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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Denise says
I’ve been making salmon patties for years. I thought I would try something different because my grandkids are not big fish eaters. Your recipe was a big success with everyone! Thank you, Denise
Rachel Ballard says
I’m glad to hear that Denise. I think the addition of the other ingredients in this version mellow it out some so it’s not so fishy. I’m glad you liked them.–Rachel
Pam says
Wonderful success! Hubby is not fond of too much “added” flavoring in any of his foods. AND he is not crazy about salmon patties – made a face when I told him that’s what we were having. So blew me away when he actually complimented these!!! Served with a mushroom rice pilaf and steamed fresh broccoli, cauliflower & carrots. Will definitely make again!
Rachel Ballard says
Oh that’s great Pam! I’ve had some terrible salmon in my life too, but these are a nice balance I think. I’m glad he liked them. –Rachel
Tena says
I had to add flour to get it to form the balls….next time I will add less mayo. The flavor, however, was wonderful. I made a dipping sauce of just a little bit of Kraft light mayo mixed with Frank’s Hot Wing Sauce. Yum!
Rachel Ballard says
Flour? That shouldn’t have happened Tena. It’s not a tight mixture to begin with. I probably need to take some pictures of it and add those to the post. Did you use whole canned salmon that you have to clean or boneless like tuna fish? If you used the small cans maybe it needed to be drained more? –Rachel
Maria says
I made these from your recipe once before, and they were a hit! Even my 11 y.o. dtr. ate them. I think the only ingredient I didn’t have on hand was saltines, and I didn’t like the idea of cheese. So, I crushed up potato chips. Worked fine. I guess that would be gluten-free, too? Tonight I plan top make them again, and I have saltines on hand this time. BOOKMARKED!!
Diana says
It gives me confidence in knowing that Rachel works hard in making sure that each one of her recipes is correct, because you wouldn’t believe how many on the internet that are incorrect! Not sure if they get in a hurry and don’t take the time to proofread, or drowsy because they work late into the night, whatever the case, it’s a sure way to lose fans.
Rachel Ballard says
Oh thanks Diana!
Lorraine says
Made double recipe and they were delicious! Took a little longer to bake and I flipped them over after 20 minutes. Will make again; so much easier than frying and healthier!
Rachel Ballard says
I agree Lorraine! I love them as well. I’m so glad you enjoyed them. –Rachel
Annette Wilson says
This recipe was shockingly good! I thought the measurements of the worchestershire, mustard, and Old Bay were wrong, but they are not. I left out the salt- not needed. I also used some fresh rosemary, maybe a half teaspoon minced, and pepperidge farm seasoned stuffing leftover from thanksgiving.
Rachel Ballard says
Hahahaha Annette–trust me, I work really hard to make sure each recipe is correct. Glad you enjoyed them. –Rachel
Kathleen McAlpine says
My mom made salmon croquettes with a cream sauce and coated it in buttermilk pancake mix. I use the canned salmon but only remove the skin. I use my hands to crush the bones which are quite soft so I get the benefit of more calcium. My mom always fried them but I always have trouble frying them. I saw your recipe for baking them either fresh or frozen, and tried it. It worked perfectly. We serve them with mashed potatoes and a medium cream sauce with peas. It is delicious.
Rachel Ballard says
You can certainly leave the bones in, you’re right about that Kathleen–and my grandmother fried these as well and served them with a cheese sauce. I never had her version but this one will sure do in a pinch. Glad you enjoyed them. –Rachel
Cassandra says
Flax meal is another good substitute for breadcrumbs
Rachel Ballard says
Great suggestion Cassandra. Thank you!
Maria Moseley says
Delicious, dear, and my son forgot to get saltines, so I subbed Simply Lay’s sea salted potato chips. The most important ingredients are the OldBay and the DUKE’S, right? Delicious!! My son and his girlfriend devoured theirs on buns w/tomato, onion, and lettuce, while I ate mine w/ fork and knife alongside salad and roasted creamer potatoes. So moist, I didn’t even use any condiments! Thank you!
Rachel Ballard says
Well sounds like you were very creative Maria. I’d probably have never thought of the chips. I’m so glad you all enjoyed them. We always have ours with steamed vegetables and butter parsley egg noodles. And you’re right–you don’t need anything to slather on them. They are good on their own. 🙂 Thank you for letting me know! –Rachel