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Salmon Cake_Serving

Salmon Cakes with Sweet Corn

These salmon cakes are made with Atlantic salon, shucked corn, panko, and seasonings. Pan-fried and served with homemade tartar sauce. Perfect for a hot summer or autumn dinner.
Course entree, Main Course
Cuisine American, Japanese
Keyword panko, salmon, sweet corn, tartar sauce
Prep Time 25 minutes
Cook Time 10 minutes
Servings 4 people
Calories 510kcal
Cost $35.00


  • 1 pound Atlantic salmon skinned and deboned
  • 1/2 cup panko bread crumbs
  • 1/2 cup sweet corn fresh or frozen
  • 1/4 cup green onion chopped
  • 1 medium egg
  • 1/4 cup milk or cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic salt
  • 1 tablespoon cooking oil
  • 2 tablespoon cooking sake or white wine optional

Tartar Sauce

  • 1/2 cup Japanese Mayonnaise
  • 1/8 cup red onion finely chopped
  • 1/8 cup parsley finely chopped
  • 1 teaspoon lemon juice
  • 1 teaspoon soy sauce
  • salt and pepper to taste


  • Rise and pat dry salmon. Place the salmon on a cutting board and cut it into small pieces. Next, take a meat cleaver or a heavy knife and chop the fish into even smaller pieces, partially mincing the fish.
    Salmon Cakes_Chopping
  • Gather ingredients.
    Salmon Cakes_Ingredients
  • in a medium bowl, place chopped salmon, corn, panko, green onions, egg, cream, salt, pepper, garlic powder and mix well with hands. Let it rests for five minutes.
    Salmon Cakes_Mixing

Make Tartar Sauce

  • In a small bowl, place the mayonnaise, chopped red onion, chopped parsley, lemon juice, and seasonings. Mix well and keep it in the refrigerator.
    Salmon Cakes_Tartar Sauce
  • Divide the fish mixture into eight. Place a small amount of vegetable oil (not included in the recipe) on the palm of your hands and shape the fish mixture into an oval shape. Note: applying oil to your hands makes it easy to shape and stop the fish mixture from sticking to your hands.
    Salmon Cakes_Shaping
  • Heat a frying pan large enough to hold all the salmon cakes. Add one tablespoon of cooking oil to the pan and gently place all the salmon cakes to the pan and cook the salmon for about 2 minutes on medium heat. Turn the salmon cakes and cook for another 2 minutes. Pour 2 tablespoon of wine or sake (if using) and cover the pan. Turn the heat low and cook for another 2 minutes until fish is cook through.
  • Plate the salmon cakes on individual dishes and serve with tartar sauce and a wedge of lemon.
    Salmon Cakes_Serving


Nutritional information is an estimate only. Please view our website policies for more information.


Serving: 4servings | Calories: 510kcal | Carbohydrates: 12g | Protein: 27g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 135mg | Sodium: 1263mg | Potassium: 666mg | Fiber: 1g | Sugar: 2g | Vitamin A: 613IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 2mg