For Christmas my Father surprise us with a Traeger smoker for our new home and we couldn’t have been more excited. We immediately set it up and started smoking – tri tip, steaks, veggies, you name it. Recently, I had some beautiful salmon fillets left over and decided to throw it on the smoker for about 25 minutes for these easy-to-make smoked salmon cakes.
- 2 small salmon fillets
- 1 cup panko plus extra for coating
- 2 eggs, beaten
- 1 small onion, diced
1/4 cup minced fresh flat-leaf parsley (or any other herbs you prefer)
- 1/2 cup Parmesan cheese
- 1/2 lemon, juiced
- Salt and pepper
- Olive oil
If you’re using a Traeger, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10-15 minutes. Season the salmon with salt and pepper. Place the salmon directly on the grill grate and cook for 25 minutes. Remove fish from the grill and allow it to rest for about 10 minutes. (alternatively, you can grill, bake or pan fry the salmon).
Once the salmon has slightly cooled, lightly pull the salmon into chunks. In a bowl, beat the eggs then mix together the salmon, panko, onions, herbs, cheese, lemon salt and pepper. Divide the mixture and shape into medium sized patties.
Heat olive oil in a heavy skillet over medium heat. Dip the patties into the extra bowl of panko and evenly coat both sides. Cook for about 4-5 minutes on each side, or until golden brown. Drain on a paper towel lined plate and serve warm with a lemon aioli (mayonnaise, lemon juice, lemon zest, garlic, salt and pepper).