These easy Salmon Cakes, made with pantry and refrigerator staples are cooked in a waffle maker – only 10 minutes from start to finish!

I made these Waffled Crab Cakes a few years ago and thought I’d try switching it up with salmon. Plus, I wanted to try them out on my Mini Dash Waffle Maker (affil link). I made four small salmon cakes, but you can make them bigger if you have a larger waffle iron. I love how extra crispy they get with all that surface area. If you’d like to try some different salmon cake recipes, check out my Baked Salmon Cakes or these Salmon Croquettes with Dill Sauce. What should I waffle next?

These healthy salmon cakes are an excellent way to get your omega-3s, which can lower your risk of heart disease. They’re also high in protein and low in carbs. If you want to make these salmon cakes gluten-free, use gluten-free panko.

These salmon cakes aren’t called “easy” for nothing! Just mix the seven ingredients in a bowl, put a one-fourth cup of the mixture on the waffle iron affil link, and cook for about three to four minutes. Like I said – easy!

You could also double or triple this waffled salmon cake recipe if you needed to feed more people or wanted leftovers. To reheat, just pop the waffles in the toaster.

No waffle iron? Make them on a skillet, about 3 min per side. Or air fry them 400F 6 to 8 minutes.

There are a few different ways to serve these salmon cake waffles:

If you want to add a sauce, these salmon patties are delicious with a simple remoulade sauce. To make it, combine light mayo, lemon juice, and capers and serve over the salmon.

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Late to the party, but wowsa – what a great recipe! I used leftover oven baked salmon, but otherwise followed yhe recipe as written. Thanks for another perfect recipe, Gina!

I made this using a Cusinart Griddler and they turned out perfectly! I made a double batch and was able to easily fit 4 patties on the grill. They were really delicious, I will definitely be making these again soon! I had them with cornbread and mixed vegetables, it made a perfect lunch.

Could one make these with hot smoked salmon?

Delicious! I don’t have a dash maker so I used my regular size one and just cut them into quarters. Worked great! 

My kids live this recipe! I also put some fresh parsley for in it too!

Quick, easy and sooo good! A perfect option when there’s little time to cook or when you’re craving a yummy salmon cake.

tonight did not feel like cooking. i needed something fast, easy and yummy. this fit the bill nicely! they were delicious! thank you for another amazing recipe

Finally got around to making this recipe and the waffles were good but a bit dry. Then I noticed that the instructions don’t say to drain the canned salmon. Should I put that liquid in the bowl with the other ingredients, too?

My family loves these! Honestly I double and triple the recipe to fee my three boys

Fantastic recipe! What a clever method to cook salmon cakes. They were perfectly cooked and delicious. I also made the remoulade sauce Gina suggested and it was a great addition to finish off the dish. Would 100% recommend the sauce. It took just a few seconds to blend together while the salmon cakes were cooking.

These were delicious! Used canned chicken instead of salmon. Would definitely make again.

Would love to see more recipes like this!

What do you do to keep them warm until they are all cooked?

This was soo good, I had to double the recipe. I didn’t have the waffle maker yet so made it as cakes on my pan. Have you ever made this with canned albacore or ahi tuna? 

Forgot to give it the stars it deserves!

The first word out of my husbands mouth was “this is superior”!  I followed the recipe exactly and used the mini waffle iron I bought purposefully for this recipe.  They were healthier than frying in butter as my original recipe calls for.  I made a Thai cucumber sauce which we enjoy with salmon cakes.  Do no hesitate to try these.  The only change I might make the next time is a bit more heat.  Thank you Gina!!!

WOW. I can’t believe how Beautiful and delicious!! Served on salad bed – premade southwest salad kit. Drizzled dressing on top. I couldn’t resist getting the tiny waffler. It looks just like your picture. Will be in my regular recipe rotation. Thanks for your ingenuity Gina!! Makes me look gourmet 🤗

Followed the recipe and used Greek yogurt instead of Mayo. Grinded pepper and added a pinch of salt. Excellent!! 

I had my Dash mini waffle maker for a while. Never used it, so I was excited seeing this recipe. 

used pouches of pink salmon in water 2.6 ounce each , so went bit more then called for and used 3 packs. Got 6 small waffled salmon and they came out really well. Used the same amount of add in’s added some Chesapeake seasoning parsley and seasoned pepper blend. Side of corn on cob for husband, roasted red potato and asparagus–and soft boiled eggs too–will do again.

These are so good! I made them yesterday and had the other today for lunch. They’re definitely going into my lunch rotation!

Delicious, easy, and fun recipe! Came together very quickly and was a hit. This would be easy enough for a weekday lunch even.

