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Easy baked salmon cakes recipe

Easy baked salmon cakes recipe

  • Recipes
  • Dish type
  • Starters
  • Seafood starters
  • Fish starters
  • Salmon starters

This recipe is a great way to used tinned or leftover salmon, and is easily adapted to include whatever spices you like.

275 people made this

IngredientsServes: 4

  • 1 (213g) tin salmon, drained and flaked
  • 1 egg, beaten
  • 1 tablespoon olive oil
  • 2 spring onions, finely chopped
  • 150g (5 oz) dried breadcrumbs
  • salt and pepper to taste

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Preheat oven to 190 C / Gas mark 5.
  2. In a medium bowl, mix together salmon, egg, olive oil, spring onions and 75g breadcrumbs. Season with salt and pepper. Form mixture into 8 patties. Coat patties with remaining breadcrumbs, and arrange in a single layer on a baking tray.
  3. Bake 10 minutes in the preheated oven, turning once, or until golden brown on both sides.

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Reviews & ratingsAverage global rating:(132)

Reviews in English (113)

Altered ingredient amounts.Use two tins of salmon instead of one. Add garlic. Also add onions and green peppers. I make a sauce with mayo, lime juice & dill for dipping. Like I said, these come out consistently fantastic.-07 Aug 2008

Something else.I made a dipping sauce to go with it: 2 tbsp light mayo, 1 tbsp lemon juice, pinch of basil.-07 Aug 2008

Yum is all I can say!I love these and they are a regular in my house, especially useful when you have a boyfriend who likes to do the messy bit!Lovely flavours, I use a bit less bread in the form of grated wholemeal pitta but that's the only change, lovely with watercress and sweet chilli dipping sauce in a pitta, wrap or in a lettuce leaf! We make larger patties, burger sized which take a bit longer to cook but they are delicious the next day in a wrap or on top of a salad. Thanks!!!-22 Nov 2011

Easy Baked Salmon

This simple whole side of salmon with butter, garlic, and fresh herbs is flavorful and foolproof, thanks to roasting it in a foil packet.

This recipe calls for a butter sauce with garlic, lemon juice, and honey which adds sweetness and brightness to the side of salmon. The baked salmon gets topped with chopped chives, basil, and parsley, adding a touch of freshness at the end.

If you don’t have these on hand you can use any fresh soft herb of your choice like tarragon or cilantro. This east-to-make yet flavorful combination is sure to be a crowd pleaser and once you get the method down, the flavor variations are endless.

Because of how fast salmon cooks, it’s a great option for a weeknight meal. If you’re ever making more than one or two fillets at a time, roasting a whole side of salmon is the way to go. Not only does it look impressive, but it’s deceptively simple.

The key to cooking a whole side of salmon is using a foil packet! This method ensures your salmon will be super moist, absorb all the flavors you season it with, and cook evenly.

What kind of salmon goes in salmon patties?

This recipe uses canned wild Alaskan salmon&ndashit has the best flavor and quality.

You will need to clean away the skin and bones from the meat. If you think that might make you puke, buy your salmon in a can already cleaned.

Some people get really grossed out cleaning it themselves.

You will pay more for it, but you can avoid getting quite as messy. Buy at least two cans if you go this route.

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Combine the bell pepper, green onion, mayonnaise, lemon juice, seasoned salt, cayenne, egg, salmon, and about one-fourth of the bread crumbs together in a bowl. Mix well.

Cover the bowl and refrigerate for 1 hour.

Scoop the salmon mixture into balls about the size of a large egg. Roll the salmon balls in the remaining breadcrumbs to evenly coat on all sides. Place the coated salmon balls on a sheet of waxed paper. Gently flatten each ball to about 1/2-inch thick.

Heat a skillet over medium heat. Add the butter, tilting the pan to evenly coat the bottom with the butter as it melts. When the butter is hot, add the salmon cakes (in batches if needed) and cook on each side for 3-4 minutes.

How to Make Salmon Cakes in the Oven

  • Open and drain the canned salmon. Check current prices for canned salmon on Amazon.
  • In a bowl, crush the fish and bones. Everything in the can is pre-cooked and ready to eat including the bones, skin, and meat.
  • Into the bowl add the egg, minced vegetables, and seasoning.
  • Mix ingredients together well and then form into patties.
  • Place the salmon patties on a lightly oiled baking sheet and bake for 15 minutes in an oven preheated to 400 degrees Fahrenheit.
  • Turn patties once and bake for 5 minutes more.
  • Remove salmon cakes from the oven and serve, or allow to cool and save in the fridge for later.

Add a creamy dressing or sauce and these baked salmon cakes make a nice entree with little effort. The fish cakes also go great on a sandwich, and they make handy leftovers, or freeze easily for future meals.

If you enjoy this salmon cake recipe, then you might also like this Salmon Ball Recipe, which is a versatile way to use baked salmon in saucier dishes.

