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Grilled Salmon Cakes With Lemon Mayonnaise


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  • 1 cup mayonnaise plus
  • 1 tablespoon mayonnaise
  • 6 green onions - (2 minced, and remaining 4 cut into 4" lengths)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons grated lemon peel
  • 1/4 cup chopped fresh Italian parsley - (packed)
  • 1 1/4 pounds skinless salmon fillets cut 1" cubes
  • 2 tablespoons Dijon mustard
  • 1/2 cup panko (Japanese breadcrumbs) (or fresh breadcrumbs made from crustless French bread)
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly-ground black pepper
  • Olive oil as needed


Servings 8


Step 1

Whisk 1 cup mayonnaise, 2 minced green onions, lemon juice, and grated lemon peel in small bowl to blend. Season lemon mayonnaise to taste with salt and pepper and set aside.

Combine remaining 4 green onions and chopped parsley in food processor; blend until finely chopped. Add cubed salmon, Dijon mustard, and remaining 1 tablespoon mayonnaise. Using on/off turns, blend until salmon is coarsely chopped. Transfer salmon mixture to large bowl.

Mix in breadcrumbs, 3/4 teaspoon salt, and 3/4 teaspoon ground black pepper. With moistened hands and using about 1/3 cupful for each, shape salmon mixture into 8 patties, each about 1/2 inch thick. Brush both sides of salmon cakes with olive oil.

Prepare barbecue (medium heat). Grill salmon cakes to desired doneness, about 3 minutes per side for medium. Divide patties among 4 plates. Serve lemon mayonnaise alongside.

This recipe yields 8 cakes.

Try these on grilled buns for a "burger" variation. Panko is available in the Asian foods section of most supermarkets.

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