These crispy flaky Easy Baked Salmon Cakes with dill and lemon are simple enough for weeknight dinners yet special enough for guests! They require only 10 easy-to-find ingredients, can be made with canned salmon, and need only 10 minutes of hands-on time. Move over baked salmon patties, these salmon cakes have more texture and flavor! I promise that if you make them once, you’ll make them over and over again!
After making Easy Baked Crab Cakes for Mashed.com, I decided to try it with salmon! And boy am I glad I did. The flakiness of these cakes is truly the best way to eat canned salmon. You can also make them with leftover cooked salmon -- talk about a way to repurpose leftovers!
We made them for Friday night dinner guests and they were a hit! Here’s what they had to say about it:
Why you’ll love these Easy Baked Salmon Cakes
- salmon, dill, and lemon are a match made in heaven
- they have so much texture compared to a traditional salmon patty
- you’ll never believe they were made with canned salmon
- minimal filler and ingredients
- 10 minutes of hands-on time
- so crispy!
If that’s not enough to keep you reading, I’m not sure what will! One of our dinner guests made them for her own dinner party the next week, and they were a hit.
Let’s make Baked Salmon Cakes
For this recipe, you can used canned salmon or fresh salmon.
If using canned salmon: My favorite brands are Wild Planet and Safe Catch, and they typically come in 5 or 6 ounce cans. You will need two standard cans for this recipe, and our measurements work well for either 10 or 12 ounces in total. Make sure your canned salmon does not have any added flavors and is boneless and skinless.
If using fresh salmon: You will want to bake the salmon first since our baking times and instructions are for cooked salmon only. You need about 1 ½ cups of salmon, broken into flaky chunks with a fork, and with skin and bones removed.
Binders and Flavorings
Salmon is the main event, but you'll need a few flavorings. Plus egg and mayonnaise to hold the cakes together. Here's the list:
- Worcestershire sauce (I used gluten-free)
- Dijon mustard
- dried dill
- ground black pepper
- melted butter (substitute avocado oil or canola oil for dairy-free, like I did)
- lemon wedges
Salmon cakes always include either breadcrumbs or crushed crackers for texture. I found crackers made the crispiest cakes!
I used Glutino Gluten-Free Table Crackers. These are similar in flavor to Townhouse or Ritz table crackers for my non-gluten-free friends.
The full instructions with measurements and step-by-step photos can be found in the recipe card below. Here's a rundown of how this recipe works:
How to make Baked Salmon Cakes:
- Mix the wet ingredients and spices together.
- Add salmon and crushed crackers to the mixture and combine.
- Refrigerate the mixture for 30 minutes to overnight.
- Form cakes.
- Bake at 450 degrees F for 10-15 minutes.
- Squeeze fresh lemon juice over the cakes before serving!
Frequently asked questions
What keeps the salmon patties from falling apart?
To keep salmon patties from falling apart, make sure to include egg and mayonnaise as a binder. Then refrigerate for at least 30 minutes before cooking to allow the ingredients to set. When you finally form the patties, gently scoop with a measuring cup and compact lightly with your hands.
Are salmon patties healthy?
With clean ingredients and minimal filler, salmon patties are almost as healthy as eating the fish by itself. Because of the mercury content in fish, the FDA recommends that you eat salmon 2-3 times per week.
What goes best with salmon patties?
Baked Salmon Cakes go best with roasted or grilled vegetables like asparagus and a baked potato. They are also fantastic in a sandwich with a bun, lettuce, mayonnaise, a squeeze of fresh lemon juice, and a sprig of fresh dill.
Other Seafood recipes you'll love:
Easy Baked Salmon Cakes RecipePrint
You won’t believe how tasty these are! Enjoy the easy gourmet treat my friend.