1 3.3 lb. pouch or 64 oz. can* red or pink Alaska
20 oz. (3 1/2 cups) frozen corn kernels, thawed
2 cups green onions, chopped
12 oz. (4 cups) cornflake crumbs, amount divided
1 cup mayonnaise
3 Tbsp. lemon juice
3 eggs, beaten
1/2 cup fresh cilantro or parsley, chopped
2 Tbsp. Cajun spice blend or mild chile powder
Salt and freshly ground black pepper, as needed
Vegetable oil for frying, as needed
*For canned, remove skin and bones
- In large bowl, gently break drained salmon into large chunks.
- Add corn, green onions, half the amount of cornflake crumbs, mayonnaise, lemon juice, eggs, cilantro or parsley, Cajun spice or chile powder. Season with salt and pepper. Combine ingredients using gloved hands until thoroughly mixed.
- Portion salmon mixture using #8 scoop or disher, forming a cake approximately 3" in diameter and 3/4" thick.
- Lightly coat each cake on both sides by dipping in remaining cornflake crumbs. Set aside on sheet pans lined with parchment paper. Hold cold until service.
- For service, heat oil in large sauté pan. Cook salmon cakes 3-5 minutes per side until golden brown and hot.
- Drain on paper towels. Hold hot for service.
- To serve, portion 1 salmon cake per plate.
- Garnish with fresh lemon wedges. Offer several varieties of bottled hot sauce.
- Serve 1 salmon cake on toasted bun with cocktail sauce, lettuce and sliced tomato.
- For appetizer-size, use #16 or #20 scoop to form smaller salmon cakes. Top with remoulade sauce.