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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These cakes are so yummy.
Can these be air-fried or baked? I don’t have a good history with frying in a fry pan. My husband has kind of forbidden it, as a matter of fact! lol
Yes 🙂
Sounds delish 😋