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5 from 6 votes

Cajun Salmon Cakes

Made with tender salmon, fresh herbs, lime juice, and spicy chipotle peppers, these Cajun-style Salmon Cakes make for the perfect Spring or Summer appetizer or meal! Each cake is already so juicy and flavorful but the cilantro lime yogurt sauce I’m slinging with it is what takes things over the top! 
Prep Time10 mins
Cook Time15 mins
Chill Time30 mins
Total Time55 mins
Course: Appetizer, Main Course, Snack
Cuisine: American, Cajun/Creole, Southern
Servings: 8 cakes
Calories: 148kcal


  • 15 oz Chicken of the Sea boneless skinless salmon pouches or cans
  • 1/2 cup panko breadcrumbs
  • 1/4 cup diced shallot
  • 1/4 cup cilantro freshly chopped
  • 2 tbsp lime juice
  • 1 large egg
  • 2 chipotles in adobo sauce finely chopped
  • 2 tbsp adobo sauce from the can
  • 2 tsp Cajun seasoning with no salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp kosher salt or omit if your cajun seasoning has salt in it

For the Cilantro Lime Yogurt Sauce

  • 1 garlic clove large
  • 1 small jalapeno seeds and stems removed, optional
  • 1 cup cilantro leaves and tender stems
  • 1 1/4 cup greek yogurt
  • 1 tbsp lime juice
  • 1 tbsp honey
  • kosher salt and freshly ground pepper


For the Salmon Patties

  • Line a baking sheet with parchment paper. Set aside.
  • In a large bowl, combine all of the ingredients for the salmon patties. Use a fork to mash and mix everything together until it’s well-combined.
  • Use your hands to firmly form 8 patties. They’ll be a little delicate but that’s okay. Transfer each patty to the lined baking sheet. Cover with a kitchen towel or plastic wrap.
  • Place the patties in the freezer to firm up for 30 minutes.
  • Remove the patties from the freezer. Coat the bottom of a large nonstick skillet with oil and set it over medium-high heat. Cook each salmon patty for 3-4 minutes on each side or until golden brown.
  • Transfer the cooked salmon patties to a paper towel lined plate to absorb any excess oil. Serve warm and enjoy!

For the Yogurt Sauce

  • Add the garlic clove, jalapeño, and cilantro to a food processor or blender. Pulse until finely chopped.
  • Scrape the sides and add the greek yogurt, lime juice, and honey. Process until smooth, stopping to scrape the sides as needed. Taste and season with salt and pepper.
  • If the sauce is too thick, add a splash of water. If it’s too thin, add an extra dollop of yogurt or sour cream. Serve in a small bowl alongside the salmon patties.


Leftover salmon patties can be kept in an airtight container in the refrigerator for up to 3 days. To extend their life, wrap each patty in a layer of plastic wrap, then tuck them into a freezer safe zip top bag. Label the bag and place it in the freezer. Frozen salmon patties can last for up to 2 months. Defrost them in the fridge before reheating.
The best way to reheat salmon cakes is in the oven. Preheat the oven to 350 degrees and place the leftover patties on a rimmed baking sheet. Cover the pan loosely with foil and warm for about 10 minutes, or until heated through.


Calories: 148kcal | Carbohydrates: 10g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 66mg | Sodium: 1216mg | Potassium: 309mg | Fiber: 1g | Sugar: 5g | Vitamin A: 701IU | Vitamin C: 5mg | Calcium: 209mg | Iron: 1mg