You can cook salmon in almost any style—Japanese, Mexican, Italian, and so many more. Today, we’re cooking salmon cajun style. The vibrant French, Spanish, and West African flavors in New Orleans cuisine have long been revered. Some of the best food in the States originates in Louisiana, so it only makes sense we take time to cook salmon with a cajun twist.
Our recipe for today is salmon cakes with remoulade sauce. It’s a savory dish with a bit of a kick that could function as a hearty snack or a delicious meal. It has a great texture and flavor, especially if your diet doesn’t allow traditional burgers! Get your fix with these scrumptious cajun salmon patties:
Salmon Cakes with Remoulade Sauce
What is Remoulade Sauce
Remoulade sauce comes from the French side of cajun food’s cultural inspiration. Even though it originated across the pond, it was popularized right there in New Orleans. Remoulade sauce is a mayonnaise-based sauce with cajun or creole seasonings, and it’s served with crab cakes and po boy sandwiches. It’s so tasty that some southerners use it on everything in place of ketchup. (Yes. It’s THAT good.)
Salmon Cakes Recipe
- 1 lb Oshēn salmon
- 1 1/2 tsp Old Bay seasoning (or creole seasoning, if you prefer)
- Garlic salt
- Black pepper
- 1 TB olive oil
- 1 medium onion, finely diced
- 1 stalk celery, finely diced
- ½ C bell pepper, finely diced
- 3 TB unsalted butter, divided
- 1 C Panko bread crumbs
- 2 large eggs, lightly beaten
- 3 TB mayonnaise
- 1 tsp Dijon mustard
- 1/4 C minced fresh parsley
- 1 C mayonnaise
- 2 TB dijon mustard
- ¼ C chili sauce
- 2 TB creole mustard
- 2 TB olive oil
- 2 TB lemon juice
- 1 TB Louisiana-style hot sauce
- 1 tsp Worcestershire sauce
- 4 medium scallions, chopped
- 2 TB parsley, chopped
- 2 TB green olives, chopped
- 2 TB celery, minced
- 1 tsp capers, chopped
- 3 tsp cajun seasoning
- Salt and Pepper
Preheat the oven to 425˚F. Then, prepare a baking sheet by lining a rimmed baking sheet with parchment paper.
Start by making the remoulade sauce. Simply combine all the ingredients and chill until you’re ready to serve.
Place the salmon skin-side down on the parchment paper. Then, coat the salmon with olive oil and season with Old Bay seasoning, garlic salt, and pepper.
Bake the salmon for 10-15 minutes. Then, remove the salmon from the oven and cover it with foil. Let it sit in the foil for 10 minutes.
Peel off the salmon skin and discard it. Flake the salmon with a fork and cool the meat to room temperature.
Heat 1 TB of oil in a skillet over medium heat. Add 1 TB of butter, onion, celery, and bell pepper to the skillet. Saute all ingredients until they’re softened. This will take 7-9 minutes. Once they’re done, remove from heat.
In a large bowl, combine the sauteed vegetables, flaked cooked salmon, bread crumbs, eggs, mayo, mustard, garlic salt, pepper, and parsley. Once it’s well combined, form the mixture into a dozen salmon patties. Set the patties on a plate and press into ½” inch patties. Prepare another plate with a paper towel on top.
Reheat the skillet to medium heat with 1 TB butter and 1 TB oil. Add half the salmon cakes and cook for about 4 minutes per side. They’ll be golden brown when they’re ready! Remove the patties and place them on the paper towel plate. Repeat this process, adding more oil and butter for the rest of the salmon cakes.
Serve the salmon with a ramekin of the remoulade dipping sauce.
Add a cajun twist to your dinner plans with a Louisiana inspired salmon cake recipe!
Salmon cakes are a great way to please the whole crowd at dinner! They’re easy to make and full of vibrant flavor. Just make sure you purchase high-quality seafood that has perfect texture, flavor, and color for this show stopping dish.
We recommend our hormone-free, dye-free, BAP certified, ocean-farmed salmon. You can order it right now, and it ships directly to you, 7 days fresher than the competition. Use code FRESH at checkout for 15% off your tasty Oshēn salmon. Until then, check out other recipes and info on our blog!