Crispy Cornmeal Salmon Cakes

Crispy Cornmeal Salmon Cakes, a perfect pescatarian dish that combines the rich flavors of canned salmon with the satisfying crunch of cornmeal. This American classic is not only gluten-free but also easy to prepare, making it an ideal choice for busy weeknights. Serve these golden-brown cakes alongside a fresh salad or crusty French bread for a wholesome meal.

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Recipe Collection: Dinner

Serving Size: 10

Cooking Time: 35 minutes

Overview

These salmon patties are a nutritious and delicious option for dinner. Made with canned salmon, cornmeal, and crackers, they are perfect when served with a big green salad and French bread. Enjoy them with red wine vinegar or cheese sauce for added flavor.

Diet Type

Pescatarian

Allergies

Fish, Eggs, Gluten

Cuisine

American

Ingredients

• 2 - 15 Ounces (oz) pink salmon, drained
• 1 - Whole onion, minced
• 1 - Whole egg, whisked
• 8 - Whole saltine crackers, crushed
• 1 - Pinch salt, to taste
• 1 - Pinch pepper, to taste
• 1 - Whole stalk celery, minced
• 1 - Cup (c) cornmeal
• 0.15 - Cup (c) canola oil

Steps

1. In a medium-sized mixing bowl, combine the drained salmon, minced onion, whisked egg, crushed crackers, salt, pepper, and minced celery. Mix well until all ingredients are evenly incorporated.
2. Shape the salmon mixture into patties and roll each patty in cornmeal to coat.
3. Heat the canola oil in a large frying pan over medium-high heat.
4. Place the salmon patties in the hot oil and fry them on both sides until they are golden brown.
5. Once cooked, drain the patties well on paper towels.
6. Serve the salmon patties warm, with your choice of red wine vinegar or cheese sauce. Enjoy!