Salmon Cornmeal Cakes

Another food I grew up on: salmon patties! For inland people, my family sure ate a lot of salmon. However, unless you are a fisherman or live close to the ocean, salmon can be pretty expensive. That’s why I made this recipe, using canned salmon. Not only is canned salmon more affordable, but it’s great if you have to wait a while between trips to the grocery store. Remember to buy wild caught salmon and never farmed. 

Salmon Cornmeal Cakes

One of these salmon patties has 1200 mg of omega-3s. Super simple to serve them with salad, squash, or as salmon sliders. 


  • 1 can of wild salmon 14.75 oz is standard but size varies
  • 1 Tbsp. chia seeds Can substitute 1 egg
  • 2 1/2 Tbsp. water
  • 1/3 cup yellow cornmeal finely ground
  • Sunflower or avocado oil Can substitute light olive oil


  • Mix chia seeds and water in a small bowl and set them aside for 7 minutes to "gel"
  • After time has elapsed, mix canned salmon (with liquid drained) with gelled chia seeds and cornmeal. Mixing with clean hands works best for this.
  • Form patties by hand, making circles about 2.5 inches in diameter and 1/2 inch thick. Press the mixture together firmly enough so the patty stays together. 
  • Place patties on a clean plate 
  • Fry cakes on medium heat using sunflower or avocado oil (light olive oil can be substituted) for 5 minutes or until golden brown. Flip and brown the other side.
  • Serve warm and enjoy!