These were easy, delicious, and wonderfully non-greasy!  The caper-mayonnaise sauce was a great accompaniment.  This is a good way to have a pantry seafood dinner.  Gina, what other skinny dishes could we make in a waffle iron?

You can try some of these! 🙂 https://www.skinnytaste.com/waffled-vegetable-latkes/, https://www.skinnytaste.com/waffled-crab-cakes/ or https://www.skinnytaste.com/yogurt-waffles/.

Can’t believe I did it…but I hit the link for the mini waffle maker, it arrived, and I followed your recipe to the T. Incredible, so super happy with it and can’t wait to find more things….maybe even venture into sweet and make a banana sweet something kind of waffle! Bought two extras…one for a buddy and one for daughter. Thank you for your recommendation!

Oh man, these are amazing!!! We ate these in a lettuce wrap – absolutely delicious.  

I made these as written until I thought it could use more volume. I had used a can of smoked salmon and added a can of white tuna with an eyeball addition of all the ingredients. My waffle iron is for Belgian waffles but they still came out well. Very yummy. 

How do you clean the waffle iron afterwards? That’s the one thing that keeps me from trying anything waffles- making sure  it get cleaned properly after use. 

I too want to know if the salmon flavor stays on the waffle maker?

Just made these last night in my air fryer…SO DELICIOUS and easy to do!! Another new favorite added to my list!!

I really want to try these but I don’t use Frank’s Hot sauce so curious if I left it out would it really alter the taste? Is there a swap?

I do keto, too! I substituted ground pork rinds for panko! Delicious!

This recipe was great! We have salmon cakes regularly and this method was easier with the waffle iron than frying them in the pan. And loved having them over lightly dressed mixed greens and roasted sweet potatoes on the side – a perfect dinner! Thanks for the innovative idea. 🙂

By far the best salmon cakes!  Waffle iron is key!

I just made these for lunch and they were so good! Very, very easy too!

This sounds wonderful! Would you give the proportions for remoulade sauce please? Thank you

Sounds delicious. How  do you think it would be with almond flour, I’m doing keto?

It may work! Let me know how it turns out!

How did it turn out? I was going to try with almond flour as well.

Hi Gina! Can I use fresh salmon instead of canned salmon? Thanks!

Sure as long as its cooked!

Hi Gina! – can tuna be used in place of the salmon?

Hi Gina, Can I substitute Greek yogurt or sour cream for the mayo? Thanks

Hi Gina, could I use sour cream or Greek yogurt in place of the mayo? Thanks Andrea

Hi, this is a very nice idea for a healthy meal, especially for children 🙂 what I could use to replace panko? Thx and greetings from Germany!

Any type of crumb to bind it.

Any recommendations if I want to make this with fresh salmon rather than canned?

Sure just cook it first!

Any suggestions for replacing Mayo?

Instead of 6oz of salmon I put 16oz of salmon LOL !!! Still delicious ! Made more portions and obviously not as flavourful (would have required to use more panko, seasoning etc). However they were excellent.

I almost made the same mistake as I was looking at the recipe in the store on my phone. Got home and printed it out and realized I only needed 6oz! 

We’re camping in an RV so I had to heavily modify this with what I had. Used regular (not panko) Italian seasoned breadcrumbs, omitted egg -used some grated (in the jar cheese) instead and added some Trader Joe’s spicy Italian seasoning w/fennel (glass jar, red label) in place of spices. Still came out amazing with all my modifications. Such a forgiving, flexible easy and delicious recipe. 

These look so good! If I don’t have any canned salmon do you think they would work with frozen but uncooked salmon? And should I just bake it and crumble it first maybe? Thanks!

You have to cook the salmon first. Easy just throw it in the air fryer or even the microwave.

Hi Gina, do you have any ideas as to what I could use to replace the egg as a binder? My little one is allergic to eggs. Thanks!

I believe you could use the liquid from a can of chickpeas. A few vegan recipes I’ve tried use the liquid as a substitute for egg. 

A bit off-topic…Chocolate Covered Katie has a post about using Chickpea liquid to make marshmallow Fluff so no waste from the chickpea can. https://chocolatecoveredkatie.com/healthy-vegan-marshmallow-fluff/

1 T. ground flaxseed mixed with 3 T. water. Let stand a few minutes, then use. I have used it many times in baked goods and it works great.

@Catherine: I left the eggs out (we’re camping so no eggs). I sprinkled in a little parm cheese from the jar to help hold all the ingredients together. Still came out delicious. Without the eggs you don’t have to worry about cooking it all the way through either. Left the onion out too for my little one.  

Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!).

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