Crispy BBQ Salmon Cakes Recipe for Summer
Like Neptune’s gift from the sea, these Crispy BBQ Salmon Patties have become my summer cooking salvation. I’ve perfected this recipe over countless garden gatherings, converting humble canned salmon into something truly magical. The secret? That irresistible smoky BBQ flavour that mingles with the natural richness of salmon. Best of all, they’re incredibly budget-friendly while tasting like they should cost a fortune. Want to know how simple they are to whip up on even your busiest weeknight?
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Why You’ll Love these Crispy Barbecue Salmon Fish Cakes
Looking for an easy weeknight dinner that’s both budget-friendly and delicious? These salmon cakes are about to become your new favourite! I love how they transform simple canned salmon into something truly special with minimal effort.
The cooking techniques here couldn’t be simpler, just mix, form, and fry until that irresistible golden crust forms. That crispy exterior gives way to a tender, flavoursome centre that’ll have everyone asking for seconds.
Don’t forget the impressive health benefits packed into each bite! Salmon delivers those omega-3 fatty acids we all need, while the simple ingredients keep these cakes wholesome. They’re satisfying without weighing you down, perfect for busy summer evenings when you want something tasty without spending hours in the kitchen.
What ingredients are in crispy barbecue salmon fish cakes?
These BBQ salmon cakes are a brilliant twist on a classic comfort food that transforms humble tinned salmon into a proper teatime treat.
I’m completely smitten with how the smoky barbecue flavours complement the rich salmon, creating something that feels both familiar and exciting.
The beauty of this recipe lies in its simplicity, using pantry staples you likely already have on hand to create something that tastes like you’ve gone to much more trouble than you actually have.
- 1 (14¾ ounce) tin of salmon with juice, bones removed
- 1 medium onion, finely chopped
- 2 eggs
- 1 teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
- 36 saltine crackers, crushed (one sleeve)
- Cooking oil for frying
- BBQ sauce (for the barbecue flavour element)
When shopping for your ingredients, do consider the type of tinned salmon you choose.
While pink salmon works perfectly well and is often more budget-friendly, red salmon offers a richer flavour and colour if you’re looking to impress.
The saltines provide the perfect binding texture, but you could substitute with cream crackers in a pinch.
As for the BBQ sauce, choose one with a balance of sweet and smoky notes, nothing too overpowering that might mask the delicate salmon flavour.
And don’t skimp on the fresh lemon juice, as that little touch of acidity really brightens the entire dish.
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How to Make these Crispy Barbecue Salmon Fish Cakes
Making these salmon cakes on a BBQ takes them to another level entirely, infusing that irresistible smoky flavour that simply can’t be replicated in a kitchen frying pan. For the best results, I’d recommend using the direct grilling method on your barbecue, whether you’re working with a Monolith Kamado, Ozpig, or Pit Barrel Cooker.
Start by emptying 1 can of salmon with its juice into a large mixing bowl, carefully removing any bones you spot. Add 2 eggs and 1 tablespoon of fresh lemon juice, giving everything a good stir until well combined.
Next, mix in your finely chopped medium onion, 1 teaspoon of ground pepper, and 36 crushed saltine crackers (that’s about one sleeve). The mixture should be moist but hold together when squeezed. For the BBQ twist, fold in 2-3 tablespoons of your favourite BBQ sauce at this stage, which adds that lovely smoky-sweet dimension.
Allow the mixture to rest for about 5 minutes before forming into 5-6 salmon cakes roughly 2 cm thick, pressing them firmly between your palms to guarantee they won’t fall apart on the grill.
For cooking on the BBQ, preheat your grill to a medium-high heat (around 190°C). Lightly oil the grill grates to prevent sticking, or if your BBQ has a plancha or fire plate option, this works brilliantly for delicate items like fish cakes.
Place your salmon cakes directly on the heated surface and cook for approximately 4-5 minutes per side, or until they develop that gorgeous golden crust. The BBQ will impart additional smoky notes that perfectly complement the salmon and barbecue sauce.
You might want to baste the salmon cakes with a touch more BBQ sauce during the final minute of cooking for an extra glossy finish. Serve them up with a squeeze of fresh lemon juice and perhaps a simple side salad for a proper summer feast that’s sure to impress.
Additionally, using a Monolith Kamado can enhance your grilling experience with its efficient heat distribution capabilities.
