Chipotle Salmon Corn Cakes (Gluten Free, Dairy Free)

gluten free, dairy free, salmon cakes, quick and easy, pantry meals, salmon, chipotle, fish cakes, pattiesI whipped up these Chipotle Salmon Corn Cakes this morning. Blogger friends like Lydia (The Perfect Pantry) have gotten my salmon cravings going with recipes like Salmon and Quinoa Patties with Lemon-Yogurt Sauce. Here I am supposed to be sharing Super Bowl recipes, but instead I’m in fish and omega-3/multi-vitamin/multi-mineral heaven with salmon cakes. But this won’t surprise most of you, as I’ve shared my love of salmon before—with my Cayenne-Lime Salmon recipe, for example. Those omegas make salmon “brain food” and I crave salmon fairly often. I’ll go to a restaurant with several naturally gluten-free options that all look very appealing, and almost every time I’ll order the salmon. And I’m always glad that I did. While I love the taste, I have to believe that I crave salmon for its nutritional goodness, too. Sometimes the body knows what it needs.

These Chipotle Salmon Corn Cakes are a perfect example of another gfe pantry meal. I made these after Mr. GFE had left for work. While he enjoys most fish, he is not a fan of salmon. And yet I still married him … Ha! Kidding. Of course, we all have our “likes” and “dislikes.” But when the “dislikes” are in opposition to our own “likes,” they are hard to understand. We share most of the same “likes,” and I have happily worked around our food preferences over the years. Son and I share most “likes.” (The exception might be snails. Son loves them, I don’t even want to look at them, even if they are bathed in butter and called escargots. Using the French term does not make every menu item enticing.)

So whenever Mr. GFE would go on a business trip or a scuba diving vacation, Son and I would eat every food that Mr. GFE would turn up his nose at. Corned beef hash? Oh yeah! Tomato soup with grilled cheese. Absolutely. Fried egg sandwiches for dinner? That would be our very first dinner after Mr. GFE had departed. Incidentally, if you missed Tiffany’s Grain-Free Flat Bread recipe from Tiffany at The Coconut Mama, head over to her site right now. You’re in for a treat! Boy, does this flat bread ensure a great fried egg sandwich, and would have been good to nestle one of these Chipotle Salmon Corn Cakes in, too. Next time for sure. But salmon was probably our healthiest indulgence whenever Mr. GFE was away. Son loved salmon from even an early age.

I ate two of these small-ish cakes for breakfast with my green smoothie (coconut water, banana, baby spinach, almond flour). One I sampled hot right out of the skillet. What a lovely way to start the day! Then I ate two more for lunch with a dollop of Poppy Seed Dressing. I’m not a fan of tartar sauce, but the sweet tanginess of the Poppy Seed Dressing was very, very good. Now I feel like my both my brain and stomach have been fed today. Chipotle Salmon Corn Cakes definitely provide delicious nourishing contentment.

gluten free, dairy free, salmon cakes, quick and easy, pantry meals, salmon, chipotle, fish cakes, patties

Chipotle Salmon Corn Cakes
(Click here for a printable version of this recipe.)

1 tbsp cooking oil (I used coconut oil)
1 egg
1 pouch wild-caught salmon, 6 ounces (or equivalent amount of freshly cooked salmon, drain if necessary)
½ cup corn, cooked and drained
1/3 cup almond flour (or gluten-free all-purpose flour for nut-free version)
¼ to ½ tsp chipotle powder (or to taste)
½ tsp onion powder or 1 tbsp finely diced onion

Add oil to large skillet and heat to medium-high.

In a medium-sized bowl, slightly beat egg with fork or wooden spoon.

Add in salmon, breaking up big chunks for better flavor distribution and so cakes will hold together better.

Add in corn, almond flour, chipotle powder, and onion powder (or onion).

Form into cakes and add to preheated skillet. Cook cakes about 5 minutes on each side.

Serve and enjoy!

Makes about 6 cakes, 2 ½ inches in diameter.

