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Blackstone Cajun Salmon Cakes

Blackstone Cajun Salmon Cakes

Cheri Renee
Blackstone Cajun Salmon Cakes can be made from start to finish on the griddle, a healthy seafood recipe with a homemade Cajun aioli
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Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 8 salmon cakes
Calories 297 kcal

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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