Baked Salmon Cakes

Name: Baked Salmon Cakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
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

June 23, 2016 by Marisa

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.

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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 #salmon

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 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?

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