Salmon and Corn Patties

Name: Salmon and Corn Patties
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 can (14.75 oz) salmon, drained and flaked; 1 cup corn kernels (fresh, frozen, or canned); 1/4 cup breadcrumbs; 1/4 cup chopped green onions; 1 egg, beaten; 1 tsp Dijon mustard; Salt and pepper to taste; 1 tbsp olive oil; 1 tbsp butter

Highlighted under: Smart Eating

When I first made these Salmon and Corn Patties, I was surprised by how quickly they came together. The combination of tender salmon and sweet corn creates a delightful flavor explosion. I love serving them for brunch or as appetizers during gatherings. The best part is their crispy exterior that contrasts beautifully with the softness of the filling. With just a few pantry staples and fresh ingredients, this dish has become a favorite in my household. Trust me, it's an easy and satisfying way to enjoy salmon!

Created by

The Chefquintinkitchen Team

Last updated on 2026-02-08T17:46:28.718Z

I remember the first time I decided to combine salmon with corn. I was skeptical, but the results were astounding! The corn adds a natural sweetness that perfectly complements the savory salmon. To keep the patties moist, I recommend using canned salmon packed in water, as it tends to be flakier and less fatty than the one packed in oil.

One little tip I've learned is to let the mixture rest for a bit before forming the patties. This allows the flavors to meld together. Lightly frying them in a mix of butter and olive oil produces that coveted golden-brown crust, making them irresistible!

Why You'll Love These Patties

Easy to prepare with pantry staples
Crispy on the outside, tender on the inside
Versatile - perfect for any meal of the day
Packed with protein and flavor

Perfecting the Patty Texture

To achieve the ideal texture for your Salmon and Corn Patties, ensure you don’t over-mix the ingredients. Overworking can lead to tough patties instead of the tender centers we desire. Aim for a uniform mixture without excessive handling. When forming the patties, a light touch is key. Keep them about 2 inches in diameter for even cooking and a delightful crust.

When cooking the patties, it’s essential to preheat your skillet adequately before adding oil and butter. A medium heat setting is perfect to prevent burning while allowing the patties to cook through. Look for a golden-brown color on the edges, which usually takes about 4-5 minutes per side. If you notice them browning too quickly, reduce the heat slightly.

Ingredient Insights

The salmon in this recipe can either be fresh or canned, but canned salmon often provides a convenient and budget-friendly option. Canned salmon adds a rich depth of flavor and protein, making the patties satisfying. If you prefer a bit more texture, consider folding in some finely chopped red bell pepper or even jalapeño for a kick, but be sure to keep the moisture in check.

Corn adds a sweet contrast to the savory salmon, enhancing the patties’ overall flavor profile. You can use fresh, frozen, or canned corn depending on what you have on hand, but fresh corn off the cob will yield the best sweetness. For a gluten-free version, substitute the breadcrumbs with crushed gluten-free crackers or almond flour.

Serving and Storage Suggestions

These Salmon and Corn Patties can be served warm with a plethora of dipping options, such as a zesty lemon aioli, avocado crema, or a simple tartar sauce that complements the salmon perfectly. For a heartier meal, consider serving them on a toasted bun with lettuce and tomato, transforming them into delightful salmon burgers.

If you're looking to prep ahead, the uncooked patties can be stored in the refrigerator for up to 24 hours before cooking. Alternatively, freeze them on a parchment-lined baking sheet until solid, then transfer to a freezer bag for up to 3 months. Reheating is easy; simply place the frozen patties directly in a skillet over medium heat, cooking for about 6-7 minutes on each side until heated through and golden.

Ingredients

Gather the following ingredients before you start cooking.

Ingredients

1 can (14.75 oz) salmon, drained and flaked
1 cup corn kernels (fresh, frozen, or canned)
1/4 cup breadcrumbs
1/4 cup chopped green onions
1 egg, beaten
1 tsp Dijon mustard
Salt and pepper to taste
1 tbsp olive oil
1 tbsp butter

Make sure to have these ingredients handy for a delightful cooking experience!

Instructions

Follow these steps for making your Salmon and Corn Patties.

Prepare the Mixture

In a large bowl, combine the flaked salmon, corn, breadcrumbs, green onions, beaten egg, Dijon mustard, salt, and pepper. Mix until well incorporated.

Form the Patties

Using your hands, form the mixture into small patties, about 2 inches in diameter. Place them on a plate.

Cook the Patties

In a skillet, heat the olive oil and butter over medium heat. Once hot, add the patties to the skillet and cook for 4-5 minutes on each side until golden brown and heated through.

Serve

Remove the patties from the skillet and drain on paper towels. Serve warm with a side of your favorite dip or sauce.

Your Salmon and Corn Patties are ready to be enjoyed!

Pro Tips

For added flavor, try mixing in some spices or herbs, like dill or paprika. You can also serve these patties with a tangy yogurt sauce or a fresh salad on the side.

Common Issues and Fixes

If you find the patties are falling apart during cooking, it’s likely due to too much moisture. Be sure to drain both the salmon and any canned corn thoroughly. You can also add an extra tablespoon of breadcrumbs to help bind the mixture if it feels too loose.

Another issue may arise from undercooking. Ensure your patties are warmed through; internal temperatures should reach at least 145°F for safety. If you're unsure, a simple test is to press gently with a spatula - they should feel hot throughout, not just on the surface.

Variations and Enhancements

For a unique twist, experiment with different herbs and spices in the mixture. Adding fresh dill or parsley can brighten the flavors considerably, creating a more coastal vibe. Alternatively, a sprinkle of smoked paprika could infuse the patties with a wonderful smokiness, enhancing the salmon flavor beautifully.

You can also adapt the recipe by switching up the protein base. Try substituting canned tuna or even shredded chicken for a different take on the patties. Each version will have its own character, while still delivering that satisfying crispy exterior and tender inside that makes these patties a true delight.

Questions About Recipes

→ Can I use fresh salmon instead of canned?

Yes, you can use cooked and flaked fresh salmon. Make sure to season it well!

→ How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 2 days.

→ Can I freeze the patties?

Absolutely! You can freeze uncooked patties and fry them directly from frozen. Just add a few extra minutes to the cooking time.

→ What can I serve with these patties?

They pair well with a citrusy salad, yogurt sauce, or even on a bun as a salmon burger.