Blackstone Cajun Salmon Cakes
These Blackstone Cajun Salmon Cakes are so fresh and delicious, plus they are SOOOO easy to make on the griddle!
They are basically made in two stages… stage one is cooking the salmon and veggies to form the salmon patties.
And stage two is cooking the actual cakes on the griddle.
The large cooking space saves so much time compared to making them in several batches in a skillet.
How to make Blackstone Cajun Salmon Cakes
First gather the salmon, veggies, and seasonings.
I have a pound of skinless salmon sprinkled with Cajun seasoning.
Plus some peppers, onions, garlic, fresh dill, and lemon.
The panko and eggs we will save for later when binding together the salmon cakes.
Dice the bell peppers and onions, mince the garlic, and prepare the other ingredients on a tray.
This makes it simple to carry everything outside to the griddle.
Cooking on the griddle can go FAST… so having everything prepped and ready to go makes griddle cooking much more enjoyable and less stressful.
Preheat the Blackstone griddle or flat top grill to medium heat for a few minutes.
And add some cooking oil of choice along with the salmon and the veggies.
Season the veggies at this point just with kosher salt, pepper, and crushed red pepper flakes.
Cook for 5 to 7 minutes total, flipping the salmon halfway through.
And toss the veggies together with hibachi spatulas a few times.
Then add some garlic, dill, lemon juice, and Cajun seasoning to the veggies.
Then break apart the cooked salmon on the griddle and mix everything together.
Stage one is complete, my friends!
Remove this mixture, turn off the griddle (for now), and head back inside to form the salmon cakes.
Place the cooled mixture in a bowl along with two eggs and a cup of panko bread crumbs.
Mix this together with your hands, and maybe let it sit for a few minutes to let the breadcrumbs soften a bit.
Next form 8 salmon cakes with your hands.
I made balls and then flattened and formed them on the tray.
Then place in the fridge for about an hour to allow time for them to set up.
Once ready to cook these babies, preheat the griddle to medium heat once again.
Add cooking oil of choice and cook the salmon cakes 3 to 5 minutes per side.
You can control how charred you want them.
I made more charred cakes for myself and the husband, and less charred for the kiddos.
Serve Blackstone Cajun Salmon Cakes with Cajun Aioli!
It’s just a mix of mayo, creole mustard, Cajun seasoning, garlic, lemon, horseradish, and hot sauce.
Of course a store bought remoulade sauce or seafood sauce would work too đŸ™‚
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If you like Blackstone Cajun Salmon Cakes, you might also like these griddle recipes…
Blackstone Caribbean Jerk Shrimp Tacos
Blackstone Salmon Burgers with Avocado Sauce
And Blackstone Catfish with Citrus Gremolata
Blackstone Griddle Side Dishes
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Blackstone Cajun Salmon Cakes
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
Blackstone Cajun Salmon Cakes
- 1 pound salmon fillets (mine were skinless)
- Cajun or creole seasoning blend
- cooking oil of choice
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 onion diced
- kosher salt, pepper, crushed red pepper flakes
- 4 to 5 cloves garlic minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill chopped
- 1 cup panko bread crumbs
- 2 eggs
Cajun Aioli
- 3/4 cup mayo
- 1 tablespoon lemon juice
- 1 tablespoon creole or whole grain mustard
- 1/2 tablespoon prepared horseradish
- 1/2 to 1 tablespoon Cajun or creole seasoning blend
- 1 clove garlic grated or finely minced
- a few dashed favorite hot sauce
Instructions
Blackstone Cajun Salmon Cakes
- Pat the salmon dry very well with paper towels. Season both sides lightly with Cajun or creole seasoning.
- Preheat the griddle to medium heat for a few minutes. Add some cooking oil of choice and place the salmon fillets on one side of the griddle and the diced peppers and onion on the other side of the griddle. Season the veggies with kosher salt, pepper, and crushed red pepper flakes.
- Cook the veggies and salmon 5 to 7 minutes, flipping the salmon halfway through and tossing the veggies with hibachi spatulas a few times.
- Add the garlic, lemon juice, fresh dill, and about a tablespoon of the Cajun or creole seasoning blend to the veggies. Toss until evenly combined.
- Use the hibachi spatulas to break apart the salmon on the griddle. Mix everything together and cook another minute. Remove from the griddle and let cool.Note: Turn the griddle off until ready to make the salmon cakes.
- When the salmon and veggies are slightly cool, combine them with the panko breadcrumbs and eggs. Use your hands to form 8 salmon cakes (I formed them into balls and flattened each slightly). Let them sit in the fridge for an hour.Note: If the salmon cakes don't come together at first, let them sit for a few minutes so the bread crumbs soften.
- Preheat the griddle to medium heat and add cooking oil of choice once hot. Add the salmon cakes.
- Cook the salmon cakes 3 to 5 minutes per side. Serve with the Cajun Aioli.
Cajun Aioli
- Mix all ingredients together in a bowl, serve with the salmon cakes.
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