Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free bread crumbs in this dish.


"Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him for the entire weekend." -Zenna Schaffer, Author

The refrigerator light goes on...

Salmon cakes are the perfect recipe for a Saturday night meal or dinner party. They can be made in advance and cooked at the last minute. You can take the flavor in almost any direction - a bit of cumin and chili powder for Southwestern, some curry powder or possibly some Cajun seasoning.


Southwest Salmon Cakes

Servings: 2 | Serving size: 2 salmon cakes

Cooking time: 45 minutes (does not include chilling time)

This recipe can easily be multiplied. The uncooked salmon cakes do not keep well past 24 hours, but cooked salmon cakes make great sandwiches the next day.

Southwest Salmon Cakes recipe from Dr. Gourmet


  • 2 quarts water
  • 8 ounces salmon filet
  • 4 tsp. olive oil (divided)
  • 1/2 medium onion (minced)
  • 1 small jalapeno pepper (minced)
  • 1 ear corn (cut kernels from the cob)
  • 1/4 tsp. Tabasco sauce
  • 1/2 tsp. chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cumin
  • 1 Tbsp. fresh lime juice
  • 1/8 tsp. salt
  • fresh ground black pepper (to taste)
  • 1 large egg
  • 1/4 cup whole wheat or gluten free breadcrumbs
  • 1/4 cup cilantro (chopped)

Place the water in a large skillet over high heat. When the water boils, reduce the heat to a very low simmer.

Add the salmon and poach for 8 to 12 minutes. Thinner filets will cook more quickly. Remove the salmon from the pan and place on a paper towel to cool.

After the salmon is cool, place in the refrigerator to chill.

Place one teaspoon olive oil in a large skillet over medium high heat.

Add the onion and jalapeno pepper.

Cook for about 3 minutes. Stir frequently.

Add the corn and cook for about 8 minutes. Stir frequently.

Place the onion and corn mixture in a large mixing bowl with the Tabasco sauce, chili powder, paprika, cumin, lime juice, salt, and pepper.

Fold together gently and let cool, then place in the refrigerator until cold.

When the corn mixture is chilled, flake the chilled salmon into the mixing bowl.

Fold together gently until well blended. Be careful to not break up the salmon too much.

Whisk the egg and add to the salmon mixture, then add the breadcrumbs and cilantro and fold together until just blended.

Form into 4 cakes and chill. (The cakes can be formed up to 12 hours in advance, or you can chill the mixture in the freezer for about 30 minutes prior to cooking.)

When ready to serve, place the oil in a large skillet over high heat.

Place the cakes in the hot oil and cook over medium-high heat for about 5 minutes until brown.

Turn and cook for another 5 to 7 minutes.

Serve immediately.

Nutrition Facts

Serving size: 2 cakes

Servings: 2

Amount Per Serving

Calories 470 Calories from Fat 252
  % Daily Value
Total Fat 28g 36%
  Saturated Fat 6g 29%
  Monounsaturated Fat 12g
  Trans Fat 0g
Cholesterol 155mg 52%
Sodium 310mg 13%
Total Carbohydrates 25g 9%
    Dietary Fiber 4g 13%
    Sugars 6g
Protein 31g
Vitamin A 16% Vitamin C 20%
Calcium 3% Iron 9%
Vitamin K 10mcg Potassium 700mg