Salmon Corn Cakes Recipe – Leftover Medley

Salmon & Corn Cake Recipe


1 lb Cooked Salmon
1/2 c Cooked Fresh Corn
1/4 c Shallots, diced medium
3 T Italian Parsley, finely chopped
1 Egg, beaten
3 T unsalted Butter, melted
1 T Fresh Ginger, grated
1 t Paprika
1 t Soy Sauce
1 t Sea Salt
1/2 c Fresh Bread Crumbs
oil for frying
lemon wedges


1. Combine everything except bread crumbs. Add 1/4 c of bread crumbs and reserve the rest. Gently mix together so that salmon breaks up a bit, but still has decent chunks.

2. Form mix into patties, pressing together firmly. If needed add a little more bread crumbs to help everything stay together.

3. Heat oil in a skillet over medium heat. Gently dredge patties in remaining bread crumbs, then place into skillet. Cook each side until it is golden brown, (about 3 minutes each side) (Turning these can be a delicate operation. It helps to use two spatulas at the same time to prevent the cakes from breaking apart.)

4. Drain on paper towels, squeeze some lemon over, and enjoy.