Baked Salmon Cakes

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Looking for a healthy salmon croquette recipe? These Baked Salmon Cakes are packed with flavorful vegetables and baked instead of fried. These salmon cakes are a healthy source of protein and omega-3 fatty acids.

Baked Salmon Cakes Marisa Moore Nutrition

Disclosure: This post was sponsored by Cans Get You Cooking. I was compensated for my time but as always, all opinions are my own!

If you grew up eating this southern staple or now live where they make really good ones – like me in Atlanta, the thought of changing the recipe is a dubious one.

I grew up in South Carolina. At least once a week my grandma made salmon croquettes. She’d empty a tall can of salmon into a bowl (soft round bones and all), add some seasonings and an egg. She’d mix it all up and flatten a few patties to fry for breakfast or dinner. On other days, she’d mix the salmon with onions and serve it over white rice. This was a weekly staple for breakfast or dinner.

We didn’t have any fancy meals. Honestly, the first time I ever had fresh salmon was at an event during my senior year in high school. A lot has changed since then. While fresh or frozen salmon are now a regular part of my routine, I always have a couple cans of salmon in my pantry. I mean you never know when salmon croquette craving will hit!

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 cakes recipe…

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

Salmon Cake Ingredients

 

Salmon Cakes Mix

Perfect for a busy weeknight or a quick breakfast protein, these baked salmon cakes hit the spot. If you’re 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.

Baked Salmon Patties

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

Baked Salmon Cakes

 

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

Canned Salmon

These small cans are perfectly portioned to serve about 2 people. Pop the top and toss the salmon into a salad, pasta or drizzle with an olive oil vinaigrette for a flavorful sandwich filling. It’s there whenever you need a quick meal. And did you know the can is recyclable? Yep.

As a registered dietitian, people often ask about the sodium in canned foods. That is a concern. If you’re watching your sodium intake, choose the no salt added or low sodium options. Also, for foods like beans, rinsing them in a colander under cool water can remove up to 40% of the sodium.

Now that I’ve shared a staple from my “cantry,” I’d love to hear what’s in yours. I also keep a supply of black beans in the pantry for those times when I don’t have 2 hours to cook them. More on that later.

What canned foods do you keep on hand for busy weeknight dinners?

Baked Salmon Cakes Marisa Moore Nutrition
Print
Baked Salmon Cakes
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Course: Breakfast, Entree, Main Course
Cuisine: American
Servings: 4 servings
Calories: 206 kcal
Author: Marisa Moore, RDN
Ingredients
  • 2 - 6 oz cans skinless and boneless salmon drained
  • ½ cup onion finely diced
  • ½ cup red bell pepper finely diced
  • ½ cup celery finely diced
  • 2 tablespoons fresh parsley
  • 1 teaspoon garlic powder
  • 1 tablespoon Dijon mustard
  • ½ teaspoon ground black pepper
  • ½ cup panko breadcrumbs
  • 2 eggs lightly beaten
  • Olive oil/olive oil spray
Instructions
  1. Preheat oven to 400°F. Mist a baking sheet with olive oil.
  2. In a medium bowl, flake the salmon. Add the chopped vegetables and all remaining ingredients. Mix well.
  3. Divide the mixture into 8 equal parts. Shape each into an individual patty. Place on the prepared baking sheet.
  4. Bake at 400°F for 20 minutes, turning once.
  5. Serve with a side of rice, corn or quinoa and/or a green vegetable for a complete dinner or take a lesson from a southern girl and enjoy them for breakfast!

For more canned food recipes, visit Cans Get You Cooking.

17 Comments on Baked Salmon Cakes

  1. Katie | Healthy Seasonal Recipes
    June 24, 2016 at 9:04 AM (8 months ago)

    I used to be in the habit of using canned salmon, but for some reason I stopped. Thank you for the inspiration to get back into it. Love your updated additions of veggies and Dijon. I’m sure your gramma would be proud.

    Reply
    • Marisa
      June 25, 2016 at 6:48 PM (8 months ago)

      Thanks, Katie! She definitely would be!

      Reply
  2. Corina
    June 24, 2016 at 9:37 AM (8 months ago)

    These sound delicous! I have to admit I don’t use tinned salmon very often but do use tinned beans all the time. I’d love to try these and also see if my children like them too.

