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Baked Salmon Cakes

20

30

Apple

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.

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  • 2 (1 lb) salmon fillet

  • 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

  • 1

    When ready to cook, set Traeger temperature to 275°F and preheat with the lid closed for 15 minutes.

    275 ˚F

  • 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.

    120 ˚F

    • 2 (1 lb) salmon fillet

    • To Taste salt and pepper

  • 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.

    • 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

  • 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

  • 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!

    • 3 Tablespoon Olive oil

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