Salmon Corncakes
Submitted by Bunny Lady
Salmon corncakes flake poached salmon with sweet corn, shallots, peppers, and cilantro into pan-fried cracker-crumbed patties. Pacific Northwest meets Southwestern in one crispy bite.
YIELD
8 servingsPREP
25 minCOOK
20 minREADY
1 hrsThese salmon cakes ditch the canned-fish shortcut for fresh poached salmon. Salmon steaks gently poach in white wine, water, bay leaf, peppercorns, parsley, and celery leaves, drawing flavor from the aromatics in just under 10 minutes. The cooled salmon flakes into a bowl with sweet corn, finely diced shallots, red bell peppers, celery, and bright cilantro. A creamy-tangy binder of drained yogurt, light mayonnaise, Dijon, and a dash of hot sauce holds everything together without weighing the cakes down. One whole egg plus an extra white firms the structure during cooking. After a coat of cracker crumbs and an hour-long chill, the cakes pan-fry in olive oil until golden and crisp on each side. Pacific Northwest seafood meets Southwestern fresh corn flavors in one crisp bite. Serve with festival corn salsa alongside.
Pro Tips
- Drain the yogurt 15 minutes in a fine strainer before mixing in. Excess whey makes the cakes wet and they fall apart in the pan.
- Flake the salmon in large chunks, not shreds. Big flakes give the cakes texture; pulverized salmon turns mealy.
- Refrigerate the formed patties for the full hour. Chilling firms them up so they hold together in the hot skillet.
- Use a non-stick skillet and a thin spatula for clean flips. The cakes are delicate while hot.
Variations
- Substitute leftover grilled salmon for poached for smokier flavor.
- Swap the corn for diced cooked sweet potato for a fall-leaning cake.
- Serve open-faced on toasted English muffins with poached eggs and hollandaise for a luxurious salmon-cake brunch.
Ingredients
Directions
When poaching salmon, whether to serve on its own or to use as an ingredient, season your liquid well with white wine, peppercorns, celery leaves, fresh parsley and a bay leaf for greatest flavor.
Combine water, wine, bay leaf, peppercorns, parsley and celery leaves in a shallow 8×8 inch pan.
Slowly bring to a boil, reduced to a simmer and add salmon steaks.
Simmer until salmon is just cooked through - 7 to 10 minutes, depending on thickness.
Remove with a slotted spatula, drain and cool slightly.
Flake salmon into a bowl (do not break it up too much); discard skin and bones.
To the salmon add corn, shallots, red pepper, celery and cilantro.
Fold together gently with a rubber spatula.
Combine yogurt, mayonnaise, mustard and hot red pepper sauce in a separate bowl Fold into salmon mixture. Season with salt and pepper.
Gently fold the egg, egg whites and ¼ cup of the cracker crumbs into the salmon mixture.
Form into 8 large or 12 medium-sized patties.
Lay some cracker crumbs on a plate and coat the patties on both sides, using more crumbs as needed.
Refrigerate, covered, for up to 1 hour.
Heat 2 tablespoons olive oil in a non-stick skillet over medium heat.
Cook salmon corncakes a few at a time until golden, about 3 minutes per side. Add more oil to skillet as needed.
Serve immediately with Festival Corn Salsa alongside.
Comments
I love this recipe!!! I've been fixing this exact same recipe for 20+ years, but can't remember where it originated from. Cooking Light magazine, maybe. So much better than the usual salmon cakes. A real keeper.