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Cajun Salmon Cakes

Cajun Salmon Cakes with Jalapeno Mayonnaise make a delicious lunch or light dinner. Nicely spiced and easy to make with canned salmon.

Cajun Salmon Cakes on a bed of mixed greens.

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.

Salmon cakes in a skillet.


  • 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
Salmon patties on a bed of mixed greens

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.


Leftovers can be stored for 3 days in an airtight container in the refrigerator and reheated in a microwave, a skillet, or toaster oven.

Cajun Salmon Cakes on a plate.

More Easy Salmon Recipes

Cajun Salmon Cakes

Cajun Salmon Cakes with Jalapeno Mayonnaise make a delicious lunch or light dinner. Nicely spiced and easy to make with canned salmon.
PREP: 15 minutes
COOK: 6 minutes
Freeze: 20 minutes
TOTAL: 41 minutes


  • 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
  • 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


  • 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.


Nutritional info is provided as an estimate only and will vary based on brands of products used.


Calories: 530kcal | Carbohydrates: 9g | Protein: 25g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 472mg | Potassium: 655mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1182IU | Vitamin C: 21mg | Calcium: 47mg | Iron: 2mg
Course: Lunch
Cuisine: Southern
Keyword: cajun, Seafood

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