Cajun Style Alaska Salmon Corn Cakes Recipes

CAJUN BAKED SALMON CAKES

Steps:

• Preheat oven to 375 degrees.
• Combine ingredients in a large bowl. Gently form into 8 patties and place on a lightly greased baking sheet.
• Bake for 10 minutes in 375 degree oven. Broil for last 5-7 minutes or until golden brown.
• Serve with squeeze of lemon.

CAJUN STYLE ALASKA SALMON & CORN CAKES

Steps:

• 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.

SALMON CORN CAKES

Steps:

• Remove skin and bones from salmon; flake and set aside.
• Combine eggs and next 5 ingredients in a bowl; beat at medium speed in electric mixer until foamy.
• Stir in salmon and corn.
• Spoon 1/4 cup salmon mixture for each cake onto a hot, lightly greased griddle or skillet.
• Cook 3 minutes on each side, or until golden.
• Set cakes aside, and keep warm.
• Combine sour cream, cheese, and pimiento in small sauce pan; cook over low heat, stirring constantly, until thoroughly heated.
• Spoon sauce over cakes and serve.

SALMON AND CORN CAKES

Steps:

• In large bowl, stir together salmon, corn, bell pepper, onion and garlic; stir in eggs. Stir in all remaining ingredients except flour and oil; gradually stir in flour. Shape mixture into sixteen 3-inch patties, using about 1/3 cup mixture for each.
• In 10- or 12-inch skillet, heat oil over medium heat. Cook patties in oil about 8 minutes, turning once, until deep golden brown. Drain on paper towels.