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A Beautiful Stack of Salmon Cakes topped with Tangy Remoulade ready to enjoy.

Perfect Salmon Cakes

These Perfect Salmon Cakes are the stuff your seafood dreams. Fresh fish combined with buttery sauteed vegetables is pan fried to perfection and served with a light, bright remoulade.
Course Appetizers
Cuisine American Classic
Prep Time 45 minutes
Cook Time 20 minutes
Servings 12 3" Cakes
Calories 255kcal
Author Diana Reis


  • 12" Frying Pan
  • Mixing bowl
  • Sheet Pan


  • 2 Lbs Salmon Fresh Loin or Steaks
  • ¼ Cup Red Onion Diced
  • ¼ Cup Celery Diced
  • ¼ Cup Red Bell Pepper Diced
  • ¼ Cup Fresh Parsley
  • 3 Cloves Garlic Minced
  • 2 tablespoon Capers
  • 2 Eggs
  • ½ Cup Bread Crumbs
  • 2 teaspoon Salt
  • 2 teaspoon Pepper
  • 2 tablespoon Butter
  • 1 Lemon Sliced
  • 3 tablespoon Vegetable Oil For Frying


  • ½ Cup Mayonnaise
  • 3 tablespoon Lemon Juice Juice of 1 Lemon
  • 1 teaspoon Mustard Powder
  • 1 teaspoon Hot Sauce Cajun style with vinegar (Tobasco)
  • 1 Clove Garlic Pressed or minced
  • ½ teaspoon Salt
  • ½ Tsp Pepper


  • Preheat the oven to 400°. Line a sheet pan with parchment and lay the salmon loin it. Season with salt and pepper. Lay lemon slices over the top. Cook for approximately 15 minutes or until salmon is cooked through and flakes apart.
  • Let salmon cool, then use a fork to break it up into flakes. Place in a large mixing bowl.
  • While the salmon is cooking. Wash produce and finely dice onion, garlic, celery, red bell pepper, and parsley.
  • Heat a small skillet on medium heat. Add 2 tablespoon of butter to the pan. Once the butter is melted, add onions, garlic, celery, and red bell pepper. Cook until vegetables are softened and onions are translucent. Then add parsley and capers and warm through. Add this mixture to the flaky salmon in the mixing bowl.
  • Add 2 eggs and bread crumbs to the salmon and vegetables in the mixing bowl. Mix thoroughly.
  • Warm a large skillet on medium heat. It will take 2-3 round of frying to make all of the salmon cakes. Add ⅓ of the vegetable oil to the hot pan. 
  • Form patties into 3” by 1” patties and lay in the hot pan. Cook on for 3-4 minutes or until they are brown and begin to hold together. Gently turn and cook on the other side for 3-4 minutes and then transfer to a plate lined with paper towels. Do this until all of the batter is used up, adding more oil between rounds if needed.


  • In a small bowl, mix mayonnaise, lemon juice, hot sauce, mustard powder, pressed or minced garlic, salt, and pepper. Set in the refrigerate to chill. Serve along side salmon cakes or put a dollop on top of each cake.


Calories: 255kcal | Carbohydrates: 6g | Protein: 17g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 690mg | Potassium: 437mg | Fiber: 1g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 12.7mg | Calcium: 29mg | Iron: 1.2mg