11 Unique Grilled Salmon Cakes Recipes That Feel Homemade

Grilled salmon cakes are such a fun and delicious way to elevate your cooking game. I’ve been on a journey to explore different flavors, and these recipes bring something special to the table. From refreshing lemon-dill to the intriguing taste of coconut-curry, each one offers a delightful twist. There’s truly a flavor here that will make everyone happy. Ready to see which one becomes your new favorite?

Zesty Lemon-Dill Grilled Salmon Cakes

These Zesty Lemon-Dill Grilled Salmon Cakes are a delightful twist on traditional salmon cakes, featuring a burst of citrusy flavor from fresh lemon and a hint of aromatic dill. Perfect as an appetizer or a main course, these grilled salmon cakes are both light and satisfying, making them an excellent addition to your summer menu.

The combination of fresh ingredients and the smoky essence from grilling will surely impress your guests and tantalize your taste buds.

The preparation of these salmon cakes is straightforward and doesn’t require much time, making it an ideal dish for both novice and experienced cooks. The key to achieving the perfect texture lies in using fresh salmon fillets and binding them with just the right amount of breadcrumbs and eggs.

For a serving size of 4-6 people, follow the ingredients and instructions below to create a meal that’s not only delicious but also nutritious.

Ingredients for 4-6 people:

• 1 1/2 pounds fresh salmon fillets, skinless
• 1/2 cup breadcrumbs
• 2 tablespoons fresh dill, chopped
• Zest and juice of 1 lemon
• 2 eggs, lightly beaten
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 green onions, finely chopped
• Salt and pepper to taste
• Olive oil for grilling

Cooking Instructions:

1. Prepare the Salmon: Begin by checking the salmon fillets for any bones and remove them if necessary. Cut the salmon into small chunks and place them in a food processor. Pulse until coarsely chopped, being careful not to over-process the fish.
2. Mix Ingredients: In a large mixing bowl, combine the chopped salmon with breadcrumbs, dill, lemon zest, lemon juice, eggs, mayonnaise, Dijon mustard, and green onions. Season with salt and pepper. Mix well until all ingredients are thoroughly combined.
3. Form the Cakes: Divide the salmon mixture into 8 equal portions. Shape each portion into a patty, ensuring they’re compact and even in size.
4. Preheat the Grill: Preheat your grill to medium-high heat. Lightly brush the grill grates with olive oil to prevent sticking.
5. Grill the Salmon Cakes: Place the salmon cakes on the preheated grill. Grill for about 4-5 minutes on each side, or until they’re golden brown and cooked through. Be gentle when flipping to maintain their shape.
6. Serve: Once cooked, remove the salmon cakes from the grill and let them rest for a couple of minutes. Serve warm with a side of lemon wedges and a sprinkle of fresh dill for garnish.

Extra Tips:

To guarantee your salmon cakes hold together well, make sure the mixture isn’t too wet. If it feels too moist, add a little more breadcrumbs to achieve the right consistency.

Chilling the patties for about 30 minutes before grilling can also help them maintain their shape during cooking. For added flavor, try incorporating a teaspoon of capers into the mixture or serve the cakes with a tangy dill sauce.

Enjoy these savory cakes with a side salad or steamed vegetables for a complete meal.

Spicy Sriracha and Lime Salmon Cakes

Spicy Sriracha and Lime Salmon Cakes are a delightful twist on the classic salmon cake, offering a perfect balance of heat and tang. These savory cakes are infused with the bold flavors of Sriracha and fresh lime, making them a standout dish for any occasion. Ideal for a light lunch or a flavorful appetizer, these salmon cakes are grilled to perfection, giving them a crispy exterior while keeping the inside tender and moist.

This recipe uses fresh salmon, which is gently flaked and combined with breadcrumbs, herbs, and spices to create a cohesive mixture that holds together beautifully on the grill. The addition of Sriracha gives the salmon cakes a spicy kick, while lime adds a revitalizing zest. Whether you’re a seafood enthusiast or just looking to try something new, these Spicy Sriracha and Lime Salmon Cakes will surely impress your taste buds and guests alike.

