Craving something delicious yet quick? These Easy (10-minute) Waffled Salmon Cakes are your answer! They are not only packed with flavor but also incredibly simple to whip up. Perfect for a busy weeknight dinner or a satisfying lunch, these salmon cakes come together in just ten minutes, thanks to the magic of a waffle maker. Serve them with a squeeze of lemon, and you have a meal that feels gourmet without the fuss.
Why Easy (10-minute) Waffled Salmon Cakes is Worth Your Time
In today’s fast-paced world, finding recipes that are both quick and delicious can feel like a challenge. This recipe for Easy (10-minute) Waffled Salmon Cakes stands out for several reasons. First, it uses wild salmon, which is a great source of protein and healthy omega-3 fatty acids. Second, the combination of seasoned panko and fresh scallions creates a delightful texture and flavor. Plus, you can customize these cakes with your favorite hot sauce or dip. It’s a meal that checks all the boxes: nutritious, quick, and satisfying.
What You’ll Gather
- 1 (16-oz) can wild salmon
- 1 large egg
- 3 tablespoons seasoned panko, or gluten-free panko
- 1 tablespoon Frank’s hot sauce
- 1 tablespoon light mayo
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped scallions
- Olive oil spray
- Lemon wedges, for serving
Essential Tools for Success
- Waffle Maker: The star of the show! It cooks the salmon cakes quickly and gives them a lovely crisp texture.
- Mixing Bowl: For combining all your ingredients.
- Fork: Perfect for flaking the salmon and mixing the batter smoothly.
- Measuring Spoons: Accurate measurements ensure the best flavor balance.
Easy (10-minute) Waffled Salmon Cakes Made Stepwise
Step 1: Prepare the Salmon
Start by draining the can of wild salmon. Use a fork to flake the salmon into smaller pieces, ensuring there are no large chunks. This will help the cakes hold together better when cooked.
Step 2: Mix the Ingredients
In a mixing bowl, combine the flaked salmon, egg, seasoned panko, Frank’s hot sauce, light mayo, Dijon mustard, and chopped scallions. Mix until all the ingredients are well incorporated.
Step 3: Preheat the Waffle Maker
Spray the waffle maker with olive oil spray and preheat it according to the manufacturer’s instructions. A hot waffle maker is crucial for achieving crispy salmon cakes.
Step 4: Form the Cakes
Scoop about ¼ cup of the salmon mixture and form it into a cake. Repeat this process until all the mixture is used up. You should have about 4-6 cakes, depending on the size.
Step 5: Cook the Salmon Cakes
Place the formed cakes on the preheated waffle maker. Close the lid and cook for about 4-5 minutes or until the cakes are golden brown and crispy on the outside.
Step 6: Serve and Enjoy
Carefully remove the salmon cakes from the waffle maker. Serve them hot with lemon wedges on the side. These cakes pair beautifully with a fresh salad or your favorite dipping sauce.
Spring to Winter: Ideas
- In the spring, serve the salmon cakes over a bed of mixed greens with a light vinaigrette.
- During summer, pair with a cool yogurt sauce and fresh cucumber slices.
- In the fall, add some roasted squash on the side for a cozy touch.
- In winter, consider serving with a warm, hearty soup for a comforting meal.
If You’re Curious
What can I substitute for panko? You can use regular breadcrumbs or gluten-free breadcrumbs if necessary. Both options will work, but seasoned panko gives a nice crunch.
Can I use frozen salmon instead? Yes, you can use cooked frozen salmon. Just make sure it is fully thawed and drained before mixing.
How do I make these cakes spicier? Simply increase the amount of Frank’s hot sauce or add in some diced jalapeños for an extra kick!
What sides go well with these salmon cakes? Consider serving them with a fresh side salad, roasted vegetables, or even some homemade sweet potato fries for a complete meal.
Store, Freeze & Reheat
If you have leftovers, store the salmon cakes in an airtight container in the refrigerator for up to 3 days. To freeze, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer to a freezer-safe bag or container. They can be stored for up to 2 months.
To reheat, simply pop them in the toaster oven or the waffle maker until warmed through. This will help retain their crispy texture, making them just as delicious as when they were first made.
Ask the Chef
Can I bake these instead of using a waffle maker?
Absolutely! Preheat your oven to 400°F (200°C) and place the formed salmon cakes on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, or until they are golden brown and cooked through.
How do I know if the salmon cakes are done?
The salmon cakes should be golden brown and crispy on the outside. If you’re unsure, you can use a food thermometer to check that the internal temperature reaches 145°F (63°C).
What can I serve with these salmon cakes?
They pair beautifully with a variety of sides. Consider serving them with a simple green salad, roasted vegetables, or even some sweet potato fries for a complete meal.
Can I make these cakes in advance?
Yes! You can prepare the mixture ahead of time and store it in the fridge for up to 24 hours before cooking. Just be sure to mix well before forming the cakes, as the ingredients may settle.
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See You at the Table
These Easy (10-minute) Waffled Salmon Cakes are sure to become a favorite in your household. They’re quick, tasty, and versatile enough for any season. Whether you serve them as a main dish or a tasty appetizer, they’re bound to impress. Happy cooking!
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Easy (10-minute) Waffled Salmon Cakes
Ingredients
Equipment
Method
- Start by draining the can of wild salmon. Use a fork to flake the salmon into smaller pieces, ensuring there are no large chunks.
- In a mixing bowl, combine the flaked salmon, egg, seasoned panko, Frank's hot sauce, light mayo, Dijon mustard, and chopped scallions. Mix until all ingredients are well incorporated.
- Spray the waffle maker with olive oil spray and preheat it according to the manufacturer's instructions.
- Scoop about ¼ cup of the salmon mixture and form it into a cake. Repeat until all the mixture is used up, yielding about 4-6 cakes.
- Place the formed cakes on the preheated waffle maker. Close the lid and cook for about 4-5 minutes or until golden brown and crispy on the outside.
- Carefully remove the salmon cakes from the waffle maker. Serve hot with lemon wedges on the side.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, place cakes on a baking sheet until solid, then transfer to a freezer-safe bag.
- Reheat in a toaster oven or waffle maker to retain crispiness.
