Grilled salmon cakes with onion and black pepper

Grilled salmon cakes with onion and black pepper combine canned salmon with the sweetness of onion and a kick of black pepper, all grilled to a crispy finish. This simple recipe is perfect for any meal and easy to make.

01 Dec 2025
Cook time 20 min
Prep time 10 min

Ingredients:

1 can salmon
2 eggs
1 onion
1 tsp black pepper
3 tbsp vegetable oil

Grilled salmon cakes with onion and black pepper are a delicious and easy-to-make dish that's perfect for any meal. These savory cakes combine the richness of canned salmon, the mild sweetness of onion, and the spicy kick of black pepper, all cooked to perfection on a grill. Whether you're a seasoned chef or a kitchen novice, this recipe is simple to follow and delivers impressive results.

Instructions:

1. Prepare the Ingredients:
- Begin by draining the canned salmon in a colander. Use a fork to break up the salmon into smaller chunks. Check for any bones and skin, and remove them if desired.
- Peel and finely chop the onion.

2. Combine Ingredients:
- In a large mixing bowl, add the drained salmon, finely chopped onion, and black pepper.
- Crack the eggs into the bowl and mix everything together until the ingredients are well combined. The mixture should be moist and hold together when shaped.

3. Shape the Salmon Cakes:
- Take a small portion of the mixture and form it into a patty or cake shape using your hands. Aim for each cake to be about the size of your palm and roughly 1 inch thick.
- Repeat until all the mixture is used up. You should get about 8-10 salmon cakes, depending on the size.

4. Heat the Oil:
- Heat the vegetable oil in a large non-stick skillet over medium heat. Be sure the oil is hot but not smoking, to avoid burning the cakes.

5. Cook the Salmon Cakes:
- Carefully place the salmon cakes into the skillet, leaving space between each one. Do not overcrowd the pan; you may need to cook them in batches.
- Cook the salmon cakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a spatula to flip them gently to prevent breaking.

6. Drain and Serve:
- Once the salmon cakes are cooked, transfer them to a plate lined with paper towels to absorb any excess oil.
- Serve hot with your choice of dipping sauce, salad, or side dish.

Grilled salmon cakes with onion and black pepper are a delightful addition to any meal. They offer a perfect blend of flavors and textures, sure to please any palate. Not only are they quick and easy to prepare, but they also provide essential nutrients like protein and omega-3 fatty acids. Serve them as appetizers, main courses, or even on a sandwich for a versatile and tasty option. Enjoy your homemade culinary creation!

Grilled salmon cakes with onion and black pepper FAQ:

How long should I grill the salmon cakes?

Grill the salmon cakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Be careful not to overcrowd the skillet, which may affect cooking time.

Can I substitute canned salmon with fresh salmon?

Yes, you can use fresh salmon. Cook it through, then flake it and combine it with the other ingredients. However, note that cooking time may vary with fresh fish.

What is the best way to store leftover salmon cakes?

Store leftover salmon cakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat or in an oven for best results.

What can I use instead of vegetable oil for frying?

You can substitute vegetable oil with canola oil, olive oil, or melted butter. Each will impart a slightly different flavor to the cakes.

Can I freeze the salmon cakes before cooking?

Yes, you can freeze the uncooked salmon cakes. Place them on a baking sheet lined with parchment paper until frozen, then transfer to an airtight container. They can be cooked directly from frozen; just add a couple of extra minutes to the cooking time.

Cooking Tips:

- Use fresh ingredients: If possible, choose the freshest canned salmon and onions you can find to ensure the best flavor and texture.

- Drain the salmon well: Make sure to fully drain the canned salmon to avoid excess moisture that can make the cakes soggy.

- Finely chop the onion: Chop the onion finely so that it mixes well with the other ingredients and cooks evenly.

- Preheat the grill: Ensure your grill is preheated to medium-high before cooking the salmon cakes for an even and consistent cook.

- Don't overcrowd the grill: Cook the salmon cakes in batches if necessary, leaving enough space between each cake to allow for even grilling.

- Use a non-stick cooking spray: Spray a bit of non-stick cooking spray on the grill grates to prevent the salmon cakes from sticking.

Nutrition Facts

4 Servings
Calories 170kcal
Protein 24g
Carbohydrates 2.14g
Fiber 0.47g
Sugar 1.08g
Fat 18g

Grilled salmon cakes with onion and black pepper