Ingredients for 4-6 servings:

• 1 1/2 pounds fresh salmon fillets
• 1/2 cup panko breadcrumbs
• 2 tablespoons mayonnaise
• 1 large egg
• 2 tablespoons Sriracha sauce
• Zest and juice of 1 lime
• 2 green onions, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil for grilling

Instructions:

1. Prepare the Salmon: Start by removing the skin from the salmon fillets. Use a sharp knife to carefully separate the skin from the meat. Once the skin is removed, cut the salmon into large chunks and pulse in a food processor until coarsely chopped, or alternatively, finely chop with a knife. Transfer the chopped salmon to a large mixing bowl.
2. Mix the Ingredients: Add the panko breadcrumbs, mayonnaise, egg, Sriracha sauce, lime zest, lime juice, chopped green onions, cilantro, garlic powder, salt, and pepper to the bowl with the salmon. Use a fork or your hands to gently mix the ingredients until well combined.
3. Shape the Salmon Cakes: Divide the mixture into 8-10 equal portions, depending on the desired size of each cake. Gently shape each portion into a patty approximately 1 inch thick. Verify that the cakes are compact enough to hold their shape on the grill.
4. Preheat the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates with olive oil to prevent sticking. If using a grill pan, preheat the pan over medium-high heat and add a little olive oil.
5. Grill the Salmon Cakes: Place the salmon cakes on the preheated grill or grill pan. Cook each side for about 4-5 minutes or until the cakes are golden brown and cooked through. Avoid overcooking to verify the salmon remains moist and tender.
6. Serve: Remove the salmon cakes from the grill and serve immediately with additional lime wedges and cilantro for garnish.

Extra Tips:

Verify your grill or grill pan is well-oiled to prevent the salmon cakes from sticking. If you find the mixture too wet or crumbly, add a little more panko breadcrumbs to help bind the cakes. For an extra layer of flavor, consider adding a splash of soy sauce or sesame oil to the salmon mixture.

Pair these salmon cakes with a light green salad or a tangy dipping sauce like a lime aioli to complement the spicy and citrusy flavors.

Herb-Infused Grilled Salmon Cakes With Basil and Mint

Herb-Infused Grilled Salmon Cakes With Basil and Mint are a delightful way to enjoy the rich flavors of salmon, augmented by the fresh and aromatic taste of herbs. These salmon cakes offer a unique twist on a classic favorite, bringing together the vibrant flavors of basil and mint with the savory depth of grilled salmon.

Perfect for a summer meal, these cakes are light, healthy, and bursting with flavor, making them an ideal dish for entertaining or a family dinner. The combination of fresh herbs not only amplifies the taste of the salmon but also adds a beautiful fragrance to the dish.

The grilling process imparts a smoky flavor, which complements the freshness of the herbs, resulting in a harmonious blend of taste and aroma. Whether served as an appetizer or a main course, these herb-infused grilled salmon cakes are sure to impress your guests with their delicious taste and elegance.

Ingredients for Serving Size: 4-6 People

• 1 ½ pounds of fresh salmon fillets
• 2 tablespoons olive oil
• 1 cup breadcrumbs
• 2 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 cup finely chopped fresh basil
• 1/2 cup finely chopped fresh mint
• 1/4 cup finely chopped green onions
• Juice of 1 lemon
• Salt and pepper to taste
• Lemon wedges for serving

Cooking Instructions

1. Prepare the Salmon: Begin by preheating your grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper. Place the salmon on the grill and cook for about 4-5 minutes on each side until fully cooked and slightly charred on the outside. Remove from grill and let it cool.
2. Flake the Salmon: Once the salmon has cooled, use a fork to flake the salmon into small pieces. Confirm that all bones are removed.
3. Mix Ingredients: In a large bowl, combine the flaked salmon with breadcrumbs, eggs, mayonnaise, Dijon mustard, chopped basil, chopped mint, green onions, and lemon juice. Season with salt and pepper. Mix everything thoroughly until well combined.
4. Form Salmon Cakes: Using your hands, shape the mixture into small patties, about 3 inches in diameter. You should be able to form about 8-10 cakes, depending on your preferred size.
5. Preheat the Grill: Preheat your grill to medium heat. Lightly oil the grill grates to prevent the cakes from sticking.
6. Grill the Salmon Cakes: Place the salmon cakes on the grill and cook for 3-4 minutes on each side, or until they’re golden brown and crisp on the outside. Be gentle when flipping the cakes to avoid breaking them.
7. Serve: Once cooked, remove the salmon cakes from the grill and serve hot with lemon wedges on the side.

