These healthy baked salmon cakes are perfect as an appetizer with my savory avocado dressing or as an accompaniment to salad, roasted vegetables or rice. A great way to use up leftover salmon!
Baked salmon cakes
These Baked Salmon Pies are so easy to make and a great appetizer for a gathering or holiday. They’re also a great way to use up leftover baked salmon. You can also make them with a meal or serve them for lunch with a salad, roasted vegetables, or rice. Fish cakes are much cheaper to make than crab cakes and are packed with omega-3 fatty acids. Other fish cake recipes I love include these Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce, Waffle Crab Cakes, and Baked Corn and Crab Cakes.
If you’re 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 packed with heart-healthy omega-3s, and these salmon cakes are pretty easy to make. You can assemble them in advance and then pop them in your oven when your guests arrive. Put them on the table and watch them disappear!
When I buy fish, I always choose wild fish over farmed fish. I adapted Queen Ina Garten’s original recipe with only lighter ingredients, then baked the cakes instead of frying them and they turned out wonderful. I love a good dipping sauce and knew my avocado cilantro dressing would be the perfect fresh addition, tartar sauce would be great too.
Helpful tips:
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 prepare Baked Salmon Pies using the recipe provided:
- Preheat oven: Set the oven to 400F and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
- Cook Vegetables: In a large skillet, add olive oil to skillet, then add onion, celery, red and yellow peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon Kosher salt, and 1/2 teaspoon pepper over medium heat and cook until vegetables are tender, about 18 to 20 minutes. Allow the cooked vegetables to cool.
- Preparation of the salmon mixture: In the large bowl with the salmon, add the breadcrumbs, mayonnaise, yogurt, mustard, cooled vegetable mix, and eggs. Mix well then refrigerate for 30 minutes or freeze for 10 minutes, this makes it easier to shape the patties.
- Shape salmon cake: Using your hands, form the mixture into 15 evenly sized patties, each patty being about 1/4 cup.
- Serve the meatballs: Place the salmon cakes on the parchment-lined baking sheet and lightly spray the top with cooking spray.
- Bake salmon cake: Place the baking sheet in the preheated oven and bake the salmon cakes for 20 minutes or until golden and cooked through.
- Serve and enjoy!
how to serve
- Serve the salmon cakes with remoulade as a starter 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
Yield: 15
Serving size: 1 Cake
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Season salmon with salt.
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Heat a large skillet over medium-high heat; When hot, drizzle lightly with oil and add the salmon.
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Sear the salmon until browned on one side, about 4 to 5 minutes, then turn and cook another 4 to 5 minutes or until the salmon is flaky. Set aside on a plate to cool, then flake the salmon into a large bowl.
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In a large skillet, add olive oil to skillet, then add onion, celery, red and yellow peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon Kosher salt, and 1/2 teaspoon pepper over medium heat and cook until vegetables are tender, about 18 to 20 minutes. Leave to cool to room temperature.
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In the large bowl with the salmon, add the breadcrumbs, mayonnaise, yogurt, mustard, cooled vegetable mix, and eggs. Mix well.
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Cover and chill in the fridge for 30 minutes or freeze for 10 minutes. This makes them easier to shape and less sticky.
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Preheat oven to 400°F. Spray a nonstick baking sheet with cooking spray.
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Shape the salmon into 15 cakes (just under 1/4 cup each) and place on the prepared baking sheet.
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Bake the salmon cakes for 20 minutes or until golden and cooked through.
Last step:
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Portion: 1 Cake, Calories: 87 kcal, Carbohydrates: 8th G, Protein: 7 G, Fat: 3 G, Saturated Fatty Acids: 0.5 G, Cholesterol: 23 mg, Sodium: 297 mg, Fiber: 1 G, Sugar: 1 G