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.