Extra Tips

When forming the salmon cakes, make sure the mixture is compact and holds together well. If you find the mixture too dry, add a little more mayonnaise or a splash of olive oil. Conversely, if it’s too wet, add a bit more breadcrumbs.

For an extra kick, consider adding a pinch of red pepper flakes or a dash of your favorite hot sauce to the mixture. These salmon cakes pair beautifully with a simple salad or a side of grilled vegetables.

Asian-Inspired Ginger and Soy Salmon Cakes

Grilled Salmon Cakes are a delicious way to enjoy the rich, savory flavors of salmon with a twist. The Asian-Inspired Ginger and Soy Salmon Cakes bring a delightful fusion of flavors that will tantalize your taste buds.

These salmon cakes are perfect for a light lunch, a dinner party appetizer, or even a main course. The combination of fresh ginger and soy sauce gives them an aromatic and umami-rich flavor, while grilling them adds a smoky depth that perfectly complements the fish.

This recipe is designed to serve 4-6 people, making it an excellent choice for a family meal or a gathering with friends. The preparation involves blending fresh ingredients to create a mixture that’s formed into cakes and then grilled to perfection. The key to this dish is maintaining the balance of flavors and guaranteeing the cakes hold together well during cooking.

Ingredients:

• 1 1/2 pounds fresh salmon, skin removed and finely chopped
• 1/4 cup soy sauce
• 2 tablespoons fresh ginger, grated
• 3 cloves garlic, minced
• 2 green onions, finely chopped
• 1/4 cup panko breadcrumbs
• 1 egg, lightly beaten
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• Salt and pepper, to taste
• Vegetable oil for grilling
• Lemon wedges for serving

Cooking Instructions:

1. Prepare the Salmon Mixture: In a large mixing bowl, combine the finely chopped salmon, soy sauce, grated ginger, minced garlic, and green onions. Mix well to guarantee the ingredients are evenly distributed.
2. Bind the Mixture: Add the panko breadcrumbs, beaten egg, sesame oil, rice vinegar, and honey to the salmon mixture. Season with salt and pepper to taste. Stir until the mixture is well-combined and holds together.
3. Shape the Salmon Cakes: Divide the mixture into 8-10 equal portions (depending on your desired size) and shape each portion into a patty about 1 inch thick. Place the patties on a baking sheet lined with parchment paper.
4. Preheat the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates with vegetable oil to prevent sticking.
5. Grill the Salmon Cakes: Place the salmon cakes on the preheated grill. Cook each side for about 4-5 minutes or until the cakes are golden brown and cooked through. Be gentle when flipping to maintain the shape of the cakes.
6. Serve: Once done, remove the salmon cakes from the grill and let them rest for a few minutes. Serve hot, garnished with lemon wedges for an added burst of freshness.

Extra Tips:

When making the salmon cakes, be sure to finely chop the salmon to guarantee that the cakes hold together well during grilling. If the mixture feels too wet, add a little more panko breadcrumbs to achieve the desired consistency.

To enhance the flavor, you can marinate the salmon mixture for 30 minutes before shaping the cakes. Additionally, these salmon cakes can be prepared in advance and stored in the refrigerator for up to a day before grilling, which makes them an excellent option for meal prepping.

Mediterranean-Style Grilled Salmon Cakes With Feta and Olives

Mediterranean-Style Grilled Salmon Cakes With Feta and Olives are a delicious twist on a classic recipe, combining the rich flavors of the Mediterranean with the succulent taste of grilled salmon.

