Crispy Cornmeal Salmon Cakes
Recipe Collection: Dinner
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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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
Serving Size: 10
Cooking Time: 35 minutes
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
- 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.
- Shape the salmon mixture into patties and roll each patty in cornmeal to coat.
- Heat the canola oil in a large frying pan over medium-high heat.
- Place the salmon patties in the hot oil and fry them on both sides until they are golden brown.
- Once cooked, drain the patties well on paper towels.
- Serve the salmon patties warm, with your choice of red wine vinegar or cheese sauce. Enjoy!
Notes
Timer
Enjoy your homemade Crispy Cornmeal Salmon Cakes!
