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These healthy baked salmon cakes are perfect as an appetizer with my zesty avocado dressing, or make it a meal with salad, roasted veggies or rice on the side. A great way to use up leftover salmon!
These baked salmon cakes are so easy to make and such a great appetizer for gatherings or holidays. They are also a great way to use up leftover Baked salmon. You can also make them a meal or serve for lunch with salad, roasted vegetables or rice. Fish cakes are much more affordable to make than crab cakes, and loaded with omega 3s. More fish cake recipes I love are these Baked Lump Crab Cake with Red Pepper Chipotle Lime Sauce, Waffled Crab Cakes, and Baked Corn and Crab Cakes.
If you are looking for a healthy appetizer idea this Holiday season, look no further. I have more salmon recipes here than any other fish! Wild salmon is loaded with heart-healthy omega-3s and these salmon cakes are pretty easy to make. You can assemble them ahead of time, then put them in your oven when your guests arrive. Set them out on the table and watch them disappear!
When purchasing fish, I always opt for wild rather than farm raised. I adapted the original recipe from the queen, Ina Garten only with lighter ingredients, then baked the cakes rather than frying and they turned out wonderful. I love a good dipping sauce and knew that my avocado cilantro dressing would be the perfect fresh compliment, tartar sauce would also be great.
If you don’t want to cook the salmon, you can also use well-drained packaged or canned salmon if that’s what you have on hand, but it’s worth the extra few minutes it takes to cook it yourself.
How To Make Salmon Cakes
To make baked salmon cakes using the provided recipe, 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 the vegetables: Add the olive oil to the pan, then add the 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 in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes. Allow the cooked vegetables to cool.
- Prepare the salmon mixture: To the large bowl with the salmon add the breadcrumbs, mayonnaise, yogurt, mustard, cooled vegetable mixture, and eggs. Mix well then refrigerate 30 minutes to chill, or freeze 10 minutes, this will make it easier to form the patties.
- 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 the lined baking sheet and lightly spray the tops with cooking spray.
- Bake the salmon cakes: Place the baking sheet in the preheated oven and bake the salmon cakes for 20 minutes, or until they turn golden and are 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 it a meal, serve the salmon cakes with your choice of sides, such as a salad, roasted vegetables, or rice.
More Salmon Recipes
- Parmesan Herb Baked Salmon
- Salmon Salad with Beets, Arugula, Pistachios, and Pomegranates
- Chili-Lime Air Fryer Salmon
- Spice-Rubbed Grilled Salmon with Black Beans and Corn
- Salmon Avocado Salmon
Prep: 5 mins
Cook: 25 mins
Chill time: 30 mins
Total: 30 mins
Serving Size: 1 cake
- 1/2 pound wild Alaskan salmon filet, fresh or frozen (if frozen thaw overnight in the refrigerator)
- olive oil cooking spray
- 1 tbsp olive oil
- Kosher salt and freshly ground black pepper
- 3/4 cup small-diced red onion, 1 small onion
- 1 1/2 cups small-diced celery, 4 stalks
- 1/2 cup small-diced red bell pepper, from 1 small pepper
- 1/2 cup small-diced yellow bell pepper, from 1 small pepper
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon capers, drained
- 1/4 tablespoon hot sauce
- 1 1/2 tsp Old Bay seasoning
- 1 cup seasoned breadcrumbs, or gluten-free crumbs
- 3 tablespoon light mayonnaise
- 3 tablespoon fat free Greek yogurt
- 1 tablespoon Dijon mustard
- 1 large egg, lightly beaten
- 3 large egg whites, lightly beaten
Season salmon with salt.
Heat a large skillet over medium-high heat; when hot lightly spray with oil and add the salmon.
Cook the salmon until browned on one side, about 4 to 5 minutes then turn and cook an additional 4 to 5 minutes or until salmon easily flakes. Set aside on a dish to cool, then flake the salmon into a large bowl.
Add the olive oil to the pan, then add the 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 in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes. Set aside to cool to room temperature.
To the large bowl with the salmon add the breadcrumbs, mayonnaise, yogurt, mustard, cooled vegetable mixture, and eggs. Mix well.
Cover and chill in the refrigerator for 30 minutes, or freeze 10 minutes. This will make them easier to shape and become less sticky.
Preheat oven to 400°F. Spray a non-stick baking sheet with cooking spray.
Shape the salmon into 15 (scant 1/4 cup each) cakes and place on prepared baking sheet.
Bake the salmon cakes for 20 minutes, or until they are golden and cooked through.
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Serving: 1 cake, Calories: 87 kcal, Carbohydrates: 8 g, Protein: 7 g, Fat: 3 g, Saturated Fat: 0.5 g, Cholesterol: 23 mg, Sodium: 297 mg, Fiber: 1 g, Sugar: 1 g
Posted By: Gina