Tex-Mex Salmon Cakes

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Okay so there’s this….thing.

That like, the majority of the population of the universe fah-rickin’ LOSE THEIR MINDS over to eat. They go to all kinds of lengths, risk important relationships, see expensive therapists, maybe even consider assassination for a single bite.

I SAID MAYBE.

But not me. For some reason, that one (or 45) special taste bud didn’t find its way into my mouth DNA or whatever, and I’m left a loner in this cold, dark world.

Cake.

I KNOW! Cake. I’m just….eh about it. I will seriously watch people shovel 14 square-foot bites at a time into their mouths and I’m like, YAWN.

Stop laughing.

You know by now that I’m a savory lover to the max, through and through, until the cows come home and all that. But I want to be a part of this cake frenzy, dang it!

So this is what I had to do.

SERIOUSLY, STOP LAUGHING.

Tex-Mex salmon cakes! Um, yeah. Cute, little, with a RELISH ON TOP. It’s a cake! But with healthy stuff in it. I’m so ruining your life right now.

These cakes make my mouth do the Macarena. Does yours? HMMM MMMM.

Oh! I guess you could say, I can have my cake and eat it too, BAAAAHAAHAHAHAHA.

I’m not even going to apologize.

Dale a tu cuerpo alegria Macarena
Que tu cuerpo es pa’ darle alegria why cosa buena
Dale a tu cuerpo alegria, Macarena
Hey, Macarena!

Does the cake club have tee-shirts? Because I have a great idea for one.

I’m not allowed in, am I?

Tex-Mex Salmon Cakes:

(adapted from Sara Moulton)

What it took for 8 cakes:

* 1 (15 oz) can salmon, drained (don’t be scared!)
* 1 (4 oz) can green diced chiles
* 2 cups blue corn tortilla chips, crumbled in a plastic baggy
* 1 cup finely diced white or yellow onion
* 4 Tbs. vegetable oil, divided
* 1 cup cilantro, finely chopped
* 1 Tbs. cumin
* 1/2 cup all-purpose flour
* 1 cup frozen corn
* 10 oz baby spinach
* 1 roma tomato, diced
* pinch of coarse salt and freshly ground pepper

Heat 1 Tbs. oil in a medium skillet over medium-high. Add the onion and sauté until you see a little color, about 5 minutes. Remove from pan and toss into a large bowl.

To the bowl, add the salmon, crushed chips, cilantro, chiles, cumin and a small pinch of salt and pepper. Mix to combine.

Place the flour in a shallow dish.

With your hands, shape the mixture into 1-inch cakes. Dredge them through the flour, coating on both sides.

Heat the remaining oil in a medium skillet and (if needed, in batches) add the cakes to the skillet and brown them on both sides, about 6 minutes total.

Remove from pan and set aside.

In the meantime, wilt the spinach in another pan. Once it’s starting to wilt, add the corn and diced tomato. The corn will heat through as the spinach finishes wilting. How many times can I say WILT? Season with a pinch of salt and pepper.

Serve the salmon cakes with the corn/spinach relish and get on it.

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31 Responses to Tex-Mex Salmon Cakes

  1. Gina @ Running to the Kitchen January 26, 2012 at 3:10 pm #

    I’m picturing you doing the Macarena in your kitchen while making these now. ;)

  2. Sommer@ASpicyPerspective January 26, 2012 at 3:13 pm #

    So honestly, I’d rather have cake with sugahhhh. But this looks pretty fantastic… just not going to quench the sweet tooth. :)

  3. Meagan Wied January 26, 2012 at 3:22 pm #

    Those look amazing Bev. I have been wanting to make Salmon burgers for a while but I might have to make them with a twist.

  4. Karin January 26, 2012 at 3:26 pm #

    This looks awesome. Beautiful photos!

  5. Julie @ Table for Two January 26, 2012 at 3:45 pm #

    ohhhh what a great idea! using salmon for little cakes like crab cakes!! nice one! the flavors sound great too! :)

  6. Karla January 26, 2012 at 3:57 pm #

    So I’m going to be honest. Canned salmon scares the crap out of me, but I might be willing to give it a try because these look amazing!

    • Bev Weidner January 26, 2012 at 3:58 pm #

      I sweaaaar it’s nothing to be scared of! Just imagine that you cooked the salmon yourself and put it in a can. That’s it! Same thing. Try it and let me know what you think!

  7. Kathryn January 26, 2012 at 4:34 pm #

    Love the tex mex flavours!

  8. Katie January 26, 2012 at 4:44 pm #

    Ahaha, I am laughing. But I like salmon, too. Not as much as real sugary cakey cake…but it’s okay. We can still be friends.

  9. nicole {sweet peony} January 26, 2012 at 5:57 pm #

    hahaha i love your version of cake! i’ve always loved salmon cakes too… so yummy!

  10. Averie @ Love Veggies and Yoga January 26, 2012 at 6:18 pm #

    One time about, oh 8 years ago, I made salmon cakes for my husband who adores salmon. He’s still talking about how good they were. Must try again..yours look great.

  11. JulieinMI January 26, 2012 at 6:32 pm #

    They say that sockeye salmon in a can is so good for us. Thanks Bev, this looks delish and I’m going to make these cute cakes. I’m savory all the way too!!

  12. DessertForTwo January 26, 2012 at 7:39 pm #

    I’m going to ignore the general gist of this post because it feels like a knife in the heart.

