baked salmon cakes recipe

Written ByJenny Smyth Posted on
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The Best baked salmon cakes recipe

I’m so excited to share this baked salmon cakes recipe with you all. This dish is a staple in our household, and for good reason – it’s easy to make, delicious, and packed with nutrients. I first discovered this recipe when I was looking for a healthier alternative to traditional fish sticks.

The combination of salmon, panko breadcrumbs, and spices is absolute perfection. My kids love helping me mix the ingredients together and shape the cakes into patties. We like to bake them in the oven until they’re crispy on the outside and flaky on the inside.

The best part? They’re ready in just 20 minutes! I’ve served these salmon cakes at countless family gatherings and potlucks, and they always disappear quickly.

My husband even requests them for his lunch every week. As for me, I love that they’re a great way to get in some omega-3 rich salmon without feeling guilty about serving processed foods. Plus, they’re so versatile – we like to serve them with a side of quinoa or brown rice for a filling meal.

Whether you’re looking for a quick weeknight dinner or a special occasion dish, these baked salmon cakes are sure to impress. And the best part? They’re ridiculously easy to make – just mix the ingredients together, shape into patties, and bake until golden brown.

Baked Salmon Cakes with Lemon Dill Sauce

4.9 from 728 votes

Crispy baked salmon cakes topped with a tangy lemon dill sauce. A healthier alternative to fried salmon cakes, these are baked to perfection and served with a side of mixed greens or roasted vegetables.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Salmon Cakes

1 lb canned salmon, drained and flaked
1/2 cup breadcrumbs
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh parsley
1 large egg
1 tbsp Dijon mustard
1 tsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp smoked paprika

For the Lemon Dill Sauce

1/2 cup Greek yogurt
1 tbsp lemon juice
1 tbsp finely chopped fresh dill
1 clove garlic, minced
1 tbsp olive oil
salt and pepper to taste

👨‍🍳Directions

1Preheat the oven to 400°F.
2Line a baking sheet with parchment paper.
3In a mixing bowl, combine the flaked salmon, breadcrumbs, red onion, parsley, egg, Dijon mustard, lemon juice, salt, black pepper, and smoked paprika.
4Mix well until all ingredients are evenly distributed.
5The mixture should hold together when pressed.
6If it’s too dry, add a small amount of water.
7Form the salmon mixture into 8 equal-sized patties.
8Place them on the prepared baking sheet, spacing them evenly apart.
9Lightly press down on each patty to flatten slightly.
10Bake the salmon cakes in the preheated oven for 12-15 minutes, or until the tops are lightly golden and the cakes are firm to the touch.
11Be careful not to overcook, as they can become dry.
12While the salmon cakes are baking, prepare the lemon dill sauce.
13In a small bowl, mix together the Greek yogurt, lemon juice, dill, minced garlic, olive oil, salt, and pepper.
14Stir well to combine.
15Remove the salmon cakes from the oven and let them cool for a few minutes before serving.
16This allows them to firm up slightly and makes them easier to handle.
17Serve the salmon cakes hot, topped with a generous dollop of the lemon dill sauce.
18Pair with a side of mixed greens or roasted vegetables for a complete meal.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Measuring cups and spoons
Small bowl for sauce
Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 125mg🧂Sodium: 700mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 30g

📝Notes

Tips: For a spicier kick, add a pinch of cayenne pepper to the salmon mixture. You can also use fresh salmon fillets instead of canned, but adjust the cooking time accordingly.

Watch Video Of How Baked Salmon Cakes with Lemon Dill Sauce Works

These baked salmon cakes are perfect for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal. They’re also incredibly versatile – try serving them with roasted vegetables or a side salad for a light meal.

When it comes to storage, you can store them in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, simply bake in the oven at 350°F (175°C) until crispy on top.

❓ Frequently Asked Questions About Baked Salmon Cakes with Lemon Dill Sauce

1.

Q: What type of fish can I use instead of salmon?
A: While salmon is my go-to choice for this recipe, you can also use other types of fish such as cod or tilapia. Just be sure to adjust the cooking time accordingly.

2.

Q: Can I make these salmon cakes ahead of time?
A: Yes, you can mix the ingredients together and shape the cakes up to a day in advance. Store them in an airtight container in the fridge until ready to bake.

3.

Q: How do I keep the salmon cakes from falling apart?
A: Make sure to not overmix the ingredients together – this will help keep the cakes intact when baking. Also, don’t overcrowd the baking sheet – give each cake enough space to cook evenly.

4.

Q: Can I freeze these salmon cakes?
A: Yes, you can freeze the uncooked patties for up to 3 months. Simply thaw overnight in the fridge before baking.

5.

Q: What’s the best way to reheat leftover salmon cakes?
A: You can reheat them in the oven at 350°F (175°C) for 5-7 minutes or until crispy on top.

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