Corn Chip-Crusted Southwestern Salmon Cakes with Creamy Lemon Chili Sauce
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
5 mins
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Total Time
30 mins
-
Servings
4
-
Calories
319 kcal
-
Course
Lunch
Corn Chip-Crusted Southwestern Salmon Cakes with Creamy Lemon Chili Sauce
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These easy salmon cakes use corn chips to add flavors and bind them together in place of breadcrumbs, keeping the salmon cakes naturally gluten-free. It’s a fast and easy recipe to make and can be served as appetizers or as an entree. Packed with flavor, texture, and the creamy zingy sauce is a perfect complement to the fish.
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Ingredients
Corn Chip-Crusted Southwestern Salmon Cakes
- 2 cups Fritos
- 1 large egg
- 6- ounce can salmon or from a foil-pack; freshly prepared salmon is not necessary for this recipe but can be used if desired – or substitute crab or tuna
- ½ cup southwestern style corn medley with black beans and bell peppers or similar
- 1 teaspoon Old Bay seasoning or similar such as Mrs. Dash blend, 21 Salute
- 1 teaspoon cumin
- pinch chili or cayenne powder optional and to taste
- salt and pepper optional and to taste (note: there is plenty of salt in the chips and salmon)
- 2 tablespoons all-purpose flour
- 2 tablespoons+ butter for frying
Creamy Lemon Chili Sauce
- ½ cup sour cream or mayonnaise, Greek-style yogurt, or doctor up tartar sauce
- 2 tablespoons lemon juice
- 1 teaspoon cumin
- pinch chili powder or cayenne powder optional and to taste (or use Old Bay, Mrs. Dash, 21 Salute if you don’t like heat)
- pinch salt and pepper optional and to taste
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Instructions
- Corn Chip-Crusted Southwestern Salmon Cakes – In a medium mixing bowl, add the Fritos, and with a wooden spoon or your hands, crush them into pebble-sized pieces (not a job worthy of dirtying a food processor).
- In a separate mixing bowl, crack the egg and beat it lightly with a fork.
- Add the salmon, break it apart gently with the fork, and stir to combine.
- Fold in the corn, seasonings, and stir to combine.
- Add the crushed chips, flour, and stir to combine.
- Form 5 patties of equal size, about 3 1/2 inches in diameter, or four larger patties.
- Add 1 to 2 tablespoons butter to a large non-stick skillet and over medium-high heat, melt the butter.
- To the melted butter, add the salmon cakes, cooking for 3 to 4 minutes on first side. Flip and add an additional tablespoon or two of butter if needed so second side browns nicely. Cook for 2 to 3 minutes on second side, or until cakes are golden. Allow cakes to cool and rest for a few minutes before serving. I served my cakes over a bed of alfalfa sprouts. Leftover cakes can be stored airtight in the fridge for up to 3 days and either served cold or reheated gently on the stovetop or microwave.While cakes cool, make the sauce.
- Creamy Lemon Chili Sauce – Combine all ingredients in a small bowl and stir, seasoning to taste.
- Drizzle on top salmon cakes or serve on the side. Extra sauce will keep airtight for up to 5 days in the fridge.
Nutrition Information
Show Details
Serving
1
Calories
319kcal
(16%)
Carbohydrates
22g
(7%)
Protein
17g
(34%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
8g
Cholesterol
106mg
(35%)
Sodium
351mg
(15%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 319kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 17g | 34% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 106mg | 35% |
| Sodium | 351mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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