    So, yeah, I like salmon PATTIES. We make ‘em about once a week. I’ll be making your version next time!

  13. Michelle January 26, 2012 at 9:43 pm #

    Salmon cakes were a staple during my childhood. My mother had them on her monthly rotation of dinner choices. Thanks for posting! I’ll have to give this inspiring new version a try!

  14. Deanna B. January 26, 2012 at 10:41 pm #

    Can we start a support group because I don’t like cake either. Its all just so…soft. Soft frosting, soft cake, and soo sweet. If you fried cake and sprinkled it with salt, I might be persuaded to like it.

    And is it weird that I love canned salmon? I love it in salmon cakes (these are totes being made next. Can I say totes?), and my go to lunch is to mix a can of salmon with mayo and sriracha, spread it on toast, and top it with cucumbers. Its spicy salmon salad that takes 30 seconds to make.

  15. Snippets of Thyme January 27, 2012 at 12:27 am #

    I keep clicking on salmon recipes. I am craving salmon lately! So I came here and you just cracked me up.

  16. Cassie January 27, 2012 at 12:35 am #

    These sound perfect. Love, love salmon cakes.

  17. Natalie @ Cooking for My Kids January 27, 2012 at 1:43 am #

    Oh my goodness. I make salmon cakes all the time. But, you totally kicked them up about a zillion notches, and now I cannot wait to try this amazingly awesome version. Yummy!

  18. Sally @ Spontaneous Hausfrau January 27, 2012 at 2:47 am #

    I only WISH that cake made me yawn. Oh, it makes my mouth open wide, for sure. Only so I can stuff a bigger bite (extra frosting, please) into my pie hole.

    These salmon cakes look like fun, though – I like the idea of tortilla chips as a binder.

  19. Deborah January 27, 2012 at 5:12 am #

    I totally love my dessert, although sometimes it would be easier if I didn’t. I guess I should say it would be easier to put my jeans on if I didn’t! These salmon cakes look so delicious!

  20. Lindley January 28, 2012 at 5:37 am #

    These look terrific! Grew up on salmon croquettes – have learned one REALLY important lesson: buy the PINK salmon, not the red…red tastes like Puss ‘n Boots…..meow.

  21. Megan @ MegGoesNomNom January 28, 2012 at 6:30 pm #

    I made salmon cakes a week or two ago, but these look far more creative! I love the idea of using blue corn tortilla chips instead of breadcrumbs, and also the idea of dredging the ‘cakes prior to cooking to get that nice crispy golden exterior – I’ve never seen that done before! These look fantastic.

  22. Marsha White January 29, 2012 at 5:10 pm #

    Just so you know, your recipes and link are about to explode all over Pinterest. I am loving your recipes and have added several to my Pinterest board “recipes that look delish.”

    • Bev Weidner January 29, 2012 at 5:16 pm #

      Awesome! Thank you. Go crazy! I LOVE Pinterest. I can’t…stop…pinning…

  23. Christi's Chirps January 29, 2012 at 11:51 pm #

    Hi, Bev! Hilarious post! :) This recipe looks AMAZING! My hubs loves salmon cakes. He would go bonkers over your recipe! I cannot wait to make them soon!

    Thanks for sharing your ‘cake’ recipe! :)

    Cheers,
    Christi

  24. claire @ the realistic nutritionist January 31, 2012 at 9:13 pm #

    I love Tex Mex flavors! I’m not a huge salmon fan so I think this would help me enjoy it more!

  25. Josie February 8, 2012 at 9:31 pm #

    Oh yes, I think I need these now. Salmon cakes + tex-mex = awesome. And now I have the macarena stuck in my head. Also awesome.

  26. Vivian March 14, 2012 at 5:34 pm #

    I made these last night for dinner, AMAZING!!!!! I also served these with alittle salsa, Yummy! Thank you Bev, this is a definit make again dish :-)

  27. Rachel P. March 21, 2012 at 2:24 am #

    Soooooo I opened the can of salmon to add to the onions, drained it, poured it into the bowl and there it was: skin, meat, and bones. I….. I couldn’t do it!!!! Does all canned salmon come with everything in it but the fins and eyes??? Yeep. I used canned tuna instead but I don’t think it worked like it should have because it wouldn’t bind well- even after adding a little olive oil, milk, and an egg. It all fell apart in the flour and then turned into chunks ‘n crumbles in the pan (albeit delicious chunks ‘n crumbles.) I want to try this again with salmon but I’m wondering…. must I include skin and… bones?

    • Bev Weidner March 21, 2012 at 11:46 am #

      Oh no! Ya know, to be honest, I feel like they normally DO have the bones and skin. But the skin is so thin and so good for you. Even the bones are! But I understand. I really do. Maybe next time you’re at the store you could see if there are different options so you don’t wig out into your dinner plate. I totally get it though! And also, my salmon cakes weren’t totally stiff. They were on the flaky side, maybe like your tuna cakes. I’m so sorry they didn’t work out!

      I say go for it though. Toss the skin and bones on in and see what unfolds in your life. And then video tape it and send it to me. ;)

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  1. Midweek Meal: Tex-Mex Salmon Cakes from Bev Cooks. - Savvy Kids Blog - June 20, 2012

    […] her recipe for these punchy, exciting Tex-Mex Salmon Cakes.  Be sure and view her original post here.   You can follow her on Facebook for daily savory treats with a heavy dose of […]

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