| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Three 7.5-ounce cans salmon, drained
- 1 cup frozen corn, thawed
- 1 large egg, lightly beaten
- 1/2 cup breadcrumbs
- 5 tablespoons tartar sauce, plus more for serving (optional)
- 2 tablespoons minced jarred roasted red peppers
- 1 tablespoon chopped fresh parsley
- 1 teaspoon finely grated lemon zest
- 1 teaspoon Old Bay Seasoning
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 8 cups (about 8 ounces) mixed baby greens
Instructions
- Preheat the oven to 400 degrees F. Mix the salmon, corn, egg, 3 tablespoons each breadcrumbs and tartar sauce, the roasted red peppers, parsley, lemon zest and 3/4 teaspoon Old Bay in a large bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 5 minutes.
- Meanwhile, make the dressing: Whisk the remaining 2 tablespoons tartar sauce, the lemon juice, 1 tablespoon water, the remaining 1/4 teaspoon Old Bay, and black pepper to taste in a large bowl.
- Put the remaining 5 tablespoons breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 more minutes.
- Add the greens to the bowl with the dressing and toss. Serve the salmon cakes with the salad, more tartar sauce if using, and lemon wedges.
Nutrition Facts
| Calories | 543 |
| Total Fat | 34 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 157 milligrams |
| Sodium | 1,106 milligrams |
| Carbohydrates | 26 grams |
| Dietary Fiber | 5 grams |
| Protein | 37 grams |
Reviews
Fresh & Delicious! Added some grape tomatoes, yellow & orange peppers, & cilantro to the salad Usually not a huge tartar sauce fan, but this was quite nice! Also used grilled fresh corn, gives off a lovely smokey flavour. Had a handful of marinated artichoke ♡’s from a previous recipe. Chopped small & added both to the Salmon & Dressing, made for something extra special!
Keeper! said my husband who’s not a big salmon fan. I used leftover grilled salmon, added fresh grated ginger and added crushed parmesan crisps with the bread crumbs. We’re on COVID-19 self-quarantine, so didn’t have exactly the right ingredients. The bread crumbs were from a toasted crust of bread and dried in the oven once pre-heated. I also made my own tartar sauce from mayo, finely chopped pickles, capers, pickle & lemon juice and a little celery salt. It was fun plating it with a little dish of the tartar and lemon wedges. Made it fun!
Can you use real salmon instead of canned?
the patties didn’t hold together 🙁 but it still taste great!
Didn’t hold together very well. Perhaps 2 eggs instead of 1? Smells pretty good, but have not tasted it yet. I will share this recipe after I taste it. I am keeping fingers crossed.
Excellent! My family loved them. Will definitely make this regularly.
It was so delicious!!!! I made it for the boyfriend for an anniversary dinner and he loved it he wants me
To make it again!
To make it again!
These are quite good. I always have canned salmon on hand so this is the recipe I use. Instead of the jarred tartar sauce I use the homemade recipe by Aaron McCargo on this site.
I am a fan of Salmon, and when it comes to Salmon, I can’t say no. Your recipe was delicious and mouth watering. Your recipe is a keeper. Thank you so much.
I’ve never been a fan of salmon cakes but I love salmon so I thought I’d try it again. This has been the best by far!! I doubled the roasted red peppers just because I like them so much. Then I had to add a little extra bread crumbs. It was very good.