These healthy baked salmon cakes are perfect as an appetizer in my zesty avocado dressing, or make it a meal with a salad, grilled vegetables or rice on the side. A great way to use up leftover salmon!
Baked Salmon Cake
These baked salmon cakes are super easy to make and a great appetizer for gatherings or holidays. They are a great way to use up leftovers Baked salmon. You can also make them into a meal or serve them for lunch with a salad, grilled vegetables or rice. Fish cakes are more affordable to make than crab cakes, and are full of omega 3s. More fish cake recipes I love are these Baked Lump Crab Cake with Red Pepper Chipotle Lime Sauce, Waffled Crab Cakesand Baked Corn and Crab Cakes.
If you’re looking for a healthy appetizer idea this Holiday season, look no further. I still have 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 ahead of time, then pop them in your oven when your guests arrive. Place them on the table and watch them disappear!
When buying fish, I always choose wild rather than farm-raised. I adapted the original recipe from the queen, Mother Garten only with lighter ingredients, then baked the cakes rather than frying and they turned out amazing. I love a good sauce and know mine avocado cilantro dressing is the perfect fresh compliment, tartar sauce would be great too.
If you don’t want to cook the salmon, you can also use well-drained packaged or canned salmon if you have that on hand, but it’s worth the extra few minutes to cook it on its own.
How to Make Salmon Cake
To make baked salmon cakes using the recipe provided, follow these simple steps:
- Preheat your oven: Set the oven to 400F and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
- Cook vegetables: Add the olive oil to the pan, then add the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper to a large saute pan over medium heat and cook until the vegetables are tender, about 18 to 20 minutes. Allow the cooked vegetables to cool.
- Prepare the salmon mixture: In the large bowl with the salmon add the bread crumbs, mayonnaise, yogurt, mustard, cooled mixed vegetables, and eggs. Mix well then refrigerate for 30 minutes to chill, or freeze for 10 minutes, this will make the patties easier to form.
- Shape the salmon cakes: Use your hands to form 15 equal-sized patties from the mixture, making each patty about 1/4 cup each.
- Arrange the patties: Place the salmon cakes on a lined baking sheet and lightly spray the tops with cooking spray.
- Bake salmon cakes: Place the baking sheet in the preheated oven and bake the salmon cakes for 20 minutes, or until they are golden and cooked through.
- Serve and enjoy!
How to Serve
- As an appetizer, serve the salmon cakes with tartar sauce or my Zesty Avocado Dressing for dipping.
- To make this a meal, serve the salmon cakes with your choice of side, such as salad, grilled vegetables, or rice.
More Salmon Recipes
Serving Size: 1 cake
Season the salmon with salt.
Heat a large skillet over medium-high heat; when hot sprinkle a little oil and add the salmon.
Cook salmon until browned on one side, about 4 to 5 minutes then turn and cook an additional 4 to 5 minutes or until salmon flakes easily. Set aside on a dish to cool, then flake the salmon in a large bowl.
Add the olive oil to the pan, then add the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper to a large saute pan over medium heat and cook until the vegetables are tender, about 18 to 20 minutes. Set aside to cool to room temperature.
In the large bowl with the salmon add the bread crumbs, mayonnaise, yogurt, mustard, cooled mixed vegetables, and eggs. Mix well.
Cover and refrigerate for 30 minutes, or freeze for 10 minutes. This will make it easier to shape and less sticky.
Preheat the oven to 400°F. Spray a non-stick baking sheet with cooking spray.
Shape the salmon into 15 (about 1/4 cup each) cakes and place on the prepared baking sheet.
Bake the salmon cakes for 20 minutes, or until they are golden and cooked through.
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Serves: 1 cake, Calories: 87 kcal, Carbohydrates: 8 Mr, protein: 7 Mr, fat: 3 Mr, Saturated Fat: 0.5 Mr, Cholesterol: 23 etc, Sodium: 297 etc, fiber: 1 Mr, Sugar: 1 Mr