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Cajun Style Alaska Salmon & Corn Cakes

Cornflakes, cilantro, and Cajun spices come together with Rubenstein’s® Pink Salmon in these flavor-packed cakes—a healthy meal that’s high in omega-3s and high in protein. Plus, simple prep makes them a great go-to lunch or dinner entrée when you’re looking for something easy.


1   Rubinstein's® Pink Salmon 12/14.75 oz
3/4  Cup Corn Kernels (Fresh or Frozen)
1/2  Cup Green Onions (Chopped)
1  Cup Cornflake crumbs, divided
1/4  Cup Mayonnaise
1  Tablespoon Lemon Juice
1   Egg (beaten)
2  Tablespoon Cilantro (Chopped)
1-1/2  Teaspoon Cajun spice blend or mild chili powder
   Salt & Pepper
   Vegetable Oil
   Salsa or aioli, as needed


Use 1 can (14.75 ounces) or 2 cans (6-7.5 oz) Rubinstein® or other Trident Seafoods® Alaska canned salmon, drained and chunked.

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 a 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.