Tortilla-Crusted Salmon Cakes with Chipotle Tartar Sauce

Tortilla-Crusted Salmon Cakes with Chipotle Tartar Sauce


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Use some lime-flavored tortilla chips to make these salmon-cakes both flavorful and textured! The tortilla chip crust gives the perfect amount of crunch before giving away to the flaky, savory salmon underneath. These are perfect for lunch!

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Chicago, IL

Time needed

20 min preparation + 17 min cooking

Serving Size / Yield

4 servings


  • For the cakes:
  • 2 cups lime tortilla chips
  • 1 large egg, beaten
  • 1 6-oucnh can salmon
  • 1 teaspoon old bay seasoning
  • 1 teaspoon cumin
  • ½ red bell pepper, finely chopped
  • ¼ cup thinly sliced chives
  • For the sauce:
  • 6 ounces tartar sauce
  • 2 teaspoons chipotle Tabasco

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Preheat the oven to 400F.
In a medium bowl, add the beaten egg, old bay, cumin, bell pepper, chives and salmon. Refrigerate for 10 minutes.
Place the crushed chips in a wide, shallow bowl. Form the salmon mixture into 3-inch cakes, then dip both sides of the cake in the crushed chips, coating it completely.
Place the salmon cakes on the baking pan and bake for 15 to 17 minutes, or until lightly browned and internal temperature is 145F.
In a small bowl, stir tartar sauce and Tabasco together.
Serve cakes with the sauce and enjoy!

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