These salmon cakes are infused with the tangy flavor of feta cheese and the briny goodness of kalamata olives, creating a savory and satisfying dish perfect for any occasion. Whether served as an appetizer, a main course, or a delightful addition to a brunch spread, these salmon cakes are bound to impress your family and friends with their unique and vibrant taste.

The delicate balance of flavors in these Mediterranean-style salmon cakes is achieved by using fresh ingredients and careful seasoning. The salmon is first grilled to bring out its natural flavor, then combined with a mixture of feta, olives, and herbs to create a moist and flavorful cake.

The grilling process imparts a subtle smokiness to the salmon, which perfectly complements the salty tang of the feta and olives. These cakes can be served on a bed of mixed greens, topped with a dollop of tzatziki sauce, or alongside lemon wedges for an extra burst of freshness.

Ingredients (serves 4-6):

• 1 ½ pounds of fresh salmon fillets
• ½ cup crumbled feta cheese
• ½ cup pitted and chopped kalamata olives
• 1 small red onion, finely chopped
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 1 tablespoon lemon zest
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• ½ cup breadcrumbs
• Salt and pepper to taste
• Olive oil for grilling

Cooking Instructions:

1. Prepare the Salmon: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Season the salmon fillets with salt and pepper, then grill them for about 5-6 minutes per side, or until they’re fully cooked and easily flake with a fork. Remove from the grill and let them cool slightly.
2. Flake the Salmon: Once the salmon has cooled enough to handle, flake it into a large mixing bowl, guaranteeing there are no large chunks or bones.
3. Mix Ingredients: Add the crumbled feta, chopped olives, red onion, parsley, dill, lemon zest, minced garlic, egg, and breadcrumbs to the bowl with the salmon. Mix everything together until well combined. The mixture should be moist but hold together when formed into a patty.
4. Form the Cakes: Shape the mixture into 8-10 patties, each about ½ inch thick. Confirm they’re compact enough to hold together while grilling.
5. Grill the Salmon Cakes: Lightly oil the grill grates again and carefully place the salmon cakes onto the grill. Grill for about 4-5 minutes on each side, or until they’re golden brown and heated through. Be gentle when flipping to prevent them from breaking apart.
6. Serve: Once cooked, remove the salmon cakes from the grill and serve immediately. They can be garnished with additional fresh herbs, lemon wedges, or a dollop of tzatziki sauce.

Extra Tips:

To guarantee the salmon cakes hold together well while grilling, make sure the salmon mixture isn’t too dry or too wet. Adjust the amount of breadcrumbs if necessary.

If your mixture feels too dry, add a splash of olive oil or a bit more beaten egg. For added flavor, consider incorporating a pinch of red pepper flakes or a dash of smoked paprika into the mixture.

Finally, if you don’t have access to a grill, these salmon cakes can also be cooked on a stovetop using a grill pan or a regular frying pan.

Southwest Chipotle Salmon Cakes With Corn and Black Beans

Southwest Chipotle Salmon Cakes With Corn and Black Beans is a delectable twist on traditional salmon cakes that brings a bold and zesty flavor to your table. This dish combines the smoky heat of chipotle peppers with the sweetness of corn and the earthy richness of black beans, creating a symphony of flavors that are certain to satisfy.

Whether you’re hosting a dinner party or simply preparing a special meal for your family, these salmon cakes are a fantastic choice that offers a taste of the Southwest.

Perfect for serving 4-6 people, these salmon cakes aren’t only delicious but also nutritious, packed with protein and healthy fats from the salmon. The addition of corn and black beans not only adds to the nutritional value but also lends a delightful texture and vibrant color to the dish.

These cakes can be served as a main course alongside a fresh salad or as an appetizer for a festive gathering.

