. Be sure to use a high-quality pepper that's made from real ingredients.
- 2 tablespoons olive oilOlive oil is used to pan-fry the salmon cakes. Be sure to use a high-quality oil that's made from real ingredients.
- 2 tablespoons chopped fresh parsleyFresh parsley adds a bright and refreshing flavor to the dish. You can also use other herbs, such as dill or chives, if you prefer.
Equipment You’ll Need
How to Make Salmon Cakes With Remoulade Sauce
- 1Start by preparing the remoulade sauce. In a small bowl, whisk together the mayonnaise, chopped dill, chopped chives, lemon juice, salt, and black pepper until smooth.
- 2Taste the remoulade sauce and adjust the seasoning as needed. Cover the bowl with plastic wrap and refrigerate the sauce for at least 30 minutes to allow the flavors to meld.
- 3Next, prepare the salmon cakes. Cut the salmon fillet into small pieces and place them in a large bowl. Add the panko breadcrumbs, salt, and black pepper, and mix gently until just combined. Be careful not to overmix the ingredients.
- 4Divide the salmon mixture into 4-6 portions, depending on the size you prefer for your cakes. Shape each portion into a patty and place them on a plate or tray.
- 5Heat the olive oil in a non-stick skillet or frying pan over medium-high heat. When the oil is hot, add the salmon cakes and cook for 3-4 minutes on each side, or until they are golden brown and cooked through to 145 F (63 C). Use an instant-read thermometer to check the internal temperature of the cakes.
- 6While the salmon cakes are cooking, prepare the parsley garnish. Chop the fresh parsley leaves and place them in a small bowl.
- 7When the salmon cakes are done, remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- 8Serve the salmon cakes with the remoulade sauce spooned over the top. Garnish with the chopped parsley and serve immediately.
- 9To make the dish more substantial, you can serve the salmon cakes with a side of roasted vegetables or a salad. The remoulade sauce is also delicious on its own as a dip for vegetables or crackers.
- 10To store the salmon cakes, place them in an airtight container in the refrigerator for up to a day. The remoulade sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- 11To reheat the salmon cakes, place them in a non-stick skillet or frying pan over medium heat and cook for 2-3 minutes on each side, or until they are heated through.
Expert Tips
- Be sure to use fresh and high-quality ingredients, as they will make a big difference in the flavor and texture of the dish.
- Don't overprocess the salmon, as it can become tough and dry.
- Use a gentle touch when shaping the salmon cakes, as you want to avoid compacting the ingredients too much.
- If you're having trouble getting the salmon cakes to hold together, try adding a little more panko breadcrumbs to the mixture.
- To make the remoulade sauce ahead of time, simply prepare the ingredients and store them in an airtight container in the refrigerator for up to a day.
- To make the dish more substantial, you can serve the salmon cakes with a side of roasted vegetables or a salad.
- The remoulade sauce is also delicious on its own as a dip for vegetables or crackers.
- Experiment with different herbs and spices to find the flavor combination that you like best.
Common Mistakes to Avoid
- Overprocessing the salmon, which can make it tough and dry.
- Not using fresh and high-quality ingredients, which can affect the flavor and texture of the dish.
- Not cooking the salmon cakes to the correct internal temperature, which can make them unsafe to eat.
- Not letting the remoulade sauce chill for at least 30 minutes, which can affect the flavor and texture of the sauce.
- Not using a gentle touch when shaping the salmon cakes, which can compact the ingredients too much.
- Not serving the salmon cakes immediately, which can affect the texture and flavor of the dish.
Variations and Substitutions
- Try using different types of fish, such as cod or tilapia, for a different flavor and texture.
- Add some diced onions or bell peppers to the salmon mixture for extra flavor and texture.
- Use different herbs and spices, such as dill or paprika, to give the remoulade sauce a unique flavor.
- Serve the salmon cakes with a side of roasted vegetables or a salad for a more substantial meal.
- Try using different types of breadcrumbs, such as whole wheat or gluten-free, for a different texture and flavor.
- Add some grated cheese, such as parmesan or cheddar, to the salmon mixture for an extra burst of flavor.
- Use a different type of oil, such as avocado or grapeseed, for a different flavor and texture.
