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
- Jalapeno Shrimp 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.
These salmon waffles were so tasty and easy to make, hubby was skeptical but now says to put them in our rotation. Thanks for all your wonderful recipes.
Was very good
I have made these now with leftover salmon, leftover shrimp, leftover lobster, leftover blue crab, and leftover snow crab. I do sub in sour cream for the mayo because I just don’t like it. Fantastic way to use those bits and pieces you don’t want to toss but are too small to make proper cakes
Could you use tuna instead?
I made these with salmon my husband caught in Alaska. I didn’t have green onions so added finely chopped bell pepper, red and sweet onions. They were so delicious!! I had 2 over spinach for lunch and plan to have 2 with a fried egg for dinner. The rest went in the freezer. I hope they freeze well!!
IWhen you say wild salmon, is this red salmon or pink salmon? I never know which one to get! Love your recipes!
These were so good, easy, and CUTE! I subbed in sour cream for the mayo, but other than that, followed pretty closely (though I used a bit more Old Bay ’cause we love it). Beats standing there tending a frying pan. Kept them warm in the oven as I cooked the rest of them. Definitely a keeper. Used leftover salmon from the night before.
I’m doing Baby Led Weaning with my 8 month old and this is a great recipe minus the Frank’s. Can I just leave that out or do I need to replace it with something else for consistency? If I need to replace it, what I can use instead?
You can leave it out.
Does the salmon in the can need to be drained?
It sounds a delicious recipe, can you please tell me what I can substitute for Franks Hot Sauce, I live in the UK and I am not familiar with this Sauce.
Instead of Franks you can substitute:
Homemade Hot Sauce: Although it may not taste the same as Frank’s, you can make hot sauce at home using vinegar, cayenne pepper, salt, water, and oil. Add whatever other spices you like to perfect the flavor.
Baby Ray’s Creamy Buffalo Sauce: Similar in texture and flavor, this is a popular replacement for Frank’s Hot Sauce. It can be found in the hot sauce section of many grocers and is comparable in price.
Tabasco: This hot sauce has its unique flavor that you either love or hate. It is hot with little flavor, which differentiates it from Frank’s Hot Sauce. Yet, if you are in a bind, a little bit of Tabasco will add a kick of spice to your dish.
Chula: Another vinegar-based hot sauce that is popular among consumers, Chula is much hotter than Frank’s but just as good.
Sriracha: This popular hot sauce has the perfect blend of flavor and heat. Different from other hot sauces, it stands out for its versatility in its possible uses.
Chili Garlic Sauce: If you prefer an alternative that is not vinegar-based, an Asian chili sauce is a good alternative. However, this replacement can be overpowering if you aren’t careful.
Just made these tonight using raw salmon chopped in a chopper with onions, garlic and then added rest of ingredients. They came out so good!
Late to the party, but wowsa – what a great recipe! I used leftover oven baked salmon, but otherwise followed yhe recipe as written. Thanks for another perfect recipe, Gina!
I made this using a Cusinart Griddler and they turned out perfectly! I made a double batch and was able to easily fit 4 patties on the grill. They were really delicious, I will definitely be making these again soon! I had them with cornbread and mixed vegetables, it made a perfect lunch.
Could one make these with hot smoked salmon?
Delicious! I don’t have a dash maker so I used my regular size one and just cut them into quarters. Worked great!
My kids live this recipe! I also put some fresh parsley for in it too!
Quick, easy and sooo good! A perfect option when there’s little time to cook or when you’re craving a yummy salmon cake.
tonight did not feel like cooking. i needed something fast, easy and yummy. this fit the bill nicely! they were delicious! thank you for another amazing recipe
Awesome
Finally got around to making this recipe and the waffles were good but a bit dry. Then I noticed that the instructions don’t say to drain the canned salmon. Should I put that liquid in the bowl with the other ingredients, too?
Do these freeze well?
My family loves these! Honestly I double and triple the recipe to fee my three boys
Fantastic recipe! What a clever method to cook salmon cakes. They were perfectly cooked and delicious. I also made the remoulade sauce Gina suggested and it was a great addition to finish off the dish. Would 100% recommend the sauce. It took just a few seconds to blend together while the salmon cakes were cooking.
These were delicious! Used canned chicken instead of salmon. Would definitely make again.
Would love to see more recipes like this!
What do you do to keep them warm until they are all cooked?
This was soo good, I had to double the recipe. I didn’t have the waffle maker yet so made it as cakes on my pan. Have you ever made this with canned albacore or ahi tuna?