Salmon Cakes with Lemon-Dill Remoulade

Ingredients

• 1 lb cooked salmon, cooled and flaked
• ½ cup panko breadcrumbs
• 1 large egg
• ¼ cup mayonnaise
• 2 tsp Dijon mustard
• 2 scallions, thinly sliced
• ¼ cup celery, finely diced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1 tsp Old Bay seasoning
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2–3 tbsp neutral oil, for pan-frying
• ½ cup mayonnaise, for remoulade
• 1 tbsp Dijon mustard, for remoulade
• 1 tbsp capers, finely chopped, for remoulade
• 1 tbsp fresh dill, finely chopped, for remoulade
• 1 tbsp cornichons or dill pickle, finely chopped, for remoulade
• 1 tbsp lemon juice, for remoulade
• ½ tsp lemon zest, for remoulade
• 1 small garlic clove, finely grated, for remoulade
• black pepper, to taste, for remoulade

Instructions

1. Inspect cooked salmon. Remove skin and bones. Flake into relatively large pieces. Do not mash.
2. In a bowl, combine egg, mayonnaise, Dijon, scallions, celery, parsley, dill, lemon zest, lemon juice, Old Bay, salt, and pepper.
3. Gently fold in salmon and panko.
4. Divide into 8 cakes, approximately ½-inch thick.
5. Refrigerate 20–30 minutes to firm up.
6. Mix all remoulade ingredients. Chill until serving.
7. Heat oil in a skillet over medium.
8. Cook salmon cakes in batches, 3–4 minutes per side. Turn only once where practical.
9. Transfer to a wire rack or paper towel.
10. Serve hot with remoulade and lemon.

Nutrition

Chef's Notes

The interior must retain recognizable flakes of salmon. Do not turn the mixture into dense fish paste. Store cakes separately from remoulade; reheat in skillet, oven, or air fryer. Scaler may change cake count proportionally — maintain approximately same cake thickness.

Browse all recipes →

Browse recipe collections →