The next time you think about grilling up some burgers, why not consider making one with fish? These salmon cakes are made with fresh salmon and seasoned with Dijon mustard, lemon, green onion, and herbs, offering something completely different—but absolutely delicious—at your next cookout.
You may be more familiar with cooking salmon cakes on the stove or in the oven, but with some extra care and preparation, these fish cakes can be cooked on the grill. Feel free to serve them up burger style or plate them along with a salad. They would also be ideal with a side of grilled asparagus and a garlic-parsley pasta.
- 1 1/4 pounds salmon fillet (skin removed and diced into small pieces)
- 1/2 cup breadcrumbs (preferably plain)
- 1/4 cup mayonnaise
- 3 green onions (finely chopped)
- 3 tablespoons fresh flat leaf parsley (chopped)
- 2 tablespoons Dijon mustard
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Preheat grill to medium heat.
- Place salmon in a food processor. Blend until mixture is coarsely chopped. Transfer to a large bowl.
- Add breadcrumbs, mayonnaise, finely chopped green onion, chopped parsley, Dijon mustard, lemon zest and juice, salt, and black pepper. Gently mix until all ingredients are well combined.
- Shape salmon mixture into 8 equal-sized patties about 1/2 inch thick. Brush each patty with olive oil on both sides.
- Using a large pair of tongs and folded paper towel, oil grill grates very well. This will create a nice non-stick surface. Make at least 3 to 4 passes with the oiled towel.
- Place salmon cakes on the grill being careful to keep the cake together. Cook for 3 to 4 minutes per side, or until cooked through. Remove from grill and serve.
Tips and Variations
If you are serving the salmon cakes as a burger, oil the insides of the hamburger buns first and then place onto grill oiled-side down. Close the lid and let bread toast for 2 to 2 1/2 minutes. Remove and assemble burger with your favorite toppings. These salmon cakes are great with slices of avocado and dressed with a lemon-herb mayonnaise.
To assure the cakes hold together on the grill, you can refrigerate them for 30 minutes or so beforehand. Place the salmon cakes on a baking sheet lined with wax paper and put in the fridge until ready to grill. Because they are cold they make take a couple more minutes to cook so factor that into the grilling time. If even after doing this you still find the cakes aren't keeping together, you can put them on a piece of aluminum foil and then put this on the grill. You won't get the grill marks, but you can feel confident you won't lose the burgers!
|Nutritional Guidelines (per serving)|
|Total Fat||33 g|
|Saturated Fat||5 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||2 g|