These crispy salmon cakes are a delightful twist on a classic dish, offering a burst of flavor and a satisfying crunch.
Drain the canned salmon thoroughly and place it in a mixing bowl.
Ensure the salmon is well-drained to prevent the mixture from being too wet.
Flake the salmon with a fork until evenly broken apart.
Flaking the salmon evenly helps in forming uniform patties.
Add the finely chopped onion, cornmeal, flour, egg, mayonnaise, and lemon zest to the bowl.
Mix the ingredients gently to maintain a good texture.
Stir the mixture until well combined.
Avoid overmixing to keep the patties tender.
Shape the mixture into patties about the size of a burger.
Use slightly wet hands to prevent the mixture from sticking.
Heat oil in a skillet over medium heat.
Ensure the oil is hot before adding the patties for a crispy exterior.
Cook the patties in the skillet until golden brown on each side, turning once.
Cook in batches if necessary to avoid overcrowding the skillet.
Serve the salmon cakes warm with your choice of side or dipping sauce.
Garnish with fresh herbs or a wedge of lemon for added flavor.
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