These Baked Salmon Cakes with canned salmon are crispy on the outside, flaky on the inside, with a bright lemon and dill flavor combination. They're easy enough for weeknight dinners and special enough for guests, making them a reliable go-to when you want something simple but impressive.
Made with pantry staples, crushed crackers instead of breadcrumbs, and baked instead of fried, these salmon cakes hold together beautifully without being dense or mushy. Flatten them for baked salmon patties or keep them rounded for a fancy low-fuss main dish.
I make these Baked Salmon Cakes with canned salmon year-round and especially love them for Friday night dinner guests. They're fresh and flavorful with dill and lemon, but the flaky texture is what really sets them apart!
This recipe is inspired by a Baked Crab Cakes recipe I made for Mashed.com and I'm so glad I tried it with salmon. The flakiness of these cakes makes it one of the best ways to enjoy canned salmon, but you can also them with leftover cooked salmon for an easy, impressive meal.
For more salmon recipes, check out my Salmon Quinoa Bowl and cooked or canned Salmon Sushi Bowl.
For pairings, check out 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)
Ingredient Notes + Substitutions
These 10 common ingredients are needed to make this baked salmon cakes recipe.
Salmon
For this recipe, you can used canned salmon or fresh salmon and both have a fresh flaky texture.
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 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
Salmon cakes or patties 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.
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.
Step-by-Step Instructions
Learn how to make baked salmon cakes in just 25 minutes with these step-by-step phtos.
- 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.
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.
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:
Related salmon and seafood recipes to consider...
Looking fore more salmon and easy seafood dinners like these baked canned salmon cakes? Check these out:
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📖 Recipe
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!
Danette says
Can these be frozen?
Jamie says
I haven't frozen them myself, but it should work well if you freeze the fully formed salmon cakes before baking. I would thaw them in the refrigerator overnight before baking for best texture.
Carole says
Really good! Reminds me of tuna cakes that my mom used to make. Nice texture.
Meg says
Love these! Made them last night with your roasted Brussels sprouts and cottage fries recipes. I only wish I had some leftover for today!
Jamie says
I'm so glad you enjoyed it!