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

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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
Featured In: 26 Muffin Cup Recipes
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 each: 266 calories, 9g fat (2g saturated fat), 48mg cholesterol, 914mg sodium, 17g carbohydrate (5g sugars, 3g fiber), 28g 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

Light-Bodied White Wine

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

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PrplMonky5 User ID: 6612040 260683
Reviewed Feb. 2, 2017

"These were pretty good but didn't really turn out like the picture. They came out just a big soggy. It was probably due to the changes I made, so when I remake this I won't change anything and alter my review. We still found it pretty tasty and I'll still make this again. Don't skip the "sauce"... it was delicious on top, even without the capers! The changes I made are below:

- I used two pouches of salmon (5 oz each) instead of the can. I tried my best to drain it, but there was still some juice. Next time I will use regular canned.
- For the soft bread crumbs, I put slices of Italian style bread in a food processor. It was about 2 slices. I would recommend putting the bread crumbs in last. I think they soaked up all the liquid as I was finishing up the steps and that may have caused the sogginess.
- I used yellow onion instead of green
- I omitted cilantro only because I was apparently out.
- The mayo I used was olive oil
- I didn't have capers so I also omitted those in the sauce."

menkens User ID: 5877182 249360
Reviewed Jun. 13, 2016

"I made these as mini-muffins (24) for dinner last night. You don't need to worry about "skin & bones" because they mix-up very easily with a fork -- or use a mixer if you choose! I drained about 90% of the liquid off; but next time will incorporate all. I only had panko bread crumbs so that could be why they turned out a bit dry. Next time I will definitely use all the liquid and probably add a bit of sour cream and some sort of cheese to the mix as others have suggested. They easily came out of the mini-muffin tin after "resting" about 5 minutes & they were cooked for ~15 minutes."

imanimykel User ID: 2547796 248616
Reviewed May. 25, 2016

"Made these for supper last night. I had to improvise because there were no soft bread crumbs or green onions in the house. I used chopped vidalia sweet onions and Italian bread crumbs instead. They were a hit. They are healthy and will be on the menu regularly."

Cargram User ID: 7806240 248017
Reviewed May. 9, 2016

"With reference to the last review by apsimon23--I have bought small cans of salmon from Sam's Club and there are absolutely no bones."

apsimon23 User ID: 8242616 248000
Reviewed May. 9, 2016

"Against my better judgment, I followed the recipe as is and used the canned salmon. What a pain! I couldn't possibly get all the tiny bones out and my family refused to touch it. If I ever try this again, it will be with the boneless salmon in the pouch. Not much more expensive and a whole lot less work."

rllewis7 User ID: 7124309 244783
Reviewed Mar. 2, 2016

"I loved the baked method. It's so much easier and healthier than frying, yet the cakes were still perfectly crispy on the outside."

fascinator User ID: 7633968 244421
Reviewed Feb. 24, 2016

"Very good. Used 2 eggs."

KATHY STEPHEN User ID: 5876018 243686
Reviewed Feb. 12, 2016

"Thanks for the info on the egg substitute."

SimpleFoods User ID: 7160373 243682
Reviewed Feb. 12, 2016

"Can't rate this fairly since I haven't yet tried it. But thanks to lorrettaJ for stating that she used 2 eggs rather than egg substitute; otherwise, I would have passed this recipe by. It's much more helpful - and attractive to try - in my opinion, if contributors would state amounts that are equal to the substitute when they've substituted something. Thanks much, "lorrettaJ"!"

jpsrolls User ID: 7576292 242682
Reviewed Jan. 27, 2016

"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!"

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