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.