❓ FAQ – Cajun Salmon Fishcakes

1. Can I use canned salmon instead of fresh?

Yes, but the flavor and texture will be different. Fresh salmon gives a firmer, meatier texture, while canned salmon tends to be softer and more uniform. If using canned, skip the smoked salmon and drain it well before mixing.

2. What’s the best way to store leftover fishcakes?

Store them in an airtight container in the fridge for up to 3 days. To reheat, place them in a nonstick skillet over medium heat for 3–4 minutes per side to crisp them back up.

3. Can I bake these salmon cakes instead of frying?

Yes! Place the patties on a parchment-lined baking sheet, spray with oil, and bake at 400°F (200°C) for 12–15 minutes, flipping halfway through.

4. How do I know when salmon fishcakes are cooked through?

They should be golden brown on the outside and reach an internal temperature of 145°F (63°C). The inside will be opaque and flake easily with a fork.

5. What’s the difference between Cajun and Creole seasoning?

Cajun seasoning is typically spicier and more rustic, with a focus on paprika, cayenne, and garlic. Creole seasoning often includes herbs like oregano and basil for a slightly milder, more layered flavor.

6. Can I make the fishcake mixture ahead of time?

Yes! You can prep the mixture and shape the patties up to 24 hours in advance. Cover and refrigerate until ready to cook.

7. Are these fishcakes gluten-free?

Not by default, but you can easily make them gluten-free by using gluten-free breadcrumbs and checking that your Cajun seasoning is GF-certified.

8. What side dishes go well with Cajun salmon cakes?

These pair great with coleslaw, corn on the cob, Cajun-spiced sweet potato fries, or a simple green salad with lemon vinaigrette.

9. Is smoked salmon necessary or optional?

Smoked salmon adds a delicious depth of flavor, but if you don’t have it, you can use just fresh salmon and add a bit more seasoning to boost flavor.

10. How spicy is this recipe?

It’s moderately spicy, thanks to the Cajun seasoning and optional hot sauce in the remoulade. You can adjust the heat by using less cayenne or choosing a milder Cajun blend.

11. Can I freeze the fishcakes before cooking?

Yes! Freeze them on a baking sheet until solid, then transfer to a freezer-safe bag. Cook from frozen by adding 2–3 extra minutes per side.

12. What oil is best for frying salmon cakes?

Use a neutral, high smoke point oil like avocado, canola, grapeseed, or peanut oil. Avoid olive oil—it burns too quickly for frying.

13. Can I make these in the air fryer?

Definitely! Air fry at 375°F (190°C) for about 10–12 minutes, flipping halfway through. Spray with oil for extra crispiness.

14. How do I make the remoulade sauce dairy-free?

The remoulade is naturally dairy-free if you use a vegan or dairy-free mayo. Just double-check your ingredients to avoid hidden dairy.

15. Do I need a food processor to make salmon fishcakes?

Not at all. You can finely chop the salmon with a knife—it just takes a few extra minutes. The food processor makes it faster and more consistent.