Salmon and rice waffles over mighty greens offer a delicious and nutritious range of health benefits, making them an excellent choice for a balanced and flavorful meal.

Rich in omega-3 fatty acids, high-quality protein, and essential nutrients, low in saturated fat,
gluten-free option by using rice as a base for the waffles; it becomes a gluten-free option for individuals with celiac disease or gluten sensitivities.
Salmon and rice waffles can be customized with various herbs, spices, and seasoning, making them versatile and adaptable to different tastes. Go spicy or mild; it’s up to you!
Combining protein and complex carbohydrates in salmon and rice waffles can help regulate appetite and promote satiety, contributing to a better weight. The omega-3 fatty acids in salmon are particularly beneficial for brain health, supporting cognitive function and potentially reducing the risk of cognitive decline.

  • Author: Kim Nicholson
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4-6 1x



(5- or 6-ounce) piece of cooked salmon, seasoned. I use leftover salmon – it’s perfect!

Two tablespoons mayonnaise

Two teaspoons sriracha, or more if you like it spicier

Three scallion, green and pale green parts only, sliced thinly

Ginger Miso Dressing:

¼ cup olive oil

Three tablespoons of rice vinegar

Two tablespoons of white miso paste

1 inch fresh ginger, peeled and loosely chopped, or grated

One tablespoon of soy sauce

One teaspoon toasted sesame oil

Place all ingredients in a blender and mix until smooth


1 cup cooked rice, I typically use white rice for my waffles

One egg


Mix salmon, mayonnaise, sriracha, and green onions. Set aside.

Make Ginger Miso Dressing.

Ginger Miso Dressing – I prefer my homemade dressing, but a bottle is good, too.

Choose your lettuce variety: Boston, Bibb, or Butter lettuce leaves.

To make the waffles, blend rice with one egg and mix well.

Prepare your waffle maker to medium heat. Make waffles.



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