Salmon Cakes Recipe

Prepare salmon

Remove any skin and large bones from the pecan-smoked salmon. Flake the salmon into bite-sized pieces with a fork; measure about 1 pound after flaking.

In a large mixing bowl combine the flaked smoked salmon, 1/2 cup plain breadcrumbs, finely diced celery (1/2 cup), finely diced red bell pepper (1/2 cup), sliced green onions (3 tbsp) and chopped parsley (2 tbsp). Toss gently to combine.

Add the Dijonnaise (1/2 cup), beaten egg (1), Worcestershire sauce (1 tsp), lemon juice (1 tbsp), Old Bay or seafood seasoning (1 tsp), kosher salt (1/2 tsp) and black pepper (1/4 tsp). Fold the wet ingredients through the salmon mixture until evenly coated but not mushy. If the mixture seems too wet, add up to 1–2 tablespoons additional breadcrumbs; if too dry, add 1 tbsp Dijonnaise or a splash of water.

Cover the bowl and refrigerate for 20–30 minutes to let the mixture firm up (this makes shaping easier).

After chilling, form the mixture into 8 (approximately 3-inch, 2–3 oz) patties or 6 larger patties depending on desired size. Press gently so they hold together but remain slightly loose in texture.

Set up a breading station: place 1/2 cup all-purpose flour in a shallow bowl, beat 1 egg in a second bowl, and place 1 cup panko breadcrumbs in a third bowl.

Lightly dredge each patty in flour, shaking off excess. Dip into the beaten egg, letting excess drip off, then press into panko breadcrumbs to coat evenly on both sides. Place on a tray and rest 5–10 minutes to help the crust adhere.

Heat a large skillet over medium-high heat and add 1/2 cup vegetable oil and 1 tbsp butter. Heat until shimmering and the butter foams; oil temperature should be about 350°F (175°C) if using a thermometer. If oil is too hot, lower heat slightly.

Fry the patties in batches (do not overcrowd) 2–3 minutes per side, or until golden brown and crisp. Adjust heat to maintain a steady sizzle but avoid burning breadcrumbs. Cooking time will vary with patty thickness — internal temperature should reach about 140–145°F for smoked salmon warmed through.

Transfer cooked cakes to a paper towel-lined tray to drain briefly. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

While patties chill or fry, make the remoulade: whisk together 1/2 cup mayonnaise and 1 tbsp Dijon mustard until smooth.

Stir in chopped capers (1 tbsp), chopped cornichon or dill pickle (1 tbsp), lemon juice (1 tsp), hot sauce (1/2 tsp), paprika (1/4 tsp), salt (1/8 tsp) and black pepper (1/8 tsp). Taste and adjust seasoning (add more lemon or hot sauce to brighten). Refrigerate until ready to serve.

Arrange salmon cakes on a platter or individual plates. Spoon a dollop (about 1–2 tbsp) of remoulade beside or on top of each cake.

Garnish with lemon wedges and microgreens or chopped parsley. Serve immediately while cakes are hot and crisp.