Salmon Cakes with Corn Salad

A refreshing and light dinner option that uses fresh salmon!
Time 45 minutes
Servings 4
Difficulty Medium





  • 1 lb Salmon fillet, skin-on
  • For brushing Olive oil , extra virgin
  • 1 tsp Salt
  • ¼ tsp Black pepper , freshly ground


  • ¼ cup Olive oil, extra virgin
  • 1 tbsp Lime juice
  • 1 tbsp Hot sauce
  • 1 tbsp Honey
  • To taste Salt


  • 1 tbsp Olive oil , extra virgin
  • 4 cups Corn kernels , fresh
  • 1 cup Tomatoes, grape, halved
  • 1 ⅓ cups Cucumber , chopped
  • ¼ cup Red onion , thinly sliced


  • 1 tbsp Olive oil , extra virgin
  • 1 tbsp Butter
  • 1 medium Onion, diced
  • 1 medium Red bell pepper, diced


  • 1 cup Bread crumbs , preferably Panko
  • 2 large Eggs , beaten
  • 3 tbsp Mayonnaise
  • 1 tsp Worcestershire sauce
  • ¼ cup Parsley, minced
  • 1 tsp Salt
  • ¼ tsp Black pepper , freshly ground


  • ½ cup Feta cheese, crumbled


  • Preheat the oven to 220°C / 425°F. Line a baking sheet with parchment paper. Place salmon filet skin-side down, brush with olive oil and season with salt and black pepper.
  • Bake for 10 to 15 minutes, or until cooked through. Remove, cover with foil and rest for ten minutes.
  • In a small bowl, whisk olive oil, lime juice, hot sauce, honey and salt. Set aside.
  • In a skillet, heat oil over medium-high heat, add corn and cook until tender, about 5 minutes. Transfer to a bowl. Add the tomatoes, cucumber and red onion. Add dressing, toss to coat and refrigerate.
  •  Discard skin from salmon, flake fish with forks and cool to room temperature.
  • In a skillet, heat olive oil and butter over medium heat. Add diced onion and red bell pepper. Saute until softened and golden, about 8 minutes. Remove from heat.
  • In a large bowl, combine salmon, sautéed onion, bread crumbs, beaten eggs, mayonnaise, Worcestershire sauce, parsley, salt and black pepper. Combine. Form into 1 ½ cm or ½” thick patties. Makes about 12.
  • In a large skillet, heat olive oil over medium heat. Working in batches, add patties and sauté until golden brown, about 3 to 4 minutes per side. Remove to a paper-towel lined plate. Repeat with remaining patties.
  • Serve salmon cakes with salad, topped with feta cheese.


  • Fresh salmon can be substituted with a 14 oz can of salmon, well drained
  • To keep your patties the same size, you can use an ice cream scoop to measure your mixture
  • Make sure you don’t overcrowd the pan when cooking your patties. Work in as many batches as necessary
  • If the mixture is too wet to hold the patty shape, add extra bread crumbs and if it is too dry, add extra mayonnaise