What to Serve With Salmon Cakes With Remoulade Sauce
The salmon cakes with remoulade sauce make a great main dish for a weeknight dinner or a special occasion. You can serve them with a side of roasted vegetables or a salad for a more substantial meal.
Some other ideas for serving the salmon cakes include serving them with a side of quinoa or brown rice, or serving them as a sandwich on a toasted bun with lettuce and tomato.
Make-Ahead, Storage, Freezing and Reheating
To store the salmon cakes, place them in an airtight container in the refrigerator for up to a day. The remoulade sauce can be stored in an airtight container in the refrigerator for up to 3 days.
To freeze the salmon cakes, place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer the frozen cakes to an airtight container or freezer bag and store in the freezer for up to 2 months.
To reheat the salmon cakes, place them in a non-stick skillet or frying pan over medium heat and cook for 2-3 minutes on each side, or until they are heated through.
It's also a good idea to label and date the containers or bags, so you can easily keep track of how long they've been stored.
Frequently Asked Questions
What type of fish is best for salmon cakes?
Salmon is the best type of fish to use for salmon cakes, but you can also use other types of fish, such as cod or tilapia. Look for fresh and high-quality fish that is rich in flavor and has a firm texture.
How do I prevent the salmon cakes from falling apart?
To prevent the salmon cakes from falling apart, be sure to handle them gently and don't overprocess the ingredients. You can also try adding a little more panko breadcrumbs to the mixture to help hold it together.
Can I make the remoulade sauce ahead of time?
Yes, you can make the remoulade sauce ahead of time. Simply prepare the ingredients and store them in an airtight container in the refrigerator for up to a day.
How do I reheat the salmon cakes?
To reheat the salmon cakes, place them in a non-stick skillet or frying pan over medium heat and cook for 2-3 minutes on each side, or until they are heated through.
Can I freeze the salmon cakes?
Yes, you can freeze the salmon cakes. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer the frozen cakes to an airtight container or freezer bag and store in the freezer for up to 2 months.
What is the best way to serve the salmon cakes?
The salmon cakes with remoulade sauce make a great main dish for a weeknight dinner or a special occasion. You can serve them with a side of roasted vegetables or a salad for a more substantial meal.
Can I use different types of breadcrumbs?
Yes, you can use different types of breadcrumbs, such as whole wheat or gluten-free, for a different texture and flavor.
How do I know if the salmon cakes are cooked through?
To know if the salmon cakes are cooked through, use an instant-read thermometer to check the internal temperature. The internal temperature should be at least 145 F (63 C).
Ingredients
- 1 lb (450g) salmon fillet, skin removed
- 1/2 cup (60g) panko breadcrumbs
- 2 tablespoons mayonnaise
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
Instructions
- Start by preparing the remoulade sauce. In a small bowl, whisk together the mayonnaise, chopped dill, chopped chives, lemon juice, salt, and black pepper until smooth.
- Taste the remoulade sauce and adjust the seasoning as needed. Cover the bowl with plastic wrap and refrigerate the sauce for at least 30 minutes to allow the flavors to meld.
- Next, prepare the salmon cakes. Cut the salmon fillet into small pieces and place them in a large bowl. Add the panko breadcrumbs, salt, and black pepper, and mix gently until just combined. Be careful not to overmix the ingredients.
- Divide the salmon mixture into 4-6 portions, depending on the size you prefer for your cakes. Shape each portion into a patty and place them on a plate or tray.
- Heat the olive oil in a non-stick skillet or frying pan over medium-high heat. When the oil is hot, add the salmon cakes and cook for 3-4 minutes on each side, or until they are golden brown and cooked through to 145 F (63 C). Use an instant-read thermometer to check the internal temperature of the cakes.
- While the salmon cakes are cooking, prepare the parsley garnish. Chop the fresh parsley leaves and place them in a small bowl.
- When the salmon cakes are done, remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve the salmon cakes with the remoulade sauce spooned over the top. Garnish with the chopped parsley and serve immediately.
- To make the dish more substantial, you can serve the salmon cakes with a side of roasted vegetables or a salad. The remoulade sauce is also delicious on its own as a dip for vegetables or crackers.
- To store the salmon cakes, place them in an airtight container in the refrigerator for up to a day. The remoulade sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat the salmon cakes, place them in a non-stick skillet or frying pan over medium heat and cook for 2-3 minutes on each side, or until they are heated through.