Crispy Salmon Cake and Corn Chutney

These delicious salmon cakes recipe from chef Chris Nirschel are topped with a sweet and spicy lychee ginger dressing. Amazingly, all you need to make this gourmet meal is a few cans from your pantry – costing under $5!

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  • 7 1/2 oz Alaskan pink salmon
  • 3/4 cup Panko breadcrumbs
  • 3 egg yolks
  • 1 lemon
  • 1 tsp pepper
  • 6 3/5 oz pickled ginger
  • 2 lychee
  • 1 garlic
  • 1 cucumber
  • fresh dill
  • 15 oz corn
  • 1 tomato


Preheat oven to 350°F. Drain salmon and mix with bread crumbs, egg yolks, lemon, pepper, salt and dill. Make into 2-4 patties depending on desired size. Then pan sear both sides of salmon until golden and crispy and then finish in the oven for about 7 minutes. For chutney, heat a 12 inch skillet to medium heat. Add tomato and sauté for 3 minutes. Add corn and sauté until heated through. Set aside. Once cooled, add in diced cucumbers, and season to taste with salt and pepper. To prepare dressing, combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed. Add dressing on salmon cake. Plate with chutney first, then salmon cake, and drizzle artfully with dressing.