Tex Mex Salmon Cakes
Bring a burst of bold Southwestern flavors to your table with these irresistible Tex Mex Salmon Cakes! This quick and easy recipe transforms pantry staples like canned salmon and panko breadcrumbs into crispy, golden patties seasoned with zesty spices like chili powder, cumin, and smoked paprika. Studded with vibrant red bell pepper, sweet corn kernels, and fresh cilantro, these salmon cakes deliver a mouthwatering balance of texture and taste. Perfectly pan-fried in just minutes, they make a versatile meal—serve them with a dollop of tangy sour cream, creamy avocado slices, or your favorite salsa for a finishing touch. With minimal prep time and maximum flavor, these salmon cakes are a healthy, high-protein option for busy weeknights or your next family gathering.
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Recipe Information
Ingredients
- 14 oz canned salmon (drained and flaked)
- 0.5 cup panko breadcrumbs
- 0.5 cup corn kernels (fresh, canned, or frozen)
- 0.25 cup red bell pepper (finely diced)
- 2 stalks green onion (sliced thinly)
- 2 tbsp fresh cilantro (chopped)
- 1 egg
- 2 tbsp mayonnaise
- 1 tbsp lime juice (freshly squeezed)
- 1 tsp chili powder
- 0.5 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 3 tbsp vegetable oil (for frying)
- optional toppings (e.g., sour cream, avocado, salsa)
Instructions
In a large mixing bowl, combine the drained and flaked salmon, panko breadcrumbs, corn kernels, red bell pepper, green onion, and fresh cilantro.
In a separate small bowl, whisk together the egg, mayonnaise, lime juice, chili powder, ground cumin, smoked paprika, kosher salt, and black pepper until fully blended.
Pour the wet mixture into the bowl with the salmon mixture and stir until evenly combined. The consistency should be sticky enough to hold its shape when formed into patties.
Divide the mixture into 8 equal portions and shape them into compact patties, approximately 2.5 inches in diameter.
Heat a large nonstick skillet over medium heat and add the vegetable oil. Once the oil is shimmering, carefully add the salmon patties to the skillet, taking care not to overcrowd.
Cook the patties for 3-4 minutes on each side, or until golden brown and crisp. Adjust the heat as needed to prevent burning.
Transfer the cooked salmon cakes to a paper towel-lined plate to drain any excess oil.
Serve warm with optional toppings such as sour cream, avocado slices, or salsa. Enjoy your Tex Mex Salmon Cakes!
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 614 mg | 27% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.4 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 11.9 mcg | 60% | |
| Calcium | 245 mg | 19% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 501 mg | 11% | |
*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.
