Salmon Cakes

A tray lined with parchment paper holds several golden brown salmon fritters next to a bowl of creamy tartar sauce. A lemon wedge and kitchen towel are visible in the corner.

5 from 1 vote

These easy salmon cakes use canned salmon and crushed sour cream and onion chips for the crispiest, most flavorful results. A fast, pantry-friendly dinner ready in 30 minutes.

Prep Time10

Cook Time20

Chill Time30

Total Time1

Course: Appetizer, Main Course

Cuisine: American

Servings: cakes

Calories: 153kcal

Author: Sarah Jenkins

Ingredients

2 cups sour cream and onion potato chips crushed into fine crumbs
24 oz canned pink salmon drained
3 large eggs
1 ½ tablespoon mayonnaise
2 teaspoon Dijon mustard
2 garlic cloves minced
3 tablespoon green onion minced
2 tablespoon Old Bay seasoning
¼ cup fresh parsley roughly chopped
zest from 1 lemon
2 tablespoon butter (for frying)

Instructions

Crush the chips. Place the potato chips in a zip-lock bag, seal, and crush with a rolling pin until you have fine, breadcrumb-like crumbs. Alternatively, pulse in a food processor.
Mix the salmon cake mixture. Add the crushed chips, drained salmon, eggs, mayo, dijon mustard, minced garlic, green onion, Old Bay, fresh parsley, and lemon zest to a large mixing bowl. Mix until evenly combined.
Chill the mixture. Cover the bowl and refrigerate for at least 30 minutes. This makes the mixture much easier to handle and helps the patties hold their shape. (Skip if pressed for time, but don't say I didn't warn you.)
Form the patties. Divide the mixture into about 16 equal portions and gently form each one into a patty about ¾ inch thick.

Notes

If you don't have sour cream and onion potato chips, sub with regular potato chips, Ritz crackers, or regular or panko breadcrumbs.
Optional - chill the mixture 30-ish minutes before forming the patties. Chilling makes the salmon mixture easier to work with.
Don't crowd your pan. Work in batches if needed and flip carefully to avoid the salmon pattie from falling apart.

Nutrition