Easy Baked Salmon Cakes

5 from 5 reviews

Crispy Easy Baked Salmon Cakes recipe with minimal filler. These cakes are healthy and can be made gluten-free and dairy-free. Perfect for dinner guests. A great way to eat canned salmon.


Units Scale
  • 1 egg
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons dried dill
  • 1/8 teaspoon ground black pepper
  • 10-12 ounces boneless skinless canned salmon, drained*
  • 1/2 cup crushed table crackers
  • 1 tablespoon melted butter**
  • 1/2 lemon, cut into wedges


  1. Mix wet ingredients: In a large mixing bowl, whisk together egg, Worcestershire sauce, mayonnaise, Dijon mustard, dill, and black pepper. 
    Overhead view of wet ingredients whisked together in a large mixing bowl.
  2. Add the salmon and crackers: Top the mixture with lump canned salmon (drain thoroughly first). Then top with crushed crackers.
    Baked salmon cake mixture layered in a bowl. From bottom: wet ingredients whisked together, salmon, crushed crackers.
  3. Fold ingredients together: Gently fold 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.
    Uncooked baked salmon cake mixture ready for refrigeration.
  4. Prep for baking: Preheat the oven to 450 F and line a baking sheet with a silicone liner (or grease generously).
  5. Form salmon cakes: Gently pack a 1/3 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.
    Side view of salmon cakes ready for baking on a silicone liner.
  6. 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.
    Overhead view of a finished baked salmon cake.
  7. Serve: Squeeze fresh lemon juice on top just before serving. We also love adding a sprig of fresh dill!
    Side view of four finished Baked Salmon Cakes on a plate with lemon wedges and fresh dill, ready to eat!


*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 1/2 cups of salmon, broken into flaky chunks with a fork with skin and bones removed.

**For Dairy-Free: Substitute avocado oil or canola oil for the melted butter, like I did.

For Gluten-Free: I recommend Glutino Gluten-Free Table Crackers and French's Worcestershire Sauce.

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