Cajun Style Alaska Salmon & Corn Cakes

Cajun Style Alaska Salmon & Corn Cakes

15 minutes 6 - 10 cakes servings


  • 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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