These easy baked salmon cakes come together in one bowl with just five ingredients. They are a quick and easy weeknight dinner. You will love this recipe!
Jump to RecipeThis recipe uses canned salmon which is an affordable way to get salmon into your diet. Salmon is a good source of protein, Vitamin D and the omega 3 fatty acids DHA and EPA. Choosing canned salmon with bones in it is also a source of calcium. The bones are soft enough to be mashed up with a fork.
It is recommended to eat at least two servings of fatty fish a week to get adequate omeaga-3 fatty acids. One serving is about ½ cup or 4oz of cooked fish. Omega-3 fats are an essential fatty acid, meaning we need to get them from our diet because our body cannot make them. Most people are not getting enough omega-3 fats in their diet, but they are vital for our health. Omega-3 fatty acids play a role in heart and brain health and help reduce inflammation. Salmon is a good source of omega-3 fatty acids. Other fish that are high in omega-3 are sardines, mackerel, herring, and trout. There are plant forms of omega-3 fats as well and they are found in chia seeds, walnuts, flaxseeds and fortified foods.
Is salmon okay to eat salmon patties while pregnant?
Yes! Getting enough omega-3 fatty acids during pregnancy is important for the brain and eye development of the growing baby. Canned salmon is a low mercury fish so eating two servings a week is considered safe in pregnancy.
Some women may have an aversion to that “fishy” taste or smell during pregnancy. Canned salmon does have a strong smell but when you add breadcrumbs and herbs to the mixture, it helps mellow out the flavour and smell. These salmon patties are baked which also helps with the smell. I find when frying food, the whole house smells which can be big problem during pregnancy but that isn’t the situation with these. I ate them throughout my pregnancies with no problems.
These salmon patties are quick and easy so they are a great pregnancy option, especially when you are feeling more tired.
Wild verse farmed salmon
A lot of canned salmon is wild so it can be an affordable way to get wild salmon into your diet. Both wild and farmed salmon are nutritious choices and both contain protein, Vitamin D and omega-3 fatty acids. Look for low-sodium varieties. Wild salmon is lower in PCBs (polychlorinated bisphenyls) which are contaminants in our environment that build up in fish. The amount of PCBs in both wild and farmed salmon is safe according to Health Canada.
Fresh or frozen wild salmon fillets can be quite expensive so opting for canned salmon is a more affordable choice and can be used in a variety of ways. Since the fish is already cooked, it is so convenient for easy meals and snack recipes. Canned salmon is a great pantry staple and something good to have on hand.
Other ways to use canned salmon:
Salmon salad: Switch up your usual tuna salad sandwich and use canned salmon instead. Mix salmon with some mayonnaise, lemon juice, chopped celery and green onions. It is great in a sandwich on whole grain or sourdough bread or with some crackers for a snacking lunch. You can even put some salmon salad on a charcuterie board instead of only having cured meats and cheeses.
On top of a green salad: Greens and veggies topped with grilled chicken, boiled eggs or some type of protein is a popular lunch option but why not use some canned salmon instead for something different or when you are sick of the usual chicken option.
In a pasta – Pasta is always a great weeknight dinner. This recipe from Salt & Lavender for Canned Salmon Pasta combines pasta, canned salmon, garlic, lemon and parsley for an easy, light and fresh tasting meal that is ready quickly. A great healthy and affordable dinner.
Add to a quiche recipe – There are lots of recipes for salmon quiche or you can even use it in a frittata for a lighter, crustless option. Just combine eggs, green onion, fresh dill and flaked canned salmon.
Salmon and bean salad – this is a great make-ahead lunch option that combines canned salmon and canned beans with fresh vegetables and a light dressing. Perfect for your next meal prep – click here for the recipe.
In a loaf – that’s right, instead of meat loaf, try a salmon loaf. This recipe from Claire Tansey is tasty and easy to make. She is known for her “uncomplicated” recipes and I have made this before and enjoyed it.
Now back to our salmon cake recipe!
What do you need to make easy baked salmon cakes?
These salmon cakes are a quick and easy weeknight dinner and contain only five ingredients.
Canned salmon: use canned wild salmon (pink or sockeye work) and buy cans with the bones in them as it contains calcium. The bones are soft and can be mashed with a fork.
