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!



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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


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