Ingredients for 4-6 servings:

• 1 ½ pounds salmon fillets, skinless and boneless
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1-2 chipotle peppers in adobo sauce, chopped
• 1 tablespoon adobo sauce (from the peppers can)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 tablespoons fresh cilantro, chopped
• 2 eggs, lightly beaten
• ½ cup breadcrumbs
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking Instructions:

1. Prepare the Salmon: Begin by preheating your grill to medium-high heat. While the grill is heating, cut the salmon into chunks and place them in a food processor. Pulse gently until the salmon is coarsely chopped but not pureed, maintaining some texture.
2. Mix the Ingredients: In a large mixing bowl, combine the chopped salmon, black beans, corn, red onion, minced garlic, chipotle peppers, adobo sauce, cumin, smoked paprika, cilantro, eggs, and breadcrumbs. Season with salt and pepper. Mix the ingredients until they’re well combined.
3. Form the Salmon Cakes: Divide the mixture into equal portions and shape each portion into a patty, about ¾ inch thick. You should be able to make 8-10 cakes, depending on your preferred size.
4. Grill the Salmon Cakes: Brush the grill grates with olive oil to prevent sticking. Place the salmon cakes on the grill and cook for about 4-5 minutes per side, or until they’re golden brown and cooked through. If they brown too quickly, lower the heat slightly to guarantee they cook evenly.
5. Serve: Once cooked, remove the salmon cakes from the grill and let them rest for a minute or two. Serve the cakes warm, garnished with fresh cilantro and a wedge of lime for an extra burst of flavor.

Extra Tips:

To ascertain the salmon cakes hold together well, make sure the mixture isn’t too wet; adjust the breadcrumb quantity if necessary. If you prefer a milder flavor, reduce the amount of chipotle pepper and adobo sauce.

These cakes can be prepared ahead of time and stored in the refrigerator, making them a convenient option for busy evenings. Additionally, for a crispier texture, you can finish the cakes with a quick sear in a hot skillet after grilling.

Enjoy these salmon cakes with a side of avocado salsa or a dollop of sour cream to add a creamy contrast to the smoky, spicy flavors.

Classic Grilled Salmon Cakes With a Twist of Capers

Grilled salmon cakes are a delightful and versatile dish, perfect for a light lunch or a special dinner. The classic recipe is elevated with the addition of capers, which introduce a tangy, briny note that complements the rich flavor of the salmon beautifully.

These cakes are crispy on the outside and tender on the inside, making them a hit for any occasion. Grilling them adds a smoky depth that baking or frying just can’t match.

This recipe is designed to serve 4-6 people, making it an ideal choice for a small gathering or family meal. These salmon cakes can be served as a main dish with a simple salad or as an appetizer with a tangy dipping sauce. The ingredients are straightforward, and the process is simple, guaranteeing that even novice cooks can achieve delicious results.

Ingredients:

• 1 ½ pounds fresh salmon fillets, skinless
• 1 cup panko breadcrumbs
• 2 tablespoons capers, drained and chopped
• 2 tablespoons Dijon mustard
• 1 tablespoon mayonnaise
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 small red onion, finely chopped
• 1 egg, lightly beaten
• Salt and pepper to taste
• Olive oil for grilling

Instructions:

1. Prepare the Salmon: Begin by preheating your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.

Meanwhile, place the salmon fillets on a plate and season them with salt and pepper. Grill the salmon for about 3-4 minutes per side, until just cooked through. Remove from the grill and let them cool slightly.

2. Flake the Salmon: Once the salmon is cool enough to handle, use a fork to flake it into small pieces. Place the flaked salmon into a large mixing bowl.

3. Mix the Ingredients: Add the panko breadcrumbs, capers, Dijon mustard, mayonnaise, lemon zest, lemon juice, dill, parsley, red onion, and the beaten egg to the bowl with the salmon.

Season the mixture with additional salt and pepper to taste. Gently mix all the ingredients until well combined, being careful not to break up the salmon too much.

4. Form the Cakes: Divide the salmon mixture into 8-10 equal portions, depending on your preferred size, and shape each portion into a patty about 1 inch thick.

5. Grill the Cakes: Brush each salmon cake lightly with olive oil. Place the cakes on the preheated grill and cook for about 3-4 minutes on each side, until they’re golden brown and have distinct grill marks.

6. Serve: Remove the salmon cakes from the grill and let them rest for a minute before serving. They can be enjoyed hot off the grill or at room temperature.

