Easy Baked Salmon Cakes Salmon Patties To Share With The Kdis

I first served these fish cakes to my daughter when she was about 18 months old. I was surprised that she liked them (especially with ketchup). Now that she’s older, and I have two more kids at the table, we have them in our regular rotation. These are a budget-friendly way to get a dose of the healthy fats in salmon. 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. Plus, 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 you can put the pan into the oven and go do other things. I learned how to make salmon cakes this way and never went back because it’s so easy and reliable. (You may also like my Salmon Bites, Fish Nuggets, Crispy Salmon Nuggets, Salmon for Babies, and Fish Sticks.)

Ingredients You Need

To make this salmon cakes recipe, you’ll need to have the following ingredients on hand and ready to go. Sign up for our email updates to get tips and ideas sent to your inbox.

Canned wild salmon, drained of liquid: I usually buy ones with bones since they crush so easily and add calcium. Canned salmon is much more affordable than fresh or frozen, which makes it a great option to use here. Egg: Egg helps the batter for the salmon patties hold together. Cornmeal: I like to add a little cornmeal to create a pleasant texture for the cakes. Shredded mozzarella or cheddar cheese: A little cheese in the patties adds flavor and yumminess. Parmesan cheese: I use grated Parmesan cheese in the mixture to add flavor. Breadcrumbs: I like to use panko style breadcrumbs to add a nice crunch on the exterior, though regular bread crumbs will work, too.

TIP: To make these gluten-free, use gluten-free breadcrumbs.

Step-by-Step Instructions

Making homemade salmon cakes is super easy and is possible to do on a busy weeknight. Here’s what the process looks like so you know what to expect. Scroll down to the end of the post for the full information. TIP: You can also mix the batter in a food processor if you prefer.

Best Tips for Success

To make ahead: Bake, let cool, and store in an airtight container in the fridge for up to 3 days. Warm in a 375 degree oven to 8-10 minutes or until warmed through. 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.) 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. Gluten-free: Use gluten-free breadcrumbs.

I’d love to hear your feedback on this recipe, so please comment and rate the recipe below!