Cajun Style Alaska Salmon & Corn Cakes
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
- 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
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.
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