Looking for a healthy salmon croquette recipe? These Baked Salmon Patties are packed with flavorful vegetables and baked instead of fried. These salmon cakes are a healthy source of protein and omega-3 fatty acids.
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.
Try these Baked Salmon Cakes for an affordable protein & omega-3 packed breakfast, lunch or dinner! #healthyeating #salmonWe 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 both fresh and frozen salmon are now a regular part of my routine, I always have a couple of cans of salmon in my pantry. I mean you never know when a salmon croquette craving will hit!
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…
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.
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’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.
What to eat with baked salmon cakes
- Salmon patties go well with grains like rice or you can serve them the traditional way with grits for breakfast!
- Top a green salad with salmon cakes for a complete meal.
- Serve salmon patties as an appetizer at your next party or girls night in. Try diced or pureed avocado as a creamy topping.
- Eat them solo. They make a delicious snack served warm.
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 pantry, 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
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
- 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. The patties are done when they reach an internal temperature of 160°F.
- 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 with grits!
Notes
Tips for the best salmon patties
- Use canned salmon or cooked salmon flaked into small pieces.
- Always pat the salmon dry or squeeze out any excess liquid to help the patties stick together better.
- Add vegetables. But chop them finely. Large pieces of onion, peppers, or celery will make the patties fall apart.
- Focus on flavor. Add garlic, black pepper, and a bit of Dijon mustard for extra flavor.
- Bake them on a hot pan brushed with oil to get a nice crispy finish.
Nutrition
This post was originally sponsored by Cans Get You Cooking.
Katie | Healthy Seasonal Recipes
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.
Marisa
Thanks, Katie! She definitely would be!
Randall Murray
Mom didn’t like salmon patties.She are 3.
Marisa Moore
Thank you for the 5 star rating. Sounds like it was a surprise hit with your Mom.
Megan Turner
Your “jump to recipe ” link is not functioning. :/
Marisa Moore
Thank you for letting me know!
Randall Murray
I would like to correct the misspelled (ate)in. 3; Ex: Mom doesn’t like salmon patties…….. but she ate 3 of these. I ‘m awaiting you response! Thank you.
Marisa Moore
Haha! I’m so glad to hear this recipe changed her mind! Thanks for the note
Jwan Joslin
I used an extra egg and used dill weed and powdered onion. This is just what I had hoped it would be. Delicious!
Michael
Very tasty and healthy. I will definitely be making this recipe again.
Corina
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.
Marisa
I keep canned beans too! I hope your kids enjoy these salmon cakes. They make the perfect finger food!
Sara @sarahaasrdn.com
Totally in love with salmon cakes! Nice recipe Marisa!
Marisa
Thanks, Sara! And yes. They are the best!
Sonali- The Foodie Physician
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 🙂
Marisa
Thanks, Sonali! I’m so happy with how these turned out – happy to have inspired you!
Jessica @ Nutritioulicious
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!
Marisa
Thanks, Jessica! One of my favorite ways to get a quick and healthy meal on the table for sure!
Meme
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
Marisa
Ha! It IS nice to know you’re always covered with cans! And thanks for the compliments on the photos… I’m learning 🙂
Vevyann
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 !!!!!!!!!!!
Marisa
Awww! Thanks so much for the note. And you know you can call me anytime. I’m always happy to help 🙂
debbie
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?
Marisa
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!
Joey Colbert
I have some great canned salmon that is canned with no added oils or water. I don’t want to discard that wonderful fish “juice.” Do you think it would work to not drain the salmon and reduce the eggs to 1 to account for the extra liquid?
And because I don’t eat grains, I think I’ll substitute almond meal for the bread crumbs.
Thoughts?
Marisa
Hi Joey! The almond meal would work great.
Swapping the liquid for an egg? I don’t know if that would work. I’m thinking it would be way too wet to hold together, bake, and brown. If you try it, let us know. Worse case scenario, you’ll end up with a tasty salmon hash.
Anna Bates
I made these for breakfast today. We just loved them. There were a couple of minor issues, possibly because the mixture is harder to shape into patties than trad patties, that have more crumbs and egg. Some of them fell apart when I turned them. My s/o says he would like a bit more seasoning, and possibly the red pepper chopped finer. Otherwise, they made a great breakfast, served with lemon wedges. I will look for more of Marisa’s recipes. I’m a Texas girl, and most of my trad foods are high in fat and salt. Neither Shad nor I can tolerate those things for health reasons — we need low salt, low fat and (in his case) limited calcium. Thanks, Marisa, for a good, healthy alternative to cakes made with saltine crumbs!
Lori
Oh my goodness,,these are fantastic
I’ve tried to make them in the past., by frying and they always fell apart
I love that these are baked. A new addition to our menu, thank you for sharing..
Marisa
I’m so happy you enjoyed them! I took a chance baking instead of frying them for sure – I am a Southern Girl! But I love them this way.
lisa h
hi! can these freeze for later?
Marisa
Hi Lisa! These can be frozen but I’d bake them first. Let the cooked patties cool. Then freeze flat in a single layer in a freezer-safe bag or container. Enjoy!
Sue
Dinner tonight!
Brenda
Brenda
HI Marisa! Thanks for sharing looking forward to trying this recipe I love salmon…..
Marisa
It’s my pleasure! Hope you love it, Brenda!
Jeff
Marisa,
Your Grandma and my mother must have shared recipes. In my mind’s eye I can see her shaping the croquettes and finishing off by rolling them lightly in a mixture of corn meal and pulverized saltines. Into a cast iron skillet and three quarters inch of sizzling LARD they went and that’s where the magic happened. She mixed her homemade pickle relish together with Hienz Cocktail Sauce and Dukes Mayo; it ended on top of a couple of hot croquettes, nestled in the hollow of a hard roll on a bed of lettuce. 50 years ago and I can still taste them.
