Easy (10-minute) Waffled Salmon Cakes

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These easy Salmon Cakes, made with pantry and refrigerator staples are cooked in a waffle maker – only 10 minutes from start to finish!

Waffled Salmon Cakes with arugual and lemon
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?

waffle iron with salmon cakes

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.

salmon cakes with caper mayostacked salmon cakes on a plate

More Seafood Cake Recipes You’ll Love:

salmon cakes with lemon caper mayo
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5 from 13 votes
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Easy (10-minute) Waffled Salmon Cakes

2
6
2
SP
169 Cals 22 Protein 5.5 Carbs 6.5 Fats
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 2 servings
COURSE: Dinner, Lunch
CUISINE: American
These easy waffled Salmon Cakes, made with pantry and refrigerator staples are cooked in a waffle maker – only 10 minutes from start to finish!

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.
    salmon cake ingredients
  • 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.
    salmon cake ingredients

Notes

No waffle iron? Make them on a skillet, about 3 min per side. Or air fry them 400F 6 to 8 minutes.

Nutrition

Serving: 2waffle cakes, Calories: 169kcal, Carbohydrates: 5.5g, Protein: 22g, Fat: 6.5g, Saturated Fat: 1g, Cholesterol: 125.5mg, Sodium: 536.5mg, Fiber: 0.5g, Sugar: 0.5g
Blue Smart Points: 2
Green Smart Points: 6
Purple Smart Points: 2
Keywords: Baked Salmon Cakes, canned salmon, super easy salmon cakes recipe, waffle iron recipes, waffle maker recipes

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43 comments

  1. Followed the recipe and used Greek yogurt instead of Mayo. Grinded pepper and added a pinch of salt. Excellent!! 

    I had my Dash mini waffle maker for a while. Never used it, so I was excited seeing this recipe. 

    Crab cakes are next!

  2. used pouches of pink salmon in water 2.6 ounce each , so went bit more then called for and used 3 packs. Got 6 small waffled salmon and they came out really well. Used the same amount of add in’s added some Chesapeake seasoning parsley and seasoned pepper blend. Side of corn on cob for husband, roasted red potato and asparagus–and soft boiled eggs too–will do again.

  3. These are so good! I made them yesterday and had the other today for lunch. They’re definitely going into my lunch rotation!

  4. Delicious, easy, and fun recipe! Came together very quickly and was a hit. This would be easy enough for a weekday lunch even.

  5. These were easy, delicious, and wonderfully non-greasy!  The caper-mayonnaise sauce was a great accompaniment.  This is a good way to have a pantry seafood dinner.  Gina, what other skinny dishes could we make in a waffle iron?

    • You can try some of these! 🙂 https://www.skinnytaste.com/waffled-vegetable-latkes/, https://www.skinnytaste.com/waffled-crab-cakes/ or https://www.skinnytaste.com/yogurt-waffles/.

  6. Can’t believe I did it…but I hit the link for the mini waffle maker, it arrived, and I followed your recipe to the T.
    Incredible, so super happy with it and can’t wait to find more things….maybe even venture into sweet and make a banana sweet something kind of waffle!
    Bought two extras…one for a buddy and one for daughter. Thank you for your recommendation!

  7. Oh man, these are amazing!!! We ate these in a lettuce wrap – absolutely delicious.  

  8. I made these as written until I thought it could use more volume. I had used a can of smoked salmon and added a can of white tuna with an eyeball addition of all the ingredients. My waffle iron is for Belgian waffles but they still came out well. Very yummy. 

  9. How do you clean the waffle iron afterwards? That’s the one thing that keeps me from trying anything waffles- making sure  it get cleaned properly after use. 

  10. Just made these last night in my air fryer…SO DELICIOUS and easy to do!! Another new favorite added to my list!!

  11. I really want to try these but I don’t use Frank’s Hot sauce so curious if I left it out would it really alter the taste? Is there a swap?

  12. I do keto, too! I substituted ground pork rinds for panko! Delicious!

  13. This recipe was great! We have salmon cakes regularly and this method was easier with the waffle iron than frying them in the pan. And loved having them over lightly dressed mixed greens and roasted sweet potatoes on the side – a perfect dinner! Thanks for the innovative idea. 🙂

  14. By far the best salmon cakes!  Waffle iron is key!

  15. I just made these for lunch and they were so good! Very, very easy too!

  16. This sounds wonderful! Would you give the proportions for remoulade sauce please?
    Thank you

  17. Sounds delicious. How  do you think it would be with almond flour, I’m doing keto?

  18. Hi Gina! Can I use fresh salmon instead of canned salmon? Thanks!

  19. OMG, brilliant once again!

  20. Hi Gina! – can tuna be used in place of the salmon?

  21. Hi Gina,
    Can I substitute Greek yogurt or sour cream for the mayo?
    Thanks

  22. Hi Gina, could I use sour cream or Greek yogurt in place of the mayo?
    Thanks
    Andrea

  23. Hi,
    this is a very nice idea for a healthy meal, especially for children 🙂
    what I could use to replace panko? Thx and greetings from Germany!

  24. Any recommendations if I want to make this with fresh salmon rather than canned?

  25. Any suggestions for replacing Mayo?

  26. These look so good! If I don’t have any canned salmon do you think they would work with frozen but uncooked salmon? And should I just bake it and crumble it first maybe? Thanks!

  27. Hi Gina, do you have any ideas as to what I could use to replace the egg as a binder? My little one is allergic to eggs.
    Thanks!

    • I believe you could use the liquid from a can of chickpeas. A few vegan recipes I’ve tried use the liquid as a substitute for egg. 

    • A bit off-topic…Chocolate Covered Katie has a post about using Chickpea liquid to make marshmallow Fluff so no waste from the chickpea can. https://chocolatecoveredkatie.com/healthy-vegan-marshmallow-fluff/

    • 1 T. ground flaxseed mixed with 3 T. water. Let stand a few minutes, then use. I have used it many times in baked goods and it works great.