Welcome to the ultimate guide for creating mouthwatering Baked Salmon Cakes – a truly versatile dish perfect for any occasion. Whether you’re planning a quick weeknight dinner, a sophisticated party appetizer, or a delightful brunch, these flavorful patties are guaranteed to impress. It’s almost unbelievable that such an elegant and satisfying meal can begin with a simple can of salmon and come together effortlessly in your oven.
Are you a fan of keeping a well-stocked pantry? Then you’re in luck! Shelf-stable canned salmon is a culinary superhero, offering a convenient and healthy base for countless recipes. This particular recipe transforms humble canned salmon into incredibly delicious, flavor-packed salmon patties that are ready to enjoy in under 30 minutes. Say goodbye to mealtime stress and hello to a nutritious, quick, and easy dish that the whole family will love.
Much like their popular cousins, crab cakes, these salmon cakes bring an element of fun and elegance to your dinner table. Their crisp exterior and tender, flaky interior make them utterly irresistible. Serve them proudly nestled in toasted buns with all your favorite toppings for a delightful salmon burger experience. For a lighter, low-carb option, generously drizzle them with our recommended lemon garlic aioli sauce and pair them with a vibrant, fresh green salad. This flexibility ensures there’s a perfect presentation for every palate and dietary preference.
These salmon cakes are a dream come true for busy weeknights, offering a complete and satisfying dinner solution that’s ready in a flash. Forget complicated recipes or lengthy prep times; this dish proves that healthy eating doesn’t have to be time-consuming.
Beyond main courses, these versatile patties can also be transformed into charming, bite-sized appetizers. Similar to baked crab bites, simply shape the mixture into smaller balls and bake them for a delightful snack or party starter. They are perfect for entertaining, offering a gourmet touch without the fuss.
By keeping a few simple pantry staples on hand, you’ll always have the ingredients for this fantastic salmon patty recipe, ensuring you always have a delicious and healthy dinner plan ready to go, no matter how hectic your schedule becomes!
Essential Ingredients for Perfect Salmon Cakes
Crafting these delectable salmon cakes requires a handful of common ingredients that come together to create a symphony of flavors and textures. Here’s a detailed look at what you’ll need and why each component is vital for success:
- Panko Breadcrumbs or Crushed Saltine Crackers: These are crucial for binding the mixture and providing that desirable crispy texture. Panko breadcrumbs, with their larger, flaky texture, offer a superior crispness, making them the preferred choice. If panko isn’t available, finely crushed saltine crackers are an excellent alternative that still delivers a satisfying crunch.
- Finely Diced Onion: Onion adds a foundational savory depth and a subtle sweetness that complements the salmon beautifully. Dicing it finely ensures it integrates seamlessly into the patties without any overwhelming raw onion flavor or chunky texture. You can also use shallots for a milder, more delicate onion flavor.
- Sharp Cheddar Cheese: The robust, tangy flavor of sharp cheddar cheese pairs wonderfully with the richness of salmon, adding a savory kick and a delightful gooeyness when baked. Freshly shredded cheese melts better and tastes superior to pre-shredded varieties, which often contain anti-caking agents. Feel free to experiment with other cheeses like Parmesan or Monterey Jack for different flavor profiles.
- Fresh Parsley: Chopped fresh parsley brings a burst of vibrant color and a refreshing herbaceous note that brightens the overall flavor of the salmon cakes. While fresh is always best for its aromatic qualities, dried parsley can be used in a pinch (use about half the amount of fresh). If you don’t have any on hand, you can omit it or substitute with other fresh herbs like dill or chives for a different, equally delicious touch.
- Worcestershire Sauce: This secret ingredient adds a complex umami depth and a subtle tang that elevates the flavor of the salmon. Just a tablespoon makes a significant difference, bringing out the savory notes in the fish and other ingredients.
- Egg (Lightly Beaten): The egg acts as an essential binder, holding all the ingredients together so your patties maintain their shape during baking. A lightly beaten egg ensures it distributes evenly throughout the mixture.
