3.75
16 ratings

Ritz Cracker Salmon Cakes

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

Ingredients

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

Directions

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.

Nutritional Facts
Servings6
Calories Per Serving422
Total Fat33g50%
Sugar2gN/A
Saturated6g31%
Cholesterol93mg31%
Protein23g45%
Carbs9g3%
Vitamin A23µg3%
Vitamin B123µg55%
Vitamin B60.7mg34.8%
Vitamin C14mg23%
Vitamin D0.2µgN/A
Vitamin E4mg21%
Vitamin K30µg38%
Calcium47mg5%
Fiber1g5%
Folate (food)42µgN/A
Folate equivalent (total)50µg12%
Folic acid4µgN/A
Iron1mg7%
Magnesium37mg9%
Monounsaturated9gN/A
Niacin (B3)9mg45%
Phosphorus292mg42%
Polyunsaturated14gN/A
Potassium475mg14%
Riboflavin (B2)0.2mg13.7%
Sodium327mg14%
Thiamin (B1)0.3mg18%
Zinc0.6mg4.1%