Extra Tips:

For the best results, confirm that your grill is properly preheated to avoid sticking. If you’re using an indoor grill pan, make sure it’s hot enough before placing the salmon cakes on it.

Adjust the seasoning to your liking, considering that capers are already salty. If you prefer a spicier kick, add a pinch of cayenne pepper to the mixture.

These salmon cakes pair wonderfully with a lemon aioli or a yogurt-based sauce for added flavor.

Coconut-Curry Salmon Cakes With Mango Chutney

Coconut-Curry Salmon Cakes With Mango Chutney is a delightful fusion dish that combines the rich flavors of coconut and curry with the fresh taste of salmon. This dish is perfect for those who enjoy a little tropical flair in their meals. The mango chutney adds a sweet and tangy contrast to the savory salmon cakes, making it a balanced and satisfying meal.

These salmon cakes can be served as an appetizer, main course, or even as part of a brunch menu. The key to making Coconut-Curry Salmon Cakes With Mango Chutney is using fresh ingredients to highlight the natural flavors of the dish. The salmon is seasoned with curry powder and coconut milk, which infuses it with a fragrant aroma and creamy texture.

The mango chutney is made with ripe mangoes, adding a burst of sweetness that complements the savory cakes. This recipe serves 4-6 people, making it ideal for a family dinner or small gathering.

Ingredients:

For the Salmon Cakes:

• 1 ½ pounds fresh salmon fillets, skinless
• 1/2 cup panko breadcrumbs
• 1/4 cup coconut milk
• 1 tablespoon curry powder
• 2 tablespoons chopped fresh cilantro
• 1 egg, lightly beaten
• 1 tablespoon lime juice
• Salt and pepper to taste
• 2 tablespoons vegetable oil, for frying

For the Mango Chutney:

• 2 ripe mangoes, peeled and diced
• 1/4 cup white vinegar
• 1/4 cup sugar
• 1/2 teaspoon grated ginger
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt

Cooking Instructions:

1. Prepare the Mango Chutney: In a medium saucepan, combine the diced mangoes, white vinegar, sugar, grated ginger, red pepper flakes, and salt. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 15-20 minutes, or until the chutney thickens and the mangoes are soft. Set aside to cool.
2. Prepare the Salmon Mixture: Chop the salmon fillets finely or pulse them in a food processor until coarsely ground. In a large bowl, mix the ground salmon with panko breadcrumbs, coconut milk, curry powder, cilantro, beaten egg, lime juice, salt, and pepper. Stir until well combined.
3. Form the Salmon Cakes: Divide the salmon mixture into 8-10 equal portions and shape each portion into a patty, about 3/4 inch thick.
4. Cook the Salmon Cakes: Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the salmon cakes in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes on each side, or until golden brown and cooked through.
5. Serve: Place the cooked salmon cakes on a serving platter and top each with a spoonful of mango chutney. Garnish with additional cilantro if desired.

Extra Tips:

To guarantee your salmon cakes hold together well, make sure to finely chop the salmon or use a food processor for a consistent texture. If the mixture feels too wet, add a little more panko breadcrumbs to absorb excess moisture.

For an extra burst of flavor, try adding a pinch of cumin or coriander to the salmon mixture. When serving, consider pairing the salmon cakes with a side of jasmine rice or a crisp green salad to complete the meal.

Enjoy your Coconut-Curry Salmon Cakes With Mango Chutney warm for the best taste experience.

Savory Pesto-Parmesan Grilled Salmon Cakes

Savory Pesto-Parmesan Grilled Salmon Cakes are a delightful twist on the classic seafood cake that marry the rich flavors of salmon with the aromatic touch of pesto and the savory sharpness of Parmesan cheese.

These cakes are perfect for a summer barbecue or a cozy dinner, offering a burst of flavor with every bite. The combination of these ingredients not only enhances the taste but also provides a creamy texture that makes these salmon cakes incredibly satisfying and memorable.

Perfect for serving 4-6 people, these delicious cakes are easy to prepare and require minimal cooking time. The key to achieving the ideal balance of flavors lies in the quality of the ingredients used, particularly the freshness of the salmon and the robustness of the pesto.

