Learning how to make salmon cakes can be a huge help come dinner time, especially on those nights that you haven’t planned ahead. Because if you have just a few pantry staples on hand—including canned salmon—this dinner bakes up in under 20 minutes!
Easy Salmon Cakes
I first served these fish cakes to my daughter when she was about 18 months old. I was surprised that she liked them. Now that she’s older, she doesn’t reliably eat them, but she does sometimes so I like to keep them in rotation. (And my husband and I love them!) All of my kids prefers to dip them in ketchup, while we adults like them topped with mayonnaise and relish.
I love that I can put the ingredients into the food processor, portion patties with a measuring cup, and they can bake away while we play (or get the rest of dinner going!).
Baked Salmon Cakes with Canned Salmon
These are a budget-friendly way to get a dose of the good fats in salmon into little ones. Almost every grocery store sells well-priced canned wild salmon that’s significantly less expensive than buying it fresh or frozen. Plus, you can stash a can in your pantry and whip out a dinner in no time at all.
Ingredients in Salmon Cakes
To make this recipe, you’ll need:
- canned wild salmon, drained of liquid
- shredded mozzarella or cheddar cheese
- Parmesan cheese
TIP: To make these gluten-free, use gluten-free breadcrumbs.
How to Make Salmon Cakes Step-by-Step
Making homemade salmon cakes is super easy and is possible to do on a busy weeknight. Here’s what the process looks like:
- Drain the salmon and add it to a food processor.
- Pulse to grind into a batter.
- Portion out patties, then flatten until about 1/2-inch thick.
- Press into a small bowl of breadcrumbs and place on a parchment-lined baking sheet.
- Bake and eat!
TIP: You can also mix with a fork in a medium bowl.
Baked Salmon Cakes
Instead of pan frying, which is messy and hard with kids around, these salmon cakes are baked in the oven. This means that here’s hardly any clean up and they don’t have excess oil. I learned how to make salmon cakes this way and never went back because it’s so easy and reliable. The salmon cakes are coated in breadcrumbs (I use these gluten-free breadcrumbs from Ian’s), so they get a subtle crunch.
Tips for the Best Salmon Patties
- Use a food processor to blend the mixture into a uniform batter that easily holds together.
- Leave any bones in the mixture to add calcium. (They blend right in.)
- Each patty has 13 grams of protein, which is pretty good for their small size!
- Try topping them with a little mayo and a little ketchup. Maybe add in some pickles. The combination of flavors is seriously good!
- Serve with simple sides of a favorite grain, veggie, or fruit. Or serve on small rolls as salmon burgers.
- Use any canned wild salmon packed in water. You can opt for one without added salt to limit that if you want.
- To make these gluten-free, use gluten-free breadcrumbs.
I’d love to hear your thoughts on this recipe if you try it, so please comment below!Print
These tender fish cakes make a quick and easy pantry meal when you haven’t planned ahead for dinner.
- Preheat oven to 375 F. Line a baking sheet with a Silpat or parchment paper.
- Add all ingredients except the breadcrumbs in a food processor and process until uniform and moist. (Or, mash very well with a fork or clean hands.)
- Spread the breadcrumbs onto a plate. Use a 1/4 cup measuring cup to form the mixture into patties. Press both sides into the breadcrumbs and place on the prepared baking sheet.
- Bake for 18-20 minutes, or until lightly golden brown. Serve warm or at room temperature with relish, ketchup, or mayonnaise.
- Store any leftovers in an airtight container for up to 5 days and reheat for about 6-8 minutes in a 375 degree oven or for 15-30 seconds in the microwave.
If for some reason your salmon is drier and the mixture isn’t holding together well in the food processor, you can add 1 additional egg white.
You can use canned tuna instead of salmon.
Use a food processor to blend the mixture into a uniform batter that easily holds together.
Leave any bones in the mixture to add calcium. (They blend right in.)
Each patty has 13 grams of protein, which is pretty good for their small size!
Try topping them with a little mayo and a little ketchup. Maybe add in some pickles. The combination of flavors is seriously good!
Serve with simple sides of a favorite grain, veggie, or fruit. Or serve on small rolls as salmon burgers.
Use any canned wild salmon packed in water. You can opt for one without added salt to limit that if you want.
To make these gluten-free, use gluten-free breadcrumbs.