When I travel and dine out, if there are crab cakes or salmon cakes on the menu, you can bet that I’ll be the first to order and sample them! They are by far one of my all-time favorites, perfect for enjoying on their own or with a cup of soup. At home, I love to make salmon cakes from scratch but when I want to whip up a batch without the fuss, I use my trusty 4-ingredient cornbread salmon cakes recipe to satisfy my cravings. It’s ready in 15 minutes and so tasty!
I love to serve them with a cup of tomato bisque or just enjoy them on their own or as a meal side. I hope you enjoy this cornbread salmon cake recipe as much as I do!
Cornbread Salmon Cakes
(scroll down for printable recipe)
1 package cornbread stuffing mix
2 cans (5 oz. each) salmon, flaked and drained
2 Tablespoons butter
1 cup water
Boil water. Add stuffing mix. Set aside.
In a large mixing bowl, add eggs. Beat until fully mixed. Add salmon, stir to incorporate. Add stuffing, stir until fully mixed.
Preheat butter in a large skillet over a medium heat.
Shape cornbread mix into approximately 3-inch patties.
Cook patties in skillet for five minutes or until lightly browned. Flip patty and continue cooking on opposite side for an additional five minutes or until lightly browned.
Serve and enjoy!