Ingredients:

  • For the Salmon Cakes:
  • 1 lb (450 g) cooked salmon, flaked (poached, baked, or canned, bones removed)
  • 1 large egg (50 g)
  • 1/2 cup panko breadcrumbs (60 g)
  • 1/4 cup mayonnaise (60 ml)
  • 2 tbsp Dijon mustard (30 ml)
  • 1 small shallot, minced (about 2 tbsp / 20 g)
  • 2 tbsp chopped fresh parsley or chives (about 8 g)
  • 1 tsp lemon zest (from 1 small lemon)
  • 1 tbsp capers, drained and roughly chopped (optional; 15 g)
  • 1/2 tsp kosher salt (or 1/4 tsp fine table salt)
  • 1/4 tsp freshly ground black pepper
  • 2–3 tbsp neutral oil (canola, vegetable, or light olive oil) for cooking
  • For the Savory Buttermilk Waffles:
  • 1 cup all-purpose flour (120 g)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt (or 1/4 tsp fine salt)
  • 1 cup buttermilk (240 ml) — or 1 cup (240 ml) milk + 1 tbsp lemon juice (let sit 5 min)
  • 1 large egg
  • 2 tbsp unsalted butter, melted and slightly cooled (30 g)
  • 1/4 cup grated Parmesan cheese (25 g)
  • 2 tbsp chopped chives or green onions (about 6–8 g)
  • For the Lemon-Dill Aioli (Sauce):
  • 1/2 cup mayonnaise (120 ml)
  • 1 tbsp fresh lemon juice (15 ml)
  • 1 tbsp chopped fresh dill (or 1 tsp dried dill) (about 2 g)
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • Garnish / Finishing:
  • Lemon wedges
  • Extra chopped chives or dill
  • Optional hot sauce or microgreens

Instructions:

  1. Prepare the salmon: If using raw salmon, poach or bake until just cooked through; cool and flake. If using canned, drain and flake. Remove skin and any bones.
  2. Mix the salmon cake mixture: Combine flaked salmon, egg, panko, mayonnaise, Dijon, shallot, parsley or chives, lemon zest, capers (if using), salt, and pepper in a bowl. Mix gently to combine; add a tablespoon more panko if too wet.
  3. Chill and shape: Cover and chill the mixture 20–30 minutes to firm up. Form into 8 medium patties (about 3.5–4 oz / 100–115 g each) or 4 larger patties. Optional: flatten slightly to fit the waffle iron.
  4. Make the buttermilk waffles: Whisk together flour, baking powder, baking soda, and salt. Whisk buttermilk, egg, and melted butter; fold wet into dry until just combined. Stir in Parmesan and chives. Preheat waffle iron and cook waffles per manufacturer directions until golden and crisp; keep warm on a wire rack in a low oven (about 200°F / 95°C).
  5. Cook the salmon cakes — Option A (Waffle iron): Lightly oil the waffle iron. Place one patty on each quadrant (do not overfill). Cook 3–5 minutes or until exterior is golden and crisp and internal temperature reaches 145°F (63°C). Remove carefully with a spatula.
  6. Cook the salmon cakes — Option B (Skillet): Heat 2–3 tbsp oil in a skillet over medium heat. Fry patties 3–5 minutes per side until golden brown and cooked through (internal temp 145°F / 63°C). Drain briefly on a rack or paper towel.
  7. Make the lemon-dill aioli: Whisk together mayonnaise, lemon juice, chopped dill, Dijon mustard, salt, and pepper. Taste and adjust seasoning.
  8. Assemble and serve: Place a waffle on each plate, top with 1–2 salmon cakes, drizzle or dollop with aioli, garnish with a lemon wedge and extra herbs. Serve immediately while waffles and cakes are hot and crisp.