Grilling the cakes adds a subtle smokiness that elevates the dish, making it a standout feature at any meal. Enjoy them as a main dish accompanied by a fresh salad or as a fancy appetizer.

Ingredients:

• 1 ½ pounds fresh salmon fillets, skinless and boneless
• ½ cup Panko breadcrumbs
• ¼ cup freshly grated Parmesan cheese
• ¼ cup basil pesto
• 1 egg
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil for grilling
• Lemon wedges for serving

Cooking Instructions:

1. Prepare the Salmon: Begin by finely chopping the salmon fillets using a sharp knife. Confirm the pieces are small and uniform to allow the cakes to hold together well.
2. Mix Ingredients: In a large mixing bowl, combine the chopped salmon, Panko breadcrumbs, Parmesan cheese, pesto, egg, lemon juice, and minced garlic. Season with salt and pepper to taste. Mix everything together thoroughly until well combined.
3. Form Patties: Using your hands, shape the salmon mixture into patties about 3 inches in diameter and 1 inch thick. This recipe should yield approximately 6-8 patties, depending on the size.
4. Preheat the Grill: Preheat your grill to medium heat. Lightly oil the grill grates to prevent the salmon cakes from sticking.
5. Grill the Salmon Cakes: Place the salmon cakes on the preheated grill. Cook for about 4-5 minutes on each side, or until they’re golden brown and cooked through. Be careful not to overcook as the cakes can dry out.
6. Serve: Once cooked, remove the salmon cakes from the grill and let them rest for a couple of minutes. Serve hot with lemon wedges on the side for an extra burst of freshness.

Extra Tips:

For the best results, verify your salmon is as fresh as possible to maximize flavor.

If you prefer a more pronounced pesto flavor, consider adding a little extra pesto to the mixture. Additionally, you can prepare the salmon cakes in advance and refrigerate them for up to a day before grilling, which allows the flavors to meld beautifully.

Be sure to monitor the grill closely to avoid burning, and enjoy your savory pesto-parmesan grilled salmon cakes with a side of your favorite salad or grilled vegetables for a complete meal.

Sweet and Spicy Honey-Mustard Salmon Cakes

Sweet and Spicy Honey-Mustard Salmon Cakes are a delightful twist on the classic salmon cakes, combining the richness of salmon with the tangy sweetness of honey mustard. These cakes are perfect for a light dinner or a flavorful appetizer at your next gathering. The honey-mustard glaze adds a unique depth of flavor, giving the salmon cakes a sweet and spicy edge that will leave your taste buds wanting more. The use of fresh ingredients guarantees that the cakes aren’t only delicious but also healthy and nutritious.

This recipe is designed to serve 4-6 people, making it an ideal choice for family meals or small dinner parties. The preparation process involves mixing fresh salmon with a blend of spices and herbs, coating them with a honey-mustard glaze, and then grilling them to perfection. The result is a dish that’s crispy on the outside and tender on the inside, bursting with flavor in every bite. Serve these salmon cakes with a side salad or steamed vegetables for a complete meal.

Ingredients:

• 1 ½ pounds fresh salmon fillets
• 1/2 cup panko breadcrumbs
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1/4 cup finely chopped green onions
• 1/4 cup finely chopped red bell pepper
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• Lemon wedges, for serving

Instructions:

1. Prepare the Salmon: Start by removing the skin from the salmon fillets and cutting them into small cubes. Place the salmon cubes in a food processor and pulse until they’re coarsely ground.
2. Mix the Ingredients: In a large bowl, combine the ground salmon with panko breadcrumbs, Dijon mustard, honey, olive oil, green onions, red bell pepper, minced garlic, smoked paprika, cayenne pepper, salt, and black pepper. Mix until all the ingredients are well incorporated.
3. Add the Eggs: Pour the beaten eggs into the salmon mixture and gently fold them in until everything is well combined. This will help bind the ingredients together.
4. Shape the Cakes: Using your hands, form the mixture into 8-10 patties, about 1 inch thick. Confirm that the cakes are compact enough to hold their shape during grilling.
5. Preheat the Grill: Preheat your grill to medium-high heat. Brush the grill grates with a little oil to prevent sticking.
6. Grill the Salmon Cakes: Place the salmon cakes on the grill and cook for about 4-5 minutes on each side, or until they’re golden brown and cooked through.
7. Serve: Remove the salmon cakes from the grill and serve immediately with lemon wedges on the side.

