Sockeye Salmon Cakes With Pink Remoulade Sauce

Name: Sockeye Salmon Cakes With Pink Remoulade Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salmon Cakes:; 2 pounds fresh boneless/ skinless Sockeye Salmon; 1 1/2 cups fresh made bread crumbs; 1/2 cup mayonnaise; 1/4 cup fresh Italian parsley, finely chopped; 1/4 cup fresh green onions, sliced thin; 2 large eggs; 2 tablespoons lemon juice + zest, from one lemon; 2 teaspoons worcestershire sauce; 2 teaspoons Old Bay Seafood seasoning; 1/2 teaspoon dry mustard; 1 tablespoon garlic pepper blend; 1/2 teaspoon Lowrey's Seasoned Salt; coating:; 2 cups Panko breadcrumbs; 1/2 cup canola oil; Remoulade Sauce:; 1 cup Lowfat mayonnaise; 2 tablespoons ketchup; 2 teaspoons Dijon mustard; 2 teaspoons drained capers; 2 teaspoons worcestershire sauce; 1 teaspoon lemon juice; pinch each salt and sugar; 1/4 cup green onions, thinly sliced; 1/4 cup Italian parsley, finely chopped; To Serve:; 2 lemons cut into 8 wedges each; 1 tablespoon fresh Italian parsley, chopped fine

Servings: persons

Salmon Cakes:
2 pounds fresh boneless/ skinless Sockeye Salmon
1 1/2 cups fresh made bread crumbs
1/2 cup mayonnaise
1/4 cup fresh Italian parsley, finely chopped
1/4 cup fresh green onions, sliced thin
2 large eggs
2 tablespoons lemon juice + zest, from one lemon
2 teaspoons worcestershire sauce
2 teaspoons Old Bay Seafood seasoning
1/2 teaspoon dry mustard
1 tablespoon garlic pepper blend
1/2 teaspoon Lowrey's Seasoned Salt
coating:
2 cups Panko breadcrumbs
1/2 cup canola oil
Remoulade Sauce:
1 cup Lowfat mayonnaise
2 tablespoons ketchup
2 teaspoons Dijon mustard
2 teaspoons drained capers
2 teaspoons worcestershire sauce
1 teaspoon lemon juice
pinch each salt and sugar
1/4 cup green onions, thinly sliced
1/4 cup Italian parsley, finely chopped
To Serve:
2 lemons cut into 8 wedges each
1 tablespoon fresh Italian parsley, chopped fine

1
["1. Preheat the oven to 350 degrees. Line a 1/2 sheet pan with foil and then top with a rack insert.", "2. MAKE THE SALMON CAKES: Remove the skin and bones from the Salmon; chop coarsely. To a large mixing bowl, add the chopped Salmon, and the next 11 ingredients. Gently mix until evenly combined. Form", "into 6 patties for a dinner entree and about 18 for appetizers. Dip the top and bottom of each into the Panko breadcrumbs. Arrange in a single row on a platter and refrigerate while making the Remoulade sauce.", "3. MAKE THE PINK REMOULADE SAUCE: To the bowl of a food processor add the mayonnaise and the next 7 ingredients. Pulse a few times until smooth. Remove to a medium mixing bowl and stir in the green onions and Italian parsley. Cover with plastic and refrigerate until ready to use. You can make this a few days ahead.", "4. PUT IT ALL TOGETHER: In a 12"" non-stick skillet add the canola oil; heat on medium-high just until you see a shimmer in the oil. Fry 3 Salmon cakes at a time; brown on each side. Remove to the prepared 1/2 sheet pan. Bake the Salmon cakes for 10 minutes just to firm up.", "5. TO SERVE: Arrange the Salmon cakes on a round serving platter; sprinkle with fresh parsley. Serve with the Remoulade sauce in a small bowl in the middle and lemon wedges scattered around the cakes."]

1659

kcal

Calories

135

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: Salmon Cakes:, 2 pounds fresh boneless/ skinless Sockeye Salmon, 1 1/2 cups fresh made bread crumbs, 1/2 cup mayonnaise, and more.

Yes, Sockeye Salmon Cakes With Pink Remoulade Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sockeye Salmon Cakes With Pink Remoulade Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions