Baked Salmon Cakes Recipe
Baked Salmon Cakes Recipe
- 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
- 2 tablespoons fat-free mayonnaise
- 1/4 teaspoon capers, drained
- 1/4 teaspoon dill weed
- Dash lemon juice
- 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.
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.
Reviews for Baked Salmon Cakes
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"This was delicious! My salmon-hater husband loved it. I didn't have fresh red pepper so I substituted jarred roasted red peppers. As many others said, I will double the sauce next time. This one is a keeper!"
"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."
"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."
"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."
"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. :)"
"Very good recipe.I liked it and will make again."
"I haven't made these yet, but I intend to. Question: why do people put cilantro in EVERYTHING? Just askin'."
"Although I tweaked the recipe a bit, it has a great base to get started. First, I used fresh salmon we purchased while in Washington state. Next, I used real eggs, and since I didn't have whole wheat bread crumbs, I just used plain. Also added a couple of dollops of sour cream & about 1/2 cup of parmesan cheese."
"I love this recipe!!!! I've made it several times. This last time I switched things up a little to try and save money, so I used canned mackerel instead of salmon and it turned out great. I'm a mother of 4, 14yr & 11 old boys and twin 2 yr olds. So saving money is a must. I also bought a bottle of lemon butter dill sauce at Walmart in the seafood isle added a little mayo, heated it up and it was amazing!!! I did have to double the cook time though. Maybe I just packed it in to much but I have found that if you pack the mixture into the cups a bit more they hold shape better. I have a digital meat themometer and the temp reads about 180 and they are cooked just to our liking, crisp on the outside and firm on the inside not dry at all."
"I've done many recipes from TOH and this is one of the best, thanks Nikki."
"I've done many recipes from TOH and this is one of the best, thanks."
"Great idea! I doubled the recipe, and made it gluten free by adding about a cup of almond meal and 1/4 cup coconut flour. I also processed the veggies in a food processor, and added mushrooms ( I had a few from the fridge needing a home) and it was great! Thanks!"
"It is the best I have ever tasted"
"I am a Maritimer and love salmon. These turned out great , fairly easy to make, don't overcook them they will be dry. You can use just about any sauce with this recipe. Will be making these again. They freeze very well if you double the batch."
"These are delicious"
"I also used 2 eggs when I made these; however, I will cut down on the amount of bread crumbs next time I make them. I found them too dry. Otherwise, they were very good."
"I did not like this recipe at all. Made according to recipe, threw the leftovers out. Sauce was nice. Recipe was quite involved to make."
"So good! Hubby and I both loved this. The cakes are so flavorful by themselves, but the sauce really adds a nice flavor with the capers. He kept going back for more. Love that they're baked instead of fried. Next time I'll use my chopper to speed things up. I used 2 eggs instead of substitute. Would be a great appetizer in mini muffin size. Thanks for sharing!"
"These were moist & delicious, used white bread & real eggs. Run a knife around them and they pop right out of the tin. Would be nice on a brioche bun with accoutrements, also smoked in mini muffin pans for appetizers. Don't forget the sauce, it's nice and the cakes need that creamy, briny, lemony zing. I can see how these would also work with tuna. Couldn't taste the Tabasco & I had doubled it. Needs some hot sauce on the side. I doubled the recipe so we could have leftovers, once the chopping was done it came together quickly."
"I made a double batch today for a light dinner for family and some friends and everyone loved them! I love salmon, and this recipe is so easy to put together. Another plus is that the patties are baked, not fried, which is healthier and simpler. Thank you, Nikki, for a real keeper!"
"I loved this! I doubled the recipe and froze (8) I didn't have red pepper and ground up broccoli, cauliflower & carrot to make a cup full. Used 1 med. regular onion. I used Italian boxed bread crumbs and I only put in a cup. The salmon was moist not runny when I put them in the muffin pan, turned out great! Oh I used 2 eggs instead of egg substitute."
"salmon is one of my most favorite fish and this is a to go for item again."
"We were invited to a last minute party yesterday and this recipe happened to pop up on my e-mail. These were excellent! The crowd loved them! I made them in mini muffin pans as an appetizer. I added a pinch of sugar, cubed the bread very small and used our own smoked slalmon. I can't wait to make them for our fellow Alaska fishing friends. Thanks for sharing!"
