Salmon Corn Cakes

READY IN: 30mins
Recipe by Miss Annie

If you enjoy salmon, this dish is easy to prepare if you are running short on time. Served with a tasty cheese sauce.

Top Review by John Gambill

A few comments/suggestions -- I doubled the recipe, with exception of the corn, and used a pint of my mother's home-canned salmon. Upon doing this it was still too runny so I added about 1/2 cup of crushed Saltines to thicken the mixture -- this did the trick. Regarding the sauce, I didn't have any pimentos in the kitchen so I spiced it up with horseradish, a pinch of dill weed, and a few drops of Garlic Tabasco sauce. A good recipe -- but it does need crackers or bread crumbs to bind it together.

Ingredients Nutrition


  1. Remove skin and bones from salmon; flake and set aside.
  2. Combine eggs and next 5 ingredients in a bowl; beat at medium speed in electric mixer until foamy.
  3. Stir in salmon and corn.
  4. Spoon 1/4 cup salmon mixture for each cake onto a hot, lightly greased griddle or skillet.
  5. Cook 3 minutes on each side, or until golden.
  6. Set cakes aside, and keep warm.
  7. Combine sour cream, cheese, and pimiento in small sauce pan; cook over low heat, stirring constantly, until thoroughly heated.
  8. Spoon sauce over cakes and serve.

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