There’s a lot to love about salmon cakes.
They’re delicious, they’re easy to make, and they’re versatile enough to be served alongside just about any sauce you can think of.
But what’s the best sauce for salmon cakes?
The best sauce for salmon cakes is Hollandaise Sauce. This sauce is made with three ingredients: butter, egg yolks, and lemon juice. It’s incredibly easy to make and pairs perfectly with the fishy flavor of your salmon cakes.
In this blog post, we’ll be looking at 10 different sauces that go well with salmon cakes, so that you can have your cake and eat it too!
What Sauce Goes with Salmon Cakes?
Here are 10 sauces that will make your salmon cakes sing out loud:
So, you’re having salmon cakes for dinner.
I mean, it’s not every day you get to eat salmon cakes for dinner.
But I’m sure you’re wondering what sauce to put on them.
And that’s a good question!
I usually like to make Thousand Island Sauce myself.
It’s really easy, and it goes great with everything—salmon cakes, chicken fingers, even French fries (although those are usually too hot to eat at the same time).
- First of all, you need mayonnaise and ketchup. You can use store-bought or make your own—whatever floats your boat! Just make sure it’s equal parts of each ingredient.
- Then add some relish until the mixture reaches the consistency you want—it should be thick but not too thick so it doesn’t drip off your plate when you serve it.
If there are any leftovers, this sauce is also great as a spread on toast or in sandwiches.
Tartare sauce is a great way to add some flavor to your salmon cakes.
I usually make this sauce by mixing together mayonnaise, capers, dill pickles, and minced onion.
I then let it sit for about an hour before serving.
This sauce can also be used on other things like fish or chicken.
It’s also delicious when served with vegetables like carrots or celery.
A fun way to serve everything together is to make a sandwich with your salmon cakes and veggies in between two slices of bread with tartare sauce drizzled over the top!
Thai-Style Dipping Sauce is a wonderful sauce that goes well with salmon cakes.
I usually make this sauce by mixing together equal parts of sour cream, mayonnaise, and sweet chili sauce.
I also add some salt and pepper to taste.
Serve your salmon cakes with a side of the dipping sauce, or serve the dipping sauce on the side so people can dip their own salmon cakes into it—whatever works best for you!
Other pairings I recommend are: rice noodles (you can use these as a base for any number of different sauces), sweet potato fries or chips, avocado slices, and roasted/fried fish.
I make mango sauce by mixing mango puree with a bit of sugar and some curry powder.
The amount of sugar depends on how sweet your mangoes are, but I usually start with about half a cup of mango puree and then add one teaspoon at a time until the mixture tastes right to me.
I serve my salmon cakes with the mango sauce on top, because it’s nice to have something sweet as a contrast to the savory taste of the cakes.
You could also put it on top of rice or noodles or even just serve it as a dip for chips!
This is another one of my favorite sauces to serve with salmon cakes.
I usually make this sauce by mixing together a tablespoon of honey, a tablespoon of dijon mustard, and a half cup of mayonnaise until it’s smooth.
Then I’ll add a little salt and pepper to taste.
If you’re serving these cakes with other meals, I’d recommend pairing them with a side of roasted vegetables or grilled asparagus.
Also, try using this dressing for salads or dipping veggies into it!
I like pairing this with my salmon cakes because it adds some extra flavor that’s not overpowering but still adds just enough kick to make everything taste great!
The sauce itself is also delicious on other things like potatoes or even as a dip for vegetables!
It’s also super easy to make.
You can serve everything together or keep them separate—whatever you prefer.
Here’s how I usually do it:
- Heat up some olive oil in a pan over medium-low heat, then add some chopped garlic and sauté until fragrant (about 30 seconds).
- Add the remaining ingredients for the creamy dill sauce (listed below) and stir until well mixed.
- Cook for about 5 minutes or until warmed through, stirring often.
- Serve over salmon cakes!
I’m sure you’ve heard of sweet & sour sauce, but have you ever tried it with salmon cakes?
It’s the perfect combo!
This is how I usually do it:
- Mix together 1/2 cup water and 3 tablespoons white vinegar in a small bowl.
- Then add 2 tablespoons sugar, 2 tablespoons ketchup, 1/2 teaspoon soy sauce, 1/4 teaspoon garlic salt, 1/4 teaspoon ground ginger, 1/8 teaspoon ground red pepper (optional), and 1/8 teaspoon ground black pepper.
- Stir until well mixed.
- Heat about 2 tablespoons oil in a large frying pan over medium heat until hot but not smoking.
- Add 3/4 lb salmon fillets (cut into chunks) and cook for 4 minutes on each side or until cooked through and no longer pink in the center (don’t worry if they’re still slightly translucent).
- Remove from the pan onto paper towels to drain excess fat and cool slightly before serving (this will help them stay together better when you put them in your mouth).
- Pour the sauce mixture into the pan used to cook the salmon cakes and stir constantly until warm throughout (about 5 minutes).
- Serve with your salmon cakes!
Lemon Garlic Cream Sauce is one of my favorite sauces to make because it’s so versatile.
It can be served on top of salmon cakes, as a dipping sauce for chicken fingers, or even with pasta—it would be delicious!
I usually make this sauce by sautéing garlic in butter, then adding heavy cream and lemon juice.
I let the mixture cook for about ten minutes before seasoning with salt and pepper.
Butter sauce is a perfect match for salmon cakes, and it’s also a great way to dress up other foods.
Here’s how I usually make it:
- Whisk together 1/2 cup of unsalted butter with 1/2 teaspoon of salt and a few grinds of pepper in a small saucepan over medium heat until the butter melts completely and starts to bubble.
- Add 1 tablespoon of fresh lemon juice, stir, and remove from heat immediately.
- Serve immediately or keep warm in a double boiler until ready to serve.
To serve everything together:
- Prep your salmon cakes by cooking them according to the recipe you’re using but substituting the butter sauce for any other sauce called for (if any).
- Place each finished cake on an individual plate and drizzle with additional butter sauce before serving!
I usually make my hot sauce by combining minced garlic, diced onion, and chili flakes in a food processor.
Then I add olive oil and lemon juice, and blend everything until smooth.
If you’re going to serve your salmon cakes with this sauce, here’s how I do it:
- First I sear the salmon cakes in a pan on high heat until they are golden brown on each side—about two minutes per side.
- Then I remove them from the pan and set them aside for about five minutes before serving them with the sauce drizzled over top.
What Sauce Goes with Salmon Cakes? (10 Best Sauces)
- Thousand Island Sauce
- Tartare Sauce
- Thai-Style Dipping Sauce
- Mango Sauce
- Honey Mustard Dressing
- Creamy Dill Sauce
- Sweet & Sour Sauce
- Lemon Garlic Cream Sauce
- Butter Sauce
- Hot Sauce
- Pick your favorite sauce from this list to serve with your salmon cakes.
- Prepare the rest of your delicious meal.
- Be ready to munch in no time!