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

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 w...