Baked Salmon Patties Recipe photo by Taste of Home
Total Time
Prep/Total Time: 30 min.
Wholesome lunch and dinner entrees don't get much simpler than baked salmon patties. A quick mixture of canned salmon, bread crumbs and seasonings gets baked inside muffin cups, then in about 10 minutes, it's time to eat!

Updated: Feb. 16, 2024

If you’re looking to incorporate more lean proteins into your menu rotation, we’ve got a great pick for you. These baked salmon patties are light and packed with flavor, and they’re easy as can be. Simply stir together a mixture of canned salmon, veggies and herbed mayonnaise, then scoop it into muffin cups and bake. Serve the wholesome salmon patties alongside a quick dipping sauce, and enjoy.

Since they’re ready from start to finish in just 30 minutes, these baked salmon cakes are perfect to prepare for a busy week or for holiday and party get-togethers. It’s so economical and efficient to prepare this dish, we think it’s time to start giving more attention to canned salmon recipes.

Ingredients for Baked Salmon Patties

  • Canned salmon: Canned salmon is a nutritious, versatile and flavorful protein. It’s especially great as a budget-friendly entree that can be bought well ahead of time and stored in the pantry for last-minute meals.
  • Egg substitute: Egg substitutes are used to bind together the ingredients of these salmon patties. Regular eggs can also be used (see Variations below).
  • Sweet red pepper: For a bit of crunch, earthy flavor and bright color, sweet red pepper is a perfect addition to these salmon cakes, along with crisp celery.
  • Cilantro: The distinct flavor of this vibrant fresh herb brings a beautiful dimension of flavor to these salmon cakes. A little bit of cilantro goes a long way, so be sure to measure properly, and trust your own preferences. If you’re cooking for people that think cilantro tastes like soap, you can sub in fresh parsley instead, or simply omit it.
  • Mayonnaise: Mayonnaise adds a wonderful tenderness, creaminess and juiciness to the cooked patties. Here, the mayonnaise also helps to bind the ingredients together.


Step 1: Prepare the oven and muffin tin

Preheat the oven to 425°F, and coat a regular size muffin tin with cooking spray.

Editor’s Tip: For an accurate temperature reading, keep an oven thermometer in your oven at all times. To prevent sticking and for even easier cleanup later, place a parchment baking cup in each section of the muffin tin instead of cooking spray.

Step 2: Prepare the salmon patties

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Add the salmon, whole wheat bread crumbs, red pepper, egg substitute, green onions, celery, cilantro, mayonnaise, lemon juice, garlic and hot pepper sauce to a large bowl, and mix until everything is well combined.

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Editor’s Tip: You don’t want this mixture to be too watery, because then the patties will go from flaky to crumbly and soggy very quickly in the oven. To prevent this, be sure to drain the salmon thoroughly, removing as much excess liquid as possible.

Step 3: Bake the salmon patties

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Place 1/3 cup salmon mixture in each muffin cup. Place the muffin tin in the oven, and bake the salmon cakes for 10 to 15 minutes, until a thermometer reads 160°.

Editor’s Tip: The patties should be crisp on the outside, and the meat inside should be pink and flaky. Take a fork, and press into the side of one salmon patty. It should crumble in a flaky, tender way, without feeling or looking mushy.

Step 4: Make the sauce, and serve

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Stir together the mayonnaise, capers, dill weed and lemon juice in a bowl. Serve the dipping sauce alongside the baked salmon patties.

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Editor’s Tip: You can make this dipping sauce ahead of time, then store it covered in the refrigerator for up to three or four days. When you begin preparing the baked salmon cakes, remove the sauce from the fridge so it can reach room temperature by the time the salmon patties are ready to eat (or simply enjoy the sauce chilled straight from the fridge!).

Recipe Variations

  • Alter the heat level: To intensify the heat in these baked salmon cakes, increase the amount of hot pepper sauce by 1 teaspoon, or add 1/2 teaspoon crushed red pepper flakes to the mix. You can also omit the hot pepper sauce from this recipe if you prefer no heat in your food.
  • Use eggs instead of egg substitute: If you prefer to use whole eggs in this recipe, as opposed to egg substitute, one egg equals 1/4 cup egg substitute (so use two eggs instead).
  • Add more of your favorite flavors: Make these baked salmon patties your own with additions like chopped fresh herbs or Old Bay seasoning. Garnish the cooked salmon with chopped fresh parsley for a boost of bright flavor and color. For even more texture, make a tangy slaw ahead of time, and serve the baked salmon patties with a scoop of the slaw.

Can you make salmon cakes ahead of time?

Yes, you can make these baked salmon patties ahead of time. They’re a great make-ahead meal! For this recipe, scoop the salmon patty mixture into the muffin tin, then cover and refrigerate overnight. When you’re ready for dinner, uncover the muffin tin, and bake as directed above for a quick meal!

Baked Salmon Patties Tips

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Peggy Woodward, Taste of Home senior food editor, has additional tips for readers on how to enjoy these delicious salmon patties:

What do you serve with baked salmon patties?

Salmon patties pair well with so many condiments. Try tartar sauce, spicy slaw, mango chutney, tomato salsa or even pickled red onions. We have tons of ideas for side dishes to serve with salmon, but you could also keep things simple with a baked potato and a lettuce salad or steamed green beans.

How do you keep salmon cakes from falling apart?

The right balance of wet and dry ingredients will keep your salmon patties from falling apart. If they seem too wet, add more bread crumbs. If they are too dry and crumbly, stir in more mayonnaise.

Can you use fresh salmon to make baked salmon cakes?

Canned salmon recipes are a convenient and economical choice, but if you prefer to use fresh salmon, you can still make this recipe. The salmon will need to be cooked before using in this recipe, so leftover air-fryer salmon or baked salmon would be perfect. You’ll need about 1-3/4 cups flaked cooked salmon.

Alternatively, you can start with about 1 pound raw boneless salmon, and prepare it using one of the many ways to cook salmon. Let it cool slightly, then gently flake into pieces with a fork.

Watch how to Make Baked Salmon Patties

Baked Salmon Patties

Prep Time 30 min
Yield 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


  1. In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into each of 8 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.

Nutrition Facts

2 salmon cakes: 266 calories, 9g fat (2g saturated fat), 48mg cholesterol, 914mg sodium, 17g carbohydrate (5g sugars, 3g fiber), 28g protein.

Made in muffin pans and served with sauce on the side, these baked salmon patties make a fantastic light meal. You can also bake a double batch and freeze some for a quick lower-fat supper later on. —Nikki Haddad, Germantown, Maryland