Baked Salmon Cakes

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

Baked Salmon Cakes with canned salmon are the perfect easy recipe for weeknights and are tasty enough for dinner guests!

Course Dinner, Meal, Fish

Cuisine American

Keyword baked salmon cakes, baked salmon patties, gluten-free salmon cakes, salmon cakes with canned salmon, easy salmon cakes

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 231kcal

Author Jamie

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!

Notes

Storage: 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.

*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 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.

Dairy-Free: Substitute dairy-free butter, avocado oil, or vegetable oil for the melted butter.

Gluten-Free: To make gluten-free salmon cakes, I recommend Glutino Gluten-Free Table Crackers and French's Worcestershire Sauce.

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.

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