Thanks for checking out our baked salmon cakes recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

The ingredients you'll need

The only ingredients absolutely needed for this recipe are canned salmon and eggs. The rest of the ingredients are very flexible. These are the basic ingredients you'll need (the exact measurements are listed in the recipe card below):

Canned salmon: Use boneless skinless salmon, and drain it very well.

Eggs: I use large eggs in most of my recipes, this one included.

Mayonnaise: I prefer mayonnaise made with avocado oil over other types of mayonnaise.

Dijon mustard: This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard.

Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work in this recipe.

Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the patties could end up too salty.

Dried thyme: Make sure it's fresh - a stale spice can easily ruin a dish.

Chopped parsley: Cilantro is also very good in this recipe.

Olive oil for frying: I love cooking with this delicious oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.

How to Make Salmon Patties Healthier

  • Use canned salmon or plain baked salmon flaked apart. Pat it dry or squeeze out any excess liquid.
  • Add vegetables. But chop them finely. Large pieces of onion, peppers, or celery will make the patties fall apart.
  • Focus on flavor. Add garlic powder, black pepper, and a bit of Dijon mustard for extra flavor. That last one is not traditional but it adds a nice zing.
  • Bake them on a hot pan brushed with oil.

Canned salmon is a convenient and affordable way to get protein and omega-3s, which are important for heart health and provide a host of other benefits. Sardines are great for this too!

OK back to the salmon patties recipe&hellip

I took my grandma&rsquos recipe for salmon croquettes and added my own little twist. I add chopped fresh vegetables and a hint Dijon mustard for extra flavor.

Be sure to chop the vegetables uniformly. Instead of breadcrumbs, you can use almond flour to keep the recipe grain-free. You can also use gluten-free breadcrumbs if you need that.

Perfect for a busy weeknight or a quick breakfast protein, these baked salmon cakes hit the spot. If you&rsquore cooking for one like me, keep the baked salmon patties them in the fridge up to 3 days and just reheat in the oven. You can also freeze them for a quick heat and eat snack.

These salmon cakes are baked instead of fried but still flaunt a crisp, brown exterior.

You can get creative with this recipe. Add leftover spinach or kale or use different herbs for a flavor variation.


Salmon cakes are pan-fried patties that are super moist and tender on the inside, and nice and crusty on the outside. When my family used to live in Ukraine, I remember my parents making this kind of fish patties out of canned fish because we didn’t have access to fresh Salmon as it was very expensive. Now, we can get fresh wild Salmon straight out of fishermen boat or buy it in store for a fairly good price, when its in season.

When my children were younger, making these Salmon Cakes was very convenient. First, the little munchkins got all the nutrients of fresh fish. Second, I didn’t have to worry about them swallowing any bones, that I’ve accidentally missed while deboning the fish. There! Very easy and kid-friendly recipe. I hope you’ll enjoy making Salmon Cakes at home, because for the price that you can get them in a fancy restaurant, you can buy a whole Salmon, and feed a family of eight. How do you like that?


  • 2 lb. Salmon fillet (skinless, boneless, ground)
  • 1 large or 2 small onions, minced
  • 7-10 garlic cloves, minced
  • 1 egg
  • 3/4 cup Panko bread crumbs
  • 1 tablespoon salt
  • pepper
  • Italian seasoning (optional)
  • avocado oil for frying (not pictured)

I use a meat grinder to process my fish, onions and garlic. You can also use a food processor, if you’d like. It is still on my wish list, but meat grinder does a very good job, and definitely takes care of those little missed bones.

Add one egg, salt and pepper to ground salmon. Combine all ingredients together.

With the help of ice cream scoop, form little patties, and roll them in Panko crumbs. I like to sprinkle some Italian seasoning into bread crumbs right before rolling Salmon patties in it.

In a large skillet, with some avocado oil over medium heat, fry patties until golden, about 7 minutes per side.

Now, this is completely optional step, but this is just one more way to enjoying Salmon Cakes. Right after the patties are ready, stock them in a large sauce pot. Caramelize one onion, add some tomato or spaghetti sauce, fresh herbs, pinch of salt, and pour it over Salmon patties.

Add some water just to cover the patties and a bay leaf. Bring to boil, and let simmer for 5-10 minutes. And there you have it. This is especially good if you’re going to serve your Salmon Cakes over pasta.

How do you make salmon cakes from scratch?

These salmon cakes aren’t called “easy” for nothing! Just mix the seven ingredients in a bowl, put a one-fourth cup of the mixture on the waffle iron affil link, and cook for about three to four minutes. Like I said – easy!

You could also double or triple this waffled salmon cake recipe if you needed to feed more people or wanted leftovers. To reheat, just pop the waffles in the toaster.

No waffle iron? Make them on a skillet, about 3 min per side. Or air fry them 400F 6 to 8 minutes.