These crispy flaky Baked Salmon Cakes with canned salmon, dill, and lemon are easy enough for weeknight dinners and special enough for guests! They require only 10 easy-to-find ingredients and 10 minutes of hands-on time. Move over baked salmon patties, these salmon cakes with crushed crackers instead of breadcrumbs have more texture and flavor!
I make these so frequently that I have personally tested all substitutions and variations myself. They can be made gluten-free, dairy-free, egg-free, and with fresh or canned salmon and still taste delicious. This is one of the most popular savory recipes on the site, and I'm sure you’ll make them over and over again like I do!
I make these Baked Salmon Cakes with canned salmon year round and especially love them for Friday night dinner guests! Here’s what our dinner guests had to say about this baked salmon cakes recipe:
- 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
- so crispy!
I was inspired by this Baked Crab Cakes recipe I made for Mashed.com and I'm so glad I tried it with salmon! The flakiness of these cakes is truly the best way to eat canned salmon. You can also make this recipe with leftover cooked salmon -- talk about a way to repurpose leftovers!
For more salmon recipes, check out my Salmon Quinoa Bowl and Deconstructed Sushi Bowl.
For pairings, consider my Sautéed Peppers and Onions, Baked Cottage Fries, Crispy Roasted Brussels Sprouts, a side salad with Tahini Dressing, Zesty Quinoa Salad, Olive Oil Mashed Potatoes, or Tahini Pasta Salad.
How to make it (with photos)
Ingredients Notes + Substitutions
You need only 10 common ingredients for these easy baked salmon cakes! Read the section below the ingredients photo for the best ingredient sourcing tips.
Salmon
For this recipe, you can used canned salmon or fresh salmon.
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.
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 our Salmon Quinoa Salad 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.
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: 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've made this recipe egg-free with canned salmon and fresh salmon and this substitution works well for both.
Crushed Crackers
Salmon cakes always include either breadcrumbs or crushed crackers for texture. I found crackers made the crispiest cakes!
Both Saltine crackers and Townhouse crackers are excellent in this recipe. For gluten-free, use Glutino Gluten-Free Table Crackers.
Step-by-Step Instructions
This easy baked salmon cakes recipe is ready in just 25 minutes and is beginner-friendly!
- Wet ingredients: In a large mixing bowl, whisk together egg, Worcestershire sauce, mayonnaise, Dijon mustard, dill, and black pepper.
- Salmon and crackers: Top the mixture with lump canned salmon (drain thoroughly first). Then top with crushed crackers.
- Mix: Gently mix the ingredients together with a spatula, breaking apart any large chunks of salmon. Cover the mixture and place in the refrigerator for 30 minutes to overnight.
- Prep for baking: Preheat the oven to 450 F and line a baking sheet with a silicone liner (or grease generously).
- Form salmon 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.
- Bake: Gently brush the top of each mound with butter. Then bake for 12 to 15 minutes or until the outside is golden brown and crisp.
- Serve: Squeeze fresh lemon juice on top just before serving. We also love adding a sprig of fresh dill!
Recipe FAQ's
Here are answers to some common questions we get about making baked salmon cakes with canned salmon:
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.
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.
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.
What to serve with Baked Salmon Patties
Baked Salmon Cakes pair well 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 Pairings we love:
Related Seafood recipes to consider...
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Baked Salmon Cakes
Ingredients
- 1 egg
- 1 ½ teaspoons Worcestershire sauce
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons dried dill
- ⅛ teaspoon ground black pepper
- 10-12 ounces boneless skinless canned salmon drained
- ½ cup crushed crackers -- Saltine and Townhouse Crackers work great as do Glutino gluten-free table crackers
- 1 tablespoon melted butter
- ½ lemon cut into wedges
Instructions
- Wet ingredients: In a large mixing bowl, whisk together egg, Worcestershire sauce, mayonnaise, Dijon mustard, dill, and black pepper.
- Salmon and crackers: Top the mixture with lump canned salmon (drain thoroughly first). Then top with crushed crackers.
- Mix: Gently mix the ingredients together with a spatula, breaking apart any large chunks of salmon. Cover the mixture and place in the refrigerator for 30 minutes to overnight.
- Prep for baking: Preheat the oven to 450 F and line a baking sheet with a silicone liner (or grease generously).
- Form salmon 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.
- Bake: Gently brush the top of each mound with butter. Then bake for 12 to 15 minutes or until the outside is golden brown and crisp.
- Serve: Squeeze fresh lemon juice on top just before serving. We also love adding a sprig of fresh dill!
Barb
This baked salmon cakes recipe is an absolute winner! We’ll be making it again.
Bonnie
We enjoyed these baked salmon cakes so much! Thank you for the recipe.
Carl
We love these baked salmon, cakes with canned salmon! I use them as an appetizer or main for dinner guests all the time
Pen
Made these recently and thought they were very good! My Mama and Brother gave them a thumbs up too. I added in a small can of tuna, some Old Bay seasoning, and extra mustard. Making again this week since it was such a quick and easy recipe. Thanks!
Jamie
Thanks for the review Pen! I'm so glad you and your family enjoyed them.
Liza Paizis
Easy, delicious and quick!
A great and healthy way to use a can of pink salmon as it is a baked way to make salmon cakes. Would definitely make this again 🙂
Julia
These salmon cakes are divine! I like the crackers texture better than traditional salmon patties. They are easy but taste like something you’d get from a fine restaurant!
Kaya
Crackers instead of breadcrumbs is the way to go! I made these with canned salmon and they tasted like something from a restaurant. We ate them over a salad and they were so good.
Barbara
Loved these! I made them egg free with fresh salmon, but will try canned salmon next time so I can have the ingredients on hand always! They were so easy and perfect for weeknights.
Janet
This is my go-to salmon cakes recipe! I love the crackers instead of breadcrumbs texture. Just wanted to write in to say thank you!
Leila
Love this easy canned salmon recipe! We keep all the ingredients on hand and make them on busy weeknights in our foodie household. We use Ritz crackers.
Katherine
These salmon cakes are great for eating in a sandwich or on their own! I make them for my family once a week. I usually used canned salmon but tried fresh salmon this time. They turn out great either way. Just wanted to say thanks for a great family recipe!
Julie
Love love love this recipe!! I make it over and over. I share it with friends too. Crackers over breadcrumbs any day! I usually use townhouse crackers but I’ve also made this recipe gluten free for a family cookout.
Cora
We loved this recipe! Ive tried it with canned salmon and fresh salmon, egg free and not, and it never disappoints. If you’re reading this, just go for it! You’ll probably make it many more times like we do. Thanks Jamie!
Krista
I’m making these for probably the 10th time for an end of summer party. Just wanted to drop in and say how much I love this recipe and so many others on this site. Thank you for making gluten free recipes that I can share with my friends!
Maria
Made these last night - the flavor and texture are terrific! I plan to make them again soon and double the recipe so I can take them for lunches this week!
Jacquie
Made this tonight and it went really well on top of a salad. My husband and I both e joyed it. Next time I may try to broil for a few seconds at the end of cooking to crisp it up a bit more ? thank you fir the recipe!
Jamie
That's such a good idea to broil at the end! Thank you for the review Jacquie 🙂
Katie
Tried this recipe for the first time and loved it! Really easy and quick to make the mixture, easy to follow instructions, and tasty salmon cakes with a lovely crisp outside as well.
Jared
Love that these are flaky and not mealy like the typical patties. Definitely making them again! We paired them with grilled asparagus.
Britney
I made this and your vodka pasta. really loving the pantry recipes!