"I have been looking for a salmon cake recipe that is easy, tasty and not fried. This is it!"
"I made them just as written except for the hot sauce and capers. They were still very good and I would make again."
"This is almost identical to my own salmon souffle recipe but I newer thought of making it in the individual size and i always just made up some tartar sauce but this sauce sounds great. What I wont do with the recipe is drain and discard the liquid - it is nutrient rich so I will drain it into a measuring cup and then adjust the mayo to be close to 1/4 cup (this also drops the calories a bit) also for the same same nutrition reason i will not bone or skin the salmon. I will just mash the whole piece of salmon and mix it up well. These are just my preferences and no one has in 30 years ever noticed any bone or skin fragments so i will save the work of boning and skinning and continue as always, but everyone is different"
"These were really good. Salmon patties are often heavy, sodden affairs that I feel virtuous for having eaten since salmon is god for you and canned salmon is inexpensive. I loved eating these we had them week before last and are having them again next week. The veggies keeps them light and give great flavor. Do yourself and your family a favor and try these easy and delicious salmon cakes."
"I thought these were terrific! Not the heavy, fish taste I associate with canned salmon patties, probably due to all the finely chopped veggies. The 15 minute bake time worked great for me but I kept the temp at 400 because my oven tends to run hot. I also let them set for about 5 minutes before I removed them from the tin and served them so they could 'set'. Will definitely make again."
"Very good!Omitted the red pepper, increased celery to 1/2 cup, no fresh garlic added, used 1/2 tsp season salt instead, and replaced lemon juice with 1 1/2 tsp of dijon mustard."
"taste was great and quick to fix"
"I used the recipe to make salmon croquettes in a baked fashion. They were EXCELLENT. I'd never made any before and had planned to bake salmon for dinner, but the store I was in was out of the salmon fillets that I like so I thought: how about some salmon croquettes! So I bought the ingredients I thought would need to go in them, then came home and searched for recipes. I chose this one because of the quick cook time and because it was a "baking" recipe. I doubled this recipe (because my husband eats a lot when he likes something). I didn't remove all of the skin or all of the bones from the canned salmon, just the large pieces of skin and large bones (they were breaking as soon as I mixed them with my hands so it was impossible to remove them all. I actually think the really small bones that remained helped give the croquettes some character because they added a very mild crunch) I used Stove Top stuffing mix (low sodium) i/o bread crumbs, I used 2 eggs and 1/4 cup egg substitute (=1 egg), I left out the celery and the hot pepper sauce, and added sweet vidalia onions (lots of them) and a lot more garlic because we LOVE seasonings! I also added some garlic salt, granulated garlic, paprika, and black pepper. I rolled golf sized balls and patted them flat instead of the muffin pan. I cooked them about 20 minutes which was perfect, because they were definitely still mushy after 15 minutes, and they weren't nearly overcooked when I removed them. Great recipe!"
"I use tuna in place of salmon"
"My husband I loved these. He told me it's a keeper for the recipe box!"
"These were easy to make. The one thing I did different was to pan fry them in Pam versus baking them and they turned out delicous. I also served them with the sauce which I liked."
"Absolutely! I made it at the last minute and had to make a few substitutions and omissions. I thought for sure it was going to turn out poorly, but it was great!I/O the can of salmon, I shredded a talapia filet.I/O green onions, I used 1/4 cup of finely chopped red onions.Left out the celery.I/O minced freshed cilantro, I used a tablespoon of dried cilantro."
"I made these for lunch today and they were very good. I did cook them a little too long and they were dry. I also was making Low Fat Fetticcuni and I had too many timers on and I didn't catch it. I will make again. I didn't make the sauce because I didn't have time by the time everything else was done."
"They were delicious, easy to make and the texture was not mush like the one reviewer said. I baked for 15 minutes. I did not make the sauce, they stand up on their own. I got rave reviews and so convenient baking in muffin tins."
"They turned out perfectly. Yum!"
"I think the first person to rate this might be on target and there is a need to cook longer. I followed the recipe to the letter, and it had the texture of mush. The sauce was good, but this is a first time I've actually tossed anything. The recipe sounded so good, that the end result was a disappointment."
"They were very tasty and I will fix again. However I would cook them a little longer next time."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.