Creamy Chili Salmon with Corn Griddlecakes

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Creamy Chili Salmon:

1 tablespoon dry ranch dressing mix

1/2 cup whole milk buttermilk (or milk)

1/2 cup plain nonfat Greek yogurt

1 1/2 teaspoons chili powder, divided

4 (6-oz) sockeye (or coho) salmon fillets, skin removed; thawed, if needed

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1 tablespoon canola oil

1 tablespoon fresh chives, finely chopped

Corn Griddlecakes:

1 (8.5-oz) box corn muffin mix

1 large egg (or 1/4 cup egg substitute)

2/3 cup Deli roasted corn and poblano salad

4 tablespoons canola oil, divided


  1. Creamy Chili Salmon: 1. Whisk in medium bowl: dry ranch mix, buttermilk, yogurt, and ½ teaspoon chili powder until blended. 2. Preheat large saute pan on medium-high 2-3 minutes. Always check fish for bones. Season salmon with salt, pepper, and 1 teaspoon chili powder. Place oil in pan, then add salmon; cook 3-4 minutes on each side or until salmon is 145°F (or opaque and separates easily). 3. Chop chives. Top salmon with sauce and sprinkle with chives. Serve. Corn Griddlecakes: 1. Combine dry muffin mix, buttermilk, and egg until blended. Fold in corn salad and let stand 10 minutes for flavors to blend. 2. Preheat large, nonstick saute pan on medium 2-3 minutes. Place 2 tablespoons oil in pan, then scoop ¼ cup batter for each cake into pan (four patties, 2 inches apart); cook 2-3 minutes on each side or until golden. Drain cakes on paper towels; repeat with remaining oil and batter. Serve.