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homemade Easy (10-minute) Waffled Salmon Cakes photo

Easy (10-minute) Waffled Salmon Cakes

Quick, crispy salmon cakes made in a mini waffle maker for an easy weeknight meal.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings

Equipment

  • mini waffle maker
  • Medium Bowl
  • Spoon or spatula
  • Measuring Spoons
  • measuring cup (1/4 cup)
  • Olive oil spray

Ingredients
  

  • 16 oz wild salmon (canned)
  • 1 large egg
  • 3 tablespoons seasoned panko (or gluten-free panko)
  • 1 tablespoon Frank's hot sauce
  • 1 tablespoon light mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 tablespoons scallions, chopped
  • olive oil spray
  • lemon wedges, for serving

Instructions
 

  • Drain the canned salmon and flake it into a medium bowl.
  • Add the egg, seasoned panko, Frank's hot sauce, light mayo, Dijon mustard, and chopped scallions to the bowl and mix until combined.
  • Preheat your mini waffle maker according to the manufacturer's instructions and spray both plates with olive oil spray.
  • Spoon about 1/4 cup of the salmon mixture into the center of the waffle maker for each cake, close and press until the maker's light indicates done or the edges are browned and crisp, about 3–4 minutes.
  • Carefully remove the waffled salmon cakes and repeat with the remaining mixture.
  • Serve the salmon cakes over greens or on buns with lemon wedges squeezed over the top.
  • Optional: make a quick remoulade by combining light mayo, lemon juice, and capers and drizzle over the cakes.

Notes

  • If you don't have a waffle iron, cook the cakes in a skillet about 3 minutes per side.
  • Alternatively, air fry at 400°F for 6–8 minutes.