Salmon Corn Cakes Recipes

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SALMON AND CORN CAKES



Salmon and Corn Cakes image

Teriyaki marinade stirs up extra zip in tasty fish cakes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 16

Number Of Ingredients 16

2 cans (14 3/4 ounces each) pink salmon, drained
1 can (6 to 7 1/2 ounces) pink salmon, drained
1 can (7 ounces) whole kernel sweet corn, drained
1/2 cup chopped bell pepper
1/2 cup chopped onion
6 cloves garlic, finely chopped
3 eggs, beaten
1/2 cup teriyaki marinade
1/3 cup lemon juice
1 tablespoon Progresso™ plain bread crumbs
2 teaspoons dried seafood seasoning (from 6-ounce container)
2 teaspoons pepper
1 teaspoon celery seed
Dash of sugar
1 cup Gold Medal™ all-purpose flour
1/2 cup vegetable oil

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.

Nutrition Facts : Calories 200, Carbohydrate 12 g, Cholesterol 75 mg, Fiber 1 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 740 mg

SALMON CAKES



Salmon Cakes image

For an elegant main course, serve Ina Garten's Salmon Cakes, made with a mix of fresh veggies, capers and Old Bay, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     appetizer

Time 2h20m

Yield 5 servings

Number Of Ingredients 17

1/2 pound fresh salmon
Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
  • Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
  • Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
  • Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
  • Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

SCRUMPTIOUS SALMON CAKES



Scrumptious Salmon Cakes image

This is one of my husband's favorite meals.

Provided by Judiebug

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 25m

Yield 8

Number Of Ingredients 13

2 (14.75 ounce) cans salmon, drained and flaked
¾ cup Italian-seasoned panko (Japanese bread crumbs)
½ cup minced fresh parsley
2 eggs, beaten
2 green onions, chopped
2 teaspoons seafood seasoning (such as Old Bay®)
1 ½ teaspoons ground black pepper
1 ½ teaspoons garlic powder
3 tablespoons Worcestershire sauce
3 tablespoons grated Parmesan cheese
2 tablespoons Dijon mustard
2 tablespoons creamy salad dressing (such as Miracle Whip®)
1 tablespoon olive oil, or as needed, divided

Steps:

  • Mix salmon, panko, parsley, eggs, green onions, seafood seasoning, black pepper, garlic powder, Worcestershire sauce, Parmesan cheese, Dijon mustard, and creamy salad dressing together in a large bowl; divide and shape into eight patties.
  • Heat enough olive oil in a large skillet to cover the cooking surface over medium heat. Fry salmon patties in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil, as needed.

Nutrition Facts : Calories 262.6 calories, Carbohydrate 10.8 g, Cholesterol 94.7 mg, Fat 12.3 g, Fiber 0.4 g, Protein 27.8 g, SaturatedFat 2.8 g, Sodium 781.6 mg, Sugar 1.5 g

SUPER EASY SALMON CAKES



Super Easy Salmon Cakes image

This recipe is a great way to used canned or leftover salmon, and is easily adapted to include whatever spices you like.

Provided by Marianna

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 25m

Yield 4

Number Of Ingredients 6

1 (7 ounce) can salmon, drained and flaked
1 egg, beaten
1 tablespoon olive oil
2 green onions, finely chopped
2 cups finely crushed saltine cracker crumbs
lemon pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, mix together salmon, egg, olive oil, green onions, and 2/3 cup cracker crumbs. Season with lemon pepper. Form mixture into 8 patties. Coat patties with remaining cracker crumbs, and arrange in a single layer on a baking sheet.
  • Bake 10 minutes in the preheated oven, turning once, or until golden brown on both sides.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 25.5 g, Cholesterol 68.1 mg, Fat 12.2 g, Fiber 1.2 g, Protein 16.4 g, SaturatedFat 2.2 g, Sodium 570.4 mg, Sugar 0.4 g

SALMON CORN CAKES



Salmon Corn Cakes image

If you enjoy salmon, this dish is easy to prepare if you are running short on time. Served with a tasty cheese sauce.

