Main Course,  Recipes

Salmon Cakes with Spicy Yogurt Remoulade

June 1, 2009
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Salmon Cakes
Salmon Cakes

I grilled some wild Sockeye salmon a couple of nights ago and had a few cooked pieces left over. I was going to just toss it in a green salad and be done with it, when I thought, why not try something different? When I checked my ‘fridge and pantry, I had all the necessary ingredients to make salmon cakes.

Traditionally, crab cakes or salmon cakes are served with a remoulade. According to my copy of The New Food Lover’s Companion, remoulade is a mayonnaise-based sauce with “mustard, capers, gherkins, herbs, and anchovies”. I’ve also seen it with the addition of ketchup, resembling 1000 island dressing. I wanted something lighter and with a bit of zip, so I came up with a spicy yogurt sauce influenced by the more traditional remoulade.

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Salmon Cakes with Spicy Yogurt Remoulade

Salmon Cakes with Spicy Yogurt Remoulade
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: Salmon
Servings: 4 each

Ingredients

For the Salmon Cakes

  • 8 oz cooked salmon flaked into small pieces (you can use canned if you don't have fresh)
  • 1/2 cup onion small dice (about 1/2 yellow onion)
  • 1/4 cup red bell pepper small dice
  • 2 tsp fresh parsley chopped
  • 2 tsp dijon mustard
  • 1 each egg lightly beaten
  • 1 cup Panko* Bread Crumbs 1/2 cup for cakes, 1/2 cup for breading
  • 1.5 Tablespoons olive oil
  • salt and pepper

For the Spicy Yogurt Remoulade

  • 1/2 cup nonfat yogurt
  • 4 each cornichon* pickles minced (about 1 1/2 Tbsp)
  • 1 tsp capers minced
  • 1/2 tsp. Sambal Oelek chili-garlic paste
  • 2 tsp parsley chopped
  • 2 tsp mint chopped

Instructions

For the Salmon Cakes

  • Preheat oven to 350 degrees.
  • Dice the onion and bell pepper. Saute in 1 tsp olive oil until soft. Allow to cool slightly.
  • In a large bowl, mix together the salmon, sauteed onion and red bell pepper, parsley and dijon. Mix in the beaten egg and 1/2 cup Panko bread crumbs. The egg and bread crumbs should act as a binding agent.
  • Divide the mixture into 4 parts, pressing each into a 1" thick round cake. Press the cakes into the remaining 1/2 cup Panko bread crumbs on both sides.
  • Heat a large saute pan, but be careful not to get the pan too hot or the cakes will burn on the outside. Add 1 Tbsp olive oil and using a spatula, put the salmon cakes in the pan. Brown on one side, about 2 minutes. Gently turn over the cakes and place the pan in the oven, about 7 minutes to finish cooking. I like to finish them in the oven so that they do not burn on the outside before they are cooked and hot in the middle.

For the Spicy Yogurt Remoulade

  • Combine all ingredients together. Yields about 1/2 cup sauce.

Notes

*Cornichon pickles are made from tiny gherkin cucumbers and are often served with cheese fondue or a charcuterie plate. You can substitute dill pickles.
*Panko Bread Crumbs are a very light and flaky Japanese style bread crumb. You can use regular bread crumbs if you want.

 

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9 Comments

  • Madeline
    June 4, 2009 at 2:04 pm Reply

    I love salmon cakes. I always make extra fish just so I have leftovers for fish cakes. This is essentially the same recipe I use except I add a little mayonnaise to the mixture. I make a tartar sauce to go with the cakes but your Remoulade sounds so much better, especially with the capers.

    • formerchef
      June 4, 2009 at 2:24 pm Reply

      Thanks! I almost never have leftover fish, but I think I might start buying extra too. 🙂

      I’ve seen recipes before with mayo and even used to make my crabcakes with a roux and 1/2 and 1/2, but I wanted something lighter that night. Thus, no mayo and the yogurt sauce instead of a tartar or traditional remoulade. The sauce was made on a whim, but I was so happy with the way it turned out, I know I’ll make it again.

  • Amnah
    June 7, 2009 at 10:16 pm Reply

    How perfect to come across your post on foodgawker the same day I had made salmon. My husband had come home late and didn’t eat and my two year old refused to touch it. So I tried your recipe yesterday. They were delicious! First time I make any kind of seafood cake. My daughter ate hers up and asked for more! I think I used too much salmon though because my cakes fell apart. I still have a lot of mix left so I think I’m going to try adding another egg. Thank you for sharing the recipe. So simple and sooo good.

  • ExperimentalCook
    September 15, 2009 at 3:56 pm Reply

    I just made these and they are delicious. I browned both sides of the salmon cake because I like them to be crunchy. Also, I didn’t have the ingredients to make the yogurt sauce so I used plain yogurt, dijon mustard and dill. I will definitely make this again. Do you think I can freeze the leftover cakes?

    • formerchef
      September 15, 2009 at 4:04 pm Reply

      I’m glad you enjoyed them. I don’t know about frezing leftover cakes. Possibly, if they are already cooked. I’m not sure I’d want to do it with raw egg in there. Also, I’m not sure what the texture would be like after freezing, thawing and (re) cooking. They might get soggy.

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