Breakfast & Brunch Fish & Seafood Grill Main Dish Salmon Small Plate

Bayou-ish Salmon Cakes

By Frank Cawley

Boost your omega-3 intake with salmon cakes. And while you’re at it, give them a boost of flavor with Dizzy Pig Bayou-ish seasoning. Restaurants have nothing on these salmon cakes!

Ingredients

Print Recipe

Salmon Cakes:

1.5 lb fresh salmon (pouch or canned salmon can be used, but fresh is best)
2-3 Tbsp Dizzy Pig Bayou-ish (separated)
1/2 cup Panko breadcrumbs
2-3 Tbsp of Dijon mustard
1/2 cup cilantro
2 eggs, beaten
Salt and pepper to taste
Melted butter

Dipping Sauce:

1 cup mayonnaise
2-3 scallions, chopped
1 Tbsp lemon juice
1 Tbsp Dizzy Pig Bayou-ish

Directions

Light BGE and let coals get very, very hot (about 500-550°F to preheat cast iron griddle).
Remove the skin and cut the salmon into 1″ cubes.
Process salmon cubes and cilantro in food processor until a paste forms.
Transfer mixture into bowl and fold in remaining ingredients.
Mix until combined and divide into eight 1/4 lb cakes.
Put mixture in refrigerator for 30 minutes to firm up.
Make dipping sauce and set aside.
Brush melted butter on each salmon cake and apply half of the Bayou-ish. Transfer to griddle with seasoning side down.
While cooking, brush each cake with remaining melted butter and season again with the remaining Bayou-ish.
Each cake takes approximately 3 minutes before flipping. Look for white droplets to appear on the cakes before flipping.
Remove from heat and enjoy with dipping sauce, cole slaw and don’t forget the tots!
Serves 2-4.