Spicy Dill Pickle Salmon Cakes

Recipe Creator: Chef D

These crisp and flaky salmon cakes are a crowd-pleasing appetizer. Flavourful Sunny Dog Spicy Dill Pickle Monterey Jack takes these salmon cakes to the next level with a cheesy addition that's both tangy and spicy.


  • 1 1/4 cup, Sunny Dog Spicy Dill Pickle Monterey Jack, grated
  • ½ cup Tortilla Chips, ground
  • 1 lemon, juice only
  • 1 clove of garlic, finely chopped
  • 1 1/4 cup of Caesar dressing, store bought or make your own
  • 5 oz. piece of salmon, finely chopped
  • ½ red pepper, finely chopped
    ½ onion, finely chopped
  • 1 tbsp. of vegetable oil

ChefD Tip:  If you are using a non-stick pan, keep in mind there is still some oil coming from the cakes as they cook. A tzatziki dip would be yummy with this dish.


  1. Stir all ingredients together in a large bowl and set aside.
  2. Preheat pan to med (med/low) heat.
  3. Use an ice-cream scoop for uniform and consistent sizing in your cakes. Spoon into hand and gently press flat.
  4. Place each salmon cake in the warm pan and cook on each side till golden brown.
  5. Remove from pan and serve.