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Southwestern Style Salmon Cakes


Southwestern Style
Salmon Cakes Recipe

Handle the Southwestern Style Salmon Cakes carefully when coating them in the bread crumbs, as they are very soft. Panko Uapanese bread crumbs) also work here.

Southwestern Style
Salmon Cakes Process

Gently toss salmon, bell pepper, corn, chiles, scallions, and cilantro together in medium bowl. Stir together ¼ cup bread crumbs, mayonnaise, egg, ½ teaspoon salt, and ¼ teaspoon pepper in small bowl, then add to salmon mixture. Using rubber spatula, gen­tly combine mixture until uniform. If mixture is very wet, add 1 to 2 more tablespoons bread crumbs.

Divide Southwestern Style Salmon Cakes mixture into four equal portions and pack each tightly into 3 ½­inch-wide patties. Dredge each cake in remaining bread crumbs.

Heat oil in 12-inch non­stick skillet over medium heat until shimmering. Gently lay cakes in skillet and cook until golden brown and crisp, 8 to 10 minutes, turning cakes
halfway through. Drain on paper towels and serve with lemon wedges.

Southwestern Style
Salmon Cakes Ingredients

2 cups flaked cooked salmon
1 red bell pepper, cored, seeded, and chopped fine
3/4 cup frozen corn, thawed
1 (4-ounce) can chopped green chiles
4 scallions, minced
2 tablespoons minced fresh cilantro
1 cup dried plain bread crumbs
1/4 cup mayonnaise
1 large egg
Salt and ground black pepper
1/4 cup vegetable oil
Lemon wedges, for serving.

Southwestern Style Salmon Cakes with Cilantro Mayonnaise have lots of fresh flavor from shallots, lemon, green onions, and fresh cilantro and they make a wonderful protein-packed lunch. They also make a tasty appetizer.

Southwestern Style
Salmon Cakes Ingredients – How to Serve Salmon Patties

The easiest way to serve these is straight from the skillet with a simple side salad, an extra sprig or two of dill, and some lemon wedges. But they’re also delicious topped with a simple Greek yogurt sauce made with lemon juice and chopped capers, sandwiched between a hamburger bun slicked with garlicky mayo, flaked onto a grain bowl, or served with crackers. Leftovers can be eaten atop a salad for lunch, or stuffed inside a pita pocket.

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