Go Back
Print
Recipe Image
Instruction Images
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Easy (10-minute) Waffled Salmon Cakes
4.91
from
43
votes
These easy waffled Salmon Cakes, made with pantry and refrigerator staples are cooked in a waffle maker – only 10 minutes from start to finish!
Prep Time:
5
minutes
mins
Cook Time:
10
minutes
mins
Total Time:
15
minutes
mins
Yield:
2
servings
Course:
Dinner, Lunch
Cuisine:
American
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.
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:
2
waffle cakes
,
Calories:
169
kcal
,
Carbohydrates:
5.5
g
,
Protein:
22
g
,
Fat:
6.5
g
,
Saturated Fat:
1
g
,
Cholesterol:
125.5
mg
,
Sodium:
536.5
mg
,
Fiber:
0.5
g
,
Sugar:
0.5
g
- WW Points:
2