Shirley’s Notes:  The salmon I used did have some soy in the broth it was packed in. I hate that, but it was all I could find at my store. The corn I used actually had some red and green pepper in it, so feel free to add a small amount (maybe 1 teaspoon or so, finely chopped) of either, or both, if you have them on hand. I used ½ teaspoon of chipotle powder when I mixed the cakes and then sprinkled more on once they were in the skillet. You may need to increase the amount of chipotle powder when adding additional ingredients. Last, you’ll want to double or triple this recipe for a family.

This post is linked to Gluten-Free Wednesdays.

Not just gf, but gfe!

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30 Responses to “Chipotle Salmon Corn Cakes (Gluten Free, Dairy Free)”

  1. Kalinda on January 31st, 2012 5:47 pm

    I’m ready to move in. I’ll eat salmon, and corned beef hash, and fried egg sandwiches with you. (Mike does actually enjoy those.) Maybe I can send Mike on a scuba diving trip with your husband? ;)

    • Shirley on February 1st, 2012 10:05 pm

      Kalinda–Hehe. Okay, I’ll get the guest room ready! ;-) Hubby’s always looking for good dive buddies … sounds like a plan! :-)


      • Iris on February 6th, 2012 12:28 am

        I’m with Kalinda! I’ll happily eat all those foods you mentioned…well, okay I’ve never actually had corned beef hash. But the rest sounded great, and I’m open to trying anything. :) Love salmon and anything made into cakes has my vote!

        p.s. Congrats on being nominated for the Triumph Dining Award! :)

        • Shirley on February 6th, 2012 9:42 am

          Hey Iris–First, thanks regarding the nomination, dear! And hearty congrats to you as well! It’s such an honor to be considered, isn’t it? :-)

          We could have a little savory, simple comfort food feast with several of us! Wouldn’t that be fun? ;-)


  2. Wendy @ Celiacs in the House on January 31st, 2012 6:36 pm

    You two sound like us. When little sister is out of the house we eat lots of fish and use onions with wild abandon. When she is home the smell of both practically drive her out of the house. I’d definitely eat these with chipotle in them.

    • Shirley on February 1st, 2012 11:12 pm

      Hey Wendy–I remember you sharing that before! I think it’s human nature to “seize the day,” and can make up for our loved ones being away. ;-)

      Chipotle was just perfect in these; I think you’ll love that addition! :-)


  3. Kay Guest on January 31st, 2012 7:18 pm

    I love salmon too! This recipe sounds so good and I love the idea of the chipotle powder, it would give it a real kick!
    Shirley, I am with you on the snails. I have eaten them once in my life and that is enough. You can dress up a mule but it’s still a mule!
    And corned beef hash and fried egg sandwiches? Heaven! :-)

    • Shirley on February 1st, 2012 11:14 pm

      Kay–LOL on the snail commiseration! Love your metaphor, too. :-) Glad you’re with me on all those foods/meal options! ;-)


  4. Sarah @ Celiac in the City on February 1st, 2012 8:57 am

    Big salmon fan over here too — but have never though of whipping it up for breakfast, great idea! Funny that some of your husband’s dislikes are on my like list too. (of course there’s a list for that too!) And now these salmon cakes on on the list too! :)

    • Shirley on February 1st, 2012 11:21 pm

      Hi Sarah–I’m a big fan of non-traditional breakfasts. I just get a better start to my day and am not hungry for hours. Haha on the “likes” list. Maybe you should have made your blog all about lists. ;-) Definitely add the salmon cakes! :-)


  5. Ina Gawne on February 1st, 2012 10:24 am

    Shirley – these salmon corn cakes sound wonderful! Easy to make too! Great idea for leftover salmon, can’t wait!

    • Shirley on February 1st, 2012 11:23 pm

      Hi Ina–The corn was one of those “look in the fridge” inspired ideas. ;-) But I love them with corn. Little bursts of sweetness. :-) With leftover salmon, these will be fabulous. :-)


  6. Adrienne @ Whole New Mom on February 1st, 2012 1:36 pm

    Always looking for a good salmon cake! Can’t wait to try! Thanks, Shirley!

