Best 3 Salmon And Corn Cakes Recipes
**Indulge in a Culinary Symphony of Salmon and Corn Cakes: A Journey of Taste and Texture**
Prepare to tantalize your taste buds with a culinary masterpiece that harmoniously blends the delicate flavors of salmon and the sweet crunch of corn. In this comprehensive guide, we present a collection of delectable salmon and corn cake recipes that cater to diverse dietary preferences and culinary skills. Embark on a journey of taste and texture as you explore variations ranging from classic pan-fried cakes to innovative oven-baked delights. Discover the secrets of creating perfectly golden-brown exteriors with tender, flaky interiors, complemented by a symphony of herbs and spices. Whether you're a seasoned chef or a novice cook seeking culinary inspiration, these recipes will guide you towards creating exceptional salmon and corn cakes that will leave a lasting impression on your palate.
SALMON AND CORN CAKES
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
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 WITH CORN AND GREEN CHILI
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
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 AND CORN CAKES
Teriyaki marinade stirs up extra zip in tasty fish cakes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 16
Number Of Ingredients 16
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
Tips:
- Use fresh salmon: Fresh salmon fillets or steaks work best for this recipe. If using frozen salmon, thaw it completely before cooking.
- Don't overcook the salmon: Salmon is a delicate fish, so it's important to cook it just until it is opaque and flaky. Overcooked salmon will be dry and tough.
- Use high-quality corn: Fresh, sweet corn on the cob is the best choice for this recipe. If using frozen corn, thaw it completely before cooking.
- Don't skimp on the herbs and spices: The herbs and spices in this recipe add a lot of flavor, so don't be afraid to use them generously.
- Serve immediately: Salmon and corn cakes are best served immediately after they are cooked. They can be kept warm in a low oven for a few minutes, but they will start to lose their crispness if they are left out for too long.
Conclusion:
Salmon and corn cakes are a delicious and easy-to-make meal that is perfect for a quick weeknight dinner or a casual weekend brunch. They are also a great way to use up leftover salmon. These cakes are packed with flavor and nutrients, and they are sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
