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Salmon Cakes With Corn and Arugula Salad

These crispy salmon patties are a healthy meal prep protein option. Canned foods often get a bad rep, however canned salmon can be very nutrient-dense. One serving can provide up to 16 grams of protein, heart-healthy fats, and multiple micronutrients.
Prep Time5 mins
Cook Time10 mins
Servings: 2


  • 12 oz canned salmon
  • 2 each eggs
  • 1/4 cup diced red bell peppers
  • 1/4 cup diced red onions
  • 1/4 cup chopped green onions
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp bay seasoning
  • 1 tbsp mayonnaise
  • 1 tbsp dijon mustard
  • 1/4 cup breadcrumbs
  • 1 tbsp olive oil
  • 1 cup corn (frozen or canned)
  • 4 cups arugula salad
  • 4 tbsp choice of salad dressing recommend vinaigrette dressing


Pre-Cook (Mise En Place):

  • Gather your equipment: cutting board, knife, mixing bowl, mixing spatula, flat spatula, saute pan
  • Dice red onions and red bell peppers into small pieces. Chop green onions
  • Drain canned salmon
  • Defrost corn if frozen, drain corn if canned

Cooking Method:

  • Place the canned salmon in a mixing bowl and crack two eggs. Mix well until eggs are incorporated.
  • Next, add the peppers and onions and seasonings. Mix thoroughly.
  • Then, add the mayo and dijon mustard and mix.
  • Finally, add the breadcrumbs and mix until the mixture forms a paste like texture.
  • Add oil to a saute pan on medium to high heat. Using a 2 oz scoop (or a large spoon), scoop out the salmon mixture into the pan. Make sure to not over crowd the pan.
  • Then, using a spatula, flatten the round salmon mixture into flat patties. Cook for 2 to 3 minutes until it is golden crispy. Flip it over to cook on the other side for about a minute until golden crispy.
  • Remove the patty from the pan and place it on a plate lined with a paper towel to drain the excess oil.
  • Serve salmon cakes on top of a bed of arugula salad with corn. Add any additional fresh veggies to your preference and top it off with your choice of dressing. Eat and enjoy!