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Baked FRESH Salmon Cakes (Salmon Patties) with Spicy Remoulade Sauce! Oh my!
One of my favorite things about this recipe is that I feel like I get to have my cake and eat it too. Sorry, I couldn’t help the corny pun. Maybe that’s because I LOVE cake. And I’m not just talking about sweet cakes, but I am seriously obsessed with crab cakes, fish cakes, shrimp cakes, and especially this Baked FRESH Salmon Cakes (aka Salmon Patties) with Spicy Remoulade.
Just like everyone else at this time of the year, I feel the need to cut back on the excessive amount of indulging I have been doing over the holidays. So, if I can have one of my favorite foods in a healthier, baked version, well, insert corny pun here.
Salmon Cakes made with FRESH salmon, herbs, and vegetables as opposed to canned is what really changes this recipe from your Aunt’s old fashioned ketchup-dunker into a tender and flaky, flavor packed entree or appetizer that is totally company worthy but still super simple to prepare.
How to make Baked FRESH Salmon Cakes (Salmon Patties) with Spicy Remoulade
Start by chopping and then sauteing red pepper, onion, garlic, celery, and capers. Capers, for those who have not tried them, are little salty tidbits of yummy goodness also known as the pickled flower buds of a Mediterranean perennial. They are readily available, inexpensive, great flavor boosters, and extremely underused in my opinion.
Next, remove the skin from your salmon if it came with it on. I find it easier to pull it off as opposed to trying to slice it off. Coarsely chop the salmon and place in a large mixing bowl.
After the sauteed veggies have softened and cooled slightly, add to the mixing bowl with the salmon. Add panko bread crumbs, mayonnaise, Dijon mustard, green onions, Italian flat leaf parsley, an egg, pepper, salt, and Old Bay or Cajun seasoning. Mix well and chill for an hour. The chilling step helps the flavors to really develop and makes the mixture easier to work with.
Using an ice cream scoop, shape into a patty with your hands and dip the top and bottom into a bowl of panko bread crumbs. Place on a piece of foil sprayed with cooking spray. Your cookie sheet meanwhile should be in the oven preheating. Placing the patties on a preheated cookie sheet will help to achieve the crispy edges that you would get if you had fried the cakes.
After sliding the foil with the patties onto the hot cookie sheet, bake for 15 minutes and then flip. Bake an additional 15 minutes and then broil the tops for 2 minutes. Cooking times can very if you prefer smaller or larger cakes.
Smaller cakes for an appetizer spread are always a great addition. Larger cakes served on toasted buns with lettuce, tomato, and Spicy Remoulade are a great healthy burger alternative. These are also scrumptious fried in a little olive oil for a more traditional version.
What do I serve with Salmon Cakes?
I hope you enjoy my Baked FRESH Salmon Cakes (Salmon Patties) with Spicy Remoulade as much as my family does!
Tried this? Leave me a comment below. I’d love to hear from you!
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Baked FRESH Salmon Cakes (Salmon Patties)
- 2 pounds fresh salmon skin removed coarsely chopped
- 2 tablespoons olive oil
- 1 cup white or yellow onion - diced
- 2 stalks celery finely diced
- 4 cloves garlic minced
- 1/4 cup capers lightly chopped
- 1/2 red pepper diced
- 1 tablespoon kosher salt - divided
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 egg lightly beaten
- 2.5 cups panko japanese style bread crumbs divided
- 6 green onions sliced
- 1/2 cup Italian flat leaf Italian parsley chopped
- 1 teaspoon black pepper
- 2 teaspoons Old Bay or Cajun seasoning
- Lemon Wedges for squeezing
- Recipe for Spicy Remoulaide in Recipe Notes
- Preheat oven and a large cookie sheet at 400 degrees.
- Add olive oil to a medium sized fry pan set at a medium heat.
- Saute the medium sized onion, celery, garlic, capers, red pepper and 1 teaspoon salt until soft.
- Set aside to cool slightly while chopping salmon.
- Remove skin and coarsely chop salmon.
- Place in a large mixing bowl.
- Add the sauteed vegetable mixture, mayonnaise, mustard, egg, 1/2 cup of the panko bread crumbs, green onions, parsley, black pepper, Old Bay, and remaining 2 teaspoons salt.
- Stir well and chill for an hour.
- Using an ice cream scoop, shape into a patty with your hands and dip the top and bottom of the patty into a bowl with about 2 cups of panko bread crumbs.
- Place on a piece of foil sprayed with cooking spray.
- Your cookie sheet meanwhile should be in the oven preheating.
- When the patties are formed, slide the foil with the patties onto the hot cookie sheet.
Bake for 10 minutes and flip the patties.
Bake an additional 5-10 minutes and then broil for 2 minutes.
- Cooking time can very if you prefer smaller or larger cakes.
Serve with Spicy Remoulade Sauce and lemon wedges.