Oven Salmon Cakes
Oven-baked salmon cakes combine tender flaked salmon with cheddar, herbs, and crackers, offering a flavorful, easy-to-make seafood dish perfect for weeknights or special occasions.
Ingredients
- 1 1/4 cups coarsely crushed Ritz crackers ⓘ
- 1 egg ⓘ
- 2 tablespoons ground parsley ⓘ
- 2 tablespoons chopped green onions ⓘ
- 2 tablespoons milk ⓘ
- dash Worcestershire sauce ⓘ
- 1 (16 oz) can salmon, drained and flaked ⓘ
- 1 cup shredded Cheddar cheese ⓘ
- 1 tablespoon melted butter ⓘ
- 1 tomato, cut into 8 thin wedges ⓘ
- dash pepper ⓘ
Instructions
- Combine 3/4 cup of the cracker crumbs, egg, parsley, green onions, milk, pepper, and Worcestershire sauce in a bowl.
- Add the drained and flaked salmon and shredded cheddar cheese; mix thoroughly.
- Shape the mixture into 4 patties.
- Mix melted butter with the remaining cracker crumbs.
- Coat each patty with the buttered crumbs.
- Place the coated patties on an ungreased baking sheet.
- Bake in a 400°F (200°C) oven for 10 minutes.
- Place tomato wedges on top of each cake and bake for an additional 5 minutes.
Tips & Substitutions
For a lighter version, substitute Greek yogurt for the milk. You can also use gluten-free crackers if you need a gluten-free option. Ensure that the salmon is well-drained to avoid a soggy mixture. If you want to add a bit of spice, consider incorporating some diced jalapeños or a dash of cayenne pepper. For a unique twist, try using crab instead of salmon for a dish reminiscent of Minnesota Crab Cakes.
Serving Suggestions
These oven salmon cakes are delicious served with a side of tartar sauce or a squeeze of lemon for added brightness. Pair them with a fresh green salad or roasted vegetables for a complete meal. They also make a great appetizer, especially alongside other seafood recipes like Crabwiches. Serve with a chilled white wine for a delightful dining experience.
Storage & Reheating
Store leftover salmon cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. For a crispier texture, you can also reheat them in a skillet over medium heat for a few minutes on each side.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Salmon Cakes contains roughly 1031 calories, with 45g protein, 56g carbohydrates, and 74g fat. It is an excellent source of calcium (120% of the Daily Value), vitamin C (116% of the Daily Value), and protein (89% of the Daily Value). Note that it is relatively high in sodium, at 1157mg per serving (50% 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 uncooked salmon cakes. Shape them into patties, place them on a baking sheet, and freeze until solid. Then transfer them to a freezer bag. When ready to cook, bake them straight from the freezer, adding a few extra minutes to the baking time.
What can I use instead of Ritz crackers?
If you don't have Ritz crackers, you can use crushed saltines or panko breadcrumbs for a similar texture. For a healthier option, try using crushed whole grain crackers or oats, adjusting the moisture in the recipe as needed to maintain consistency.
How do I know when the salmon cakes are cooked through?
The salmon cakes should be golden brown on the outside and firm to the touch. You can also use a food thermometer; they should reach an internal temperature of 145°F (63°C) to ensure they are fully cooked and safe to eat.
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).