Name: Cajun Salmon Cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 15 ounces pouched or canned salmon; 1 cup Panko crumbs; 1 large egg; ½ cup mayonnaise; 2 teaspoons Cajun seasoning; 1 red bell pepper, finely diced; ½ cup finely diced onion; 1 teaspoon garlic powder; ½ teaspoon pepper; 1 to 2 tablespoons vegetable oil; ½ cup mayonnaise ((for dipping sauce)); 1 small garlic clove, minced; 2 tablespoons diced pickled jalapeño peppers; 1 tablespoon juice from the jar of pickled jalapeño peppers

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Cajun Salmon Cakes are a delightful twist on traditional salmon patties, bringing together the rich flavors of salmon and the spicy kick of Cajun seasoning. These cakes are not only easy to make but are also packed with nutrients, making them a wholesome meal option. Imagine biting into a golden-brown cake with a crispy exterior and a tender, flavorful interior that dances on your palate. Whether served as an appetizer, a main course, or even in a sandwich, these Cajun Salmon Cakes are sure to impress your family and friends.

Why This Cajun Salmon Cakes Stands Out

What sets these Cajun Salmon Cakes apart from the rest is their vibrant flavor profile, which is a beautiful fusion of the ocean’s bounty and the bold spices of Cajun cuisine. The addition of diced red bell pepper and onion not only adds color but also enhances the texture and taste. Plus, they’re incredibly versatile – serve them with a zesty sauce, toss them in a salad, or enjoy them on their own for a satisfying dish that’s both filling and healthy.

What You’ll Need

15 ounces of pouched or canned salmon
1 cup Panko crumbs
1 large egg
½ cup mayonnaise
2 teaspoons Cajun seasoning
1 red bell pepper, finely diced
½ cup finely diced onion
1 teaspoon garlic powder
½ teaspoon pepper
1 to 2 tablespoons vegetable oil
½ cup mayonnaise (for dipping sauce)
1 small garlic clove, minced
2 tablespoons diced pickled jalapeño peppers
1 tablespoon juice from the jar of pickled jalapeño peppers

Equipment Breakdown

Mixing bowl – for combining the ingredients.
Frying pan – to cook the salmon cakes to a golden crisp.
Spatula – for flipping the cakes without breaking them.
Measuring cups and spoons – to ensure accurate ingredient measurements.
Cutting board and knife – for chopping vegetables.

From Start to Finish: Cajun Salmon Cakes

Step 1: Prepare the Ingredients

Start by opening your pouch or can of salmon. Drain any excess liquid and place the salmon in a large mixing bowl. Use a fork to flake the salmon into smaller pieces, making sure there are no large chunks left.

Step 2: Mix the Ingredients

Add the Panko crumbs, egg, mayonnaise, Cajun seasoning, diced red bell pepper, diced onion, garlic powder, and pepper to the bowl with the salmon. Gently mix all the ingredients together until well combined. Be careful not to over-mix, as you want to maintain some texture.

Step 3: Form the Cakes

Using your hands, shape the salmon mixture into patties. Aim for about 2-3 inches in diameter and about 1 inch thick. Place the formed cakes on a plate or a tray, and if possible, refrigerate for about 30 minutes. This helps the cakes to hold their shape while cooking.

Step 4: Cook the Salmon Cakes

Heat 1 to 2 tablespoons of vegetable oil in a frying pan over medium heat. Once hot, carefully add the salmon cakes to the pan. Cook for about 4-5 minutes on each side, or until they are golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary.

Step 5: Make the Dipping Sauce

While the salmon cakes are cooking, prepare the dipping sauce. In a small bowl, mix together ½ cup mayonnaise, minced garlic, diced pickled jalapeño peppers, and the juice from the jalapeño jar. Adjust seasoning to taste.

Step 6: Serve and Enjoy

Once the salmon cakes are cooked, remove them from the pan and place them on a paper towel-lined plate to absorb any excess oil. Serve hot with the zesty dipping sauce and enjoy the explosion of flavors!

Tailor It to Your Diet

Gluten-Free: Substitute regular Panko crumbs with gluten-free Panko or ground oats.
Dairy-Free: Use a dairy-free mayonnaise alternative.
Spicy: Increase the amount of pickled jalapeño peppers in the dipping sauce for an extra kick.
Vegetarian: Replace salmon with canned chickpeas for a vegetarian version, adjusting the seasonings accordingly.

Learn from These Mistakes

Overmixing the batter can lead to dense cakes. Mix just until combined.
Not allowing the cakes to chill before cooking can make them fall apart. Give them time to set.
Using too much oil can make the cakes greasy. Use just enough to coat the pan lightly.
Flipping the cakes too soon can lead to sticking. Wait until they are golden brown.

Save It for Later

These Cajun Salmon Cakes can be stored in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze them before cooking. Place the uncooked cakes on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag or container. When ready to cook, thaw them in the refrigerator overnight and proceed with the cooking instructions.

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Before You Go

Cajun Salmon Cakes are not only a fun and delicious way to enjoy salmon but also a fantastic way to bring a bit of Southern flair to your dinner table. With their crispy exterior and savory filling, these cakes can transform any meal into a special occasion. So gather your ingredients, follow the steps, and get ready to enjoy a dish that’s bursting with flavor and sure to become a new family favorite!