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Combine salmon, crushed crackers, mayonnaise, and egg in a bowl. Mix and mash with a fork until the salmon is broken up into very small pieces and everything is mixed evenly. Add chopped capers, green onions, salt, black pepper, and cayenne; stir to combine.
Crush a few more crackers onto a plate. Divide mixture into four equal portions and shape into patties with your hands. It’s easier if you moisten your hands with a little bit of water first. Place the formed patties on the plate. More cracker crumbs can be sprinkled over the top and pressed in gently for a crispier patty. Chill in the fridge until needed.
For remoulade sauce, add mayonnaise, sour cream, Dijon mustard, pickle relish, parsley, tarragon, paprika, black pepper, cayenne, and sugar to a mixing bowl and whisk to combine. Refrigerate until needed.
Melt butter in a nonstick skillet set over medium heat, and once the butter starts to sizzle, transfer the salmon patties into the skillet. Cook until beautifully browned and heated all the way through, about 3 minutes per side.
Serve immediately with remoulade sauce.