- Pink Salmon (Bones Removed, Well-Drained): The star of our show! Canned pink salmon is ideal for its mild flavor and softer texture, which flakes easily and blends well into the patty mixture. Ensure it’s thoroughly drained to prevent soggy patties and any remaining bones are removed. While canned tuna can be used as a substitute for tuna patties, for the best salmon cake experience, pink salmon is highly recommended.
Understanding Canned Salmon: Making the Best Choice
Navigating the canned seafood aisle can present you with a variety of choices. Understanding these options will help you select the best salmon for your delicious cakes and other culinary adventures:
- Red vs. Pink Salmon: These are the two most common types of canned salmon.
- Sockeye Salmon (Red Salmon): Known for its vibrant red flesh, firmer texture, and distinctly stronger, richer flavor. It’s often favored for dishes where the salmon’s robust taste is meant to shine.
- Pink Salmon (Humpback Salmon): Characterized by its lighter, pinker flesh, milder flavor, and softer, more delicate texture. This makes it particularly ideal for fish cakes, as it blends smoothly and allows other flavors in the patty to come through. Both types are wild-caught from the Pacific waters. Another subtle difference lies in their fat content, with red salmon generally having slightly more healthy fats. For the best texture and harmonious flavor in your salmon cakes, pink salmon is typically the preferred choice.
- Wild vs. Farm-Raised: This is an important consideration for both nutritional value and environmental impact.
- Wild-Caught Salmon: Generally, wild salmon is lauded for its superior nutritional content, including higher levels of omega-3 fatty acids, and fewer potential contaminants compared to farmed varieties. It also tends to have a more natural flavor profile. When possible, opting for wild Alaskan salmon is a fantastic choice for its quality and often sustainable fishing practices.
- Farm-Raised Salmon: While more readily available and often more affordable, farm-raised salmon can vary in nutritional value depending on its feed and farming conditions. The Cleveland Clinic, among other health organizations, often recommends choosing wild-caught fish for its health benefits.
- With or Without Skin and Bones: This comes down to personal preference and convenience.
- Salmon with Skin and Bones: The small, soft bones in canned salmon are actually edible and are an excellent source of calcium. They are typically very soft and easily disintegrate when mixed or can be picked out if preferred. The skin, while also edible, can contribute a stronger fishy flavor for some, but it also adds nutritional value.
- De-boned and Skinless Salmon: This option offers maximum convenience, as it’s ready to use straight from the can. However, it usually comes at a slightly higher price point.
While my personal preference leans towards Wild Alaskan pink salmon without skin or bones for its convenience and mild flavor, don’t hesitate if you accidentally pick up a can with skin and bones. Removing the bones is a simple task, and a little skin can be left on without anyone being the wiser, adding a rustic touch and extra nutrients.
Baking Your Perfect Salmon Cakes: Step-by-Step
Achieving perfectly golden brown and deliciously moist baked salmon cakes is simpler than you might think. Follow these clear, easy-to-follow directions to ensure fantastic results every time:
- Prepare Your Oven: Begin by preheating your oven to 375°F (190°C). This ensures the oven is at the optimal temperature for even cooking and a beautiful golden crust. While the oven preheats, you can gather and prepare your ingredients.
- Combine Dry Ingredients: In a large mixing bowl, combine the finely diced onion, Panko breadcrumbs (or crushed saltine crackers), shredded sharp cheddar cheese, chopped fresh parsley, and Worcestershire sauce. Stir these ingredients thoroughly to ensure they are well distributed.
- Add Binder and Salmon: Lightly beat the egg in a separate small bowl, then add it to the mixture in the large bowl. Open your can of pink salmon, ensuring it is well-drained. Use a fork to flake the salmon, separating any large chunks until it is uniformly crumbly. Gently fold the flaked salmon into the other ingredients until just combined. Be careful not to overmix, as this can lead to tougher patties.
- Form the Patties: Scoop out ¼ cup portions of the salmon mixture. Using your hands, tightly compress each portion and form it into a small, slightly rounded patty, about ½ to ¾ inch thick. Aim for approximately 8 patties of similar size for even cooking. Place the formed salmon patties onto a greased sheet pan, or a sheet pan lined with parchment paper that has been spritzed with cooking spray. This prevents sticking and promotes a crispy bottom.
- Initial Bake: Place the sheet pan into your preheated oven and bake the salmon patties for 10 minutes. During this initial bake, the patties will begin to firm up and cook through.
- Flip and Finish: After 10 minutes, carefully remove the sheet pan from the oven. Lightly mist or gently brush the tops of the patties with a small amount of olive oil. With the utmost care, use a thin spatula to flip each delicate patty to the other side. This step is crucial for achieving that desirable golden brown crust on both sides. Return the pan to the oven.
- Final Bake: Continue baking for an additional 10 minutes, or until the salmon patties are beautifully golden brown on top and cooked through. The internal temperature should reach 145°F (63°C) for food safety, though because canned salmon is already cooked, you’re mostly ensuring they are heated through and crispy.
- Rest and Serve: Once baked to perfection, remove the salmon cakes from the oven and allow them to rest on the pan for a minute or two before transferring them to a serving plate. This brief resting period helps them firm up slightly, making them easier to handle and preventing them from falling apart.
Effortless Salmon Cakes: The Muffin Tin Method
For an even easier, hands-off approach to making salmon cakes, consider using a muffin tin! This ingenious method offers several benefits, especially when you’re short on time or prefer minimal handling of the mixture:
- No Shaping Required: One of the biggest advantages is eliminating the need to handle the fish mixture or meticulously shape individual patties. Simply scoop and press!
- Perfect Browning: Muffin tins promote beautiful, even browning on both the sides and bottoms of your salmon cakes, ensuring a delicious crust all around.
- No Flipping Necessary: Forget about delicate flipping halfway through! The muffin tin does all the work, cooking the cakes evenly without any intervention.
- Easy Doneness Check: The individual wells make it convenient to use a temperature probe to ensure perfect doneness, though with canned salmon, you’re mostly looking for a heated-through and golden exterior.
To utilize this convenient option, prepare your salmon cake mixture as you normally would. Next, generously coat your regular or mini muffin pan with cooking spray to prevent sticking. Portion the salmon mixture into each well, using a ¼ cup measure for regular-sized muffins or a smaller spoon for mini versions. Gently compress the mixture with the back of a spoon to create a flat, compact top. Bake in a preheated 375°F (190°C) oven. The cooking time will vary slightly based on the depth and size of your muffin wells, but it will generally take approximately 20-25 minutes for regular-sized cakes and 15-20 minutes for mini cakes, or until they are golden brown and firm to the touch.
Elevate Your Salmon Cakes with Simple Sauces
While these baked salmon patties are incredibly delicious on their own, perhaps with just a fresh squeeze of lemon, or served as a burger with classic toppings, they truly shine when paired with the right sauce. A creamy, tangy sauce can elevate them from great to EXCEPTIONAL.
Our go-to recommendation is a quick and easy lemon garlic aioli. This bright, flavorful sauce takes mere minutes to prepare and perfectly complements the savory notes of the salmon. To make it, simply mix together:
- Good quality mayonnaise
- Freshly squeezed lemon juice
- Minced or pressed fresh garlic
- A pinch of paprika for color and subtle warmth
That’s all it takes! Whisk these ingredients until smooth, and you’ll have a luscious aioli ready to drizzle generously over your salmon cakes or serve on the side for dipping. The zesty lemon cuts through the richness, while the garlic adds an aromatic depth that is simply divine.
Beyond aioli, many other sauces that you typically enjoy with crab cakes will also perfectly complement baked salmon cakes. Consider classic tartar sauce for its dill and pickle notes, or a spicy remoulade sauce for a kick of Cajun flavor. A creamy dill sauce, a simple squeeze of sriracha mayo, or even a fresh mango salsa can offer exciting variations. Don’t be afraid to experiment with your favorite condiments to find your perfect pairing!
Frequently Asked Questions About Salmon Cakes
Here are answers to some common questions about making and serving these delightful salmon cakes, ensuring your culinary journey is smooth and successful:
Absolutely! Leftover cooked fresh salmon is an excellent substitute for canned salmon. Simply flake it with a fork and measure out approximately 1 ½ cups. Ensure the fresh salmon is fully cooked and cooled before mixing it into the patty ingredients. This is a wonderful way to repurpose salmon fillets from a previous meal.
For those who prefer a stovetop method, salmon patties can be pan-fried to a beautiful crispness. Heat about 1-2 tablespoons of olive oil or a neutral oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the formed salmon patties into the pan, ensuring not to overcrowd it. Cook each patty for approximately 5-6 minutes per side, or until they are golden brown and heated through. It’s important to handle the salmon cakes gently and try to flip them only once, as they can be quite fragile. A good thin spatula will be your best friend here.
Yes, the air fryer is a fantastic tool for making crispy salmon patties with less oil! Preheat your air fryer to 390°F (200°C). Lightly spray the air fryer basket with cooking oil. Place the formed patties in a single layer in the basket, ensuring there’s space between them for air circulation. Spritz the tops of the salmon cakes with a little olive oil. Cook for about 8-10 minutes, carefully flipping them halfway through the cooking time. The exact time may vary slightly depending on your specific air fryer model and the thickness of your patties, so keep an eye on them for that perfect golden crisp.
Salmon cakes are incredibly versatile and pair well with a wide array of side dishes. For a light meal, a simple green salad with a vinaigrette dressing is perfect. Other excellent options include roasted asparagus, steamed broccoli, a fluffy rice pilaf, mashed potatoes (sweet or regular), or even a refreshing cucumber salad. If serving as burgers, classic fries or sweet potato fries are always a hit!
Absolutely! Adding finely diced vegetables can boost both nutrition and flavor. Great options include finely diced bell peppers (any color), shredded zucchini (squeeze out excess moisture), corn kernels, or even finely chopped spinach. Be sure to chop them very small so they cook evenly and don’t make the patties fall apart.
Storage and Reheating Tips
Proper storage ensures you can enjoy your delicious salmon cakes for days to come, making them an excellent meal-prep option:
- Leftovers: To maintain freshness and prevent spoilage, store any leftover cooked salmon cakes in an airtight container in the refrigerator for 2-3 days. This prevents them from absorbing other odors and keeps them moist.
- Reheating: For the best texture and to prevent sogginess, reheat cooked salmon patties in the oven or air fryer at 350°F (175°C) for 15-20 minutes, or until thoroughly heated through and crisp again. While you can microwave them, the texture tends to soften, and they may lose their crispy exterior.
Meal Prep Made Easy: Freezing Salmon Cakes
One of the fantastic advantages of this recipe is its freezer-friendliness. Salmon cakes can be prepared in advance and frozen, either cooked or uncooked, ready for a quick meal whenever you need them. This makes meal prepping incredibly efficient and ensures you always have a healthy, homemade option on hand.
If you’re already going through the effort of mixing the ingredients, it’s incredibly easy to make a double or triple batch and freeze some for later. Here’s how to freeze uncooked salmon patties for optimal results:
- Prepare but Don’t Cook: Follow all the steps to mix the ingredients and form the salmon patties. However, do not bake them yet.
- Flash Freeze: Arrange the uncooked patties in a single layer on a parchment-lined baking sheet. Place the baking sheet in the freezer for 1-2 hours, or until the patties are completely frozen solid. This step, known as “flash freezing,” prevents them from sticking together when stored in bulk.
- Store for Longer: Once frozen solid, transfer the individual salmon patties to a freezer-safe bag or an airtight container. If using a container or a larger baking dish, use sheets of parchment or wax paper to separate layers of patties to prevent them from sticking. Remove as much excess air as possible from freezer bags to minimize freezer burn. Don’t forget to label the bag or container with the date and contents!
