Jump to Recipe
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.
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.
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.
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.
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?
- 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
Preheat oven to 400°F. Mist a baking sheet with olive oil.
In a medium bowl, flake the salmon. Add the chopped vegetables and all remaining ingredients. Mix well.
Divide the mixture into 8 equal parts. Shape each into an individual patty. Place on the prepared baking sheet.
Bake at 400°F for 20 minutes, turning once.
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.