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Corn Chip-Crusted Southwestern Salmon Cakes with Creamy Lemon Chili Sauce

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.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 319 kcal
Course: Lunch

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

Instructions

    Cup of Yum
  1. 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).
  2. In a separate mixing bowl, crack the egg and beat it lightly with a fork.
  3. Add the salmon, break it apart gently with the fork, and stir to combine.
  4. Fold in the corn, seasonings, and stir to combine.
  5. Add the crushed chips, flour, and stir to combine.
  6. Form 5 patties of equal size, about 3 1/2 inches in diameter, or four larger patties.
  7. Add 1 to 2 tablespoons butter to a large non-stick skillet and over medium-high heat, melt the butter.
  8. 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.
  9. Creamy Lemon Chili Sauce – Combine all ingredients in a small bowl and stir, seasoning to taste.
  10. 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

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

% 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.