Salmon and Corn Cakes

Salmon and Corn Cakes

Salmon is one of my all time favourite types of fish because there are so many recipes that can be altered to incorporate salmon. Usually this recipe would be done with white fish, but the extra oil in salmon makes these cakes ultra flavourful. I whipped up some homemade tartar sauce to top the cakes off, because store bought tartar sauce is extremely high in fat and sodium. My version of tartar is 95% pickle and onion and 5% mayo, rather than the opposite. These are great as an appetizer but can also be placed on a bed of greens for a salad or entree.

Salmon cakes with homemade tartar sauce


Salmon Cakes

  • 4 fillets salmon or 3 cans canned salmon
  • 1/2 cup corn
  • 1/4 cup onion, chopped
  • 1 tbsp Italian herb seasoning
  • 2 eggs, beaten
  • 2 tbsp butter, melted
  • 1 tbsp ginger, minced
  • 1 tbsp paprika
  • 1 tbsp soya sayce
  • Pinch sea salt
  • Bread crumbs for dusting
  • Oil for frying

Tartar Sauce

  • 4 tbsp lite mayo
  • 4 dill pickles, chopped
  • 1/4 red onion, chopped
  • 1 tbsp dijon
  • 1 tbsp lemon
  • Sea salt to taste

1. Cook the salmon if raw (pan or oven), until flakes easily

2. Combine the salmon, corn, onion and herbs (do not overmix! you still want decent sized salmon chunks)

3. Combine the beaten egg, melted butter, ginger, paprika, soya sauce and sea salt

4. Combine the two mixtures in a bowl combining thoroughly

5. Heat the oil until it sizzles when a small bit of the mixture is dropped in

6. Firmly press the mixture into two-bite sized patties. If the patties are falling apart, add a little bit more breadcrumbs

7. In batches, place each patty in the oil with a flipper and cook until golden brown on each side, flipping only once

8. Combine all the ingredients for the tartar sauce and assemble with dollop on each cake


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