Recipes For Grown Ups

Baked Salmon Puffs with Sriracha Remoulade

Baked Salmon Puffs are a heart-healthy meal I have served for Father’s Day, special occasions, and other celebrations for years. The cooked puffs can be served as an entrée nestled atop a crisp and fruity salad or served as an appetizer for a crowd. Enjoy with a glass of cold bubbly Prosecco.

Prep Time: 10 minutes | Cook Time: 25 minutes  | Makes 12 puffs


For the Topping

• 1/2 cup panko crumbs

• 1 tablespoon chopped parsley

• 1/3 cup Parmesan cheese

For the Remoulade

• 1/2 cup sour cream

• 1 tablespoon lemon juice

• 1 tablespoon mild pepper ring juice

• 2 teaspoon sriracha

• 1 clove garlic minced

• 1 tablespoon mayonnaise

• 1 teaspoon hot sauce

For the Salmon

• 18 ounces wild-caught canned salmon, drained liquid reserved

• 2 eggs slightly beaten

• 1/3 cup flour

• 1 teaspoon hot sauce

• 1 teaspoon pepper

• ½ teaspoon salt

• 1 heaping teaspoon baking powder

• 1 teaspoon olive oil

SalmonCakeRAW3 W jpg
Serve as a tasty appetizer. | Photos by Rebecka Evans


• Preheat oven to 400 degrees F.

• Place a heavy cupcake tin into the oven and heat until ready to make the puffs. I used my beautiful Stella Oyster Tray by The Oyster Company. Check it out; you’ll love using it.

For the Topping

• In a small bowl, combine panko crumbs, Parmesan cheese, and chopped parsley. Stir to combine and set aside.

For the Remoulade

• Mix all the ingredients and cover with plastic wrap until ready to serve

For the Salmon

• Drain salmon liquid into a small bowl and reserve for later.

• Mix salmon, eggs, flour, hot sauce, salt, and pepper in a medium bowl.

• Measure 1/3 cup of reserved liquid and discard the rest. Add baking powder to the liquid and whip until foamy. Add the foam mixture to the salmon mixture and stir to combine.

• Use oven mitts to remove the heated Stella Oyster Tray from the oven and brush olive oil lightly into each oyster-shaped depression.

• Spoon even amounts of the salmon mixture into each depression.

• Sprinkle 1 teaspoon of topping mix over each and bake in the oven for 25 minutes.


Serve with remoulade, mild pickled pepper rings, and lemon wedges.


Chef Rebecka Evans

Rebecka Evans is an award-winning Competitive Home Cook, Food Blogger, and Recipe Developer/Photographer. With her husband, Blake, she’s a mother of five and grandma to seven. Rebecka was the 2017 World Bacon Cham­pion at the World Food Championship and won The Food Network's Home Sweet Grandma episode of CLASH OF THE GRANDMAS in 2016. Rebecka is also a trained classical vocalist and loves singing opera.

Related Articles

Back to top button