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Ritz Cracker Salmon Cakes


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


For the salmon cakes

  • 2 Teaspoons olive oil
  • 1 onion, finely chopped
  • 1 rib celery, finely diced
  • 2 Tablespoons chopped parsley
  • 1 1/2 Cup cooked salmon
  • 1 large egg, lightly beaten
  • 1 1/2 Tablespoon Dijon mustard
  • 3/4 Cups crushed Ritz crackers
  • 1/2 Teaspoon black pepper
  • 1 lemon, cut into wedges

For the dill sauce

  • 1/2 Cup mayonnaise
  • 2 Tablespoons chopped dill pickle
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon chopped fresh dill
  • Black pepper


For the salmon cakes

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.

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.

Heat canola oil in same skillet, enouch 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. 

Serve salmon cakes with sauce and lemon wedges

For the dill sauce

In a small bowl, mix all ingredients together until combined.