Baked Salmon Cakes

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

These crispy baked salmon cakes use canned salmon, crushed crackers, dill, Dijon, and lemon for a flaky, flavorful dinner. Includes tested gluten-free and egg-free options.

Course Main Course, Dinner

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

Chill Time 30

Total Time 55

Servings

Calories 242kcal

Author Jamie Monkkonen

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 I used Glutino gluten-free table crackers. Saltine and Townhouse crackers also work.
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.
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
Add salmon and crackers: Add the well-drained canned salmon and crushed crackers.
2 (5- to 6-ounce) cans boneless, skinless salmon, ½ cup 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.
1 tablespoon melted butter
Serve: Squeeze fresh lemon juice over the salmon cakes just before serving. I also love adding a sprig of fresh dill for presentation.
½ lemon

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.

Fresh salmon: Use about 1½ cups previously cooked salmon, with the skin and bones removed, and break it into flaky chunks with a fork. Because fresh salmon may contain less moisture than canned, add additional mayonnaise and/or water 1 tablespoon at a time if needed, until the mixture holds together without becoming soggy.

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

Gluten-free: Use gluten-free crackers and gluten-free Worcestershire sauce. I use Glutino Gluten-Free Table Crackers and French’s Worcestershire sauce.

Egg-free: Replace the egg with 1 tablespoon additional vegan mayonnaise plus 1–2 tablespoons water as needed. I’ve tested this substitution with both canned and fresh salmon and it works well for both.

Nutrition