Bring Some Mardi Gras Spirit To Your Dinner Table

mask for mardi gras spirt

Mardi Gras is just around the corner and the Gulf Coast residents have started to prepare for the celebration. Several weeks before, towns across the coast hold Krewe parties, Mardi Gras balls and Krewe parades culminating in the Grand Parade on Fat Tuesday. Every supermarket features King cakes for sale. Other Mardi Gras favorites include crawfish, Po’boys, gumbo, and beignets. Beads and masks are part of the culture and many residents will dress up in their favorite costumes.

Bring some Mardi Gras spirit to your dinner table with my New Orleans Creole Style Salmon Cakes.

This recipe is easily doubled and tripled. You can use store-bought Creole seasoning or make a homemade version from the recipe below.

New Orleans Creole Style Salmon Cakes

salmon cakes for mardi gras spirit

Serves 2-4


12 oz raw salmon fillets (preferably sustainable wild caught)
2 finely minced scallions
1 tablespoon Creole seasoning, recipe below
1 teaspoon Dijon mustard
1/4 teaspoon zest from a fresh lemon
7 saltine crackers, crushed fine, about ¼ cup
1 large egg, lightly beaten
Olive oil
Remoulade Sauce, recipe below


Brush the salmon with olive oil and season lightly with salt and pepper. Grill for about 6 minutes or bake wrapped in foil at 350 degrees F for approximately 10 minutes. Remove the skin and use a fork to gently break apart the salmon into small chunks.

Add the mustard, scallions, Creole seasoning and lemon zest; gently toss. Add the cracker crumbs and egg. Shape into 4 patties, about 3 inches across. Refrigerate the patties for 30 minutes.

Heat enough olive oil in a skillet to just cover the bottom of the pan. Carefully add the patties, cooking until browned. Use a fish turner or wide spatula to carefully turn the patties over and brown the other side. Drain on paper towels. Serve immediately with Remoulade Sauce.

To bake the salmon cakes: Line a baking sheet with aluminum foil and brush with oil or spray with non-stick spray. Place the patties on top, brush with oil and bake in a 400 degree F preheated oven, turning once, for about 20 to 25 minutes, or until golden brown.


Creole Seasoning


2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
2 tablespoons black pepper
1 tablespoon Cajun seasoning
4 tablespoons paprika
2 tablespoons salt


Combine all the ingredients in a bowl or jar and stir so that all the ingredients are thoroughly mixed. Store in an airtight container or zip lock bag.


Remoulade Sauce


1 cup mayonnaise
2 scallions, minced
1 tablespoon chopped fresh parsley
3 tablespoons Creole mustard or coarse Dijon mustard
1 teaspoon paprika
1 tablespoon lemon juice
2 teaspoons lemon zest
2 cloves garlic
1/2 teaspoon ground cayenne pepper
1 1/2 tablespoons cornichon (finely chopped or sweet pickle relish)
1 teaspoon capers (finely chopped)


Combine all of the sauce ingredients in a serving bowl. Cover and chill in the refrigerator for several hours before serving to allow the flavors to blend.

Now that you are in the Mardi Gras spirit — “Laissez Les Bon Temps Rouler” (let the good times roll).



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