    Reply
    • Marisa
      June 25, 2016 at 6:50 PM (8 months ago)

      I keep canned beans too! I hope your kids enjoy these salmon cakes. They make the perfect finger food!

      Reply
  3. Sara @sarahaasrdn.com
    June 24, 2016 at 12:15 PM (8 months ago)

    Totally in love with salmon cakes! Nice recipe Marisa!

    Reply
    • Marisa
      June 25, 2016 at 6:50 PM (8 months ago)

      Thanks, Sara! And yes. They are the best!

      Reply
  4. Sonali- The Foodie Physician
    June 25, 2016 at 12:01 AM (8 months ago)

    This dish is easy on the eyes and the budget! I love the colorful veggies and the golden exterior you achieved even though you skipped the frying. I must admit that I don’t buy canned salmon very often but you’ve inspired me 🙂

    Reply
    • Marisa
      June 25, 2016 at 7:12 PM (8 months ago)

      Thanks, Sonali! I’m so happy with how these turned out – happy to have inspired you!

      Reply
  5. Jessica @ Nutritioulicious
    June 25, 2016 at 11:13 AM (8 months ago)

    We’re big fans of canned salmon in my house. The girls and I eat it for lunch on a regular basis. This is a great way to take it to another level!

    Reply
    • Marisa
      June 25, 2016 at 7:08 PM (8 months ago)

      Thanks, Jessica! One of my favorite ways to get a quick and healthy meal on the table for sure!

      Reply
  6. Meme
    June 25, 2016 at 1:42 PM (8 months ago)

    I feel like my pantry looks like I’m preparing for the apocalypse because I have so.many.cans haha! But it’s so nice to know you always have something you can eat that will fill you up and nourish your body. These salmon cakes look incredible! Your photos are beautimous! xo

    Reply
    • Marisa
      June 25, 2016 at 7:10 PM (8 months ago)

      Ha! It IS nice to know you’re always covered with cans! And thanks for the compliments on the photos… I’m learning 🙂

      Reply
  7. Vevyann
    July 5, 2016 at 8:39 AM (8 months ago)

    Marisa
    I Love your nutritious tips. More than you know you helping your Aunt getting her cholesterol level in check. Time to time I check your blog for health tips Thanks for posting Aunt Vevyann Love you !!!!!!!!!!!

    Reply
    • Marisa
      July 5, 2016 at 8:44 AM (8 months ago)

      Awww! Thanks so much for the note. And you know you can call me anytime. I’m always happy to help 🙂

      Reply
  8. debbie
    November 27, 2016 at 5:04 PM (3 months ago)

    Hi Marisa, I just came across your recipe after turning to google to find out what “flake the salmon” means. I was wondering, after opening my first “can” of salmon and finding the bones included, if that means to “get all of the bones, etc” out. Your recipe looks great – and I will try it out on the next can. This time, however, I am using an experiment my brother and I tried out when he got some fresh crab meat and we decided to make crab cakes at my parent’s home a few years ago. We discovered we didn’t have some of the ingredients we’d normally use, so we added what we could find in the pantry…..a can of chopped green chilis and a sleeve of crushed ritz crackers. We added some salt and pepper and a tiny bit of mayo, mixed it all up, and baked pattie size portions in a muffin tin. They were delicious, and that has been how I do crab cakes or salmon patties ever since. Until yesterday, however, I’d never thought of using canned salmon. I’m anxious to try it my usual way today, and your way soon! p.s. does “flake the salmon” just mean break it apart? Is it ok to eat the bones, etc. in the canned salmon?

    Reply
    • Marisa
      November 27, 2016 at 5:29 PM (3 months ago)

      Hi, Debbie.
      Thanks for stopping by. So wild that you’d find me with that search. Yes. Flake the salmon means to break the large chunks whether you cooked it yourself or you’re using canned. You can eat the bones – they are soft enough and actually provide a little calcium. I now buy the boneless and skinless canned salmon because it’s easier but growing up I ate the bones all the time.

      And I love the idea of baking crab cakes in a muffin tin. It makes it so easy. Happy salmon patty making!

      Reply

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