Everyone needs a recipe like these oven roasted salmon cakes on hand. They’re easy to make with pantry staples and you’ll never have to dig anything out of the freezer to get it done. They’re fabulously low carb and easy to make gluten free, too.
I am so bad about the freezer. I love to freeze extras and make food ahead so I can have it on hand. But did you notice that frozen food isn’t exactly on-hand? It’s frozen. And it can take hours to thaw unless you’re really good with your microwave or know some other trick that will add an extra thirty minutes to your prep time.
Sometimes you just need a recipe that’s always ready. A pantry staple that tastes wonderful and hits the table in less than 30 minutes. ( Hello, something that’s not spaghetti.)
That’s my salmon cakes. In the south we call these simply “salmon patties” but I’m trying to make this sound a little more appetizing. Hang with me.
There are a million ways to make a
salmon pattie. Ahem. Salmon cake. Some people like theirs with just crushed crackers and a little mustard. Some go all out with decadent cheese sauces and lots of ingredients. My recipe is somewhere in the middle. It originally called for a cheese sauce but I’ve never made it. We like a little dash of hot sauce on ours.
This recipe uses canned Alaskan salmon–it has the best flavor and quality. You will need to clean away the skin and bones from the meat. If you don’t think you can do that, buy your salmon in a can already cleaned. It looks a lot like a can of tuna. You will pay more for it, but you can avoid getting quite as messy. Buy two cans if you go this route.
You can make this dish gluten free and low carb by swapping the crackers with parmesan cheese. About 1/4 to 1/3 of a cup will do perfectly. Just until the cakes hold together. I serve mine with steamed broccoli and butter parsley egg noodles on the side.
They make great leftovers for lunch the next day and–gasp–you can freeze them already baked or shape them into cakes and freeze them for later. Baking from frozen is allowed–you would just need to tack on an additional 20 minutes or so to the cooking time.
Oven Roasted Salmon Cakes
- 1 14- ounce can Wild Alaskan Pink Salmon OR two cans of cleaned salmon 4.5 ounce
- 1 egg
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard or any mustard for that matter
- 1/2 tablespoon Old Bay Seasoning this is a must
- 1/4 teaspoon onion powder
- 1/4 cup mayonnaise Miracle Whip will work okay as well
- 1/2 sleeve of crumbled saltine crackers if making gluten free or low carb substitute 1/4-1/3 good Parmesan cheese
- dash of salt and pepper
- 1/4 cup chopped fresh parsley optional
- Preheat your oven to 350 degrees. Spray a cookie sheet with nonstick spray or line with parchment.
- If cleaning your salmon, open the can and empty contents into a medium bowl. Clean away any skin or bones and transfer the cleaned fillet into a separate medium bowl.
- If using already cleaned salmon, just drain away any water and empty the contents into the bowl.
- Add the remaining ingredients, leaving the crackers or Parmesan cheese until last.
- Divide the mixture as evenly as you can, making five or six balls. Transfer the balls to the cookie sheet and press them down until they are about 1/2 inch thick. Drizzle with a little olive oil (optional) before baking.
- Bake until evenly browned, about 20-25 minutes. Serve warm.