Cajun Salmon Cakes

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