When you’re ready to enjoy your frozen salmon cakes, you have a couple of options:
- Defrost and Bake: For best results, transfer the frozen patties to the refrigerator and allow them to defrost overnight. Once thawed, bake them as usual according to the recipe directions.
- Cook from Frozen: If you’re in a hurry, you can bake the salmon cakes directly from frozen. Simply add about 10-15 minutes to the total baking time, ensuring they are heated through and golden brown. The muffin tin method is particularly good for cooking from frozen as it distributes heat evenly.
For optimal flavor and texture, it’s best to enjoy your frozen salmon cakes within 2 months of freezing. This method was a staple at our Make Ahead Meal Assembly Store, proving its efficiency and delicious outcome!
Explore More Savory Cake Recipes
If you’ve fallen in love with the versatility and deliciousness of these salmon cakes, you’ll be thrilled to discover other savory cake recipes that are just as easy and satisfying. Expand your culinary repertoire with these fantastic ideas:
- Easy Leftover Chicken Cakes
- Fried Zucchini Cakes Recipe
- Black Bean Cakes with Avocado Cream
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📋 Recipe
Baked Salmon Cakes (Patties or Muffin Tin Style)
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Ingredients
For the Salmon Cakes (Patties or Muffin Tin Style)
- ¼ cup onion finely diced for best integration
- ½ cup Panko breadcrumbs (or crushed saltine crackers for binding and crispness)
- ½ cup sharp cheddar cheese shredded (adds a delicious tangy flavor)
- 2 Tablespoons parsley chopped (fresh is best, dry will work, or omit/substitute with dill or chives)
- 1 Tablespoon Worcestershire sauce (for umami depth)
- 1 egg lightly beaten (acts as a binder)
- 15 ounces pink salmon bones removed, well-drained (canned is ideal for convenience)
For the Lemon Garlic Aioli
- 3 Tablespoons mayonnaise
- 1 Tablespoon lemon juice (freshly squeezed for best flavor)
- 1 garlic clove pressed or minced
- ⅛ teaspoon paprika (for color and a touch of warmth)
Instructions
For the Salmon Cakes (Patties or Muffin Tin Style)
- Preheat your oven to 375 °F (190°C) and prepare a baking sheet by greasing it or lining it with parchment paper.
- In a large bowl, combine the finely diced onion, Panko breadcrumbs, shredded sharp cheddar cheese, chopped parsley, and Worcestershire sauce. Stir these ingredients thoroughly.
- Flake the well-drained salmon until it’s uniformly crumbly, then gently stir it into the other ingredients along with the lightly beaten egg until just combined.
- Scoop out ¼ cup portions of the mixture, tightly compress, and form into 8 small, slightly rounded patties. Place these on your prepared baking sheet (or fill muffin tin wells for the muffin tin method).
- Bake the salmon patties for 10 minutes.
- Remove from the oven, lightly mist or brush the tops with olive oil, and CAREFULLY flip the delicate patties to the other side.
- Continue baking for 10 minutes more, or until the salmon cakes are beautifully golden brown on top and heated through. (For muffin tin cakes, no flipping is needed; just bake for 20-25 minutes until golden).
- Allow the cakes to rest for a minute or two on the baking sheet before carefully transferring them to a serving plate.
For the Lemon Garlic Aioli
- In a small bowl, thoroughly mix the mayonnaise, lemon juice, pressed or minced garlic, and paprika until smooth. Drizzle generously over the warm salmon cakes or serve on the side for dipping.
Notes
- Leftovers: Store cooked salmon cakes in an airtight container in the refrigerator for 2-3 days, or in the freezer for up to 2 months.
- Reheat: To restore crispness, reheat cooked salmon cakes in the oven or air fryer at 350°F (175°C) for 15-20 minutes, or until thoroughly heated.
Air Fryer Instructions:
Preheat your air fryer to 390°F (200°C). Spray the basket lightly with oil, then place patties in a single layer. Spritz the tops with olive oil. Cook for about 8 minutes, carefully flipping once, until golden and crisp. Exact time may vary by model.
Nutrition Information (Estimated Per Serving)
Nutritional and Food Safety Disclaimer