These healthy baked salmon cakes are perfect as an appetizer with my tangy avocado dressing, or as a meal with a salad, roasted vegetables, or rice. What a great way to use leftover salmon!
baked salmon cake
These baked salmon cakes are super easy to make and perfect for gatherings or holiday appetizers. It’s also great for using up leftover grilled salmon. It can also be eaten with salad, roasted vegetables, or rice, or served for lunch. Fish cakes are more affordable and rich in omega-3s than crab cakes. Other fish cake recipes that I love are these Baked Loaf Crab Cakes, Waffle Crab Cakes, and Baked Corn and Crab Cakes with Red Chili Chipotle Lime Sauce.
If you’re looking for healthy appetizer ideas this holiday season, look no further. We’ve got more salmon recipes here than any other fish! Wild salmon is packed with heart-healthy omega-3s. Rich in content, these salmon cakes are so easy to make. You can pre-assemble them and pop them in the oven when your guests arrive. Place them on the table and watch them disappear!
When buying fish, choose wild rather than farmed. Arrange the Queen’s original recipe, Inaen I used only light ingredients and baked rather than fried and it turned out great. I love a savory dipping sauce and knew the avocado cilantro dressing would be the perfect fresh compliment.The tartar sauce is also great.
Helpful hints:
If you don’t want to cook the salmon, you can use well-drained packaged or canned salmon if you have it on hand, but it’s worth the extra few minutes to cook it yourself.
how to make salmon cake
Follow these simple steps to make a baked salmon cake using the recipe provided.
- Preheat oven. Prepare a baking sheet by setting the oven to 400F and lining a parchment or silicone baking mat.
- Cook vegetables: Add olive oil to skillet and add 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 large sauté over medium-low heat. Cook for about 18-20 minutes, until vegetables are tender. Cool the cooked vegetables.
- Prepare salmon mixture. In a large bowl with salmon, add bread crumbs, mayonnaise, yogurt, mustard, chilled vegetable mixture, and eggs. Mix well and chill in the refrigerator for 30 minutes or freeze for 10 minutes to make patties easier to make.
- Mold the salmon cake. Form 15 equally sized patties from mixture by hand, making each patty about 1/4 cup each.
- Arrange the patties: Place the salmon cake on a lined baking sheet and lightly spray the top with cooking spray.
- Bake a salmon cake: Place baking sheet in preheated oven and bake salmon cake for 20 minutes or until browned.
- Serve and enjoy!
how to serve
- As an appetizer, try salmon cake with tartar sauce or dip it in my Zesty Avocado Dressing.
- To make it a meal, serve the salmon cake with your choice of sides, such as salad, roasted vegetables, or rice.
Other Salmon Recipes
yield: 15
Serving size: 1 cake
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Season the salmon with salt.
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Heat a large skillet over medium-high heat. When hot, lightly oil and add salmon.
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Bake until salmon is browned on one side, about 4-5 minutes, then flip and bake for another 4-5 minutes or until salmon flakeys easily. Remove to a plate to cool and break salmon into large bowls.
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Add olive oil to skillet and add 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 large saute medium low. Bring to a boil and simmer until vegetables are tender, about 18-20 minutes. Cool to room temperature.
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In a large bowl with salmon, add bread crumbs, mayonnaise, yogurt, mustard, chilled vegetable mixture, and eggs. Mix well.
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Cover and chill in the refrigerator for 30 minutes or chill in the freezer for 10 minutes. This makes it easier to mold and less sticky.
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Preheat oven to 400°F. Spray a nonstick baking sheet with cooking spray.
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Form salmon into 15 cakes (only 1/4 cup each) and place on prepared baking sheet.
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Bake salmon cakes for 20 minutes or until browned.
Last step:
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Serving: 1 cake, calorie: 87 kcal, carbohydrates: 8 g, protein: 7 g, obesity: 3 g, saturated fat: 0.5 g, cholesterol: twenty three mg, sodium: 297 mg, fiber: 1 g, sugar: 1 g
