How to Make Easy Baked Salmon Cakes
These salmon cakes are so fresh, flavorful, and perfect for meal prepping! They are tasty on a crisp salad or in a sandwich with a dollop of my Healthy Lemon Dill Tartar Sauce.
When you’re tired of your usual chicken-and-veggies-type dinner (like I was), these salmon cakes are the way to go. They’re made with canned salmon which I was skeptical to use for the first time. But after making these cakes, I will never question the flavor or quality of canned salmon again! Just make sure you pick the little white bones out to avoid any crunchy bites. This recipe is also full of yummy flavors and spices that enhance the salmon flavor.
Ingredients in Salmon Cakes:
- Wild Alaska Pink Salmon: You can find this at most grocery stores. I haven’t tried this recipe with any other type of fish or seafood.
- Egg: The egg helps bind the cakes together.
- Canned pumpkin: I know it may sound like a strange ingredient, but you can’t even taste it! The pumpkin helps keep these cakes moist. You could also use canned sweet potato.
- Coconut flour: You could also sub wheat flour or almond flour. Use what you have on hand. Note: Coconut flour soaks up a lot of moisture. If you use a different flour and the mix is too wet, add 1 tablespoon at a time until you reach a consistency that you can easily form into patties.
- Dried parsley: This adds so much flavor to the dish!
- Dried dill: Dill complements the salmon so nicely.
- Kosher salt and black pepper: Add these to taste.
- Paprika: This adds just the right amount of smokey flavor.
- Coconut oil: The coconut oil is used to grease the parchment paper-lined baking sheet and prevent the cakes from sticking. You could also use olive oil (which may add a slight olive oil taste) or PAM spray (if you’re not doing Whole 30).
How to Make Salmon Cakes:
When I tell you this recipe truly couldn’t be easier, I’m not lying! This dinner comes together from start to finish in 40 minutes or less, and all you need to prep the cakes is one mixing bowl and a spoon! First, just drain the canned salmon and be sure to remove all the bones. They are very tiny, white stick-looking pieces. Next, just add the salmon and all remaining ingredients to the bowl and mix well! Using a 1/3 measuring cup, scoop the mixture into your hands and form into round, flat cakes. Place them on the baking sheet, pat them down so they’re all the same thickness. Next, just bake according to my instructions below!
I love serving these cakes warm out of the oven over a bed of cold, crunchy lettuce and topped with lemon juice and my Healthy Lemon Dill Tartar Sauce. Or, stack them on a bun with some lettuce and a juicy slice of tomato! However you eat them, you’re sure to enjoy them. Make these salmon cakes for your next weeknight dinner, a fun weekend meal, or prep a double batch and freeze them for easy, quick meals all week long!
Easy Baked Salmon Cakes (Whole 30)
Ingredients
- 1 14.75 oz can Wild Alaska Pink Salmon, liquid drained and bones removed
- 1 egg
- ¾ cup canned pumpkin
- 2 tbsp. coconut flour
- 1 ½ tbsp. dried parsley
- 1 ½ tbsp. dried dill
- ¾ tsp kosher salt
- ½ tsp. paprika
- coarse black pepper, to taste
- 2 tbsp. coconut oil, melted
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and brush evenly with melted coconut oil. Set aside.
- Drain canned salmon, add to a large mixing bowl and carefully remove all bones. Flake up the salmon with a fork.
- Add all remaining ingredients to the bowl and mix with a wooden spoon to combine.
- Using a ⅓ measuring cup, scoop equal portions of the salmon mixture and form into patties. Place onto greased baking sheet.
- Bake patties for 15 minutes, flip and bake for 10 to 15 more minutes, or until lightly golden brown. Serve immediately.
Notes
- Salmon cakes keep well in a sealed container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
- Enjoy these patties on their own, on top of a salad, on a bun, or topped with my Healthy Lemon Dill Tartar Sauce!