Serves 6 to 10 appetizers
Prep Time 30 minutes
Cook Time 10 minutes

1 (14.75 oz.) can red or pink Alaska Salmon, drained
3/4 cup frozen corn kernels, thawed
1/2 cup chopped green onions
1 cup cornflake crumbs, divided
1/4 cup mayonnaise
1 Tablespoon lemon juice
1 egg, beaten
2 Tablespoons chopped cilantro or parsley
1 to 1-1/2 tsp. Cajun spice blend or mild chili powder
Salt and freshly ground Black pepper, as needed
Vegetable oil for frying, as needed
Salsa or aioli, as needed


In a large bowl, break Alaska Salmon into large chunks.  Mix in corn, green onions, 1/2 cup cornflake crumbs, mayonnaise, lemon juice, egg, cilantro and spice blend.  Gently form salmon mixture into cakes approximately 3 inches in diameter and 3/4-inch thick.  Lightly coat each cake by dipping in remaining cornflake crumbs.  Refrigerate on a parchment-lined sheet pan for 30-60 minutes. 

Heat enough oil to fill a large deep pan to 1-inch depth.  Cook salmon cakes over medium-high heat 3-5 minutes per side until golden brown.  Drain on paper towels.  Serve with your favorite salsa or aioli.