Extra Tips:

When shaping the salmon cakes, make sure they aren’t too thick or they mightn’t cook evenly on the grill. If the mixture seems too wet and difficult to shape, add a little more panko breadcrumbs to absorb the excess moisture.

It’s important to preheat the grill properly to guarantee the cakes develop a nice crust without sticking. For an extra kick, consider adding a dash of hot sauce to the honey-mustard glaze before brushing it onto the cakes.

Enjoy your Sweet and Spicy Honey-Mustard Salmon Cakes with a side of your choice, such as a fresh salad or some roasted vegetables.

Grilled Salmon Cakes With Avocado and Cilantro Cream

Grilled Salmon Cakes with Avocado and Cilantro Cream is a delightful fusion of flavors that’s sure to be a hit at any meal. These crispy, savory cakes are made with fresh salmon fillets and seasoned with a blend of spices for a perfectly balanced taste. The creamy avocado and cilantro sauce adds a rejuvenating and zesty touch that complements the salmon perfectly.

Whether you’re planning a casual family dinner or a summer barbecue, this dish is versatile and satisfying, offering a gourmet touch to any occasion.

These salmon cakes aren’t only delicious but also packed with nutrients, making them a healthy option for lunch or dinner. The combination of salmon, rich in omega-3 fatty acids, and the avocado-cilantro cream, full of healthy fats and fresh herbs, provides a powerhouse of flavors and nutritional benefits.

The grilled preparation gives the cakes a slightly smoky flavor while keeping them light and less greasy than traditional frying methods. Serve these cakes with a side salad or grilled vegetables for a complete meal that’s both elegant and easy to prepare.

Ingredients (Serves 4-6):

• 1 ½ pounds fresh salmon fillets, skinless
• 1 cup panko breadcrumbs
• 2 eggs, lightly beaten
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• Olive oil for grilling

For Avocado and Cilantro Cream:

• 2 ripe avocados
• ½ cup fresh cilantro, chopped
• ¼ cup sour cream or Greek yogurt
• 2 tablespoons lime juice
• 1 garlic clove, minced
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Salmon Mixture: Begin by finely chopping the salmon fillets or pulsing them briefly in a food processor until coarsely ground. In a large bowl, combine the salmon with panko breadcrumbs, eggs, Dijon mustard, Worcestershire sauce, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until all the ingredients are well incorporated.
2. Shape the Salmon Cakes: Using your hands, form the salmon mixture into patties, about ½ inch thick. You should be able to make 8-10 cakes, depending on the size.
3. Preheat the Grill: Heat your grill to medium-high heat. Lightly oil the grill grates with olive oil to prevent sticking.
4. Grill the Salmon Cakes: Place the salmon cakes on the grill and cook for about 4-5 minutes on each side, or until they’re golden brown and cooked through. Be careful when flipping the cakes to keep them intact.
5. Prepare the Avocado and Cilantro Cream: In a blender or food processor, combine avocados, cilantro, sour cream (or Greek yogurt), lime juice, minced garlic, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
6. Serve: Serve the grilled salmon cakes immediately, topped with a generous dollop of avocado and cilantro cream. Garnish with additional cilantro if desired.

Extra Tips: When forming the salmon cakes, make sure they’re packed tightly so they hold together well on the grill. If you’re concerned about them falling apart, you can refrigerate the patties for 15-20 minutes before grilling to help them firm up.

Additionally, always verify your grill is preheated and well-oiled to prevent sticking and achieve those beautiful grill marks. For a spicier kick, consider adding a pinch of cayenne pepper to the salmon mixture or a dash of hot sauce to the avocado cream.