Cajun Salmon Cakes with Jalapeno Mayonnaise make a delicious lunch or light dinner. Nicely spiced and easy to make with canned salmon.
How To Serve Cajun Salmon Cakes
I love to serve these salmon cakes over a bed of mixed greens, but you can turn them into a burger or serve them with a side of Easy Macaroni Salad and Marinated Tomatoes.
Ingredients
- Canned or Pouched Salmon– I prefer the salmon in a pouch. It has a fresher flavor and fewer bones and skin pieces than canned salmon.
- Panko Crumbs– Plain breadcrumbs, Saltine cracker crumbs, or Ritz cracker crumbs can be used instead.
- Egg– acts as a binder.
- Mayonnaise– acts as a binder.
- Cajun Seasoning
- Red Bell Pepper– green bell pepper can be used instead.
- Onion– use yellow, white, sweet, or green onion.
- Garlic Powder
- Black Pepper
Cajun Seasoning
You can use either Cajun Seasoning or Creole Seasoning for this recipe. I especially like Tony Chachere’s Creole Seasoning (reduced sodium). Be sure to use a cajun seasoning that isn’t too high in sodium or your salmon cakes will be too salty. For extra spice, add a pinch of cayenne pepper.
Jalapeno Mayonnaise
Jalapeno Mayonnaise is the perfect accompaniment to these salmon cakes and makes them a little spicier. It is best to make it at least a few hours in advance.
Freeze The Patties
Form the salmon cakes and freeze them for 20 to 30 minutes before pan-frying them. This will help keep them from falling apart when they cook.
Storage
Leftovers can be stored for 3 days in an airtight container in the refrigerator and reheated in a microwave, a skillet, or toaster oven.
More Easy Salmon Recipes
- Salmon Croquettes with Cilantro Mayonnaise
- Honey BBQ Salmon
- Firecracker Baked Salmon
- Honey Garlic Salmon
- Southern Salmon Patties
Cajun Salmon Cakes
Ingredients
- 15 ounces pouched or canned salmon
- ½ cup Panko crumbs
- 1 large egg
- ¼ cup mayonnaise
- 2 teaspoons Cajun seasoning
- ½ red bell pepper, finely diced
- ⅓ cup finely diced onion
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- 1 to 2 tablespoons vegetable oil
Jalapeno Mayonnaise
- ½ cup mayonnaise
- 1 small garlic clove, minced
- 2 tablespoons diced pickled jalapeno peppers
- 1 tablespoon juice from the jar of pickled jalapeno peppers
Instructions
- In a small bowl, mix together the jalapeno mayo ingredients and refrigerate until needed.
- In a medium bowl, stir together salmon, Panko crumbs, egg, mayonnaise, Cajun seasoning, bell pepper, onion, garlic powder, and pepper.
- Shape into 6 to 8 patties. Freeze for 20 minutes. (This will help keep them from falling part.)
- Heat oil in a large nonstick skillet. Add salmon patties and cook for about 3 minutes per side or until golden.Serve with Jalapeno Mayonnaise.
