Salmon & Corn Cakes Recipe

Name: Salmon & Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Cooked Salmon; 1/2 c Cooked Fresh Corn; 1/4 c Shallots, diced medium; 3 T Italian Parsley, finely chopped; 1 Egg, beaten; 3 T unsalted Butter, melted; 1 T Fresh Ginger, grated; 1 t Paprika; 1 t Soy Sauce; 1 t Sea Salt; 1/2 c Fresh Bread Crumbs; oil for frying; lemon wedges

Servings: persons

1 lb Cooked Salmon
1/2 c Cooked Fresh Corn
1/4 c Shallots, diced medium
3 T Italian Parsley, finely chopped
1 Egg, beaten
3 T unsalted Butter, melted
1 T Fresh Ginger, grated
1 t Paprika
1 t Soy Sauce
1 t Sea Salt
1/2 c Fresh Bread Crumbs
oil for frying
lemon wedges

1
1. Combine everything except bread crumbs. Add 1/4 c of bread crumbs and reserve the rest. Gently mix together so that salmon breaks up a bit, but still has decent chunks.
2
2. Form mix into patties, pressing together firmly. If needed add a little more bread crumbs to help everything stay together.
3
3. Heat oil in a skillet over medium heat. Gently dredge patties in remaining bread crumbs, then place into skillet. Cook each side until it is golden brown, (about 3 minutes each side) (Turning these can be a delicate operation. It helps to use two spatulas at the same time to prevent the cakes from breaking apart.)
4
4. Drain on paper towels, squeeze some lemon over, and enjoy.

966

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 lb Cooked Salmon, 1/2 c Cooked Fresh Corn, 1/4 c Shallots, diced medium, 3 T Italian Parsley, finely chopped, 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

How did you like this recipe?

Frequently Asked Questions