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.
Lynda
Excellent! Thank you!
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!
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 !!
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!
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!
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
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.
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.
Danielle
SO GOOD! Do not miss out on this meal. It’s so yummy and is a total crowd pleaser.
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.
Missy
Making these for supper with rice and butter beans! They sound so good!
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! 😉
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.
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!
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!