Baked Salmon Cakes
By Traeger Kitchen
Try out a wood-fired twist on this upstream swimmer. Fresh salmon is mixed with veggies, breadcrumbs, brightened with lemon zest, and fresh dill and baked over maple hardwood. You'll love this fresh caught starter.
Prep Time
20 Min
Cook Time
30 Min
Pellets
Apple
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 | (1 lb) salmon fillet |
| To Taste | salt and pepper |
| 1 Half | onion, diced small |
| 1 Stalk | celery, diced |
| 1 Medium | red bell pepper, diced |
| 1 Tablespoon | dried dill |
| 1 Teaspoon | fresh lemon zest |
| 1/2 Teaspoon | Black pepper |
| 1/4 Teaspoon | Sea salt |
| 1 1/2 Tablespoon | Italian seasoned breadcrumbs |
| 2 Large | eggs |
| 3 Tablespoon | Olive oil |
Steps
1
When ready to cook, set Traeger temperature to 275°F and preheat with the lid closed for 15 minutes.
275 ˚F / 135 ˚C
2
Season the salmon fillets with salt and pepper, and place directly on the grill grate. Grill until the internal temperature reaches 120°F. Remove from grill and set aside to cool.
275 ˚F / 135 ˚C
120 ˚F / 49 ˚C
3
Place the cooled salmon fillets in a large bowl and break up with a fork. Add onions, celery, bell pepper, dill, lemon zest, salt, pepper, bread crumbs and eggs. Mix well.
4
Shape the salmon mixture into 6 patties, roughly 2 inches wide.
5
Increase Traeger temperature to 375°F and preheat, lid closed for 15 minutes.
375 ˚F / 191 ˚C
00:15
6
Place a cast iron pan on the grill grate to preheat.
7
Add olive oil to the preheated cast iron pan. When the oil is hot, add the patties to the cast iron and cook in batches. Cook for 10 to 12 minutes, flipping once halfway through or until sides are golden brown. Enjoy!
375 ˚F / 191 ˚C
00:10
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