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.
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Recipe Information
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)
Instructions
In a large mixing bowl, combine the flaked salmon and corn kernels.
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.
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.
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).
Cook the cakes for 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to flip them gently.
Transfer the cooked cakes to a plate lined with paper towels to drain any excess oil.
Serve the salmon corn cakes warm with your favorite dipping sauce, lemon wedges, or a side salad.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.7 g | 183% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 2318 mg | 101% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 17.3 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 50.5 mcg | 252% | |
| Calcium | 171 mg | 13% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2135 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
