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Homemade Easy (10-minute) Waffled Salmon Cakes photo

Easy (10-minute) Waffled Salmon Cakes

Craving something delicious yet quick? These salmon cakes are packed with flavor and come together in just ten minutes!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can wild salmon (16-oz)
  • 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

Equipment

  • Waffle Maker
  • Mixing bowl
  • Fork
  • Measuring spoons

Method
 

  1. Start by draining the can of wild salmon. Use a fork to flake the salmon into smaller pieces, ensuring there are no large chunks.
  2. 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.
  3. Spray the waffle maker with olive oil spray and preheat it according to the manufacturer's instructions.
  4. Scoop about ΒΌ cup of the salmon mixture and form it into a cake. Repeat until all the mixture is used up, yielding about 4-6 cakes.
  5. 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.
  6. 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.