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Seattle, WA.


Salmon Corn Cakes



  • 3 pounds cooked salmon fillet
  • 1 cup heavy cream
  • 1 onion, diced
  • 1/2 cup green onion, diced
  • 1 cup mayonnaise
  • 2 stalk celery, diced
  • Juice of 1 lemon
  • Zest of 1 lemon
  • ½ cup blanched frozen corn
  • 2 tbsp Dijon mustard
  • 2 tsp chopped garlic
  • 1/4 cup chopped parsley
  • 2 tbsp olive oil
  • 1 cup panko Japanese bread crumbs
  • 2 tbsp butter
  • More crumbs for breading
  • 1/4 cup dry white wine
  • Olive oil for browning

Crumble fish into a mixing bowl. Sauté onions, celery, corn and garlic in oil and butter until onions are wilted. Add wine and reduce by half. Add cream and reduce by half. Stir in lemon, mustard and mayonnaise. Pour over fish. Add remaining ingredients and work with hands until well blended and holding together . Form into balls of desired size. Drop into bread crumbs. Work into ¾-inch patty with hands making the top and bottom flat and the sides straight and uniform. Continue to roll in crumbs while forming until they don’t stick any more. Brown in plenty of oil so they color evenly. Drain on paper towels and serve with desired sauce and garnish.

Yield: 16-20 4 oz. cakes

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