Baked Salmon Cakes (Easy Recipe with Canned Salmon)

Name: Baked Salmon Cakes
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Ingredients: 1 large egg; 1 ½ teaspoons gluten-free Worcestershire sauce; 2 tablespoons mayonnaise; 1 teaspoon Dijon mustard; 1 ½ teaspoons dried dill; ⅛ teaspoon ground black pepper; 2 (5- to 6-ounce) cans boneless, skinless salmon (, drained well); ½ cup crushed crackers; 1 tablespoon melted butter; ½ lemon (, cut into wedges)

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These Baked Salmon Cakes with canned salmon are crisp on the outside, flaky inside, and flavored with dill, Dijon, and fresh lemon. They're easy enough for a weeknight dinner but feel special enough to serve to guests.

I use crushed crackers instead of breadcrumbs because they produced the crispiest texture in my testing. Bake the mixture as rounded salmon cakes or flatten them into baked salmon patties for sandwiches or burgers.

A crispy baked salmon cake served with broccoli, lemon, and fresh dill.

Recipe Overview: Baked Salmon Cakes

⭐️ Difficulty: Easy
🕓 Total time: 55 minutes (10 minutes prep + 30 minutes chilling + 15 minutes baking)
In a hurry? Skip the chill and they're ready in about 25 minutes.
👥 Yield: 4 large salmon cakes
Salmon: 10-12 ounces canned salmon
Texture: Crisp outside, moist and flaky inside
✅ Gluten-free: Use gluten-free crackers and Worcestershire sauce
⚠️ Most important tip: Drain the salmon very well. For the crispiest cakes, let the mixture chill for 30 minutes so the crackers can absorb excess moisture.

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FEATURED REVIEW ★★★★★
"I like the crackers texture better than traditional salmon patties. They are easy but taste like something from a fine restaurant!"
- Julia

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Recipe Overview: Baked Salmon Cakes
Why This Recipe Works
Key Ingredients + Tested Substitutions
How to Make Baked Salmon Cakes
Baked Salmon Cakes Recipe FAQs
Meal Pairings
More Salmon and Seafood Recipes
📖 Recipe
💬 Comments

Why This Recipe Works

Crackers make them crisp. In my testing, crushed crackers produced a crispier exterior than breadcrumbs while keeping the centers flaky.
Chilling improves the texture. A 30-minute rest gives the crackers time to absorb moisture and helps the cakes firm up and crisp more evenly. I've also baked them immediately with good results when short on time.
A hot oven cooks them quickly. Baking at 450°F creates a golden, crisp exterior in just 12-15 minutes without frying.
Canned salmon keeps them easy. Two standard cans work, so there's no salmon to cook before starting.

I originally adapted these salmon cakes from a baked crab cake recipe I developed for Mashed.com. I loved the flaky texture of that method and found it worked especially well with canned salmon.

Four baked salmon cakes on a plate garnished with fresh dill and lemon.

Key Ingredients + Tested Substitutions

Salmon

You can make these salmon cakes with canned or previously cooked fresh salmon. Both versions produce a flaky texture.

Canned salmon: Use two 5- or 6-ounce cans of boneless, skinless salmon and drain them thoroughly. My favorite brands are Wild Planet and Safe Catch. You will need two standard cans for this recipe, and our measurements work well for either 10 or 12 ounces in total.

Fresh salmon: You will want to bake the salmon first since our baking times and instructions are for pre-cooked salmon only. If you need easy baking instructions for salmon, check out my Salmon Quinoa Bowl recipe. You need about 1 ½ cups of salmon, broken into flaky chunks with a fork, and with skin and bones removed.

Because the moisture content is often a little lower with fresh salmon compared to canned salmon, you may need to add extra mayonnaise and/or water 1 tablespoon at a time until you reach a consistency where the cakes stick together but are not soggy.

Crushed Crackers

Many salmon cakes use breadcrumbs or crackers for structure. In my testing, crushed crackers produced the crispiest cakes.

I use Glutino Gluten-Free Table Crackers. If you do not need the recipe to be gluten-free, saltine-style or Townhouse crackers also work well.

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:

egg
Worcestershire sauce (I used gluten-free)
mayonnaise
Dijon mustard
dried dill
ground black pepper
melted butter (substitute dairy-free butter, avocado oil, or vegetable oil for dairy-free)
lemon wedges

Egg-Free Variation: To make egg-free salmon cakes, use vegan mayonnaise. Replace the egg with 1 tablespoon of extra vegan mayo and 1-2 tablespoons of water as needed. I made this recipe egg-free with canned salmon and fresh salmon and this substitution works well for both.

How to Make Baked Salmon Cakes

These baked salmon cakes require about 10 minutes of hands-on prep, plus 30 minutes of chilling for the best texture.

Wet ingredients: In a large mixing bowl, whisk together egg, Worcestershire sauce, mayonnaise, Dijon mustard, dill, and black pepper.
Add salmon and crackers: Add the well-drained canned salmon and crushed crackers.
Mix and chill: Gently fold everything together with a spatula, breaking apart only the largest pieces of salmon. Cover and refrigerate for 30 minutes or up to overnight. This gives the crackers time to absorb moisture and helps the cakes firm up. In a hurry, you can bake them right away, but the mixture may be softer.
Prep for baking: Preheat the oven to 450 F and line a baking sheet with a silicone baking mat or grease generously.
Form the cakes: Gently pack a ⅓ cup measuring cup with salmon cake mixture. Then transfer the mixture to your hands and gently press together to form a cohesive mound. Place on the baking sheet, and repeat for three more salmon cakes. For baked salmon patties, flatten them slightly.
Bake: Lightly brush the tops with melted butter. Bake for 12-15 minutes, until the outsides are golden and crisp and the cakes feel set. The centers should remain moist and flaky.
Serve: Squeeze fresh lemon juice over the salmon cakes just before serving. I also love adding a sprig of fresh dill for presentation.

Baked Salmon Cakes Recipe FAQs

What keeps the salmon patties from falling apart?

To keep salmon patties from falling apart, drain the salmon thoroughly and use the binders as directed so the mixture holds together. 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.

How do you store leftover baked salmon cakes?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, air fryer, or oven until just heated through.

Are salmon cakes and salmon patties the same thing?

The names are often used interchangeably. I shape these slightly thicker for salmon cakes or flatten the same mixture to make baked salmon patties. The ingredients and baking method stay the same.

Meal Pairings

Baked Salmon Cakes pair well with roasted or grilled vegetables like asparagus and a baked potato. They are also fantastic as salmon burgers with a bun, lettuce, tomato, mayonnaise, a squeeze of fresh lemon juice or some grated lemon zest, and a sprig of fresh dill.

Other pairings I love: