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Grilled Salmon Cakes

These Irresistible Grilled Salmon Cakes are bursting with flavor and easy to make, perfect for a quick dinner or gathering.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Fresh salmon fillets Can substitute with canned salmon.
  • 1 cup Breadcrumbs Use panko for extra crunch.
  • 2 large Eggs Can substitute with flaxseed meal for a vegan option.
  • 1/4 cup Fresh herbs (parsley and dill) Use any herbs you love.
  • 2 tablespoons Dijon mustard Can swap for whole grain mustard.
  • 2 tablespoons Green onions Chives can work as a substitute.
  • 1 tablespoon Lemon juice Fresh is best!
  • 2 tablespoons Olive oil Can also use avocado oil for grilling.

Method
 

Preparation
  1. If using fresh salmon, grill or pan-sear it until cooked through. Let it cool, then flake it into bite-sized pieces.
  2. In a mixing bowl, combine the flaked salmon, breadcrumbs, eggs, chopped herbs, mustard, green onions, and lemon juice. Stir until well mixed.
  3. Using your hands, shape the mixture into cakes, about the size of your palm. Press them gently to hold together.
Cooking
  1. 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.
  2. Grill for about 4–5 minutes on each side, or until golden brown and crispy.
  3. Remove from the skillet and let them rest on a paper towel-lined plate. Enjoy warm!

Notes

Chill the formed cakes for 15-20 minutes before cooking to help them hold their shape. These cakes freeze well; make a double batch for convenient meals later. Don’t overmix to maintain the salmon’s flaky texture. For an extra kick, add cayenne pepper or your favorite hot sauce. For extra crunch, coat the cakes lightly with more breadcrumbs before frying.