Crispy Barbecue Salmon Fish Cakes Substitutions and Variations
For BBQ cooking, adapt the traditional salmon cakes recipe with these methods:
On a Monolith Kamado BBQ:
- Direct Grilling: Form salmon cakes slightly thicker and cook for 4-5 minutes per side on medium-high heat.
- Plancha (Fire Plate): Heat the plancha surface and cook salmon cakes with minimal oil for 3-4 minutes each side.
- Indirect Cooking: Place salmon cakes away from direct heat, close the lid, and cook for 6-8 minutes per side for a smokier flavour. The Monolith Junior Pro-Series 2.0 Kamado is ideal for achieving perfect indirect cooking results.
On Ozpig & Big Pig Stoves:
- Direct Grilling: Place salmon cakes on the grill grate for 4-5 minutes per side.
- Plancha Cooking: Use a flat cooking surface with a thin layer of oil for extra crispiness.
- Charcoal Cooking: Add salmon cakes when coals are medium-hot for enhanced smoky flavour.
On a Pit Barrel Cooker:
- Direct Grilling: Place salmon cakes on the grill grate at medium-high heat.
- Smoking: Add wood chips for an additional smoky flavour while cooking salmon cakes indirectly.
- Open-Fire Style: Cook salmon cakes on the grate directly over coals for a charred exterior.
For best results, refrigerate salmon cakes for 30 minutes before grilling to help them hold together on the BBQ.
What to Serve with Crispy Barbecue Salmon Fish Cakes
Pairing the right side dishes with crispy barbecue salmon fish cakes can enhance your meal from good to memorable.
I’ve found that the best sides to pair with these zesty salmon cakes complement their flavours without overwhelming them.
For your next salmon cake dinner, try these crowd-pleasers:
- Fresh coleslaw with a tangy vinaigrette (the crunch works magic against the soft salmon cakes)
- Roasted sweet potato wedges dusted with smoked paprika
- Simple green salad with lemon-dill dressing
- Grilled corn on the cob brushed with herb butter
Don’t forget about dipping sauces!
I love offering a creamy remoulade, spicy aioli, or even a simple tartar sauce alongside. These sauces add that extra zip that makes everyone reach for seconds.
Final Thoughts
After enjoying these crispy BBQ salmon cakes, I’m convinced they deserve a spot in your regular meal rotation.
They’re not just budget-friendly but also incredibly versatile. I love how they can convert leftover salmon into something spectacular!
For the best results, remember my cooking tips: let the mixture rest before forming salmon cakes, and ensure your oil is hot enough before frying. This guarantees that perfect golden crust every time.
Don’t forget to experiment with delicious toppings! A dollop of sriracha mayo, fresh avocado slices, or tangy coleslaw can elevate these salmon cakes to new heights.
The beauty of this recipe is its flexibility – make it your own!
Trust me, these salmon cakes will quickly become a family favourite in your home too.
Frequently Asked Questions
Can I Freeze Salmon Fishcakes Before or After Cooking?
A stitch in time saves nine! I’d recommend freezing salmon cakes either before or after cooking. For best results, freeze uncooked salmon cakes separated by greaseproof paper or after cooling completely post-cooking.
How Long Will Leftover Salmon Cakes Stay Fresh in the Refrigerator?
I would store your leftover salmon cakes in the refrigerator for up to 3-4 days. For optimal leftover storage, place them in an airtight container to maintain their salmon patty lifespan and freshness.
Can I use fresh salmon instead of tinned?
Fresh salmon glimmers while canned sits patiently. Yes, I would recommend using fresh salmon instead of tinned! Fresh salmon benefits include a richer flavour, though a comparison with tinned salmon shows it’s more convenient and economical.
Are Salmon Cakes Keto-Friendly or Gluten-Free?
I’d say these salmon cakes aren’t keto-friendly or gluten-free because of the saltines. For keto benefits, replace the crackers with almond flour. For gluten substitutes, try gluten-free breadcrumbs instead.
What’s the Best Oil Temperature for Perfectly Crispy Salmon Cakes?
I’m obsessed with getting the oil temperature just right! For salmon cakes, I aim for 175-190°C, hot enough to sizzle instantly. My frying technique? I let them develop that golden crust undisturbed for maximum crispiness.
