Ritz Cracker Salmon Cakes

Serving size:6
Ritz Cracker Salmon Cakes

These salmon cakes are bound together with the help of crushed Ritz crackers.

Salmon Cakes

  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 1 rib celery, finely diced
  • 2 tbsp chopped parsley
  • 11/2 cup cooked salmon
  • 1 large egg, lightly beaten
  • 11/2 tbsp Dijon mustard
  • 3/4 cup crushed Ritz crackers
  • 1/2 tsp black pepper
  • 1 lemon, cut into wedges
  1. Heat oil in a nonstick skillet over medium-high heat.  Add onion and celery; cook, stirring until softened, about 3 minutes.  Stir in parsley; remove from heat.
  2. Place salmon in a medium bowl.  Flake apart with a fork; remove any bones and skin.  Add egg and mustard and mix well.  Add the onion mixture, cracker crumbs and pepper; mix to combine.  Shape in to 6 patties, about 1/3 cup each.
  3. Heat canola oil in same skillet, enough to come up 1/4-inch on the side of the skillet, over medium-high heat.  Add patties and cook until golden, 2-3 minutes.  Turn over to brown other side.
  4. Serve salmon cakes with sauce and lemon wedges

    Dill Sauce

    • 1/2 cup mayonnaise
    • 2 tbsp chopped dill pickle
    • 1 tbsp fresh lemon juice
    • 1 tbsp chopped fresh dill
    • Black pepper
    1. In a small bowl, mix all ingredients together until combined.

    Image Credit: Patricia Stagich