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Spicy Tex-Mex Salmon Cakes
Prep Time:
15 minutes
Cook Time:
15 minutes
4 servings

8 ounces salmon, drained and flaked

1 package Mexican-style cornbread mix

1 egg, beaten

1/4 cup onion, chopped

1/4 cup red bell pepper, chopped

1/4 cup cilantro, chopped

1/4 cup celery, chopped

1/2 cup sour cream: regular, low calorie, or fat free


Combine salmon meat, cornbread mix, egg, onion, bell pepper, cilantro,
celery and sour cream in a large bowl.
Form salmon mixture into 8 salmon cakes.
Cover and refrigerate until ready to fry.
Heat a skillet for 3 minutes on medium-high heat.
Add 3 tablespoons canola oil or butter to hot skillet.
Fry 3 to 4 salmon cakes at a time for 3 minutes on each sid.

Nutritional Information

No Nutritional Information Available