Provided by Miss Annie

Categories     Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 (7 ounce) can red salmon, drained
3 eggs
2 teaspoons flour
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
2 dashes hot sauce
1 (11 ounce) can whole kernel corn, drained
1/2 cup sour cream
1/4 cup shredded process American cheese
1 (2 ounce) jar diced pimientos

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.

Nutrition Facts : Calories 321.6, Fat 18.4, SaturatedFat 8, Cholesterol 211.1, Sodium 1163.8, Carbohydrate 19.8, Fiber 2, Sugar 3.8, Protein 21.4

SALMON CORN CAKES



Salmon Corn Cakes image

Provided by Molly O'Neill

Categories     dinner, appetizer, main course

Time 30m

Yield Four servings

Number Of Ingredients 9

4 teaspoons olive oil
2 small leeks, white and light green parts only, trimmed and finely chopped
1 1/2 cups chopped shiitake mushrooms
12 ounces cooked salmon, coarsely chopped
2 eggs, beaten
1/4 cup chopped chives
2 teaspoons salt
Freshly ground black pepper to taste
1/2 cup cornmeal

Steps:

  • Heat olive oil in a small skillet. Add leeks and cook until softened, about 5 minutes. Stir in mushrooms and cook until soft, about 5 minutes. Place in a bowl and let cool. Stir in salmon, eggs, chives, salt, pepper and 1/4 cup of the cornmeal.
  • Form the mixture into 12 cakes, each about 1/2 inch thick. Coat a large nonstick skillet lightly with oil. Heat over medium heat until hot. Coat salmon cakes lightly on both sides with the remaining cornmeal. Add as many fish cakes as will fit comfortably in pan. Cook until nicely browned on both sides, about 2 minutes per side.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams

CORN CAKES WITH SALMON ROE



Corn Cakes with Salmon Roe image

Categories     Appetizer     Cocktail Party     Salmon     Corn     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 30 hors d'oeuvres

Number Of Ingredients 13

5 tablespoons yellow cornmeal
2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
a pinch sugar
1/3 cup thawed frozen corn
1 large egg
1/4 cup well-shaken buttermilk
2 tablespoons finely chopped fresh chives
1 tablespoonclarified butter
1/2 cup sour cream
about 4 ounces salmon roe
Garnish: slivered red onion

Steps:

  • In a bowl whisk together cornmeal, flour, baking soda, salt, and sugar. Coarsely chop corn and in another bowl stir together with egg, buttermilk, and chives. Stir in cornmeal mixture and let batter stand 15 minutes.
  • In a 10-inch non-stick skillet heat 1 teaspoon butter over moderate heat until foam subsides and drop batter by teaspoon measures into skillet, without crowding (about 10). Cook cakes until golden, about 1 minute on each side, transferring to paper towels to drain, and make more cakes in same manner.
  • Top warm corn cakes with sour cream and roe and garnish with onion.

SALMON CAKES WITH CORN AND GREEN CHILI



Salmon Cakes With Corn and Green Chili image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 small onion
2 tablespoons unsalted butter
1 cup sweet corn, scraped off cob
2 cups cooked salmon
3 large potatoes, skinned, boiled and mashed (about 2 cups)
1/2 cup Italian parsley, minced
1 tablespoon Dijon mustard
1 fresh green chili, seeded and minced (or more to taste)
2 large eggs
Coarse salt and freshly ground pepper to taste
Approximately 2 cups plain dry bread crumbs
1/2 cup peanut or vegetable oil
1 lemon, quartered

Steps:

  • Soften the onion in the butter. Add the corn and saute for one minute. Combine with the salmon and potatoes in a large mixing bowl. Add the parsley, mustard, chili and eggs and season with salt and freshly ground pepper.
  • Shape the salmon mixture into small patties about three inches across and roll them in bread crumbs. Place them on a rack to dry for about 15 minutes.
  • Heat the oil in a frying pan. Cook the patties three or four at a time, so that they do not crowd the pan, until they are lightly browned on both sides. Drain them on paper towels and keep them warm in a low oven until you are ready to eat. Serve with the lemon quarters.

