Lemon Grilled Salmon Cakes Recipe
If you’re looking for an easy weeknight dinner that bursts with flavor, these Lemon Grilled Salmon Cakes are just the ticket! Packed with flaky salmon, fresh herbs, and a zesty lemon kick, they’re not only simple to make but also perfect for a light meal that feels a little special. Plus, they’re a fantastic way to use up leftover salmon or even canned salmon!
Why You’ll Love This Recipe
- Quick and Easy: These cakes come together in no time, making them perfect for busy weeknights.
- Flavorful and Fresh: The addition of lemon and herbs elevates the taste, making each bite a delight.
- Healthy: Salmon is rich in Omega-3 fatty acids, which are great for your heart and overall health.
- Versatile: Serve them on their own, with a salad, or piled on a bun for a scrumptious sandwich.
- Make Ahead: You can prepare the mix ahead of time, making dinner even easier later on.
Ingredients
- Salmon: Freshly cooked or canned, it provides a rich, flaky base for the cakes. Canned salmon is a great alternative for convenience.
- Bread crumbs: They help bind the cakes together while giving them that lovely crispy texture. Use gluten-free or panko for a lighter crunch.
- Lemon zest: This brings a bright, citrusy flavor that truly makes the dish sparkle. Fresh is always best.
- Fresh herbs (like dill and parsley): They add a burst of freshness. Feel free to use whatever you have on hand!
- Egg: Acts as a binder to hold everything together. You can use a flax egg as a vegan substitute.
- Mayonnaise: This adds creaminess and richness. Greek yogurt can be a lighter swap if you prefer.
- Dijon mustard: For a gentle kick that enhances the overall flavor. Any mustard you have will work.
- Salt and pepper: Essential for seasoning and bringing all the flavors together.
Full measurements are in the recipe card below.
How to Make the Recipe
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Prepare the Salmon: If using fresh salmon, grill or bake it until fully cooked, then flake it into a large bowl. If using canned salmon, simply drain and flake.
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Mix Ingredients: In the bowl with the salmon, add the bread crumbs, lemon zest, chopped herbs, egg, mayonnaise, Dijon mustard, salt, and pepper. Stir until everything is combined. The mixture should be moist but firm.
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Form Cakes: Using your hands, shape the mixture into patties. A size of about 3 inches in diameter works well.
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Preheat the Grill: Get your grill or grill pan hot and ready. Lightly oil the grill grates to prevent sticking.
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Grill the Cakes: Carefully place the salmon cakes on the grill and cook for about 4-5 minutes on each side, or until they’re golden brown and crispy.
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Serve: Once cooked, let them rest for a minute before serving to let the flavors meld together.
Pro Tips for Making the Recipe
- Chill the Mixture: Allow the salmon mixture to chill for 30 minutes before forming patties. This helps them hold together better.
- Don’t Overmix: Mix just until combined. Overmixing can lead to dense cakes.
- Test a Mini Cake: If unsure about seasoning, fry up a small patty first to taste and adjust as needed.
- Use a Non-Stick Spray: Even if you’re grilling, a light spray of cooking oil on the cakes helps achieve that lovely crust.
- Experiment with Spices: Throw in some smoked paprika or cayenne for a different flavor profile!
How to Serve
These lemon grilled salmon cakes are delicious on their own, but they shine even brighter when served with:
- A refreshing salad topped with avocado and cherry tomatoes.
- A dollop of tartar sauce or aioli for dipping.
- A toasted brioche bun for a delightful salmon burger.
- Crispy sweet potato fries on the side for a tasty combo.
Make Ahead and Storage
- Fridge Storage: Store any leftover salmon cakes in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze uncooked patties. Just place them in a single layer on a baking sheet until frozen solid, then transfer to a ziplock bag. They’ll keep for about 2 months.
- Reheating Tips: To reheat cooked cakes, pop them in a hot skillet for a few minutes on each side until warmed through. If frozen, thaw in the fridge overnight before reheating.
FAQs
Can I use frozen salmon?
Absolutely! Just make sure to thaw it completely before cooking and flaking.
How can I make this recipe gluten-free?
Simply use gluten-free bread crumbs or almond flour in place of regular bread crumbs.
Can I bake these instead of grilling?
Yes! Preheat your oven to 375°F (190°C) and bake on a lined baking sheet for about 15-20 minutes, flipping halfway through.
What can I substitute for mayonnaise?
Greek yogurt or avocado make great alternatives for a healthier option.
With these Lemon Grilled Salmon Cakes, you have a delicious, easy-to-make dish that’s perfect for any day of the week. Happy cooking!
Lemon Grilled Salmon Cakes
Ingredients
Method
- If using fresh salmon, grill or bake it until fully cooked, then flake it into a large bowl. If using canned salmon, simply drain and flake.
- In the bowl with the salmon, add the bread crumbs, lemon zest, chopped herbs, egg, mayonnaise, Dijon mustard, salt, and pepper. Stir until everything is combined. The mixture should be moist but firm.
- Using your hands, shape the mixture into patties, about 3 inches in diameter.
- Preheat your grill or grill pan and lightly oil the grill grates to prevent sticking.
- Carefully place the salmon cakes on the grill and cook for about 4-5 minutes on each side, or until they’re golden brown and crispy.
- Let them rest for a minute before serving to let the flavors meld together.
