Fish
Baked Salmon Cakes

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These healthy baked salmon cakes are perfect as an appetizer with my tangy avocado dressing or as a side with salad, roasted veggies or rice. A great way to reuse leftover salmon!

Baked Salmon Cakes

Baked Salmon Cakes

These Baked Salmon Cakes are super easy to make and make a great appetizer for gatherings or holidays. They're also a great way to reuse leftover baked salmon. You can also prepare them at the end of a meal or serve them for lunch with salad, roasted vegetables or rice. Fish cakes are much cheaper to make than crab cakes and are rich in omega 3. If you don't like salmon, try these fish cake recipes like Baked Crab Cakes, Fish Cakes with Pepper Sauce roasted and baked corn and crab cakes.

Baked salmon patties with avocado sauce.

If you're looking for a healthy appetizer idea this holiday season, look no further. I have more salmon recipes here than any other fish! Wild salmon is full of heart-healthy omega-3s, and these salmon cakes are pretty easy to make. You can assemble them in advance and then pop them in the oven when your guests arrive. Place them on the table and watch them disappear!

When I buy fish, I always choose wild fish rather than farmed fish. I adapted the queen's original recipe, Ina Garden only with lighter ingredients, so the cakes were baked instead of fried and came out wonderful. I love a good dipping sauce and I knew my cilantro avocado dressing would be the perfect fresh complement, the tartar sauce would be great too.

Useful tips:

If you don't want to cook the salmon, you can also use well-drained packaged or canned salmon if that's what you have on hand, but it's worth spending a few extra minutes cooking it yourself.

How to prepare salmon cakes

To make baked salmon cakes using the recipe provided, follow these simple steps:

  1. Preheat the oven: Set the oven to 400°F and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
  2. Cook the vegetables: Add the olive oil to the pan, then add the onion, celery, red and yellow peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon kosher salt and 1/2 teaspoon of pepper in a large pan. skillet over medium-low heat and cook until vegetables are soft, about 18 to 20 minutes. Allow the cooked vegetables to cool.
  3. Prepare the salmon mixture: To the large bowl with the salmon, add the breadcrumbs, mayonnaise, yogurt, mustard, cooled vegetable mixture and eggs. Mix well and then refrigerate for 30 minutes or freeze for 10 minutes, this will make it easier to form the meatballs.
  4. Form the salmon cakes: Use your hands to form 15 equal-sized patties from the mixture, making each patty about 1/4 cup each.
  5. Arrange the meatballs: Place salmon cakes on lined baking sheet and lightly spray tops with cooking spray.
  6. Cook salmon cakes: Place the pan in the preheated oven and bake the salmon cakes for 20 minutes, or until golden and cooked through.
  7. Serve and enjoy your meal!

How to serve

  • As an appetizer, serve salmon cakes with tartar sauce or my spicy avocado dressing for dipping.
  • To make it a meal, serve the salmon cakes with your favorite sides, such as salad, roasted vegetables or rice.
salmon cake

Other recipes with salmon

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Preparation: 5 minutes

Cooked: 25 minutes

Relaxation moment: 30 minutes

Total: 30 minutes

Product: 15

Portions: 1 cake

  • Season the salmon with salt.

  • Heat a large skillet over medium-high heat; when it is hot, drizzle lightly with oil and add the salmon.

  • Cook salmon until browned on one side, about 4 to 5 minutes, then turn and cook another 4 to 5 minutes or until salmon flakes easily. Set aside on a plate to cool, then chop the salmon into a large bowl.

  • Add the olive oil to the pan, then add the onion, celery, red and yellow peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon kosher salt and 1/2 teaspoon of pepper in a large pan. skillet over medium-low heat and cook until vegetables are soft, about 18 to 20 minutes. Set aside to cool to room temperature.

  • To the large bowl with the salmon, add the breadcrumbs, mayonnaise, yogurt, mustard, cooled vegetable mixture and eggs. Mix well.

  • Cover and chill in the refrigerator for 30 minutes or freeze for 10 minutes. This will make them easier to shape and they will become less sticky.

  • Preheat oven to 400°F. Spray a nonstick baking sheet with cooking spray.

  • Shape salmon into 15 patties (about 1/4 cup each) and arrange on prepared baking sheet.

  • Bake the salmon cakes for 20 minutes or until golden brown and cooked through.

Last step:

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Serving: 1 cake, Calories: 87 kcal, Carbohydrates: 8 G, Protein: 7 G, Fat: 3 G, Saturated fats: 0.5 G, Cholesterol: 23 mg, Sodium: 297 mg, Fiber: 1 G, Sugar: 1 G

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