Oven "Fried" Salmon Cakes
Oven
Ingredients
Instructions
- Heat oven to 400°.
- Spray cookie sheet with vegetable cooking spray.
- Beat egg with a fork in a medium-size bowl.
- Add remaining ingredients and mix until well blended.
- Shape in eight 1/2-inch thick patties.
- Place on prepared cookie sheet and bake 10 to 12 minutes, turning once, until golden on both sides.
Tips & Substitutions
For a lighter option, consider using whole wheat bread crumbs or adding chopped vegetables like bell peppers or zucchini to the mixture. If you don't have scallions, finely chopped onions or shallots work well as substitutes. Ensure the salmon is well-drained for the best texture. For extra flavor, you can add herbs such as dill or parsley, which pair beautifully with seafood recipes.
Serving Suggestions
Serve the salmon cakes with a side of mixed greens dressed lightly with lemon vinaigrette for a refreshing contrast. They also pair well with a tangy tartar sauce or a dollop of Greek yogurt. For a complete meal, consider serving with roasted vegetables or a quinoa salad, inspired by the flavors in Mahi-Mahi Creole.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the salmon cakes on a baking sheet and warm them in a preheated oven at 350°F for about 10 minutes, or until heated through. Avoid the microwave, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Oven "Fried" Salmon Cakes contains roughly 208 calories, with 6g protein, 38g carbohydrates, and 4g fat. It is a good source of vitamin C (13% of the Daily Value), protein (12% of the Daily Value), and iron (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the salmon cakes before baking?
Yes, you can freeze the formed patties before baking. Place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer-safe container. They can be stored for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.
What type of salmon is best for this recipe?
Canned pink or red salmon works well for these cakes due to its tender texture and rich flavor. Make sure to select a brand that is sustainably caught. Fresh salmon can also be used, but you'll need to cook and flake it before mixing with the other ingredients.
Can I make these salmon cakes gluten-free?
Absolutely! Simply substitute the bread crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Be sure to check that the Worcestershire sauce is gluten-free as well, as some brands may contain gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).