Salmon Corncakes

Salmon Corncakes Recipe

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2 c
1 c
white wine, dry
bay leaf
parsley sprigs
celery leaves
salmon, 1/2 pound steaks
1 c
corn, cooked
1/2 c
shallots, finely chopped
1/2 c
red bell pepper, diced
1/2 c
celery, diced
1/4 c
cilantro, fresh and chopped
1/2 c
yogurt, plain and non-fat, drained for 15 minutes
1/2 c
1/2 tsp
dijon mustard
1-2 dash(es)
hot pepper sauce
egg white, lightly beaten
1.5 c
cracker crumbs
4 Tbsp
olive oil

How to Make Salmon Corncakes


  • 1NOTE: When poaching salmon, whether to serve on its own or to use as an ingredient, season your liquid well with white wine, peppercorns, celery leaves, fresh parsley and a bay leaf for greatest flavor.
  • 2Combine water, wine, bay leaf, peppercorns, parsley and celery leaves in a shallow 8x8" pan; slowly bring to a boil, reduced to a simmer and add salmon steaks.
  • 3Simmer until salmon is just cooked through - 7-10 minutes, depending on thickness; remove with a slotted spatula, drain and cool slightly.
  • 4Flake salmon into a bowl (do not break it up too much); discard skin and bones.
  • 5To the salmon add corn, shallots, red pepper, celery and cilantro; fold together gently with a rubber spatula.
  • 6Combine yogurt, mayonnaise, mustard and hot pepper sauce in a separate bowl; fold into salmon mixture and season with salt and pepper.
  • 7Gently fold the egg, egg whites and 1/4 cup of the cracker crumbs into the salmon mixture.
  • 8Form into 8 large or 12 medium-sized patties.
  • 9Lay some cracker crumbs on a plate and coat the patties on both sides, using more crumbs as needed; refrigerate, covered, for up to 1 hour.
  • 10Heat 2 tablespoons olive oil in a non-stick skillet over medium heat; cook salmon corncakes a few at a time until golden, about 3 minutes per side.
  • 11Add more oil to skillet as needed.
  • 12Serve immediately with Festival Corn Salsa alongside.

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About Salmon Corncakes

Course/Dish: Fish
Other Tag: Quick & Easy

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