Egg: one egg helps bind the cakes together
Italian seasoned breadcrumbs: Seasoned breadcrumbs are a great shortcut and add a lot of flavour to the cakes. As they contain spices and salt, it is not necessary to add salt to the recipe. You could substitute regular breadcrumbs, quick oats, or panko and add salt and pepper to taste in the recipe
Dill – dill pairs very well with seafood, especially salmon. Fresh dill adds a nice pop of green color and fresh flavour to the recipe. If you don’t have dill, parsley would be a good substitute. The flavour of dill is like caraway but lighter and has a slight lemon and anise flavour. If you buy a bunch of dill for this recipe, it lasts a few weeks in the fridge and it also goes well with potatoes, tuna, and egg salad so don’t let it go to waste.
Green onions – also add a pop of green color and light onion flavour to the recipe. You could substitute finely diced red onion or shallots.
How to make easy baked salmon cakes:
Salmon cakes are made in one bowl. First, add the drained can of salmon and remove the skin. Mash the bones with a fork. Add the rest of the ingredients and mix to combine. You can make the salmon cakes any size you want – small or larger like a burger. Use a cookie scoop for smaller patties and a 1/3 to ½ cup measure for larger ones.
What to serve baked salmon cakes with:
Tartar sauce or spicy mayo work for a dipping sauce or spread. For an easy tartar sauce recipe, combine ¼ cup regular or reduced fat mayonnaise, 1 tbsp lemon juice, 1 tsp Dijon mustard and a 1-2 tbsp of finely chopped dill pickles. If you are using the fresh dill in the salmon cakes, you can also add some chopped to the tartar sauce.
Salmon cakes can be served on a bun (as a slider or burger depending on the size you make them) with lettuce, tomato and tartar sauce or wrapped in lettuce. We’ve also rounded up a bunch of delicious and healthy side dishes that you can serve with them here.
Is this recipe kid friendly?
Yes, kids and toddlers love these! Small salmon cakes are very kid friendly and go well in lunch boxes with fruits, veggies and whole grain crackers. The flavour and smell of canned salmon is mellowed out by the other ingredients so this recipe is a great one for kids who may not always enjoy fish or need to be exposed to it more often. Since it is low in mercury, it also a very safe fish to serve.
How long do salmon cakes last?
Salmon cakes last 1-2 days in the fridge and you can easily make this recipe into a double patch which would work well for larger cakes that are eaten on a bun.
Can you fry them?
You could pan-fry the salmon cakes in a couple tbsp of canola or other neutral tasting oil; fry over medium heat for 2-3 minutes per side, until golden brown. Since canned salmon is already cooked, they fry quickly. And while I haven’t tested it, you could probably air-fry the salmon patties as well.
Looking for more kid-friendly recipes?
Check out these Baked Lentil Nuggets – a healthy alternative to chicken nuggets
These Cheesy Baked Zucchini Bites are a kid and toddler favourite
East Baked Salmon Cakes
Equipment
- 1 baking tray
Ingredients
- 1 213g can salmon, with bones, drained*
- 1 egg
- 1/4 cup Italian seasoned breadcrumbs
- 2 tbsp chopped dill
- 2 tbsp chopped green onions
- tartar sauce or spicy may for dipping
Instructions
- Preheat oven to 400°F.
- Place the salmon in a bowl. Remove any large piece of skin that may be in the can and mash the salmon with a fork to break up the bones.
- Add the egg, breadcrumbs, dill and green onions and mix to combine.
- Shape salmon mixture into rounds using a cookie scoop for smaller cakes (yield is ~10) or a 1/3 cup measure for larger cakes (yields about 5 patties) and place onto a parchment lined baking sheet.
- Bake for 15 minutes, until golden brown, turning them over after about 7 minutes. Alternatively, you can pan fry the salmon cakes in a couple tablespoons of neutral oil over medium heat for 3-4 minutes per side, until golden and slightly crisp around the edges.
- Serve with tartar sauce or spicy mayo for dipping.
2 Responses
What a super-easy recipe! Every day I recommend that my clients eat more salmon and this is an economical way to do it!