Grilled Fresh Salmon Patties with Lemon Dill Mayo

If you in any way, shape or form like salmon or salmon patties, you will love this grilled twist on a classic. Fresh salmon is key. This is not your ordinary canned salmon patty. Finely chopped fresh salmon combined with panko bread crumbs, peppers, garlic and fresh dill make this recipe a treat.

Grilled Fresh Salmon Patties with Lemon Dill Mayo


Grilled Fresh Salmon Patties…one word. Amazing.

This salmon was not caught off the banks of the Tennessee River.

BUT…it is as fresh as this gal can get. Not canned. Not smoked.


A fresh salmon filet on a slate board


Don’t get me wrong, I love salmon patties made from quality canned salmon. It reminds me of meals we had when I was growing up. You know, the classic: canned salmon, egg, cornmeal, etc. That’s actually what brought this idea to life.

“How can I make salmon patties better?”

This is the answer.

Serve these salmon patties with country classics like mashed potatoes and black-eyed peas. Or, lighten up the meal and serve with a fresh salad.


Here are some delish dishes for ya:

Mesquite Grilled Steaks + Tomatillo Salsa Verde

Baked Lemon Rice

Hawaiian Pineapple Grilled Pork Chops

Pan Seared Salmon + Herbed Butter

Spicy Jamaican Slaw 



A bowl of fresh chopped salmon with egg, bread crumbs and more


Aren’t they so pretty?  If you are into sushi (and I am) you might be tempted to eat these just like this (and I was). But I didn’t…because egg.

Form the mixture into patties then chill in the refrigerator for ATLEAST an hour.

You want the salmon patties to firm up and bind together before you put them on the hot grill.

Don’t wanna grill? No worries. These will cook nicely in a hot skillet.


Fresh salmon patties on parchment paper


GRILLING TIP #1:  Make sure your grill is CLEAN and OILED before cooking these salmon patties.

GRILLING TIP #2: Get the grill HOT. You don’t want to burn them, but you do want them to cook quickly. (Not a lot of fat in this recipe so you probably will not have an issue with flare ups.)

GRILLING TIP #3: Brush both sides of the chilled salmon patties lightly with olive oil just before you put them on the grill.

Once you put the patties on the grill, DO NOT touch them for 4 to 5 minutes. Then the patties will easily release from the grill. Flip, then cook another 4 minutes until done.


Four grilled salmon patties on a baking tray


These look (and taste) delicious! Plus, they are pretty low carb and make a yummy lunch, too.


Grilled Fresh Salmon Patties with Lemon Dill Mayo


Serve with this quick Lemon Dill Mayo for even more yummy flavor. As always, we use Duke’s mayonnaise for the best flavor.


A white bowl of mayo, dill and spices


Tell us about something different you have grilled lately? We’d love to hear from you.


Grilled Fresh Salmon Patties with Lemon Dill Mayo


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4.17 from 6 votes

Grilled Fresh Salmon Patties with Lemon Dill Mayo

A fresh and fun take on the classic salmon pattie recipe. We used fresh chopped salmon with bell peppers, dill and more to create a grilled salmon pattie. Served with a zesty lemon dill mayo.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 268kcal
Author Buy This Cook That


For the Salmon Patties

  • 1 pound fresh salmon filet
  • 1/3 cup panko bread crumbs
  • 1 egg
  • 3 tablespoons red bell pepper finely diced
  • 3 tablespoons onion finely diced
  • 1 tablespoon fresh dill chopped
  • 1 teaspoon olive oil plus additional for brushing the patties
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon Cajun or Creole seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the Lemon Dill Mayo

  • 1/2 cup Duke's mayo
  • 2 tablespoon fresh dill chopped
  • 1 lemon wedge
  • 1 pinch Cajun or Creole seasoning
  • Salt & Pepper to taste


For the Salmon Patties

  • In a small skillet, heat 1 teaspoon of olive oil. Cook the garlic, red bell pepper and onion for 5 minutes or until tender. Set aside and let cool.
  • Remove skin from the salmon filet if needed. Finely chop the salmon until it resembles the consistency of hamburger meat.
  • In a large bowl, combine the chopped salmon, pepper and onion mixture, egg, panko bread crumbs, fresh dill and seasonings. Stir to incorporate all ingredients.
  • Form the salmon mixture into patties and place on a wax or parchment paper lined baking sheet. Refrigerate for atleast 1 hour.
  • To cook, heat a clean grill to approximately 400 degrees. Oil the grill, and brush both sides of the chilled salmon patties lightly with olive oil.
  • Place the patties onto the grill. Let them cook for 4 - 5 minutes, then flip. Cook on the other side for an additional 4 - 5 minutes. Serve with Lemon Dill Mayo

For the Lemon Dill Mayo

  • In a small bowl, stir together the mayo, dill, and seasonings. Squeeze the juice of one lemon wedge and stir well.
  • Refrigerate any leftovers.


This recipe is easily doubled for a crowd or for meal prep. 
Refrigerate the lemon dill mayo leftovers.


Serving: 1g | Calories: 268kcal | Carbohydrates: 5g | Protein: 16g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 297mg | Potassium: 429mg | Fiber: 0g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 15.8mg | Calcium: 24mg | Iron: 1mg



  1. Edyta at Innocent Delight says

    Great salmon recipe. I’ll be honest, I have never had a salmon cake made from the can :). I made once them from fresh salmon and they were delicious. Thanks for reminding me of that. I will use your recipe next time.

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