    • Shirley on February 1st, 2012 11:34 pm

      Hi Adrienne–Thanks! Hope you like them! :-)


  7. Lexie on February 1st, 2012 2:45 pm

    Shirley, DELISH! Now I wish I had picked up that salmon at Costco. I always forget about salmon cakes. Love the addition of chipotle. xoLexie

    • Shirley on February 1st, 2012 11:36 pm

      Hi Lexie–I admit that I usually forget about salmon cakes, too. Thankfully, Lydia and Wendy reminded me. ;-) Chipotle sets these apart. I suspect that the more I make them, the more chipotle I’ll add.


  8. Linda on February 1st, 2012 4:39 pm

    I’m not a chipotle fan, but we all enjoy salmon. I love salmon cakes as an easy pantry meal. I’ve never tried them with corn. Sounds good!

    • Shirley on February 1st, 2012 11:37 pm

      Hi Linda–Thanks! A little corn adds just the right amount of sweetness and contrasting texture. :-)


  9. Carol on February 1st, 2012 8:08 pm

    Love, love, love salmon cakes. Love, love, love chipotle – so what is there not to love about this recipe?

    • Shirley on February 1st, 2012 11:38 pm

      Hi Carol–As always, I love, love, love your enthusiasm! :-)

      Thanks, dear!

  10. Meg on February 1st, 2012 11:33 pm

    Is a pouch of salmon equivalent to the same size can of salmon?

    • Shirley on February 1st, 2012 11:50 pm

      Hi Meg–It looks like you are new here–welcome! :-) Actually a pouch (at least the one I used) is only 6 ounces, whereas most of the cans are 14 or 15 ounces *I believe*. So I’d double all the other ingredients if using a can that size.

      Good luck!

    • Shirley on February 1st, 2012 11:54 pm

      Of course, as soon as I wrote that comment, I did see an exception. ;-) Here’s one brand in a can that’s 7.5 ounces, which if used would probably not require much adjustment in other ingredients if any.


  11. Stan Starsky on February 3rd, 2012 4:13 pm

    Really nice pictures by the way…It gives me a much better idea of what size salmon cakes to make. I also cook with coconut oil…It looks great.

    • Shirley on February 4th, 2012 8:08 pm

      Hi Stan–I think you are new here–welcome! Thanks for the kind words. These aren’t my best shots, but they capture a quickly made, yummy breakast and lunch. ;-) I kept the salmon cakes small because they hold together better than way. And if one doesn’t satisfy, then you can always add another to the plate. :-)


  12. Jeanette on February 4th, 2012 11:30 pm

    Sounds like a nice heart-healthy and brain-healthy food Shirley. Just curious, I’ve never used almond flour in cooking, just baking. I assume it helps bind the salmon cakes together? Does it add anything to the texture of these little cakes?

    • Shirley on February 6th, 2012 9:34 am

      Hi Jeanette–Thanks! I often have a hard time answering texture questions (and even flavor questions sometimes) if I use an ingredient a lot and have long since stopped noticing any “differences.” To me, these cakes just have the texture of any other salmon cake, fish cake, or crab cake. A sort of light crustiness. But, yes, the almond flour along with the egg helps bind the cakes. Almond flour also gives a slight sweetness IMHO … which I like. :-)


  13. Kim (Cook IT Allergy Free) on February 6th, 2012 12:30 am

    Can I just come over and sit at your kitchen counter while you cook all of these amazing things for me? ALl of your dishes lately sound amazing! I just wish I could eat them all WITH you!!
    Love this recipe.

    • Shirley on February 6th, 2012 9:44 am

      Hi Kim–I’d love to do that! Nothing fancy. Just simple, good foods shared among friends. Good times! I’ve been in a savory mode lately, have you noticed? Of course, now this week I’m sharing all sweets for my annual Suite of Sweets for Sweethearts event. ;-)

      Thanks, dear! xoxo,

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