These quick and flavorful Salmon Cakes are made from common pantry and refrigerator staples and cooked in a waffle maker for extra crispy edges. From start to finish they take about 10 minutes, making them a simple, satisfying option for weeknight dinners, lunches, or a healthy snack.
Easy (10-minute) Waffled Salmon Cakes
I originally tried this waffled approach with crab cakes and loved the result, so I swapped in canned salmon to create these fast salmon cakes. I make them small to fit a mini waffle maker, which yields extra-crispy edges and a tender interior, but you can shape larger cakes for a bigger waffle iron. The method is forgiving and quick — perfect when you want a healthy meal with minimal fuss.
Salmon is a great source of omega-3 fatty acids and high-quality protein, and these cakes are low in carbohydrates. If you need a gluten-free version, simply use gluten-free panko or another gluten-free binder. The simple ingredient list and short cook time make this recipe easy to double or triple when feeding a crowd or preparing leftovers for the week.
How do you make salmon cakes from scratch?
The method is straightforward: drain and flake canned salmon, combine it with a beaten egg, panko, seasonings and a few flavoring ingredients, then cook the formed cakes in a hot, oiled waffle iron. Spoon about 1/4 cup of the mixture into the waffle maker for each small cake and cook until the exterior is browned and crisp, usually 3 to 4 minutes.
You can scale the recipe to make more servings. For reheating, pop the cooked cakes in a toaster or toaster oven to restore crispiness. If you don’t have a waffle iron, the same mixture cooks well in a skillet — about 3 minutes per side over medium heat — or in an air fryer at 400°F for 6 to 8 minutes.
How to serve salmon cakes
These waffled salmon cakes are versatile. Try any of the following serving ideas:
- Set the warm cakes over a bed of mixed greens or baby spinach and squeeze fresh lemon over the top for a light, bright salad.
- Serve the cakes on a soft potato bun with lettuce and tomato for an easy sandwich.
- Present them as the main course with steamed or roasted vegetables on the side for a balanced, protein-focused meal.
A simple remoulade or caper mayo pairs especially well with salmon. To make a quick remoulade, mix light mayonnaise with fresh lemon juice and a few chopped capers; spoon a little over each cake before serving. A sprinkle of chopped scallions or fresh herbs adds color and a mild oniony note.
More seafood cake ideas
- Shrimp cakes
- Baked lump crab cakes
- Baked corn and crab cakes
- Classic fish cakes
- Crab cakes Benedict style with avocado relish
Easy (10-minute) Waffled Salmon Cakes — Recipe
Serving size: 2 waffle cakes
Prep: 5 mins Cook: 10 mins Total: 15 mins
Ingredients
- 1 (6-ounce) can wild salmon, drained and flaked
- 1 large egg, beaten
- 3 tablespoons seasoned panko (use gluten-free panko if desired)
- 1 tablespoon hot sauce (such as Frank’s) or to taste
- 1 tablespoon light mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped scallions (green onions)
- Olive oil spray or a little oil for greasing the waffle iron
- Lemon wedges, for serving
Instructions
- In a medium bowl, combine the flaked salmon, beaten egg, panko, hot sauce, light mayo, Dijon mustard, and chopped scallions. Mix gently until everything is evenly incorporated.
- Preheat a mini waffle maker or your preferred waffle iron and lightly spray or brush the plates with olive oil.
- For small cakes, scoop about 1/4 cup of the mixture into the center of the hot iron and press closed. Cook until the edges are browned and crisp — roughly 3 to 4 minutes, depending on your waffle maker. Repeat until all the mixture is used.
- Serve the warm waffle cakes over greens or on buns, and squeeze fresh lemon over the top.
- If desired, top with remoulade: stir together light mayo, a squeeze of lemon juice, and a few chopped capers, then drizzle over the salmon cakes.
Notes
If you don’t have a waffle iron: cook the patties on a skillet for about 3 minutes per side over medium heat, or air fry at 400°F for 6 to 8 minutes until crispy and heated through. To re-crisp leftovers, use a toaster or toaster oven.
Nutrition (approximate per serving)
Calories: 169 kcal • Protein: 22 g • Carbohydrates: 5.5 g • Fat: 6.5 g • Fiber: 0.5 g • Sugar: 0.5 g • Cholesterol: 125.5 mg • Sodium: 536.5 mg
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