Salmon Corn Cakes with Lime Aioli

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I love savory food in “cake” form and have tried various seafood, as well as poultry, and they are always a treat! Ironically, I don’t actually like actual cake, but that’s for another day. As is typical when I am creating a recipe, it is to use up a particular ingredient, and this one is no different. I had leftover cooked salmon from a ravioli filling (recipe coming soon) and corn on the cob that was starting to dry out a bit.

I wasn’t sure if salmon corn cakes were a thing, but figured they get paired together all the time, so why not? Other than a quick google search confirmed that there are various recipes out there, I have no idea what those recipes entail. I just started grabbing ingredients that I thought would go well together and luckily enough, they worked!

After I mixed up the salmon and vegetables, I went to the pantry to grab some bread crumbs and discovered I was completely out. I didn’t even have homemade croutons to blitz up as I haven’t been making bread as of late. What I did see, however, was some leftover Corn Chex™ cereal, and figured that the corn flavor would combine well with the overall cake. Plus, a bonus making the recipe gluten-free for those looking to keep it out of their diet. However, you can certainly use any type of bread crumb and flour that you wish.

These salmon cakes can be an appetizer or an entree, simply by adjusting the size. We had them as an Entree so I paired them with Mediterranean couscous. However, most of us had it left on our plate as the cakes are deceivingly filling while remaining “light” in texture. What I enjoyed most about them? The fresh corn sort of “pops” in your mouth creating some whimsy to the meal.

While I personally stay away from prepackaged food items, this recipe becomes even easier for those that wish to use tinned salmon. Although, as a tip, I frequently will take the ends of my salmon filets, you know the thin part that would cook much faster than the rest of the fish, and save them in the freezer. Then, when I have a bunch, I cook and flake them so I can have it on hand for recipes such as this.

I hope you enjoy this quick and delicious recipe!

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Check out other summer seafood dishes

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Recipe Card

Note: I highly suggest having a digital scale in your kitchen. It takes the guesswork out and makes baking recipes a lot more successful. All of my recipes are written in metric weights. If you do not have a scale and need to convert a recipe or ingredient to volume, you can use the buttons to the right and copy /paste the recipe into the handy recipe conversion tool or the single ingredient conversion.

Yield 8 cakes

Author Corinne Minshall

Prep

10 Min

Bake time

9 Min

Inactive

10 Min

Total time

29 Min

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Salmon- Corn Cake

These salmon cakes hit the spot for a light but filling summer meal, but can also be a great appetizer if made smaller. The corn and sweet potato give them a sweetness and the former giving a nice popping crunch to the texture. Serve with simple lime aioli and they will be a hit.

Ingredients

• 6 oz cooked salmon, flaked
• 4 oz fresh or canned corn
• 4 oz grated sweet potato
• 2.6 oz red, yellow or orange bell peppers, chopped fine
• .88 oz shallots, minced
• 5 oz corn Chex, crushed*
• 1 oz flour (can use gluten-free)
• 2.5 oz mayonnaise (full or reduced fat)
• 2 large eggs
• 2 tbsp cilantro, chopped fine
• 1 tbsp fresh parsley, chopped fine
• 2 tsp Old Bay seasoning
• fresh cracked pepper to taste
• Vegetable or canola oil

For the Sauce

• 6 oz mayonnaise
• 1 lime, zested and juiced
• pinch of white pepper
• 2 green onion, chopped

Method

Lime Aioli

1. Combine the mayonaise, lime zest, lime juice, pepper and most of the chopped green onion, reserving some of the darker green for garnish.
2. Cover and chill until serving time.

Salmon Cakes

1. In a large bowl, toss the salmon, corn, sweet potato, peppers, shallots, and all spices until well combined. Set aside.
2. In a small bowl, whisk the eggs until uniform. Whisk in the mayo until well combined.
3. Add the egg mixture to the salmon mixture and stir until well combined.
4. Add the crumbs and flour and mix it until just combined.*
5. Take the mixture and form it into 8 or more equal-sized cakes. Place them in the refrigerator to chill for 15 minutes while the oven preheats.
6. Preheat oven to 400℉
7. Remove the cakes from the fridge and heat a large skillet with 1/4" of oil.
8. When oil is hot, add in a few cakes without crowding the pan.
9. Cook on one side for 2 minutes before flipping and cooking for another 2 minutes on the other side.
10. Place the par-cooked cakes on a sheet pan* and place them in the oven.
11. Bake in the oven for 5 minutes until heated throughout.
12. Serve hot with lime aioli on the side and sprinkle with reserved green onion.

* Notes (if you see an * please check here)

• I used corn chex simply because I didn't have any bread crumbs on hand. You can use any type of bread crumb, but I really enjoyed the flavor balance with the corn in the recipe and it inadvertently made the recipe gluten free.
• If you use regular flour, be sure not to over mix as it will build gluten and make the cakes tough.
• I place a bakers rack on a sheet pan to finish baking the cakes. This allows them not to sit in a any oil and to evenly heat throughout.

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