Nutrition Facts : @context http, Calories 1069, UnsaturatedFat 45 grams, Carbohydrate 64 grams, Fat 66 grams, Fiber 6 grams, Protein 55 grams, SaturatedFat 13 grams, Sodium 1158 milligrams, Sugar 8 grams, TransFat 0 grams

SALMON CORN CAKES WITH CILANTRO-PEPPER VINAIGRETTE



Salmon Corn Cakes With Cilantro-Pepper Vinaigrette image

From Calcium-Rich Canned Salmon Recipes in Good Food Magazine March 1988. I think this makes an elegant first course, or a light supper with a salad.

Provided by JackieOhNo

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 20

2 cups diced red bell peppers (about 2 medium)
3 tablespoons chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
3 tablespoons vegetable oil
1/2 cup chopped onion
1/2 cup diced red bell pepper
1/2 cup frozen corn kernels, thawed, patted dry
2 teaspoons minced garlic
1 (15 1/2 ounce) can red salmon, drained, flaked
2 tablespoons dry bread, brums
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 large egg
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 cup fine yellow cornmeal
2 tablespoons unsalted butter

Steps:

  • Make Cilantro-Pepper Vinaigrette: combine first 6 ingredients in small bowl. Let stand at room temperature until ready to serve.
  • Heat 1 T. vegetable oil in medium skillet over medium heat. Add onion, bell pepper, corn, and garlic and cook, stirring occasionally, about 5 minutes. Let cool slightly.
  • Combine salmon, bread crumbs, cilantro, lime juice, egg, salt, cayenne, and vegetables. Shape into 8 cakes, about 2-1/2 inches wide, then coat with cornmeal, shaking off excess.
  • Heat 1 T. each oil and buter in heavy medium skillet over medium heat. Place 4 cakes in skillet and cook, turning once, until golden brown, 6-8 minutes. Keep warm in oven. Repet with remaining cakes. Serve hot with vinaigrette.

Nutrition Facts : Calories 516.5, Fat 31.4, SaturatedFat 7.3, Cholesterol 120.1, Sodium 597.7, Carbohydrate 31.1, Fiber 4.5, Sugar 5.3, Protein 29.1

HEALTHY SALMON CAKES



Healthy Salmon Cakes image

Flaked salmon and black beans, which make up the bulk of salmon cakes, are both good sources of calcium. The cakes are coated in a spicy bread-crumb mixture and then baked at a high temperature to make them crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Yield Makes 12 cakes

Number Of Ingredients 14

One 15-ounce can salmon, drained and flaked (about 2 cups)
1 cup canned black beans, rinsed and drained
1 small red bell pepper (or half of a large pepper), seeded and finely chopped
3 scallions, white and light-green parts only, finely chopped
1 large whole egg
3 large egg whites
1 teaspoon mustard powder
1/2 teaspoon paprika
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
Few dashes Tabasco (optional)
1 cup bread crumbs
Mixed greens, for serving
Cooking spray

Steps:

  • Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. In a bowl, combine salmon, beans, bell pepper, scallions, egg, egg whites, mustard, paprika, salt, pepper, Tabasco (if using), and 1/2 cup bread crumbs. Using hands, combine well.
  • Pour remaining 1/2 cup bread crumbs into a shallow bowl. Form salmon mixture into 12 2 1/2-inch patties. Coat patties in bread crumbs; place on prepared baking sheet. Cook until golden brown and crisp, flipping cakes over halfway, about 30 minutes. Serve warm over greens.

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