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Homemade Cajun Salmon Cakes photo

Cajun Salmon Cakes

These Cajun Salmon Cakes are bursting with flavor! Crispy on the outside and tender inside, they're perfect for any meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Cajun
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon Cakes:
  • 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
For the Dipping Sauce:
  • 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

  • Mixing Bowl
  • Frying Pan
  • Spatula
  • Measuring cups and spoons
  • Cutting Board
  • Knife

Method
 

From Start to Finish: Cajun Salmon Cakes
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Notes

  • For a gluten-free option, substitute regular Panko crumbs with gluten-free Panko or ground oats.
  • To make it dairy-free, use a dairy-free mayonnaise alternative.
  • For extra spice, increase the amount of pickled jalapeño peppers in the dipping sauce.