Salmon cakes have always been a favorite of mine. My mother used to make them for us when I was growing up. I carried the tradition onward and make them for my family. I have my own variation of the recipe which includes using Ritz crackers which adds delicious taste in place of some bread crumbs. The Ritz crackers do not alleviate the bread crumbs completely unless you opt to use an additional sleeve. The homemade remoulade sauce really compliments the salmon cakes. This is an easy appetizer and it has loads of flavor.
Ingredients for Salmon Cakes
- 4 6 oz cans Boneless Skinless Salmon
- 1 Egg
- 1 sleeve Ritz Fresh Stack
- 2 TBS Minced Onions
- 1 TBS Creole Seasoning
- 1 TBS Roasted Garlic Powder
- ½ TBS Lemon & Black Pepper Seasoning
- ½ cup Plain Bread Crumbs
Preheat grill to a high setting (or oven to 425 degrees). Add egg to a large bowl and beat. With crackers still in sleeve crush until fine. Add in crushed crackers and seasonings.
Open each can of salmon and drain liquid from each. Add to bowl. Add breadcrumbs and mix all ingredients until well blended.
Lay a piece of non-stick aluminum foil on a cookie sheet. Take approximately 1 TBS of mixture and form a ball then flatten to form a patty. Repeat until all mixture is gone.
Place cookie sheet on grill (or in oven) and cook for 15 minutes then flip each salmon cake and cook for an additional 10 minutes.
Ingredients for Remoulade Sauce
- 2 TBS Light Mayonnaise
- 1 TBS Spicy Brown Mustard
- 1 tsp Tabasco
- ½ TBS Paprika
- 1 tsp Creole Seasoning
- 1 tsp Jalapeno Powder
While salmon cakes are on grill (or in oven) make remoulade sauce and refrigerate. Mix all ingredients in a bowl the refrigerate until ready to use.
Place ½ tsp (or more if desired) on each salmon cake. Enjoy!