Salmon-Corn Cakes

July 6, 2018
Created by Harmons
30 minutes
Serves 6
  • Sauce
  • 1/2 cup mayonnaise
  • 3 Tbsp finely chopped dill pickle
  • 1 Tbsp whole grain mustard
  • 2 tsp fresh lemon juice
  • 1/2 tsp sugar
  • Kosher salt and freshly ground black pepper
  • Fish cakes
  • 1 lb cooked salmon
  • 1/2 cup cooked fresh corn kernels
  • 1/4 cup minced shallots
  • 1 tsp fresh lemon zest
  • 3 Tbsp minced fresh dill
  • 1 egg, beaten
  • 1 tsp paprika
  • Salt and freshly ground pepper
  • 2 cups cups panko
  • Lemon wedges, for serving
  • Vegetable oil, for frying

To make the tartar sauce, in a bowl, combine mayonnaise, pickle, mustard, lemon juice, sugar and liberally season with salt and pepper.

In a large bowl, flake salmon. Add corn, shallots, lemon zest, dill, egg, paprika, and season liberally with salt and pepper and use a fork to combine. Form mixture into 6 patties, pressing together firmly. Place on a plate and refrigerate.

In a deep frying pan over medium-high heat, add 2” oil. When oil shimmers, gently dredge fish cakes in panko, then place into pan. Cook each side until golden brown, about 3 minutes. Using 2 spatulas, carefully turn over onto second side and cook until golden brown, another 3 minutes. Transfer to a paper towel-lined plate and let rest. Serve with tartar sauce and lemon wedges.