Tex-Mex Salmon Cakes Recipe

Name: Tex-Mex Salmon Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons Vegetable Oil, Divided; 1 cup Finely Diced White Or Yellow Onion; 1 can (15 Oz) Salmon, Drained; 2 cups Blue Corn Tortilla Chips, Crumbled In A Plastic Baggy; 1 cup Cilantro, Finely Chopped; 1 can (4 Oz.) Diced Green Chiles; 1 Tablespoon Cumin; 2 pinches Coarse Salt And Freshly Ground Pepper, Divided Use; 1/2 cups All-purpose Flour; 10 ounces, weight Baby Spinach; 1 cup Frozen Corn; 1 whole Roma Tomato, Diced

Servings: persons

4 Tablespoons Vegetable Oil, Divided
1 cup Finely Diced White Or Yellow Onion
1 can (15 Oz) Salmon, Drained
2 cups Blue Corn Tortilla Chips, Crumbled In A Plastic Baggy
1 cup Cilantro, Finely Chopped
1 can (4 Oz.) Diced Green Chiles
1 Tablespoon Cumin
2 pinches Coarse Salt And Freshly Ground Pepper, Divided Use
1/2 cups All-purpose Flour
10 ounces, weight Baby Spinach
1 cup Frozen Corn
1 whole Roma Tomato, Diced

1
Heat 1 tablespoon of oil in a medium skillet over medium-high.
2
Add the onion and saute until you see a little color, about 5 minutes.
3
Remove onion from pan and toss into a large bowl.
4
Into the same bowl, add the salmon, crushed chips, cilantro, chiles, cumin and a small pinch of salt and pepper.
5
Mix to combine.
6
Place the flour in a shallow dish.
7
With your hands, shape the salmon mixture into 1-inch cakes.
8
Dredge them through the flour, coating on both sides.
9
Heat the remaining oil in a medium skillet and (if needed, do this in batches) add the cakes to the skillet and brown them on both sides.
10
This will take about 6 minutes total.
11
Remove patties from the pan and set aside.
12
(Repeat with the remaining patties if you did it in batches).
13
In the meantime, put the spinach in another pan over medium heat.
14
Once its starting to wilt, add the corn and diced tomato.
15
The corn will heat through as the spinach finishes wilting.
16
How many times can I say WILT?
17
Season with a pinch of salt and pepper.
18
Serve the salmon cakes with the corn/spinach relish and get on it.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 Tablespoons Vegetable Oil, Divided, 1 cup Finely Diced White Or Yellow Onion, 1 can (15 Oz) Salmon, Drained, 2 cups Blue Corn Tortilla Chips, Crumbled In A Plastic Baggy, and more.

Yes, Tex-Mex Salmon 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.

That's it — enjoy your meal!

Tex-Mex Salmon Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions