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Baked Salmon Cakes Recipe
Baked Salmon Cakes Recipe photo by Taste of Home

Baked Salmon Cakes Recipe

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4.5 40
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Baked in muffin pans and served with sauce on the side, these cute cakes make a fantastic light meal. You can also bake a double batch and freeze some for a quick, healthy supper later in the month. —Nikki Haddad, Germantown, Maryland
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
  • 1-1/2 cups soft whole wheat bread crumbs
  • 1/2 cup finely chopped sweet red pepper
  • 1/2 cup egg substitute
  • 3 green onions, thinly sliced
  • 1/4 cup finely chopped celery
  • 1/4 cup minced fresh cilantro
  • 3 tablespoons fat-free mayonnaise
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1/8 to 1/4 teaspoon hot pepper sauce
  • SAUCE:
  • 2 tablespoons fat-free mayonnaise
  • 1/4 teaspoon capers, drained
  • 1/4 teaspoon dill weed
  • Dash lemon juice

Nutritional Facts

2 salmon cakes with 1-1/2 teaspoons sauce equals 266 calories, 9 g fat (2 g saturated fat), 48 mg cholesterol, 914 mg sodium, 17 g carbohydrate, 3 g fiber, 28 g protein.


  1. In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into eight muffin cups coated with cooking spray. Bake at 425° for 10-15 minutes or until a thermometer reads 160°.
  2. Meanwhile, combine the sauce ingredients. Serve with salmon. Yield: 4 servings.
Originally published as Baked Salmon Cakes in Healthy Cooking February/March 2010, p53

Nutritional Facts

2 salmon cakes with 1-1/2 teaspoons sauce equals 266 calories, 9 g fat (2 g saturated fat), 48 mg cholesterol, 914 mg sodium, 17 g carbohydrate, 3 g fiber, 28 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Oct. 25, 2015

"I left out the celery and capers (didn't have any), but otherwise made the recipe exactly as written. We liked these, and they're certainly diet-friendly if that's a concern for you. I baked them for the full 15 minutes; they were thoroughly cooked and the texture was good (definitely not dry**), but they didn't hold together very well when I removed them from the muffin tin ... maybe they could be baked longer, or maybe they need more egg or more bread ... I'm not exactly sure how to fix that issue, but will experiment. Also, the sauce was pretty skimpy for 4 servings so I doubled the sauce ingredients. **Those who thought the cakes were dry might have used commercially-packaged dry bread crumbs instead of the soft crumbs that are called for. If so, try cutting back the amount next time and see if that helps."

Reviewed Aug. 17, 2015

"Had excellent results. Based on other reviews re being dry, reduced bread crumbs to 1-1/4 c and added one more Tbsp. of mayo. Used 2 eggs in place of substitute and 2 T parsley for cilantro. Loved sauce but works out to only about 1 tsp. per muffin--I doubled for 4 servings."

Reviewed Aug. 11, 2015

"I make mine very similar to these with a few changes---I add a small baked potato fluffed up and if I don't have seasoned bread crumbs I add crushed Ritz crackers, small amount of lemon juice, and sauteed onions. Some of reviews said they were dry---I spray my pan with Pam and also spray the patties, bake and then flip and spray again. Everyone loves them. We enjoy eating ours with ketsup spiced with hot sauce and garlic powder."

Reviewed Aug. 4, 2015

"These were good! I added salt and pepper, and used regular onions since I didn't have green ones on hand. The red pepper added color. I also didn't use cilantro because I hate that stuff. :)"

Reviewed Mar. 6, 2015

"Very good recipe.I liked it and will make again."

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