Salmon Corn Cakes with Cilantro Pepper Vinaigrette
Elevate your seafood game with these crispy and flavorful Salmon Corn Cakes with Cilantro Pepper Vinaigrette! Made with tender, flaked salmon, sweet bursts of corn, and a hint of fresh parsley, these golden patties are pan-fried to perfection. The real star, though, is the vibrant, zippy cilantro pepper vinaigrette, blending the brightness of lime and honey with the boldness of red bell pepper and garlic for a sauce that packs a punch. Ready in just 30 minutes and perfect as an appetizer, light dinner, or crowd-pleasing party dish, these salmon cakes are a delightful combination of crispy, savory, and fresh. Pair them with the tangy vinaigrette for a complete flavor explosion that's both irresistible and nutrient-packed!
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Recipe Information
Ingredients
- 1 pound salmon fillet (skinless, cooked and flaked)
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 0.75 cup panko breadcrumbs
- 2 tablespoons green onion (thinly sliced)
- 2 tablespoons fresh parsley (chopped)
- 1 unit large egg (lightly beaten)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons olive oil (for frying)
- 0.5 cup fresh cilantro (chopped)
- 0.5 cup red bell pepper (chopped)
- 2 tablespoons lime juice
- 1 teaspoon honey
- 1 clove garlic (minced)
- 0.25 cup olive oil (for vinaigrette)
- 0.25 teaspoon salt (for vinaigrette)
- 0.25 teaspoon black pepper (for vinaigrette)
Instructions
In a bowl, combine the cooked and flaked salmon, corn kernels, panko breadcrumbs, green onion, parsley, egg, mayonnaise, Dijon mustard, salt, and black pepper.
Mix gently until the ingredients are just combined and form a cohesive mixture without overmixing.
Shape the mixture into 8 equal-sized patties and place them on a plate or tray. Refrigerate for 15 minutes to help them firm up.
While the patties chill, prepare the cilantro pepper vinaigrette by combining the cilantro, red bell pepper, lime juice, honey, minced garlic, olive oil, salt, and black pepper in a blender or food processor. Blend until smooth. Taste and adjust seasoning as needed.
Heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add the salmon corn cakes to the skillet in batches, if necessary, to avoid overcrowding. Cook for about 3-4 minutes per side, or until golden brown and crisp. Remove from the skillet and drain on paper towels.
Serve the salmon corn cakes warm with a generous drizzle of the cilantro pepper vinaigrette on top or on the side.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 726 mg | 32% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.0 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 16.4 mcg | 82% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 684 mg | 15% | |
*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.
