Salmon Corn Cakes
Crispy, golden, and bursting with flavor, these Salmon Corn Cakes are the perfect fusion of fresh ingredients and hearty goodness. Made with tender flaked salmon, sweet corn kernels, and a touch of Dijon mustard for tangy depth, these patties are held together with panko breadcrumbs and egg for a light yet satisfying texture. Brightened by fresh parsley, green onions, and zesty lemon, every bite delivers a delightful balance of savory and aromatic notes. Quick to prepare and pan-fried to perfection in under 30 minutes, these salmon cakes are ideal as an appetizer, a light dinner, or even a brunch centerpiece. Serve them warm with a tangy dipping sauce, a crisp green salad, or a squeeze of fresh lemon for a dish that’s as versatile as it is delicious. Perfect for weeknights or entertaining, this recipe is sure to become a staple in your rotation. Keywords: salmon corn cakes, crispy salmon patties, easy seafood recipes, quick dinner ideas.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 12 ounces salmon (cooked and flaked)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup panko breadcrumbs
- 2 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 3 green onions (thinly sliced)
- 2 tablespoons parsley (chopped)
- 1 teaspoon lemon zest
- 1 clove garlic (minced)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup vegetable oil (for frying)
Directions
Step 1
In a large mixing bowl, combine the flaked salmon and corn kernels.
Step 2
Add the panko breadcrumbs, eggs, mayonnaise, Dijon mustard, green onions, parsley, lemon zest, minced garlic, salt, and black pepper. Mix well until the ingredients are evenly distributed and the mixture holds together when pressed.
Step 3
Form the mixture into 8 equal patties, about 3 inches in diameter. Place the patties on a baking sheet or plate and refrigerate for 15 minutes to help them firm up.
Step 4
In a large skillet, heat the vegetable oil over medium heat. Once the oil is shimmering, carefully add the salmon corn cakes to the skillet (work in batches if necessary to avoid overcrowding).
Step 5
Cook the cakes for 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to flip them gently.
Step 6
Transfer the cooked cakes to a plate lined with paper towels to drain any excess oil.
Step 7
Serve the salmon corn cakes warm with your favorite dipping sauce, lemon wedges, or a side salad.
Nutrition Facts
| Serving size | (856.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1992.3 |
| Total Fat 142.7g | 0% |
| Saturated Fat 24.4g | 0% |
| Cholesterol 616.3mg | 0% |
| Sodium 2317.6mg | 0% |
| Total Carbohydrate 91.4g | 0% |
| Dietary Fiber 9.3g | 0% |
| Total Sugars 17.3g | |
| Protein 101.8g | 0% |
| Vitamin D 2019.1IU | 0% |
| Calcium 171.4mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 2135.3mg | 0% |
Source of Calories