In large bowl, stir potatoes, baking mix and eggs just until moistened. Shape potato mixture by 1/2 cupfuls into 6 (4-inch) patties.
In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Cook 3 of the patties in oil 4 to 8 minutes, turning once, until browned. Remove from skillet to platter; cover to keep warm. Repeat with remaining 2 tablespoons oil and remaining 3 patties.
In small bowl, mix sour cream, chile pepper powder and salt. Top potato cakes evenly with salmon and chives. Serve with sour cream mixture.