Ingredients
- 1 1 (14.75 oz.) can red or pink Alaska Salmon, drained
- 3/4 cup 3/4 cup frozen corn kernels, thawed
- 1/2 cup 1/2 cup chopped green onions
- 1 cup 1 cup cornflake crumbs, divided
- 1/4 cup 1/4 cup mayonnaise
- 1 Tablespoon 1 Tablespoon lemon juice
- 1 1 egg, beaten
- 2 Tablespoons 2 Tablespoons chopped cilantro or parsley
- 1 1 to 1-1/2 tsp. Cajun spice blend or mild chili powder
- Salt and freshly ground black pepper, as needed
- Vegetable oil for frying, as needed
- Salsa or aioli, as needed
Servings:
Units:
Instructions
- In a large bowl, break Alaska Salmon into large chunks. Mix in corn, green onions, 1/2 cup cornflake crumbs, mayonnaise, lemon juice, egg,
- cilantro and spice blend. Gently form salmon mixture into cakes approximately 3 inches in diameter and 3/4-inch thick. Lightly coat each
- cake by dipping in remaining cornflake crumbs. Refrigerate on a parchment-lined sheet pan for 30-60 minutes.
- Heat enough oil to fill a large deep pan to 1-inch depth. Cook salmon cakes over medium-high heat 3-5 minutes per side until golden brown.
- Drain on paper towels. Serve with your favorite salsa or aioli.
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