Pan-Seared Salmon & Corn Cakes

I have always believed that leftovers are an invitation to innovate, not a chore to endure. When you find yourself with beautiful flaked salmon from last night's dinner, it begs for a transformation. Instead of settling for a bland lunch, this is the perfect opportunity to craft a truly exceptional, deeply savory coastal cake.

The secret here is leaning heavily into Southern influences. By ditching the traditional, dense breadcrumbs and opting for crumbled, freshly baked cornbread, we dramatically shift the flavor profile into something slightly sweet and profoundly rustic. The cakes are further studded with vibrant yellow bell pepper, red onion, and charred corn kernels, making every single bite a textural revelation.

The Bind and Chill

The actual construction requires a gentle hand. The wet mixture of mayonnaise, beaten egg, and sharp Dijon mustard is carefully folded over the seasoned salmon, ensuring the delicate fish flakes don't turn into a pulverized mush. Crucially, these cakes must rest in the freezer for fifteen minutes before hitting the pan. This rapid chill solidifies the fat and sets the binding, ensuring your cakes sear perfectly without falling apart in the oil.

The Tartar Elevation

While the cakes are searing to a deep, crispy golden brown, we turn our attention to the sauce. Traditional tartar sauce can feel heavy and dated. By incorporating sour cream, a bright squeeze of lemon, plenty of fresh dill, and, most importantly, even more sweet corn kernels, the sauce becomes a bright, complex accompaniment that beautifully mirrors the ingredients inside the cakes.

Pan-Seared Salmon & Corn Cakes

Flaky salmon and sweet corn mingle with fresh dill and a touch of red onion in these exquisite pan-seared cakes, achieving a perfectly golden crust. Paired with a luscious creamed corn tartar sauce, each bite is a taste of sun-drenched coastal charm.

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Prep Time 25 minutes mins

Cook Time 7 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

For salmon cakes

• 2 cups cooked salmon flaked
• 2 garlic scapes chopped, about 2 tablespoons (or 2 garlic cloves, minced)
• ¼ small red onion peeled and finely diced, about 2 tablespoons
• ½ small orange bell pepper diced, about ¼ cup
• 2 tablespoons fresh dill chopped
• 2 tablespoons fresh parsley chopped
• 1 cup cooked corn kernels from 2 ears (reserve 3 tablespoons for sauce)
• ½ cup fresh cornbread crumbs plus 1 ½ cups for coating
• 1 teaspoon kosher salt
• ½ teaspoon coarse black pepper
• ¼ cup mayonnaise
• 1 large egg beaten
• 1 tablespoon Dijon-style mustard
• olive oil for sautéing

For creamed corn tartar sauce

• ½ cup mayonnaise
• ½ cup sour cream
• 3 tablespoons fresh lemon juice from 1 large lemon
• 2 tablespoons red onion peeled and finely diced
• 1 tablespoon fresh dill chopped

Method

 

Instructions

1. Add the salmon into a bowl.
2. Add the garlic, 2 tablespoons diced red onion, bell pepper, and 2 tablespoons each of dill and parsley.
3. Add the corn kernels (reserving 3 tablespoons for the sauce) and ½ cup of the cornbread crumbs (reserving 1 ½ cups for coating).
4. Season with salt and pepper.
5. In a separate bowl, whisk together ¼ cup mayonnaise, egg, and mustard.
6. Pour the wet ingredients into the bowl and toss to combine.
7. Spread the remaining cornbread crumbs onto a shallow plate.
8. Use an ice cream scoop to form balls of the salmon mixture and drop onto a baking sheet lined with parchment paper. For bite-size cakes, use a 1-inch scoop. For meal-sized cakes, use a 3-inch scoop.
9. Flatten the balls into patties.
10. Dredge each patty in the crumbs and return to the baking sheet.
11. Place the cakes in the freezer to chill for 15 minutes.
12. Meanwhile, make the tartar sauce: Chop the reserved 3 tablespoons corn kernels. Stir together ½ cup mayonnaise, sour cream, lemon juice, chopped corn kernels, 2 tablespoons red onion, and 1 tablespoon dill. Season with salt and pepper.
13. Heat olive oil in a skillet to about 375°. You want just enough oil to lightly coat the bottom of the pan.
14. Remove the cakes from the freezer and carefully place into the hot oil.
15. Cook until the bottom of the cake is golden brown. Use a spatula to flip and cook until golden on the other side. The amount of time will differ depending on the size of the cake. It will only be a few minutes for bite-size cakes and about 5 to 7 minutes total for larger cakes.
16. Serve warm or at room temperature with a dollop of the sauce. Garnish with fresh dill.

Notes

Leftover Fish: If you cook more fish than you can eat at one sitting, don’t despair; there’s lots of things you can do with cooked fish!