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.
1teaspoonOld Bay Seasoningor similar such as Mrs. Dash blend, 21 Salute
1teaspooncumin
pinchchili or cayenne powderoptional and to taste
salt and pepperoptional and to taste (note: there is plenty of salt in the chips and salmon)
2tablespoonsall-purpose flour
2tablespoons+ butterfor frying
Creamy Lemon Chili Sauce
½cupsour creamor mayonnaise, Greek-style yogurt, or doctor up tartar sauce
2tablespoonslemon juice
1teaspooncumin
pinchchili powder or cayenne powderoptional and to taste (or use Old Bay, Mrs. Dash, 21 Salute if you don’t like heat)
pinchsalt and pepperoptional and to taste
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.