Last night, we tasted your version and they were WONDERFUL! They were simple to make and so much healthier. I had one for lunch today with a slice of tomato and whole wheat pita. It was just great. Thanks for sharing your new take on an old standard.
Regards,
JB Hayes
Marisa
Thanks so much for the thoughtful note. It brings up so many fond memories and I love that you can relate! So glad you enjoyed this version.
Hope A
I made these tonight and they were so perfect. They almost tasted like crab cakes, which I love even more. It was so easy too. On the side I made a sauce with mayo, capers, lemon juice and dill. Thanks for a great recipe!
Arhelia
These were so tasty! I used almond flour and I didn’t have red pepper or celery so I used some of my frozen Caribbean pimento peppers chopped and a Thai red pepper. Kept everything else the same. Mine made 8 and I am so excited to have lunch for the rest of the week! Thank you!
Mary LUX
HOW MUCH ALMOND FLOUR. IS NEEDED. . i DON’T HAVE PLANKO CRUMBS AND ALSO WONDERING IF QUICK OR ROLLED OATS WOULD WORK? Wanting a recipe for baked salmon cakes and found yours. Looking forward to trying this baked version.
Marisa
You can try the same amount of almond flour. But there’s a chance they won’t hold together as well. I wouldn’t try it with regular oats. I haven’t tested it but oat flour (simply made in the blender) might work.
Sherri
I love salmon croquettes but I’ve always pan fried them.–After reading your recipe I baked them tonight and they were equally as tasty, yet healthier minus the added oil. Thank you for the great recipe, — I’ll be baking them from now on! 😉
Missy
Making these for supper with rice and butter beans! They sound so good!
mark Friedman
Hi Marissa,
I made this recipe with two 6 ounce cans of salmon and I added 2 tablespoon of Mayo. With 5 minutes left I put on the broiler to brown up the cakes and they came out fabulous. I also put the salmon cakes on parchment paper which made the clean up soooo easy. Thanks for a great recipe.
Danielle
SO GOOD! Do not miss out on this meal. It’s so yummy and is a total crowd pleaser.
Liz
My husband introduced me to salmon patties years ago (his mom made them). They were ok, but now I’m looking forward to making your recipe! The combination of ingredients sounds way more flavorful than just salmon, eggs and bread crumbs. I also love that your recipe calls for baking them in the oven. This will be much easier than trying to pan fry them in a minimal amount of oil.
Cathy
We loved these salmon cakes! Now that I keep canned salmon in my pantry, they make an amazing weekday meal. The veggies were a perfect compliment to the salmon, and we didn’t miss the “fried” flavor. My new go to recipe for salmon cakes.
Sonny
I’m a guy in my mid 50’s, and when it comes to cooking, I can burn water. To me a home cooked meal is warming up leftovers from the steak house in the microwave.
Somehow I ended up on this page about salmon cakes. It brought to mind when I was a kid in East Texas. I loved my mother’s Salmon Cakes. We had those every Thursday with buttered Squash, Mustard Greens, and either Potato’s or rice. I looked forward to Thursday evenings.
I went to the store and bought everything I needed. I followed your directions explicitly. I even picked up some Dijon Mustard. I popped them in the oven. Oh, almost forgot; The kitchen looked like a crime scene. I cleaned the kitchen. Then grabbed some left over rice from the Chinese takeout I had in the fridge (go figure)…. Popped it in the microwave.
It was perfect! Even a no cooking guy like me could follow your instructions. As time goes on, hopefully I will figure out the rice thing as well as vegetables.
Guess what? I think I am going to do this on most Thursdays. Thank you so much for making this easy. Even for a guy like me. You take care now,
Sonny
Sarah
Used wild steelhead left over from an filter I baked the night before. Replaced the Pablo with almond flour straight across and 2 tsp of chia (I was thinking it would help it all bind together some I want doing almond flour and cheese. They turned out great! I’d add a bit more salt if you don’t used canned or just as it on top once it comes out of the oven.
Thanks for the recipe!
Kalenda Maya
Delicious is an understatement! This recipe will be my go-to whenever I make salmon cakes. I tweaked the recipe just a wee bit. I added ground mustard and no-salt seasoning, in addition to the above ingredients, san Dijon mustard . Baking salmon cakes taste so much better than fried! As sides, we had fresh collard greens and baked cinnamon sweet potatoes. A true Southern meal! Thank you for sharing this recipe!
NAC
HI .. this is exactly what I am looking for . I made the fry – pan, almost same ingredients but was worried about the egg being thoroughly cooked inside. With this oven bake method , I feel much safer and will check internal temp. I made half the recipe for one person, ate half the burgers on toast brushed with mayo,. substituted oat flour ( just ground the oatmeal to flour) for the crumbs and threw in my own spices,. onion and garlic granules, thyme, oregano, basil , celery seed, pepper etc. Delicious !!
Grace Stanley
Hi Marisa,
I just made these. They were very good. I just wish I would have made the whole recipe. Since it was the first time, I used only one can of salmon. I like the fact that these are baked. Thank you for all the helpful hints, such as flaking the salmon well and dicing the vegetables very fine. It did help keep the patties together. Next time I make these, I will use 2 cans. Thank you!
Lynda
Excellent! Thank you!
Lynne
Made this recipe using fresh dill instead of parsley. Made them much smaller to serve as a one bite appetizer. Garnished with a small dollop of sour cream, caviar and a tiny sprig of dill. Will definitely make these again.