Mexican Salmon Patties
Spiced with chili, cumin & paprika—these crispy salmon cakes are weeknight magic from pantry staples.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 patties (Serves 4)
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Mexican-Inspired
Ingredients
2 cans (6 oz each) salmon, drained, flaked, bones removed
½ cup corn kernels (fresh, frozen, or canned & drained)
⅓ cup breadcrumbs or crushed crackers
1 large egg
¼ cup finely diced onion
2 tablespoons fresh cilantro or parsley, chopped
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil, for frying
Optional for Serving:
Lime wedges
Sour cream or chipotle mayo
Avocado slices or salsa
Instructions
Mix Ingredients: In a large bowl, combine salmon, corn, breadcrumbs, egg, onion, cilantro, chili powder, cumin, paprika, garlic powder, salt, and pepper. Mix gently until well combined.
Form Patties: Shape into 8 equal-sized patties.
Cook Patties: Heat olive oil in a skillet over medium heat. Cook patties 4–5 minutes per side, until golden brown and crispy.
Drain & Serve: Transfer to a paper towel-lined plate to drain briefly. Serve hot with lime wedges and your favorite toppings.
Notes
Use panko for extra crispiness.
Add diced jalapeños for more heat.
Swap corn with chopped bell pepper or zucchini for variety.
Perfect for tacos, bowls, or sandwiches.
To reheat, use a skillet or air fryer for best texture.
If mixture is too wet, add a bit more breadcrumbs.
Find it online: https://allcookedup.com/mexican-salmon-patties/
