Ingredients
- 1 1 3.3 lb. pouch or 64 oz. can* red or pink Alaska
- Salmon, drained
- 20 oz. 20 oz. (3 1/2 cups) frozen corn kernels, thawed
- 2 cups 2 cups green onions, chopped
- 12 oz. 12 oz. (4 cups) cornflake crumbs, amount divided
- 1 cup 1 cup mayonnaise
- 3 Tbsp. 3 Tbsp. lemon juice
- 3 3 eggs, beaten
- 1/2 cup 1/2 cup fresh cilantro or parsley, chopped
- 2 Tbsp. 2 Tbsp. Cajun spice blend or mild chile powder
- Salt and freshly ground black pepper, as needed
- Vegetable oil for frying, as needed
- *For canned, remove skin and bones
Servings:
Units:
Instructions
- In large bowl, gently break drained salmon into large chunks.
- Add corn, green onions, half the amount of cornflake crumbs, mayonnaise, lemon juice, eggs, cilantro or parsley, Cajun spice or chile
- powder. Season with salt and pepper. Combine ingredients using gloved hands until thoroughly mixed.
- Portion salmon mixture using #8 scoop or disher, forming a cake approximately 3 in diameter and 3/4 thick.
- Lightly coat each cake on both sides by dipping in remaining cornflake crumbs. Set aside on sheet pans lined with parchment paper. Hold
- cold until service.
- For service, heat oil in large saut pan. Cook salmon cakes 3-5 minutes per side until golden brown and hot.
- Drain on paper towels. Hold hot for service.
- To serve, portion 1 salmon cake per plate.
- Tips:
- Garnish with fresh lemon wedges. Offer several varieties of bottled hot sauce.
- Serve 1 salmon cake on toasted bun with cocktail sauce, lettuce and sliced tomato.
- For appetizer-size, use #16 or #20 scoop to form smaller salmon cakes. Top with remoulade sauce.
Share this Recipe
