Baked Salmon Cakes

Baked Salmon Cakes Recipe

Description

These Baked Salmon Cakes are crispy on the outside, tender on the inside, and packed with rich flavors of salmon, fresh herbs, and a hint of citrus. Unlike traditional fried fish cakes, these are baked for a healthier twist, making them a nutritious and delicious meal for lunch, dinner, or even meal prep.

Ingredients

• 1 can (14.75 oz) or 2 cups cooked salmon, flaked (fresh or canned)
• ½ cup breadcrumbs (panko or whole wheat)
• ¼ cup mayonnaise (or Greek yogurt for a healthier option)
• 1 egg, beaten
• 2 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp finely chopped red bell pepper
• 2 tbsp finely chopped green onions
• 1 tbsp fresh parsley or dill, chopped
• 1 tsp Old Bay seasoning (or a mix of paprika, garlic powder, and celery salt)
• Salt and black pepper, to taste
• 1 tbsp olive oil or melted butter, for brushing

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the salmon: If using canned salmon, drain and remove large bones (they are edible but optional). If using fresh, cook and flake it.
3. Mix ingredients: In a large bowl, combine salmon, breadcrumbs, mayo (or Greek yogurt), egg, Dijon mustard, lemon juice, zest, red bell pepper, green onions, parsley (or dill), Old Bay seasoning, salt, and pepper.
4. Form patties: Shape the mixture into 6-8 small cakes (about ½ inch thick). Place them on the prepared baking sheet.
5. Brush & Bake: Lightly brush the tops with olive oil or melted butter for crispiness. Bake for 15-18 minutes, flipping halfway, until golden brown and firm.
6. Serve: Enjoy warm with a squeeze of fresh lemon and a side of tartar sauce, salad, or roasted vegetables.

Notes & Tips

• Make Ahead: These can be made a day in advance and stored in the fridge before baking.
• Freezing Option: Freeze uncooked salmon cakes on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 5-7 extra minutes.
• Dipping Sauce: Serve with tartar sauce, garlic aioli, or a yogurt-based dip.
• Gluten-Free Option: Swap breadcrumbs with almond flour or gluten-free panko.
• Crispier Cakes: For extra crispiness, broil the salmon cakes for 1-2 minutes at the end.

Servings

Makes 6-8 salmon cakes (serves 3-4 people).

Nutritional Information (Per 1 cake, approx.)

• Calories: 140
• Protein: 12g
• Carbohydrates: 6g
• Fats: 8g
• Omega-3s: High
• Fiber: 1g

(Exact values depend on specific ingredients used.)

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Health Benefits

✅ Rich in Omega-3s: Great for heart and brain health.
✅ High Protein: Supports muscle and tissue repair.
✅ Low in Carbs: A good fit for keto or low-carb diets.
✅ Baked, Not Fried: Lower in unhealthy fats.
✅ Good for Meal Prep: Easy to store and reheat.

Q & A

Q: Can I use fresh salmon instead of canned?
A: Yes! Simply cook and flake about 2 cups of fresh salmon.

Q: How do I keep them from falling apart?
A: Make sure the mixture isn’t too wet—add extra breadcrumbs if needed. Also, chilling the patties for 15-20 minutes before baking helps.

Q: Can I make this dairy-free?
A: Yes! Use dairy-free mayo or Greek yogurt alternatives.

Q: What are the best sides to serve with salmon cakes?
A: They pair well with coleslaw, roasted veggies, quinoa salad, or sweet potato fries.

Would you like any modifications, like a spicy version or air-fryer instructions? 😊