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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.
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.
In a small bowl, place the mayonnaise, chopped red onion, chopped parsley, lemon juice, and seasonings. Mix well and keep it in the refrigerator.
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.
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.