These easy Salmon Cakes, made with pantry and refrigerator staples are cooked in a waffle maker – only 10 minutes from start to finish!
Easy (10-minute) Waffled Salmon Cakes
I made these Waffled Crab Cakes a few years ago and thought I’d try switching it up with salmon. Plus, I wanted to try them out on my Mini Dash Waffle Maker (affil link). I made four small salmon cakes, but you can make them bigger if you have a larger waffle iron. I love how extra crispy they get with all that surface area. If you’d like to try some different salmon cake recipes, check out my Baked Salmon Cakes or these Salmon Croquettes with Dill Sauce. What should I waffle next?
These healthy salmon cakes are an excellent way to get your omega-3s, which can lower your risk of heart disease. They’re also high in protein and low in carbs. If you want to make these salmon cakes gluten-free, use gluten-free panko.
How do you make salmon cakes from scratch?
These salmon cakes aren’t called “easy” for nothing! Just mix the seven ingredients in a bowl, put a one-fourth cup of the mixture on the waffle iron affil link, and cook for about three to four minutes. Like I said – easy!
You could also double or triple this waffled salmon cake recipe if you needed to feed more people or wanted leftovers. To reheat, just pop the waffles in the toaster.
No waffle iron? Make them on a skillet, about 3 min per side. Or air fry them 400F 6 to 8 minutes.
How to serve salmon cakes
There are a few different ways to serve these salmon cake waffles:
- Over mixed greens or spinach with lemon juice or remoulade as a dressing
- As a sandwich on a potato bun
- As a main dish with vegetables on the side
If you want to add a sauce, these salmon patties are delicious with a simple remoulade sauce. To make it, combine light mayo, lemon juice, and capers and serve over the salmon.
More Seafood Cake Recipes You’ll Love:
- Shrimp Cakes
- Baked Lump Crab Cakes
- Baked Corn and Crab Cakes
- Fish Cakes
- Crab Cakes Benedict with Avocado Relish
Easy (10-minute) Waffled Salmon Cakes
Ingredients
- 1 6-oz can wild salmon
- 1 large egg
- 3 tablespoons seasoned panko, or gluten-free
- 1 tablespoon Franks hot sauce
- 1 tablespoon light mayo
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped scallions
- olive oil spray
- lemon wedges, for serving
Instructions
- Combine the salmon, egg, panko, hot sauce, mayo, mustard and scallions in a medium bowl and mix.
- Heat your mini waffle maker (love my Dash) and spray with oil.
- Place 1/4 cup at a time and press down until the light shuts off, or the edges are browned and crisp- 3 to 4 minutes.
- Serve over a bed of greens and squeeze lemon over the top.
- If desired, make the remoulade and drizzle on top. Also great on potato buns!
- Optional remoulade sauce: combine light mayo, lemon juice and capers and serve over salmon cakes.
