> Browse Recipes

Cajun Style Alaska Salmon & Corn Cakes

Prep Time 15 minutes
Yield 6 - 10 cakes servings


Cornflakes, cilantro, and Cajun spices come together with Rubenstein’s® Pink Salmon in these flavor-packed cakes—a healthy meal that’s high in protein. Plus, simple prep makes them a great go-to lunch or dinner entrée when you’re looking for something easy.

Makes 6-10 cakes

Cajun Style Alaska Salmon & Corn Cakes


  • 1 Rubinstein's® Pink Salmon 14.75 oz
  • 3/4 Cup Corn Kernels (fresh or frozen)
  • 1/2 Cup Green Onion, chopped
  • 1 Cup Cornflake crumbs, divided
  • 1/4 Cup Mayonnaise
  • 1 Tablespoon Lemon Juice
  • 1 Egg (beaten)
  • 2 Tablespoon Cilantro, chopped
  • 1-1/2 teaspoon Cajun spice blend or mild chili powder
  • Salt & Pepper
  • Vegetable Oil
  • Salsa or aioli, as needed

Featured Product


Use 1 can (14.75 ounces) or 2 cans (6-7.5 oz) Rubinstein® or other Trident Seafoods® Alaska canned salmon, drained and chunked.

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 a 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.



There are no reviews yet.

Be the first to review “Cajun Style Alaska Salmon & Corn Cakes”

Your email address will not be published. Required fields are marked *