Salmon Corn Cakes Recipe

Name: Salmon Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 (7 ounce) can red salmon, drained; 3 eggs; 2 teaspoons flour; 2 teaspoons lemon juice; 1 teaspoon salt; 1/2 teaspoon pepper; 2 dashes hot sauce; 1 (11 ounce) can whole kernel corn, drained; 1/2 cup sour cream; 1/4 cup shredded process American cheese; 1 (2 ounce) jar diced pimientos

Servings: persons

1 (7 ounce) can red salmon, drained
3 eggs
2 teaspoons flour
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
2 dashes hot sauce
1 (11 ounce) can whole kernel corn, drained
1/2 cup sour cream
1/4 cup shredded process American cheese
1 (2 ounce) jar diced pimientos

1
Remove skin and bones from salmon; flake and set aside.
2
Combine eggs and next 5 ingredients in a bowl; beat at medium speed in electric mixer until foamy.
3
Stir in salmon and corn.
4
Spoon 1/4 cup salmon mixture for each cake onto a hot, lightly greased griddle or skillet.
5
Cook 3 minutes on each side, or until golden.
6
Set cakes aside, and keep warm.
7
Combine sour cream, cheese, and pimiento in small sauce pan; cook over low heat, stirring constantly, until thoroughly heated.
8
Spoon sauce over cakes and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (7 ounce) can red salmon, drained, 3 eggs, 2 teaspoons flour, 2 teaspoons lemon juice, and more.

Yes, Salmon Corn Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Salmon Corn Cakes

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