Mexican Salmon Patties
These Mexican salmon patties are crispy, flavorful, and easy to make with canned salmon, corn, and bold spices for a quick weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6–8 patties (3–4 servings)
- Category: Main Course, Dinner
- Method: Pan-Frying
- Cuisine: Mexican-Inspired, Fusion
Ingredients
2 cans (6 oz each) salmon, drained and flaked (bones removed)
½ cup corn kernels (fresh, frozen, or canned and drained)
⅓ cup breadcrumbs or crushed crackers
1 egg
2 tablespoons chopped fresh cilantro
¼ cup finely chopped red onion
1 small jalapeño, seeded and finely chopped (optional)
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon garlic powder
Salt and pepper, to taste
2–3 tablespoons oil, for pan frying
Instructions
Mix the ingredients:
In a large bowl, combine flaked salmon, corn, breadcrumbs, egg, cilantro, red onion, jalapeño, and all spices. Mix until well combined and the mixture holds together.
Form patties:
Shape into 6–8 small patties, pressing them firmly so they hold during cooking.
Pan-fry:
Heat oil in a large skillet over medium heat. Add patties in batches and cook for 3–4 minutes per side, until golden brown and crispy.
Drain and serve:
Transfer cooked patties to a paper towel-lined plate. Serve hot with lime wedges, salsa, or creamy chipotle sauce.
Notes
Heat level: Omit jalapeño for a milder version.
Binder options: Use mayo or mashed avocado if avoiding eggs.
Serving ideas: Serve in tortillas, over salad, or on their own.
Make ahead: Patties can be shaped ahead and cooked later.
Freezing: Freeze cooked patties in a single layer before storing.
Find it online: https://allrecipesmade.com/mexican-salmon-patties/
