Spicy Salmon Corn Cakes with Lemon-Herb Yogurt Sauce
These Spicy Salmon Corn Cakes with Lemon-Herb Sauce are crispy on the outside, tender on the inside, and packed with bold flavor and bone-supporting nutrients. Made with canned salmon (including the calcium-rich bones), gluten-free cornmeal, and just the right kick of heat from fresh hot peppers, they’re a delicious and nourishing twist on a Southern classic.
The batter comes together quickly—just a blend of wholesome ingredients like almond flour, scallions, eggs, and sharp cheddar or feta. Pan-fried until golden, these savory cakes are perfect for meal prep, brunch, or a light dinner. Each cake delivers a satisfying hit of protein and around 275 mg of calcium, thanks to the combo of salmon, cheese, and milk or fortified plant-based alternatives.
Serve them with a creamy lemon-herb yogurt dipping sauce for a bright, tangy contrast that balances the heat. They're also fantastic with a crisp green salad, slaw, or tucked into lettuce wraps.
Gluten-free, naturally rich in omega-3s and calcium, and endlessly adaptable—this recipe makes eating for bone health simple, satisfying, and full of flavor.
Spicy Salmon Corn Cakes with Lemon-Herb Yogurt Sauce
Ingredients
- For the Lemon-Herb Yogurt Sauce
- ½ cup plain Greek yogurt
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh dill, parsley, or chives (or a combo)
- ¼ tsp garlic powder or 1 small clove garlic, grated
- ½ teaspoon Dijon mustard
- Pinch of salt and black pepper, to taste
- For the Salmon Corn Cakes
- ¾ cup fine yellow cornmeal (gluten-free)
- ¼ cup almond flour
- ½ tsp baking powder (gluten-free)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- ½–1 tsp chopped hot pepper (like jalapeño or Fresno), to taste
- 1 tsp dried dill
- 2 tbsp fresh chopped parsley
- 2 eggs
- ½ cup milk or calcium fortified plant milk
- ¾ cup grated cheese (cheddar, feta, or parmesan)
- 1 (14–15 oz) can salmon, drained and flaked (bones included for calcium)
- 2 scallions, finely chopped
- Optional: ¼ cup grated zucchini, chopped spinach, or corn kernels for texture
Instructions
- Make the sauce by whisking together all of the sauce ingredients until smooth.
- Taste and adjust for seasoning-add more lemon for brightness or herbs for a greener, fresher flavor. Chill until ready to serve.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Make the salmon corn cake mixture in a medium bowl, by mixing cornmeal, almond flour, baking powder, salt, pepper, smoked paprika, and herbs.
- In a separate bowl, whisk eggs and milk. Stir in cheese, flaked salmon, scallions, and hot pepper.
- Combine wet and dry ingredients until a thick mixture forms. If it feels too loose, add a bit more cornmeal. If too thick, add a splash of milk.
- Heat a skillet over medium heat with a light coating of avocado oil.
- Scoop batter (about 1/2 cup per cake) onto the hot pan. Flatten slightly and brown lightly 1–2 minutes per side. Transfer to the baking sheet.
- Finish cooking the salmon corn cakes in the oven for 5-6 minutes until cooked through.