Irresistible Grilled Salmon Cakes Recipe
If you’re looking for a dish that’s bursting with flavor and oh-so-easy to whip up, these Irresistible Grilled Salmon Cakes are your answer! With tender salmon mixed with zesty herbs and a crispy exterior, these cakes are not only delicious but also perfect for a quick weeknight dinner or a weekend gathering with friends.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, making it perfect for busy nights.
- Healthy Choice: Packed with protein and omega-3 fatty acids from the salmon.
- Versatile: Serve as an appetizer, main dish, or sandwich filling.
- Flavorful: The combination of herbs and spices elevates the taste to another level.
- Make Ahead: Prepare the mixture in advance and save time during meal prep.
Ingredients
- Fresh salmon fillets (great source of protein; can substitute with canned salmon)
- Breadcrumbs (helps bind the mixture; use panko for extra crunch)
- Eggs (acts as a binder; can substitute with flaxseed meal for a vegan option)
- Fresh herbs like parsley and dill (adds brightness; use any herbs you love)
- Dijon mustard (gives a nice tang; can swap for whole grain mustard)
- Green onions (for a mild onion flavor; chives work too)
- Lemon juice (adds acidity and freshness; fresh is best!)
- Olive oil (for grilling; can also use avocado oil)
Full measurements are in the recipe card below.
How to Make the Recipe
- Prepare the Salmon: If using fresh salmon, grill or pan-sear it until cooked through. Let it cool, then flake it into bite-sized pieces.
- Combine Ingredients: In a mixing bowl, combine the flaked salmon, breadcrumbs, eggs, chopped herbs, mustard, green onions, and lemon juice. Stir until well mixed.
- Form the Cakes: Using your hands, shape the mixture into cakes, about the size of your palm. Press them gently to hold together.
- Heat the Pan: Add olive oil to a non-stick skillet over medium heat. Once hot, carefully place the salmon cakes in the pan, leaving space between each one.
- Cook to Perfection: Grill for about 4–5 minutes on each side, or until golden brown and crispy.
- Serve: Remove from the skillet and let them rest on a paper towel-lined plate. Enjoy warm!
Pro Tips for Making the Recipe
- Chill Before Cooking: Placing the formed cakes in the fridge for 15-20 minutes before cooking helps them hold their shape.
- Double the Batch: These cakes freeze beautifully, so make a double batch for easy meals later.
- Don’t Overmix: Gently combine the ingredients to maintain the salmon’s flaky texture.
- Add Spice: For an extra kick, sprinkle in some cayenne pepper or your favorite hot sauce.
- Crispy Finish: For extra crunch, coat the cakes lightly with more breadcrumbs before frying.
How to Serve
These salmon cakes are delightful on their own but can be elevated with a few sides. Serve them with a fresh green salad, creamy avocado slices, or tucked inside a soft bun with tartar sauce. A squeeze of lemon on top makes everything pop!
Make Ahead and Storage
- Fridge Storage: Store any leftover salmon cakes in an airtight container in the fridge for up to 3 days.
- Freezing: These cakes freeze well. Place cooked or uncooked cakes on a baking sheet, freeze until solid, then transfer them to a freezer bag for up to 3 months.
- Reheating Tips: Reheat in a skillet over medium heat or warm in the oven at 350°F until heated through. Avoid microwaving as it may make them soggy.
FAQs
Can I use canned salmon instead of fresh?
Absolutely! Canned salmon works great and saves time. Just make sure to drain it well before using.
Can I bake these salmon cakes instead of frying?
Yes, you can! Bake at 375°F on a lined baking sheet for about 20–25 minutes, flipping halfway, until golden.
What can I serve with salmon cakes?
They pair nicely with a side of coleslaw, a light salad, or even pasta for a heartier meal.
How do I know when the salmon cakes are done?
They should be golden brown on the outside and warm all the way through, about 5 minutes on each side in the skillet.
Enjoy these Irresistible Grilled Salmon Cakes with friends and family—they’re sure to be a hit!
Grilled Salmon Cakes
Ingredients
Method
- If using fresh salmon, grill or pan-sear it until cooked through. Let it cool, then flake it into bite-sized pieces.
- In a mixing bowl, combine the flaked salmon, breadcrumbs, eggs, chopped herbs, mustard, green onions, and lemon juice. Stir until well mixed.
- Using your hands, shape the mixture into cakes, about the size of your palm. Press them gently to hold together.
- Add olive oil to a non-stick skillet over medium heat. Once hot, carefully place the salmon cakes in the pan, leaving space between each one.
- Grill for about 4–5 minutes on each side, or until golden brown and crispy.
- Remove from the skillet and let them rest on a paper towel-lined plate. Enjoy warm!