These Spicy Salmon Cornmeal Cakes are made with just a few simple ingredients and are great for a quick, healthy dinner. Enjoy the leftovers over a salad for lunch!
This post was originally published in February 2011. Photos and text updated April 2017.
I originally shared this recipe six years ago (WHAT?!) on the blog! It’s been a favorite of mine ever since and I continue to make them a couple times a year. It’s one of my go-to recipes when I have nothing to make because I always seem to have salmon in the freezer and cornmeal in the pantry.
The first time I made them, I was experimenting with whether the cakes would stick together if I used yogurt and left out the egg (because I was out of them). Turns out they did! Since then I’ve made them with hummus instead of yogurt as well and that works equally well.
I bake these in the oven because it’s hands off and easy…just put them on parchment paper and flip them once during baking. I most recently made these earlier this week and served them over cauliflower rice. I bought the pre-made kind you can just pop in the microwave and mixed it with a little butter, some garlic powder and some peas.
These salmon cakes are great for food prep because they actually taste better the second day. You could also cook the salmon ahead of time and make the cakes the night of. They’re good hot or cold and I love topping them with salsa or guacamole. Here’s how you make them:
Spicy Salmon Cornmeal Cakes
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Total Time: 21 minutes
- Yield: makes 8-10 cakes
- 1 pound salmon fillets, cooked
- 1/4 cup red pepper, diced
- 1/4 cup onion, diced
- 2 cloves garlic, minced
- 1 tsp Old Bay seasoning
- 2-3 tsp sriracha (optional)
- 1/3 cup cornmeal
- 1/3 cup plain yogurt or hummus
Place salmon in a large bowl and flake into pieces. Add peppers, onions, garlic, Old Bay and sriracha and stir to combine.
Add peppers, onions, garlic, Old Bay and sriracha and stir to combine.
Add cornmeal and stir well.
Add yogurt or hummus and mix until well combined.
Form into 8-10 small cakes, squeezing firmly to ensure they stick together.
Bake at 400 degrees for 16 minutes, flipping once.
Serve with a dipping sauce like yogurt mixed with thai chili sauce, guacamole or salsa.
I’ve noticed that the hummus makes these slightly drier than the yogurt, but I always top them with a dipping sauce that takes care of that. Be sure to squeeze these together very tightly when forming the cakes and don’t make them too big or they’ll be hard to flip.
These Spicy Salmon Cornmeal Cakes are perfect for a quick lunch or dinner.Click To Tweet