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Baked Salmon Cakes

Baked Salmon Cakes

By Traeger Kitchen

Try our wood-fired twist on this upstream swimmer. Fresh salmon is mixed with veggies, breadcrumbs, brightened with lemon zest, and fresh dill then baked over maple hardwood. You'll love this fresh caught starter.

Prep Time

20 Minutes

Cook Time

1 Hours
30 Minutes

Pellets

Maple

Ingredients

Number of people serving

4

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Units of measurement:
main
2 Pound salmon
To Taste salt
To Taste ground black pepper
1/2 Small onion, diced
1 Celery, stalks
1 Bell Pepper, Red
1 Tablespoon Dill, fresh or dried
1 Teaspoon lemon zest
1/2 Teaspoon black pepper
1/4 Teaspoon coarse sea salt
1 1/2 Tablespoon breadcrumbs
2 Large eggs
3 Tablespoon extra-virgin olive oil

Step

  • 1

    When ready to cook, set the Traeger to 275℉ and preheat, lid closed for 15 minutes.

  • 2

    Season the salmon fillets with salt and pepper and place directly on the grill grate. Grill until internal temperature reaches 120℉. Remove from grill and set aside to cool.

    275 ˚F / 135 ˚C

    120 ˚F / 49 ˚C

  • 3

    Place the cooled salmon filets in a large bowl and break up with a fork. Add onions, celery (diced), bell pepper (diced), dill, lemon zest, salt and pepper, bread crumbs and eggs. Mix well.

  • 4

    Shape the salmon mixture into 6 patties, roughly 2" wide. Increase grill temperature to 375℉ and preheat lid closed for 10-15 minutes.

    375 ˚F / 191 ˚C

  • 5

  • 6

    When the oil is hot, add the patties to the cast iron and cook in batches. Cook for 10-12 minutes, flipping once halfway through or until sides are golden brown. Enjoy!

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