There is something especially satisfying about a salmon cake with a crisp exterior and a tender center.
These grilled salmon cakes are easy to prep ahead, cook quickly on the grill, and taste bright and fresh with lemon and herbs.
They make a great light dinner, lunch, or meal prep option for busy days.
Why You’ll Love This Recipe
These salmon cakes are full of fresh flavor from lemon, parsley, scallions, and Dijon mustard.
They hold together well on the grill and cook in just a few minutes per side.
The texture stays tender inside while the outside gets a light, golden crust.
They are simple enough for weeknights but still feel special enough to serve guests.
What You’ll Need (Ingredient Highlights)
Fresh salmon gives these cakes the best texture and flavor when finely chopped by hand.
Panko breadcrumbs and egg help bind the mixture without making it heavy.
Mayonnaise adds moisture, while Dijon mustard gives a subtle tang.
Scallions, parsley, lemon zest, and lemon juice keep the flavor fresh and bright.
Pro Tips Before You Start
Chop the salmon by hand instead of using a food processor so the cakes stay tender and textured.
Keep the patties compact, but do not pack them too tightly.
Brush the cakes with olive oil before grilling so they brown well and release more easily.
Use an instant-read thermometer if possible and cook until the salmon reaches 145°F.
How to Make Grilled Salmon Cakes
Step 1 – Prep the grill and ingredients
Preheat your grill to 350°F to 375°F. Finely chop the salmon, slice the scallions, chop the parsley, zest the lemon, and squeeze the juice.
Step 2 – Mix the salmon cake mixture
In a large bowl, combine the salmon, breadcrumbs, mayonnaise, egg, Dijon mustard, garlic powder, lemon zest, lemon juice, salt, and pepper. Fold in the scallions and parsley gently until just combined.
Step 3 – Shape the patties
Divide the mixture into 8 equal portions and form each one into a compact patty about 3/4-inch thick and 3 inches wide. Brush both sides lightly with olive oil.
Step 4 – Grill the salmon cakes
Oil the grill grates lightly, then place the patties directly on the grill. Cook for 3 to 4 minutes per side until golden and cooked through.
Step 5 – Serve warm
Transfer the salmon cakes to a platter and serve while warm. They pair well with lemon wedges, salad, or your favorite sauce.
What to Serve Them With
Serve these salmon cakes with a simple green salad for a light meal.
They also go well with roasted vegetables, rice, or grilled corn.
A lemony yogurt sauce or tartar sauce makes a great finishing touch.
Variations / Substitutions
Swap parsley for dill if you want a stronger seafood flavor.
Use regular breadcrumbs if you do not have panko on hand.
Add a little red pepper flakes for gentle heat.
For a different finish, cook the patties in a skillet instead of on the grill.
Storage & Leftovers
Store leftover salmon cakes in an airtight container in the refrigerator for up to 3 days.
Reheat them gently in a skillet, oven, or air fryer until warmed through.
They can also be frozen after cooking, then thawed in the refrigerator before reheating.
FAQs
Can I make these ahead of time?
Yes, you can form the patties ahead of time and keep them covered in the refrigerator until ready to grill.
Can I use canned salmon?
Yes, canned salmon can work, but the texture will be softer than fresh salmon.
How do I keep the cakes from falling apart?
Do not overmix the batter, and make sure the patties are compact before grilling.
Can I cook these without a grill?
Yes, you can cook them in a skillet or bake them in the oven.
Final Thoughts
These grilled salmon cakes are fresh, simple, and full of bright flavor.
They are a great way to turn salmon into an easy meal that still feels a little special.
Once you try them, they may become a regular part of your meal prep rotation.
Full Recipe Card
Ingredients
- 1.25 lb salmon, finely chopped into 1/4-inch pieces
- 2/3 cup Panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 3 scallions, finely sliced
- 3 tbsp fresh parsley, chopped
- 1 tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 1 1/4 tsp salt
- 3/4 tsp freshly ground black pepper
- 2 tbsp olive oil, for brushing
Instructions
- Preheat the grill to 350°F to 375°F. Chop the salmon and prep the remaining ingredients.
- In a large bowl, combine the salmon, breadcrumbs, mayonnaise, egg, Dijon mustard, garlic powder, lemon zest, lemon juice, salt, and pepper.
- Fold in the scallions and parsley gently until just combined.
- Divide the mixture into 8 patties and brush both sides with olive oil.
- Oil the grill grates lightly, then grill the salmon cakes for 3 to 4 minutes per side.
- Serve warm with lemon wedges or your favorite sauce.
