Salmon Cakes

These patties are a cinch to make, and will surprise guests with their exciting flavor combinations.



  • 2 lbs Salmon fillets, skinless
  • 1 Tablespoon Red Bell Pepper
  • 1 Tablespoon Green Bell Pepper
  • 1 Tablespoon Yellow Bell Pepper
  • 3 Tablespoons Yellow Onions
  • 3 Tablespoons Celery
  • 2 ounces Butter, unsalted
  • 1 Tablespoon Parsley, chopped
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Old Bay Seasoning
  • ½ teaspoon Dill Weed
  • ½ teaspoon White Pepper
  • ½ teaspoon Blackening Seasoning
  • 1 cup Panko Bread Crumbs
  • 1-1/4 cups Mayonnaise
  • 1-1/2 cups Panko Bread Crumbs, for coating
  • 6 ounces Vegetable Oil
  • 1 bottle Remoulade Sauce
  • 1 each Lemon, cut in wedges


  1. Cook the salmon in the oven at 350 degrees for 20 minutes or until it’s done, then chill in the refrigerator.

  2. The vegetables should be cut into a small ½ in. dice. Melt butter in a sauté pan and sauté the vegetables until they’re translucent but have no color. We don’t want them to caramelize. After they’re finished cooking chill them in the refrigerator as well.

  3. When everything is chilled mix all the ingredients together and mix well. If the mix is too dry add a little mayonnaise, if too wet add a little more bread crumbs. Use a 1/2 measuring cup to form the patties and roll in additional bread crumbs.

  4. Sauté the cakes in vegetable oil until they’re golden on each side, then place them on a lined sheet pan and cook for 5 min on 350 degrees.

  5. Serve hot with Remoulade Sauce and lemon wedges.