East Baked Salmon Cakes
These baked salmon cakes are easy to make and come together in one bowl with just five ingredients. They are a quick and easy weeknight dinner. You will love this recipe!
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.
Notes
Calories provided are an estimate only